{"knives":[{"slug":"tojiro-dp-gyuto-210","name":"Tojiro DP Classic VG-10 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":182,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A common first Japanese knife. A VG-10 core with soft stainless cladding and a full-tang Western handle: forgiving, rust-resistant and easy to sharpen.","line":"tojiro-dp-vg10","storeName":"Tojiro DP (Classic) Gyuto 210mm"},{"slug":"tojiro-dp-gyuto-240","name":"Tojiro DP Classic VG-10 Gyuto 240mm","maker":"Tojiro","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":216,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A common first Japanese knife. A VG-10 core with soft stainless cladding and a full-tang Western handle: forgiving, rust-resistant and easy to sharpen.","line":"tojiro-dp-vg10","storeName":"Tojiro DP (Classic) Gyuto 240mm"},{"slug":"tojiro-dp-gyuto-180","name":"Tojiro DP Classic VG-10 Gyuto 180mm","maker":"Tojiro","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A common first Japanese knife. A VG-10 core with soft stainless cladding and a full-tang Western handle: forgiving, rust-resistant and easy to sharpen.","line":"tojiro-dp-vg10","storeName":"Tojiro DP (Classic) Gyuto 180mm"},{"slug":"tojiro-dp-santoku-170","name":"Tojiro DP Classic VG-10 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":160,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A common first Japanese knife. A VG-10 core with soft stainless cladding and a full-tang Western handle: forgiving, rust-resistant and easy to sharpen.","line":"tojiro-dp-vg10","storeName":"Tojiro DP (Classic) Santoku 170mm"},{"slug":"tojiro-dp-nakiri-165","name":"Tojiro DP Classic VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A common first Japanese knife. A VG-10 core with soft stainless cladding and a full-tang Western handle: forgiving, rust-resistant and easy to sharpen.","line":"tojiro-dp-vg10","storeName":"Tojiro DP (Classic) Nakiri 165mm"},{"slug":"masutani-vg10-damascus-gyuto-180","name":"Masutani Damascus VG-10 Gyuto 180mm","maker":"Masutani","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":120,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Very thin, very light and very cheap for a Damascus-clad VG-10 knife. Great value, but the thin edge does not like twisting or bones.","line":"masutani-damascus-vg10","storeName":"Masutani VG-10 Damascus Gyuto 180mm"},{"slug":"masutani-vg10-damascus-santoku-165","name":"Masutani Damascus VG-10 Santoku 165mm","maker":"Masutani","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":115,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Very thin, very light and very cheap for a Damascus-clad VG-10 knife. Great value, but the thin edge does not like twisting or bones.","line":"masutani-damascus-vg10","storeName":"Masutani VG-10 Damascus Santoku 165mm"},{"slug":"masutani-vg10-damascus-nakiri-165","name":"Masutani Damascus VG-10 Nakiri 165mm","maker":"Masutani","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":125,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Very thin, very light and very cheap for a Damascus-clad VG-10 knife. Great value, but the thin edge does not like twisting or bones.","line":"masutani-damascus-vg10","storeName":"Masutani VG-10 Damascus Nakiri 165mm"},{"slug":"mac-chef-series-gyuto-210","name":"MAC High-Carbon Stainless Gyuto 210mm","maker":"MAC","shape":"gyuto","lengthMm":210,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","weightG":135,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"MAC is the Japanese brand most US restaurant cooks know. Tough, easy to sharpen, and with a Western handle that feels familiar.","line":"mac-mac-original","storeName":"MAC Chef Series Gyuto 210mm (BK-80)"},{"slug":"mac-professional-gyuto-210","name":"MAC Professional Dimpled High-Carbon Stainless Gyuto 210mm","maker":"MAC","shape":"gyuto","lengthMm":210,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","weightG":195,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"MAC is the Japanese brand most US restaurant cooks know. Tough, easy to sharpen, and with a Western handle that feels familiar.","line":"mac-professional-dimpled-mac-original","storeName":"MAC Professional Dimpled Gyuto 210mm (MTH-80)"},{"slug":"mac-professional-santoku-170","name":"MAC Professional High-Carbon Stainless Santoku 170mm","maker":"MAC","shape":"santoku","lengthMm":170,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","weightG":170,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"MAC is the Japanese brand most US restaurant cooks know. Tough, easy to sharpen, and with a Western handle that feels familiar.","line":"mac-professional-mac-original","storeName":"MAC Professional Santoku 170mm"},{"slug":"misono-ux10-gyuto-210","name":"Misono Swedish Stainless Gyuto 210mm","maker":"Misono","shape":"gyuto","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":190,"grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A refined Western-handled gyuto with very fine Swedish stainless steel that takes a crisp edge. Note: the factory edge is ground for right-handers.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Gyuto 210mm"},{"slug":"misono-ux10-santoku-180","name":"Misono Swedish Stainless Santoku 180mm","maker":"Misono","shape":"santoku","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","weightG":175,"grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A refined Western-handled gyuto with very fine Swedish stainless steel that takes a crisp edge. Note: the factory edge is ground for right-handers.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Santoku 180mm"},{"slug":"gesshin-stainless-wa-gyuto-210","name":"Gesshin AEB-L Gyuto 210mm","maker":"Gesshin","shape":"gyuto","lengthMm":210,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Japanese Knife Imports' house knife: simple monosteel stainless that sharpens very easily. A no-nonsense first knife.","line":"gesshin-aeb-l","storeName":"Gesshin Stainless Wa-Gyuto 210mm"},{"slug":"gesshin-stainless-santoku-180","name":"Gesshin AEB-L Santoku 180mm","maker":"Gesshin","shape":"santoku","lengthMm":180,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Japanese Knife Imports' house knife: simple monosteel stainless that sharpens very easily. A no-nonsense first knife.","line":"gesshin-aeb-l","storeName":"Gesshin Stainless Santoku 180mm"},{"slug":"hatsukokoro-hayabusa-vg10-gyuto-210","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","weightG":150,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Thin, light and stainless, with a hammered finish that helps food release. One of the most recommended budget wa-handle knives.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG-10 Tsuchime Gyuto 210mm"},{"slug":"hatsukokoro-hayabusa-vg10-santoku-180","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","weightG":140,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Thin, light and stainless, with a hammered finish that helps food release. One of the most recommended budget wa-handle knives.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG-10 Tsuchime Santoku 180mm"},{"slug":"hatsukokoro-hayabusa-sg2-gyuto-210","name":"Hatsukokoro Hayabusa Migaki R2/SG2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"wa","weightG":145,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Super-hard powdered stainless that stays sharp for a long time. Very thin behind the edge: a laser that rewards a gentle cutting style.","line":"hatsukokoro-hayabusa-sg2","storeName":"Hatsukokoro Hayabusa SG2 Gyuto 210mm"},{"slug":"hatsukokoro-hayabusa-sg2-santoku-180","name":"Hatsukokoro Hayabusa Migaki R2/SG2 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"wa","weightG":135,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Super-hard powdered stainless that stays sharp for a long time. Very thin behind the edge: a laser that rewards a gentle cutting style.","line":"hatsukokoro-hayabusa-sg2","storeName":"Hatsukokoro Hayabusa SG2 Santoku 180mm"},{"slug":"hatsukokoro-hikari-sld-gyuto-210","name":"Hatsukokoro Hikari Migaki SLD Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD tool steel core with stainless cladding: holds an edge longer than VG-10 and barely stains. A favorite budget pick for people ready for a wa handle.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Gyuto 210mm"},{"slug":"hatsukokoro-hikari-sld-santoku-170","name":"Hatsukokoro Hikari Migaki SLD Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","weightG":135,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD tool steel core with stainless cladding: holds an edge longer than VG-10 and barely stains. A favorite budget pick for people ready for a wa handle.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Santoku 170mm"},{"slug":"hatsukokoro-hikari-sld-bunka-170","name":"Hatsukokoro Hikari Migaki SLD Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","weightG":135,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD tool steel core with stainless cladding: holds an edge longer than VG-10 and barely stains. A favorite budget pick for people ready for a wa handle.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Bunka 170mm"},{"slug":"hatsukokoro-hikari-sld-nakiri-160","name":"Hatsukokoro Hikari Migaki SLD Nakiri 160mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":160,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","weightG":140,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD tool steel core with stainless cladding: holds an edge longer than VG-10 and barely stains. A favorite budget pick for people ready for a wa handle.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Nakiri 160mm"},{"slug":"hatsukokoro-hikari-sld-kiritsuke-210","name":"Hatsukokoro Hikari Migaki SLD Kiritsuke Gyuto 210mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD tool steel core with stainless cladding: holds an edge longer than VG-10 and barely stains. A favorite budget pick for people ready for a wa handle.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Kiritsuke Gyuto 210mm"},{"slug":"hatsukokoro-ginrei-gyuto-210","name":"Hatsukokoro Ginrei Nashiji Ginsan Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan sharpens much like carbon steel while resisting rust. The pear-skin (nashiji) finish hides scratches. A great 'carbon feel, stainless care' knife.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan Nashiji Gyuto 210mm"},{"slug":"hatsukokoro-ginrei-santoku-170","name":"Hatsukokoro Ginrei Nashiji Ginsan Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":140,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan sharpens much like carbon steel while resisting rust. The pear-skin (nashiji) finish hides scratches. A great 'carbon feel, stainless care' knife.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan Nashiji Santoku 170mm"},{"slug":"hatsukokoro-ginrei-bunka-170","name":"Hatsukokoro Ginrei Nashiji Ginsan Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":140,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan sharpens much like carbon steel while resisting rust. The pear-skin (nashiji) finish hides scratches. A great 'carbon feel, stainless care' knife.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan Nashiji Bunka 170mm"},{"slug":"hatsukokoro-ginrei-kiritsuke-210","name":"Hatsukokoro Ginrei Nashiji Ginsan Kiritsuke Gyuto 210mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan sharpens much like carbon steel while resisting rust. The pear-skin (nashiji) finish hides scratches. A great 'carbon feel, stainless care' knife.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan Nashiji Kiritsuke Gyuto 210mm"},{"slug":"hatsukokoro-kurogane-gyuto-210","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","weightG":170,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cheap, honest carbon-steel knife with a rustic black forge finish. Gets very sharp and develops a patina. Wipe it dry or it will rust.","line":"hatsukokoro-kurogane-aogami-2","storeName":"Hatsukokoro Kurogane Blue #2 Gyuto 210mm"},{"slug":"hatsukokoro-kurogane-santoku-165","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","weightG":155,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cheap, honest carbon-steel knife with a rustic black forge finish. Gets very sharp and develops a patina. Wipe it dry or it will rust.","line":"hatsukokoro-kurogane-aogami-2","storeName":"Hatsukokoro Kurogane Blue #2 Santoku 165mm"},{"slug":"hatsukokoro-kurogane-bunka-165","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Bunka 165mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","weightG":155,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cheap, honest carbon-steel knife with a rustic black forge finish. Gets very sharp and develops a patina. Wipe it dry or it will rust.","line":"hatsukokoro-kurogane-aogami-2","storeName":"Hatsukokoro Kurogane Blue #2 Bunka 165mm"},{"slug":"hatsukokoro-kurogane-nakiri-165","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","weightG":160,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cheap, honest carbon-steel knife with a rustic black forge finish. Gets very sharp and develops a patina. Wipe it dry or it will rust.","line":"hatsukokoro-kurogane-aogami-2","storeName":"Hatsukokoro Kurogane Blue #2 Nakiri 165mm"},{"slug":"takamura-chromax-gyuto-210","name":"Takamura Migaki Chromax Gyuto 210mm","maker":"Takamura","shape":"gyuto","lengthMm":210,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"yo","weightG":140,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Takamura's famous thin geometry with a hard, fine-grained stainless core. Falls through food. Treat the thin edge kindly.","line":"takamura-chromax","storeName":"Takamura Chromax Gyuto 210mm"},{"slug":"takamura-chromax-santoku-170","name":"Takamura Migaki Chromax Santoku 170mm","maker":"Takamura","shape":"santoku","lengthMm":170,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"yo","weightG":125,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Takamura's famous thin geometry with a hard, fine-grained stainless core. Falls through food. Treat the thin edge kindly.","line":"takamura-chromax","storeName":"Takamura Chromax Santoku 170mm"},{"slug":"takamura-r2-gyuto-210","name":"Takamura Migaki R2/SG2 Gyuto 210mm","maker":"Takamura","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"yo","weightG":135,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A moderately priced knife. Super-hard R2 powdered steel, very thin, Western handle.","line":"takamura-migaki-sg2","storeName":"Takamura R2 Migaki Gyuto 210mm"},{"slug":"takamura-r2-santoku-170","name":"Takamura Migaki R2/SG2 Santoku 170mm","maker":"Takamura","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"yo","weightG":120,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A moderately priced knife. Super-hard R2 powdered steel, very thin, Western handle.","line":"takamura-migaki-sg2","storeName":"Takamura R2 Migaki Santoku 170mm"},{"slug":"takamura-vg10-tsuchime-gyuto-210","name":"Takamura Tsuchime VG-10 Gyuto 210mm","maker":"Takamura","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","weightG":140,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A thin, light Western-handled knife with a hammered finish for food release. Easy to live with and very sharp out of the box.","line":"takamura-tsuchime-vg10","storeName":"Takamura VG-10 Tsuchime Gyuto 210mm"},{"slug":"takamura-vg10-tsuchime-santoku-170","name":"Takamura Tsuchime VG-10 Santoku 170mm","maker":"Takamura","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","weightG":125,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A thin, light Western-handled knife with a hammered finish for food release. Easy to live with and very sharp out of the box.","line":"takamura-tsuchime-vg10","storeName":"Takamura VG-10 Tsuchime Santoku 170mm"},{"slug":"nigara-vg10-tsuchime-gyuto-210","name":"Nigara Hamono Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":160,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Beautiful hammered Damascus from a 350-year-old Hirosaki forge, at a fair price. Stainless VG-10 core: looks fancy, easy to care for.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono VG-10 Tsuchime Damascus Gyuto 210mm"},{"slug":"nigara-vg10-tsuchime-gyuto-240","name":"Nigara Hamono Tsuchime Damascus VG-10 Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":190,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Beautiful hammered Damascus from a 350-year-old Hirosaki forge, at a fair price. Stainless VG-10 core: looks fancy, easy to care for.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono VG-10 Tsuchime Damascus Gyuto 240mm"},{"slug":"nigara-vg10-tsuchime-kiritsuke-210","name":"Nigara Hamono Tsuchime Damascus VG-10 Kiritsuke Gyuto 210mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":160,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Beautiful hammered Damascus from a 350-year-old Hirosaki forge, at a fair price. Stainless VG-10 core: looks fancy, easy to care for.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono VG-10 Tsuchime Damascus Kiritsuke Gyuto 210mm"},{"slug":"nigara-vg10-tsuchime-santoku-180","name":"Nigara Hamono Tsuchime Damascus VG-10 Santoku 180mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Beautiful hammered Damascus from a 350-year-old Hirosaki forge, at a fair price. Stainless VG-10 core: looks fancy, easy to care for.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono VG-10 Tsuchime Damascus Santoku 180mm"},{"slug":"nigara-vg10-tsuchime-bunka-180","name":"Nigara Hamono Tsuchime Damascus VG-10 Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Beautiful hammered Damascus from a 350-year-old Hirosaki forge, at a fair price. Stainless VG-10 core: looks fancy, easy to care for.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono VG-10 Tsuchime Damascus Bunka 180mm"},{"slug":"shiro-kamo-sg2-damascus-gyuto-210","name":"Shiro Kamo Damascus R2/SG2 Gyuto 210mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard SG2 powdered steel with long edge retention, Damascus cladding and a wa handle. Lots of knife for the money.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Gyuto 210mm"},{"slug":"shiro-kamo-sg2-damascus-santoku-165","name":"Shiro Kamo Damascus R2/SG2 Santoku 165mm","maker":"Shiro Kamo","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","weightG":135,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard SG2 powdered steel with long edge retention, Damascus cladding and a wa handle. Lots of knife for the money.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Santoku 165mm"},{"slug":"shiro-kamo-sg2-damascus-nakiri-165","name":"Shiro Kamo Damascus R2/SG2 Nakiri 165mm","maker":"Shiro Kamo","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","weightG":140,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard SG2 powdered steel with long edge retention, Damascus cladding and a wa handle. Lots of knife for the money.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Nakiri 165mm"},{"slug":"yoshimi-kato-vg10-suminagashi-gyuto-210","name":"Yoshimi Kato Suminagashi VG-10 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A very well-made stainless knife from a respected Echizen smith. The flowing suminagashi pattern is purely cosmetic, but the grind is excellent.","line":"yoshimi-kato-suminagashi-vg10","storeName":"Yoshimi Kato VG-10 Suminagashi Gyuto 210mm"},{"slug":"yoshimi-kato-vg10-suminagashi-nakiri-165","name":"Yoshimi Kato Suminagashi VG-10 Nakiri 165mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A very well-made stainless knife from a respected Echizen smith. The flowing suminagashi pattern is purely cosmetic, but the grind is excellent.","line":"yoshimi-kato-suminagashi-vg10","storeName":"Yoshimi Kato VG-10 Suminagashi Nakiri 165mm"},{"slug":"sakai-takayuki-33-layer-gyuto-210","name":"Sakai Takayuki 33-Layer Damascus VG-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":175,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A Damascus VG-10 knife from Sakai: stainless, Western handle, moderately priced. Easy beginner care.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33-Layer Damascus Gyuto 210mm"},{"slug":"sakai-takayuki-33-layer-gyuto-240","name":"Sakai Takayuki 33-Layer Damascus VG-10 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":205,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A Damascus VG-10 knife from Sakai: stainless, Western handle, moderately priced. Easy beginner care.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33-Layer Damascus Gyuto 240mm"},{"slug":"sakai-takayuki-33-layer-santoku-180","name":"Sakai Takayuki 33-Layer Damascus VG-10 Santoku 180mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A Damascus VG-10 knife from Sakai: stainless, Western handle, moderately priced. Easy beginner care.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33-Layer Damascus Santoku 180mm"},{"slug":"tsunehisa-ginsan-nashiji-gyuto-210","name":"Tsunehisa Nashiji Ginsan Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan stainless that sharpens like carbon, in a no-frills nashiji finish. A lower-priced wa-handle knife.","line":"tsunehisa-nashiji-ginsan","storeName":"Tsunehisa Ginsan Nashiji Gyuto 210mm"},{"slug":"tsunehisa-ginsan-nashiji-bunka-175","name":"Tsunehisa Nashiji Ginsan Bunka 175mm","maker":"Tsunehisa","shape":"bunka","lengthMm":175,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":140,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan stainless that sharpens like carbon, in a no-frills nashiji finish. A lower-priced wa-handle knife.","line":"tsunehisa-nashiji-ginsan","storeName":"Tsunehisa Ginsan Nashiji Bunka 175mm"},{"slug":"tsunehisa-ginsan-nashiji-kiritsuke-210","name":"Tsunehisa Nashiji Ginsan Kiritsuke Gyuto 210mm","maker":"Tsunehisa","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Ginsan stainless that sharpens like carbon, in a no-frills nashiji finish. A lower-priced wa-handle knife.","line":"tsunehisa-nashiji-ginsan","storeName":"Tsunehisa Ginsan Nashiji Kiritsuke Gyuto 210mm"},{"slug":"moritaka-as-gyuto-210","name":"Moritaka Kurouchi Aogami Super Gyuto 210mm","maker":"Moritaka","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard Aogami Super carbon steel from a family forge in Kyushu. Takes a scary-sharp edge but rusts if left wet. For people who want a carbon knife.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Gyuto 210mm"},{"slug":"moritaka-as-santoku-170","name":"Moritaka Kurouchi Aogami Super Santoku 170mm","maker":"Moritaka","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard Aogami Super carbon steel from a family forge in Kyushu. Takes a scary-sharp edge but rusts if left wet. For people who want a carbon knife.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Santoku 170mm"},{"slug":"moritaka-as-nakiri-165","name":"Moritaka Kurouchi Aogami Super Nakiri 165mm","maker":"Moritaka","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard Aogami Super carbon steel from a family forge in Kyushu. Takes a scary-sharp edge but rusts if left wet. For people who want a carbon knife.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Nakiri 165mm"},{"slug":"moritaka-as-kiritsuke-210","name":"Moritaka Kurouchi Aogami Super Kiritsuke Gyuto 210mm","maker":"Moritaka","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hard Aogami Super carbon steel from a family forge in Kyushu. Takes a scary-sharp edge but rusts if left wet. For people who want a carbon knife.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Kiritsuke Gyuto 210mm"},{"slug":"yoshikane-skd-gyuto-210","name":"Yoshikane Nashiji SKD Gyuto 210mm","maker":"Yoshikane","shape":"gyuto","lengthMm":210,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","weightG":160,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cult favorite: semi-stainless SKD with excellent edge retention and a thin, beautifully tapered grind. An 'endgame' knife that beginners can still care for.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Gyuto 210mm"},{"slug":"yoshikane-skd-nakiri-165","name":"Yoshikane Nashiji SKD Nakiri 165mm","maker":"Yoshikane","shape":"nakiri","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cult favorite: semi-stainless SKD with excellent edge retention and a thin, beautifully tapered grind. An 'endgame' knife that beginners can still care for.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Nakiri 165mm"},{"slug":"yoshikane-skd-bunka-165","name":"Yoshikane Nashiji SKD Bunka 165mm","maker":"Yoshikane","shape":"bunka","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A cult favorite: semi-stainless SKD with excellent edge retention and a thin, beautifully tapered grind. An 'endgame' knife that beginners can still care for.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Bunka 165mm"},{"slug":"shibata-kotetsu-r2-gyuto-210","name":"Shibata Kotetsu Migaki R2/SG2 Gyuto 210mm","maker":"Shibata","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"wa","weightG":120,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Takeshi Shibata's laser: super-thin R2 steel that glides through food. Stainless, but the edge is delicate. No bones, no twisting.","line":"shibata-kotetsu-sg2","storeName":"Shibata Kotetsu R2 Gyuto 210mm"},{"slug":"shibata-kotetsu-r2-bunka-180","name":"Shibata Kotetsu Migaki R2/SG2 Bunka 180mm","maker":"Shibata","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"wa","weightG":115,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Takeshi Shibata's laser: super-thin R2 steel that glides through food. Stainless, but the edge is delicate. No bones, no twisting.","line":"shibata-kotetsu-sg2","storeName":"Shibata Kotetsu R2 Bunka 180mm"},{"slug":"kurosaki-senko-ei-gyuto-210","name":"Yu Kurosaki Senko Ei Tsuchime R2/SG2 Gyuto 210mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","weightG":145,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A Yu Kurosaki line: hard SG2 steel, distinctive hammered finish, thin and light. Stainless but performance-focused.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Yu Kurosaki Senko Ei SG2 Gyuto 210mm"},{"slug":"kurosaki-senko-ei-bunka-170","name":"Yu Kurosaki Senko Ei Tsuchime R2/SG2 Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","weightG":130,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A Yu Kurosaki line: hard SG2 steel, distinctive hammered finish, thin and light. Stainless but performance-focused.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Yu Kurosaki Senko Ei SG2 Bunka 170mm"},{"slug":"kurosaki-senko-ei-santoku-165","name":"Yu Kurosaki Senko Ei Tsuchime R2/SG2 Santoku 165mm","maker":"Yu Kurosaki","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","weightG":130,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A Yu Kurosaki line: hard SG2 steel, distinctive hammered finish, thin and light. Stainless but performance-focused.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Yu Kurosaki Senko Ei SG2 Santoku 165mm"},{"slug":"hitohira-fj-vg10-gyuto-210","name":"Hitohira FJ Migaki VG-10 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"yo","weightG":175,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hitohira's entry-level Western-handle knife: clean VG-10 stainless, a sensible grind and good fit and finish. An easy, low-stress first knife.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Gyuto 210mm"},{"slug":"hitohira-fj-vg10-gyuto-180","name":"Hitohira FJ Migaki VG-10 Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"yo","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hitohira's entry-level Western-handle knife: clean VG-10 stainless, a sensible grind and good fit and finish. An easy, low-stress first knife.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Gyuto 180mm"},{"slug":"hitohira-fj-vg10-santoku-180","name":"Hitohira FJ Migaki VG-10 Santoku 180mm","maker":"Hitohira","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"yo","weightG":160,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Hitohira's entry-level Western-handle knife: clean VG-10 stainless, a sensible grind and good fit and finish. An easy, low-stress first knife.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Santoku 180mm"},{"slug":"morihei-hisamoto-inox-gyuto-210","name":"Morihei Hisamoto Inox Molybdenum Gyuto 210mm","maker":"Morihei","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","weightG":185,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A tough, simple stainless workhorse with a Western handle. Softer steel means it sharpens easily and forgives mistakes.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Gyuto 210mm"},{"slug":"morihei-hisamoto-inox-gyuto-240","name":"Morihei Hisamoto Inox Molybdenum Gyuto 240mm","maker":"Morihei","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","weightG":215,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A tough, simple stainless workhorse with a Western handle. Softer steel means it sharpens easily and forgives mistakes.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Gyuto 240mm"},{"slug":"morihei-hisamoto-inox-santoku-165","name":"Morihei Hisamoto Inox Molybdenum Santoku 165mm","maker":"Morihei","shape":"santoku","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","weightG":165,"grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A tough, simple stainless workhorse with a Western handle. Softer steel means it sharpens easily and forgives mistakes.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Santoku 165mm"},{"slug":"masakage-yuki-gyuto-210","name":"Masakage Yoshimi Kato Yuki Nashiji Shirogami #2 Gyuto 210mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":135,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A White #2 carbon core wrapped in stainless, with a magnolia handle. Carbon sharpness, but only the edge can rust: a gentle way into carbon.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Gyuto 210mm"},{"slug":"masakage-yuki-santoku-170","name":"Masakage Yoshimi Kato Yuki Nashiji Shirogami #2 Santoku 170mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":125,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A White #2 carbon core wrapped in stainless, with a magnolia handle. Carbon sharpness, but only the edge can rust: a gentle way into carbon.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Santoku 170mm"},{"slug":"masakage-yuki-nakiri-165","name":"Masakage Yoshimi Kato Yuki Nashiji Shirogami #2 Nakiri 165mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":130,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A White #2 carbon core wrapped in stainless, with a magnolia handle. Carbon sharpness, but only the edge can rust: a gentle way into carbon.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Nakiri 165mm"},{"slug":"hitohira-td-sld-tsuchime-gyuto-210","name":"Hitohira TD Tsuchime SLD Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","weightG":159,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD semi-stainless core in soft stainless cladding, with a hammered finish and a ho-wood wa handle. Holds an edge well and only needs a quick wipe.","line":"hitohira-td-tsuchime-sld","storeName":"Hitohira TD SLD Tsuchime Gyuto 210mm"},{"slug":"hitohira-td-sld-tsuchime-santoku-165","name":"Hitohira TD Tsuchime SLD Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","weightG":140,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD semi-stainless core in soft stainless cladding, with a hammered finish and a ho-wood wa handle. Holds an edge well and only needs a quick wipe.","line":"hitohira-td-tsuchime-sld","storeName":"Hitohira TD SLD Tsuchime Santoku 165mm"},{"slug":"hitohira-hg-damascus-gyuto-210","name":"Hitohira HG Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":187,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A VG-10 Damascus knife with a Western handle at a fair price. Stainless, sturdy, and an easy first step into Japanese knives.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Tsuchime Damascus Gyuto 210mm"},{"slug":"hitohira-hg-damascus-gyuto-180","name":"Hitohira HG Tsuchime Damascus VG-10 Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A VG-10 Damascus knife with a Western handle at a fair price. Stainless, sturdy, and an easy first step into Japanese knives.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Tsuchime Damascus Gyuto 180mm"},{"slug":"hitohira-t10-migaki-gyuto-210","name":"Hitohira T10 Migaki VG-10 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"yo","weightG":159,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Fine-grained V10 Special stainless with a clean polished finish and a Western pakka handle. A refined, low-maintenance daily knife.","line":"hitohira-t10-migaki-vg10","storeName":"Hitohira T10 Migaki Gyuto 210mm"},{"slug":"hitohira-t10-migaki-santoku-170","name":"Hitohira T10 Migaki VG-10 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"yo","weightG":145,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Fine-grained V10 Special stainless with a clean polished finish and a Western pakka handle. A refined, low-maintenance daily knife.","line":"hitohira-t10-migaki-vg10","storeName":"Hitohira T10 Migaki Santoku 170mm"},{"slug":"ittetsu-migaki-vg10-gyuto-210","name":"Ittetsu Migaki VG-10 Gyuto 210mm","maker":"Ittetsu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"yo","weightG":182,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A simple, well-priced VG-10 knife with a triple-riveted Western handle. Rust-resistant and easy to care for.","line":"ittetsu-migaki-vg10","storeName":"Ittetsu Migaki VG-10 Gyuto 210mm"},{"slug":"ittetsu-migaki-vg10-nakiri-165","name":"Ittetsu Migaki VG-10 Nakiri 165mm","maker":"Ittetsu","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"yo","weightG":170,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A simple, well-priced VG-10 knife with a triple-riveted Western handle. Rust-resistant and easy to care for.","line":"ittetsu-migaki-vg10","storeName":"Ittetsu Migaki VG-10 Nakiri 165mm"},{"slug":"tsunehisa-aus10-damascus-gyuto-210","name":"Tsunehisa Damascus AUS-10 Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":161,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"AUS-10 is a tough, easy-to-sharpen stainless steel. A Damascus look and a Western handle at a beginner price.","line":"tsunehisa-damascus-aus10","storeName":"Tsunehisa AUS-10 Damascus Gyuto 210mm"},{"slug":"tsunehisa-aus10-damascus-santoku-165","name":"Tsunehisa Damascus AUS-10 Santoku 165mm","maker":"Tsunehisa","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","weightG":145,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"AUS-10 is a tough, easy-to-sharpen stainless steel. A Damascus look and a Western handle at a beginner price.","line":"tsunehisa-damascus-aus10","storeName":"Tsunehisa AUS-10 Damascus Santoku 165mm"},{"slug":"masutani-kokuryu-gyuto-180","name":"Masutani Kokuryu Tsuchime VG-10 Gyuto 180mm","maker":"Masutani","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","weightG":135,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Masutani's hammered-Damascus VG-10 line with a blue pakka Western handle. Very light and thin, and very cheap for what you get.","line":"masutani-kokuryu-vg10","storeName":"Masutani Kokuryu VG-10 Gyuto 180mm"},{"slug":"masutani-kokuryu-santoku-165","name":"Masutani Kokuryu Tsuchime VG-10 Santoku 165mm","maker":"Masutani","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","weightG":125,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"Masutani's hammered-Damascus VG-10 line with a blue pakka Western handle. Very light and thin, and very cheap for what you get.","line":"masutani-kokuryu-vg10","storeName":"Masutani Kokuryu VG-10 Santoku 165mm"},{"slug":"masutani-sekka-gyuto-180","name":"Masutani Sekka Nashiji VG-10 Gyuto 180mm","maker":"Masutani","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","weightG":135,"grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A light, thin VG-10 knife with a nashiji finish and a red pakka Western handle. Easy stainless care.","line":"masutani-sekka-vg10","storeName":"Masutani Sekka VG-10 Gyuto 180mm"},{"slug":"fujimoto-hammer-tone-sld-gyuto-210","name":"Fujimoto Hammer Tone Tsuchime SLD Gyuto 210mm","maker":"Fujimoto","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD semi-stainless that holds an edge for a long time without carbon-steel fuss, with a rustic hammered finish.","line":"fujimoto-hammer-tone-sld","storeName":"Fujimoto Hammer Tone SLD Gyuto 210mm"},{"slug":"fujimoto-hammer-tone-sld-santoku-165","name":"Fujimoto Hammer Tone Tsuchime SLD Santoku 165mm","maker":"Fujimoto","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD semi-stainless that holds an edge for a long time without carbon-steel fuss, with a rustic hammered finish.","line":"fujimoto-hammer-tone-sld","storeName":"Fujimoto Hammer Tone SLD Santoku 165mm"},{"slug":"fujimoto-hammer-tone-sld-nakiri-165","name":"Fujimoto Hammer Tone Tsuchime SLD Nakiri 165mm","maker":"Fujimoto","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","weightG":155,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"SLD semi-stainless that holds an edge for a long time without carbon-steel fuss, with a rustic hammered finish.","line":"fujimoto-hammer-tone-sld","storeName":"Fujimoto Hammer Tone SLD Nakiri 165mm"},{"slug":"tadafusa-hocho-kobo-gyuto-210","name":"Tadafusa Hocho Kobo Nashiji SLD Gyuto 210mm","maker":"Tadafusa","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":160,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"An SLD core in soft stainless cladding, with a charcoaled chestnut handle. Tough, practical and a great value wa-handle starter.","line":"tadafusa-hocho-kobo-sld","storeName":"Tadafusa Hocho Kobo Gyuto 210mm"},{"slug":"tadafusa-hocho-kobo-santoku-170","name":"Tadafusa Hocho Kobo Nashiji SLD Santoku 170mm","maker":"Tadafusa","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","weightG":150,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"An SLD core in soft stainless cladding, with a charcoaled chestnut handle. Tough, practical and a great value wa-handle starter.","line":"tadafusa-hocho-kobo-sld","storeName":"Tadafusa Hocho Kobo Santoku 170mm"},{"slug":"global-g2-chef-210","name":"Global G-2 CROMOVA 18 Gyuto 200mm","maker":"Global","shape":"gyuto","lengthMm":200,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"yo","weightG":165,"grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"The all-steel knife you see in many home kitchens. Light, easy care and sold everywhere; the steel is softer than most knives here, so it needs honing more often.","line":"global-g-2-cromova18","storeName":"Global G-2 Chef's Knife 20cm"},{"slug":"hatsukokoro-aogami-super-gyuto-240","name":"Hatsukokoro Hayabusa AO Migaki Aogami Super Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-migaki-aogami-super","storeName":"Hatsukokoro Hayabusa AO Migaki Gyuto 240 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-bunka-120","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Ko-Bunka 120mm","maker":"Hatsukokoro","shape":"kobunka","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurogane-aogami-2","storeName":"Hatsukokoro Kurogane Ko-Bunka 120 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-santoku-165","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aokitae-aogami-2","storeName":"Hatsukokoro Aokitae Santoku 165 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-kiritsuke-240","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Kiritsuke Yanagiba 240mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-kurouchi-aogami-2","storeName":"Hatsukokoro Shirasagi Kurouchi Kiritsuke Yanagiba 240 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-gyuto-210","name":"Hatsukokoro Kurouchi Aogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurouchi-aogami-2","storeName":"Hatsukokoro Kurouchi Gyuto 210 mm"},{"slug":"hatsukokoro-r2-sg2-gyuto-210","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Kiritsuke Gyuto 210mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Kiritsuke Gyuto 210 mm"},{"slug":"hatsukokoro-vg-10-gyuto-240","name":"Hatsukokoro Hayabusa Damascus VG-10 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-damascus-vg10","storeName":"Hatsukokoro Hayabusa Damascus Gyuto 240 mm"},{"slug":"hatsukokoro-r2-sg2-gyuto-240","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Kiritsuke Gyuto 240mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Kiritsuke Gyuto 240 mm"},{"slug":"hatsukokoro-r2-sg2-gyuto-240-1","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Gyuto 240 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-santoku-180","name":"Hatsukokoro Kurouchi Aogami #2 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurouchi-aogami-2","storeName":"Hatsukokoro Kurouchi Santoku 180mm"},{"slug":"hatsukokoro-aogami-2-blue-2-gyuto-210-1","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aokitae-aogami-2","storeName":"Hatsukokoro Aokitae Gyuto 210mm"},{"slug":"hatsukokoro-aogami-2-blue-2-santoku-165-1","name":"Hatsukokoro Shikkoku Kurouchi Aogami #2 Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shikkoku-aogami-2","storeName":"Hatsukokoro Shikkoku Santoku 165 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-gyuto-240","name":"Hatsukokoro Kaijin Nashiji Aogami #2 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kaijin-aogami-2","storeName":"Hatsukokoro Kaijin Gyuto 240 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-bunka-180","name":"Hatsukokoro Kaijin Nashiji Aogami #2 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kaijin-aogami-2","storeName":"Hatsukokoro Kaijin Bunka 180 mm"},{"slug":"hatsukokoro-ginsan-silver-3-bunka-150","name":"Hatsukokoro Ginrei Nashiji Ginsan Bunka 150mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-ginsan","storeName":"Hatsukokoro Ginrei Bunka 150 mm"},{"slug":"hatsukokoro-vg-10-santoku-180","name":"Hatsukokoro Hayabusa Damascus VG-10 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-damascus-vg10","storeName":"Hatsukokoro Hayabusa Damascus Santoku 180 mm"},{"slug":"hatsukokoro-aogami-2-blue-2-gyuto-210-2","name":"Hatsukokoro Kaijin Nashiji Aogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kaijin-aogami-2","storeName":"Hatsukokoro Kaijin Gyuto 210 mm"},{"slug":"hatsukokoro-ginsan-silver-3-bunka-170","name":"Hatsukokoro Ginsou Nashiji Ginsan Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginsou-ginsan","storeName":"Hatsukokoro Ginsou Bunka 170 mm Wenge Handle"},{"slug":"hatsukokoro-aogami-2-blue-2-bunka-200","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Bunka 200mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aokitae-aogami-2","storeName":"Hatsukokoro Aokitae Bunka 200 mm"},{"slug":"hideo-kitaoka-shirogami-2-white-2-kiritsuke-240","name":"Hideo Kitaoka Damascus Shirogami #2 Kiritsuke 240mm","maker":"Hideo Kitaoka","shape":"kiritsuke","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-2","storeName":"Hideo Kitaoka Damascus Kiritsuke 240 mm"},{"slug":"hideo-kitaoka-shirogami-1-white-1-kiritsuke-210","name":"Hideo Kitaoka Damascus Shirogami #1 Kiritsuke 210mm","maker":"Hideo Kitaoka","shape":"kiritsuke","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Hideo Kitaoka Damascus Kiritsuke 210 mm"},{"slug":"ittetsu-vg-10-gyuto-210","name":"Ittetsu Tafu Tsuchime VG-10 Gyuto 210mm","maker":"Ittetsu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-tafu-vg10","storeName":"Ittetsu Tafu Gyuto 210 mm"},{"slug":"shunichi-hatono-r2-sg2-gyuto-240","name":"Kenshiro Hatono Damascus R2/SG2 Gyuto 240mm","maker":"Kenshiro Hatono","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-sg2","storeName":"Kenshiro Hatono R2 Gyuto 240 mm"},{"slug":"shunichi-hatono-spg-strix-kiritsuke-240","name":"Kenshiro Hatono Damascus SPG STRIX Kiritsuke Sujihiki 240mm","maker":"Kenshiro Hatono","shape":"sujihiki","lengthMm":240,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-damascus-spg-strix","storeName":"Kenshiro Hatono STRIX Damascus Kiritsuke Sujihiki 240 mm"},{"slug":"shunichi-hatono-spg-strix-gyuto-215","name":"Kenshiro Hatono Damascus SPG STRIX Kiritsuke Gyuto 215mm","maker":"Kenshiro Hatono","shape":"kiritsuke","lengthMm":215,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-damascus-spg-strix","storeName":"Kenshiro Hatono STRIX Damascus Kiritsuke Gyuto 215 mm"},{"slug":"shunichi-hatono-spg-strix-bunka-180","name":"Kenshiro Hatono Damascus SPG STRIX Bunka 180mm","maker":"Kenshiro Hatono","shape":"bunka","lengthMm":180,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-damascus-spg-strix","storeName":"Kenshiro Hatono STRIX Damascus Bunka 180 mm"},{"slug":"shunichi-hatono-spg-strix-kiritsuke-135","name":"Kenshiro Hatono Damascus SPG STRIX Kiritsuke Petty 135mm","maker":"Kenshiro Hatono","shape":"petty","lengthMm":135,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-damascus-spg-strix","storeName":"Kenshiro Hatono STRIX Damascus Kiritsuke Petty 135 mm"},{"slug":"shunichi-hatono-spg-strix-gyuto-215-1","name":"Kenshiro Hatono Damascus SPG STRIX Gyuto 215mm","maker":"Kenshiro Hatono","shape":"gyuto","lengthMm":215,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-damascus-spg-strix","storeName":"Kenshiro Hatono STRIX Damascus Gyuto 215 mm"},{"slug":"shunichi-hatono-ginsan-silver-3-kiritsuke-135","name":"Kenshiro Hatono Damascus Ginsan Kiritsuke Petty 135mm","maker":"Kenshiro Hatono","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kenshiro-hatono-damascus-ginsan","storeName":"Kenshiro Hatono Ginsan Damascus Kiritsuke Petty 135 mm"},{"slug":"masutani-tsuchime-nakiri-165-mm","name":"Masutani Tsuchime VG-1 Nakiri 165mm","maker":"Masutani","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-1 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masutani-tsuchime-vg1","storeName":"Masutani Tsuchime Nakiri 165 mm"},{"slug":"makoto-kurosaki-r2-sg2-santoku-165","name":"Makoto Kurosaki Tsuchime R2/SG2 Santoku 165mm","maker":"Makoto Kurosaki","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-sg2","storeName":"Makoto Kurosaki Santoku 165 mm"},{"slug":"matsubara-aogami-2-blue-2-santoku-170","name":"Matsubara Nashiji Aogami #2 Santoku 170mm","maker":"Matsubara","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-aogami-2","storeName":"Matsubara Hamono AO#2 Santoku 170 mm"},{"slug":"matsubara-ginsan-silver-3-gyuto-210","name":"Matsubara Damascus Ginsan Gyuto 210mm","maker":"Matsubara","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-damascus-ginsan","storeName":"Matsubara Hamono Ginsan Damascus Gyuto 210 mm"},{"slug":"matsubara-r2-sg2-santoku-180","name":"Matsubara Damascus R2/SG2 Santoku 180mm","maker":"Matsubara","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-damascus-sg2","storeName":"Matsubara Hamono R2 Damascus Santoku 180 mm"},{"slug":"matsubara-shirogami-1-white-1-nakiri-165","name":"Matsubara W1 Kurouchi Shirogami #1 Nakiri 165mm","maker":"Matsubara","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-shirogami-1","storeName":"Matsubara Hamono W1 Nakiri 165 mm"},{"slug":"matsubara-r2-sg2-gyuto-210-1","name":"Matsubara Damascus R2/SG2 Gyuto 210mm","maker":"Matsubara","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-damascus-sg2","storeName":"Matsubara Hamono R2 Damascus Gyuto 210 mm"},{"slug":"muneishi-aogami-2-blue-2-santoku-165","name":"Muneishi Kurouchi Damascus Aogami #2 Santoku 165mm","maker":"Muneishi","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-kurouchi-damascus-aogami-2","storeName":"Muneishi Kurouchi Damascus Santoku 165 mm"},{"slug":"nigara-hamono-vg-10-bunka-175","name":"Nigara Hamono Tsuchime Damascus VG-10 Bunka 175mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono Tsuchime Damascus Bunka 175 mm"},{"slug":"nigara-hamono-vg-10-santoku-170","name":"Nigara Hamono Tsuchime Damascus VG-10 Santoku 170mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono Tsuchime Damascus Santoku 170 mm"},{"slug":"nigara-hamono-r2-sg2-gyuto-195","name":"Nigara Hamono Anmon Damascus R2/SG2 Gyuto 195mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":195,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-anmon-sg2","storeName":"Nigara Hamono Damascus Anmon Gyuto 195 mm"},{"slug":"nigara-hamono-aogami-super-gyuto-195","name":"Nigara Hamono Migami Tsuchime Aogami Super Gyuto 195mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":195,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migami-aogami-super","storeName":"Nigara Hamono AS Migami Gyuto 195 mm"},{"slug":"nigara-hamono-aogami-super-santoku-165","name":"Nigara Hamono Migami Tsuchime Aogami Super Santoku 165mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migami-aogami-super","storeName":"Nigara Hamono AS Migami Santoku 165 mm"},{"slug":"nigara-hamono-r2-sg2-bunka-165","name":"Nigara Hamono Flat Kurouchi R2/SG2 Bunka 165mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-flat-ironwood-sg2","storeName":"Nigara Hamono SG2 Kurouchi Flat Bunka 165 mm Ironwood"},{"slug":"ryusen-r2-sg2-bunka-175","name":"Ryusen Blazen Nashiji R2/SG2 Bunka 175mm","maker":"Ryusen","shape":"bunka","lengthMm":175,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-sg2","storeName":"Ryusen Hamono Blazen Bunka 175 mm"},{"slug":"ryusen-r2-sg2-gyuto-210","name":"Ryusen Blazen Nashiji R2/SG2 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-sg2","storeName":"Ryusen Hamono Blazen Gyuto 210 mm"},{"slug":"ryusen-r2-sg2-nakiri-165","name":"Ryusen Blazen Nashiji R2/SG2 Nakiri 165mm","maker":"Ryusen","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-sg2","storeName":"Ryusen Hamono Blazen Nakiri 165 mm"},{"slug":"ryusen-vg-10-gyuto-210-1","name":"Ryusen Tanganryu Damascus VG-10 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-tangan-ryu-vg10","storeName":"Ryusen Hamono Tangan-ryu Micarta Gyuto 210 mm"},{"slug":"shigeki-tanaka-vg-10-gyuto-240","name":"Shigeki Tanaka Damascus VG-10 Gyuto 240mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-damascus-vg10","storeName":"Shigeki Tanaka VG-10 Damascus Gyuto 240 mm"},{"slug":"shigeki-tanaka-r2-sg2-gyuto-210","name":"Shigeki Tanaka Damascus R2/SG2 Gyuto 210mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-damascus-sg2","storeName":"Shigeki Tanaka R2 Damascus Gyuto 210 mm"},{"slug":"takeshi-saji-vg-10-gyuto-210","name":"Takeshi Saji Rainbow Damascus VG-10 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Gyuto 210 mm"},{"slug":"takeshi-saji-vg-10-bunka-175","name":"Takeshi Saji Rainbow Damascus VG-10 Bunka 175mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Bunka 175 mm"},{"slug":"takeshi-saji-vg-10-nakiri-165","name":"Takeshi Saji Rainbow Damascus VG-10 Nakiri 165mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Nakiri 165 mm"},{"slug":"takeshi-saji-spg-strix-bunka-175","name":"Takeshi Saji Tsuchime SPG STRIX Bunka 175mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":175,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. SPG STRIX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-spg-strix","storeName":"Takeshi Saji STRIX Bunka 175 mm"},{"slug":"takeshi-saji-vg-10-gyuto-240","name":"Takeshi Saji Rainbow Damascus VG-10 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Gyuto 240 mm"},{"slug":"takeshi-saji-spg-strix-nakiri-160","name":"Takeshi Saji Tsuchime SPG STRIX Nakiri 160mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":160,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. SPG STRIX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-spg-strix","storeName":"Takeshi Saji STRIX Nakiri 160 mm"},{"slug":"takeshi-saji-r2-sg2-santoku-180","name":"Takeshi Saji Tsuchime R2/SG2 Santoku 180mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-tsuchime-sg2","storeName":"Takeshi Saji R2 Tsuchime Santoku 180 mm"},{"slug":"takeshi-saji-vg-10-santoku-180","name":"Takeshi Saji Rainbow Damascus VG-10 Santoku 180mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Santoku 180 mm"},{"slug":"teruyasu-fujiwara-shirogami-1-white-1-nakiri-165","name":"Teruyasu Fujiwara Maboroshi Tsuchime Shirogami #1 Nakiri 165mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-maboroshi-shirogami-1","storeName":"Teruyasu Fujiwara Maboroshi Nakiri 165 mm"},{"slug":"teruyasu-fujiwara-aogami-super-gyuto-240","name":"Teruyasu Fujiwara Denka Tsuchime Aogami Super Gyuto 240mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-denka-aogami-super","storeName":"Teruyasu Fujiwara Denka Gyuto 240 mm"},{"slug":"teruyasu-fujiwara-shirogami-1-white-1-gyuto-270","name":"Teruyasu Fujiwara Maboroshi Tsuchime Shirogami #1 Gyuto 270mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-maboroshi-shirogami-1","storeName":"Teruyasu Fujiwara Maboroshi Gyuto 270 mm"},{"slug":"teruyasu-fujiwara-shirogami-1-white-1-gyuto-305","name":"Teruyasu Fujiwara Maboroshi Tsuchime Shirogami #1 Gyuto 305mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":305,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-maboroshi-shirogami-1","storeName":"Teruyasu Fujiwara Maboroshi Gyuto 305 mm"},{"slug":"tsunehisa-vg-10-kiritsuke-210","name":"Tsunehisa Damascus VG-10 Kiritsuke 210mm","maker":"Tsunehisa","shape":"kiritsuke","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-damascus-vg10","storeName":"Tsunehisa VG10 Damascus Kiritsuke 210 mm Red Handle"},{"slug":"tsunehisa-vg-10-gyuto-240","name":"Tsunehisa Damascus VG-10 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-damascus-vg10","storeName":"Tsunehisa VG10 Damascus Gyuto 240 mm Red Handle"},{"slug":"yoshimi-kato-r2-sg2-bunka-170","name":"Yoshimi Kato Minamo Tsuchime R2/SG2 Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato Minamo Bunka 170 mm"},{"slug":"yoshimi-kato-r2-sg2-nakiri-165","name":"Yoshimi Kato Minamo Tsuchime R2/SG2 Nakiri 165mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato Minamo Nakiri 165 mm"},{"slug":"yoshimi-kato-r2-sg2-santoku-170","name":"Yoshimi Kato Minamo Tsuchime R2/SG2 Santoku 170mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato Minamo Santoku 170 mm"},{"slug":"yoshimi-kato-ginsan-silver-3-gyuto-210","name":"Yoshimi Kato Tsuchime Ginsan Kiritsuke 210mm","maker":"Yoshimi Kato","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Ginsan Kiritsuke 210 mm"},{"slug":"yoshimi-kato-ginsan-silver-3-bunka-170","name":"Yoshimi Kato Tsuchime Ginsan Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Ginsan Bunka 170 mm"},{"slug":"yoshimi-kato-aogami-super-bunka-170","name":"Yoshimi Kato Kurouchi Aogami Super Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Yoshimi Kato AS Kurouchi Bunka 170 mm"},{"slug":"yoshimi-kato-r2-sg2-bunka-130","name":"Yoshimi Kato Minamo Tsuchime R2/SG2 Ko-Bunka 130mm","maker":"Yoshimi Kato","shape":"kobunka","lengthMm":130,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato Minamo Ko-Bunka 130 mm"},{"slug":"yoshimi-kato-ginsan-silver-3-nakiri-165","name":"Yoshimi Kato Tsuchime Ginsan Nakiri 165mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Ginsan Nakiri 165 mm"},{"slug":"yu-kurosaki-r2-sg2-santoku-165","name":"Yu Kurosaki Shizuku Tsuchime R2/SG2 Santoku 165mm","maker":"Yu Kurosaki","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Yu Kurosaki Shizuku Santoku 165 mm"},{"slug":"masashi-yamamoto-sld-bunka-165","name":"Masashi Yamamoto Kokuen SLD Bunka 165mm","maker":"Masashi Yamamoto","shape":"bunka","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kokuen-sld","storeName":"Masashi KOKUEN Bunka 165mm"},{"slug":"masashi-yamamoto-sld-nakiri-165","name":"Masashi Yamamoto Kuroshu SLD Nakiri 165mm","maker":"Masashi Yamamoto","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Nakiri 165mm"},{"slug":"masashi-yamamoto-sld-gyuto-210","name":"Masashi Yamamoto Kuroshu SLD Gyuto 210mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Gyuto 210mm"},{"slug":"masashi-yamamoto-sld-nakiri-165-1","name":"Masashi Yamamoto Shiroshu SLD Nakiri 165mm","maker":"Masashi Yamamoto","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Nakiri 165mm"},{"slug":"masashi-yamamoto-sld-santoku-165","name":"Masashi Yamamoto Kuroshu SLD Santoku 165mm","maker":"Masashi Yamamoto","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Santoku 165mm"},{"slug":"masashi-yamamoto-sld-kiritsuke-210","name":"Masashi Yamamoto Shiroshu SLD Kiritsuke 210mm","maker":"Masashi Yamamoto","shape":"kiritsuke","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Kiritsuke 210mm"},{"slug":"masashi-yamamoto-sld-bunka-135","name":"Masashi Yamamoto Kuroshu SLD Ko-Bunka 135mm","maker":"Masashi Yamamoto","shape":"kobunka","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Ko-Bunka 135mm"},{"slug":"masashi-yamamoto-sld-bunka-165-1","name":"Masashi Yamamoto Shiroshu SLD Bunka 165mm","maker":"Masashi Yamamoto","shape":"bunka","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Bunka 165mm"},{"slug":"masashi-yamamoto-sld-gyuto-240","name":"Masashi Yamamoto Kuroshu SLD Gyuto 240mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Gyuto 240mm"},{"slug":"masashi-yamamoto-sld-bunka-135-1","name":"Masashi Yamamoto Shiroshu SLD Ko-Bunka 135mm","maker":"Masashi Yamamoto","shape":"kobunka","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Ko-Bunka 135mm"},{"slug":"masashi-yamamoto-sld-kiritsuke-240","name":"Masashi Yamamoto Kokuen SLD Kiritsuke Sujihiki 240mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kokuen-sld","storeName":"Masashi KOKUEN Kiritsuke Sujihiki 240mm"},{"slug":"masashi-yamamoto-spg-strix-nakiri-150","name":"Masashi Yamamoto Kurouchi SPG STRIX Kiritsuke Petty 150mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":150,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuro-spg-strix","storeName":"Masashi SPG STRIX Kuro Kiritsuke Petty 150mm"},{"slug":"moritaka-as-kurouchi-santoku-185mm","name":"Moritaka Kurouchi Aogami Super Santoku 185mm","maker":"Moritaka","shape":"santoku","lengthMm":185,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Santoku 185mm"},{"slug":"moritaka-as-kurouchi-kiritsuke-240mm","name":"Moritaka Kurouchi Aogami Super Kiritsuke 240mm","maker":"Moritaka","shape":"kiritsuke","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Kiritsuke 240mm"},{"slug":"moritaka-as-kurouchi-gyuto-240mm","name":"Moritaka Kurouchi Aogami Super Gyuto 240mm","maker":"Moritaka","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Gyuto 240mm"},{"slug":"moritaka-as-kurouchi-nakiri-180mm","name":"Moritaka Kurouchi Aogami Super Nakiri 180mm","maker":"Moritaka","shape":"nakiri","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Nakiri 180mm"},{"slug":"moritaka-as-kurouchi-santoku-130mm","name":"Moritaka Kurouchi Aogami Super Santoku Petty 130mm","maker":"Moritaka","shape":"petty","lengthMm":130,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Santoku 130mm"},{"slug":"moritaka-as-ishime-santoku-185mm","name":"Moritaka Ishime Aogami Super Santoku 185mm","maker":"Moritaka","shape":"santoku","lengthMm":185,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-ishime-aogami-super","storeName":"Moritaka AS Ishime Santoku 185mm"},{"slug":"nigara-hamono-vg-10-nakiri-165","name":"Nigara Hamono Tsuchime Damascus VG-10 Sakimaru Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-sakimaru-vg10","storeName":"Nigara VG10 Tsuchime Damascus Sakimaru Nakiri 165mm"},{"slug":"nigara-vg-xeos-tsuchime-damascus-nakiri-180mm","name":"Nigara Hamono Tsuchime Damascus VG-XEOS Nakiri 180mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":180,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg-xeos","storeName":"Nigara VG XEOS Tsuchime Damascus Nakiri 180mm"},{"slug":"nigara-vg-xeos-tsuchime-damascus-santoku-185mm","name":"Nigara Hamono Tsuchime Damascus VG-XEOS Santoku 185mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":185,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg-xeos","storeName":"Nigara VG XEOS Tsuchime Damascus Santoku 185mm"},{"slug":"nigara-hamono-spg-strix-gyuto-210","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG STRIX Tsuchime Damascus Gyuto 210mm"},{"slug":"nigara-hamono-spg-strix-nakiri-180","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Nakiri 180mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":180,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG STRIX Tsuchime Damascus Nakiri 180mm"},{"slug":"nigara-vg-xeos-tsuchime-damascus-gyuto-255mm","name":"Nigara Hamono Tsuchime Damascus VG-XEOS Gyuto 255mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":255,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg-xeos","storeName":"Nigara VG XEOS Tsuchime Damascus Gyuto 255mm"},{"slug":"nigara-hamono-spg-strix-gyuto-240","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG STRIX Tsuchime Damascus Gyuto 240mm"},{"slug":"nigara-hamono-r2-sg2-kiritsuke-255","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Kiritsuke Sujihiki 255mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":255,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Kiritsuke Sujihiki 255mm"},{"slug":"nigara-hamono-r2-sg2-gyuto-210","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Western Gyuto 210mm"},{"slug":"nigara-hamono-r2-sg2-bunka-180","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Kiritsuke Nakiri 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Western Kiritsuke Nakiri 180mm"},{"slug":"nigara-hamono-r2-sg2-santoku-180","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Santoku 180mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Western Santoku 180mm"},{"slug":"nigara-hamono-r2-sg2-gyuto-210-1","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Kiritsuke Gyuto 210mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Western Kiritsuke Gyuto 210mm"},{"slug":"sakai-kikumori-asagiri-kiritsuke-petty-150mm","name":"Sakai Kikumori Yoshikazu Tanaka Asagiri Shirogami #2 Kiritsuke Petty 150mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-asagiri-shirogami-2","storeName":"Sakai Kikumori Asagiri Kiritsuke Petty 150mm"},{"slug":"sakai-kikumori-kikuzuki-rin-gyuto-210mm","name":"Sakai Kikumori Yoshikazu Tanaka Kikuzuki Rin Shirogami #2 Gyuto 210mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-rin-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Rin Gyuto 210mm"},{"slug":"sakai-kikumori-kikuzuki-rin-kiritsuke-petty-135mm","name":"Sakai Kikumori Yoshikazu Tanaka Kikuzuki Rin Shirogami #2 Kiritsuke Petty 135mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"petty","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-rin-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Rin Kiritsuke Petty 135mm"},{"slug":"sakai-kikumori-kikuzuki-rin-nakiri-180mm","name":"Sakai Kikumori Yoshikazu Tanaka Kikuzuki Rin Shirogami #2 Nakiri 180mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"nakiri","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-rin-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Rin Nakiri 180mm"},{"slug":"hado-sakai-shirogami-kiritsuke-yanagiba-240mm","name":"Hado Sakai Shirogami #2 Kiritsuke Yanagiba 240mm","maker":"Hado Sakai","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shirogami-2","storeName":"Hado Sakai Shirogami Kiritsuke Yanagiba 240mm"},{"slug":"yoshikazu-tanaka-shirogami-2-white-2-gyuto-240","name":"Sakai Kikumori Yoshikazu Tanaka Kikuzuki Kasumi Shirogami #2 Kiritsuke Gyuto 240mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"kiritsuke","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kasumi-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Gyuto 240mm"},{"slug":"yoshikazu-tanaka-shirogami-2-white-2-kiritsuke-270","name":"Sakai Kikumori Yoshikazu Tanaka Kikuzuki Kasumi Shirogami #2 Kiritsuke Yanagiba 270mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kasumi-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Kasumi Kiritsuke Yanagiba 270mm"},{"slug":"yoshimi-kato-vg-10-nakiri-165","name":"Masakage Yoshimi Kato Kiri VG-10 Nakiri 165mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri Nakiri 165mm"},{"slug":"yoshimi-kato-vg-10-gyuto-210","name":"Masakage Yoshimi Kato Kiri VG-10 Gyuto 210mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri Gyuto 210mm"},{"slug":"yoshimi-kato-r2-sg2-gyuto-210-2","name":"Yoshimi Kato Black Damascus R2/SG2 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-black-damascus-sg2","storeName":"Yoshimi Kato SG2 Black Damascus Gyuto 210mm"},{"slug":"yoshimi-kato-r2-sg2-bunka-165","name":"Yoshimi Kato Black Damascus R2/SG2 Bunka 165mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-black-damascus-sg2","storeName":"Yoshimi Kato SG2 Black Damascus Bunka 165mm"},{"slug":"yoshimi-kato-r2-sg2-gyuto-240","name":"Yoshimi Kato Minamo R2/SG2 Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato SG2 Minamo Gyuto 240mm"},{"slug":"yoshimi-kato-as-s-nashiji-gyuto-240mm","name":"Yoshimi Kato Nashiji Aogami Super Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-s-nashiji-aogami-super","storeName":"Yoshimi Kato AS/S Nashiji Gyuto 240mm"},{"slug":"yoshimi-kato-as-s-nashiji-ko-bunka-130mm","name":"Yoshimi Kato Nashiji Aogami Super Ko-Bunka 130mm","maker":"Yoshimi Kato","shape":"kobunka","lengthMm":130,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-s-nashiji-aogami-super","storeName":"Yoshimi Kato AS/S Nashiji Ko-Bunka 130mm"},{"slug":"yoshimi-kato-r2-sg2-gyuto-210-3","name":"Yoshimi Kato Hyo R2/SG2 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-hyo-sg2","storeName":"Yoshimi Kato SG2 Hyo Gyuto 210mm"},{"slug":"yoshimi-kato-r2-sg2-santoku-165-1","name":"Yoshimi Kato Hyo R2/SG2 Santoku 165mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-hyo-sg2","storeName":"Yoshimi Kato SG2 Hyo Santoku 165mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-bunka-165mm","name":"Yu Kurosaki Gekko VG-XEOS Bunka 165mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":165,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG XEOS Gekko Bunka 165mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-nakiri-165mm","name":"Yu Kurosaki Gekko VG-XEOS Nakiri 165mm","maker":"Yu Kurosaki","shape":"nakiri","lengthMm":165,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG XEOS Gekko Nakiri 165mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-gyuto-210mm","name":"Yu Kurosaki Gekko VG-XEOS Gyuto 210mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":210,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG XEOS Gekko Gyuto 210mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-gyuto-240mm","name":"Yu Kurosaki Gekko VG-XEOS Gyuto 240mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":240,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG XEOS Gekko Gyuto 240mm"},{"slug":"yu-kurosaki-r2-sg2-gyuto-240","name":"Yu Kurosaki Senko Ei R2/SG2 Kiritsuke Gyuto 240mm","maker":"Yu Kurosaki","shape":"kiritsuke","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm"},{"slug":"yu-kurosaki-r2-sg2-gyuto-270","name":"Yu Kurosaki Senko Ei R2/SG2 Kiritsuke Gyuto 270mm","maker":"Yu Kurosaki","shape":"kiritsuke","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 270mm"},{"slug":"yu-kurosaki-aogami-super-gyuto-240","name":"Yu Kurosaki Kokusen Ei Aogami Super Sujihiki 240mm","maker":"Yu Kurosaki","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-ei-aogami-super","storeName":"Yu Kurosaki Kokusen Ei Sujihiki 240mm"},{"slug":"takumi-ikeda-vg-10-gyuto-210","name":"Masakage Takumi Ikeda Kumo VG-10 Gyuto 210mm","maker":"Masakage","smith":"Takumi Ikeda","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Gyuto 210mm"},{"slug":"takumi-ikeda-vg-10-gyuto-240","name":"Masakage Takumi Ikeda Kumo VG-10 Gyuto 240mm","maker":"Masakage","smith":"Takumi Ikeda","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Gyuto 240mm"},{"slug":"fujiwara-nashiji-gyuto-195mm","name":"Teruyasu Fujiwara Nashiji Shirogami #2 Gyuto 195mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-nashiji-shirogami-2","storeName":"Fujiwara Nashiji Gyuto 195mm"},{"slug":"fujimoto-kurouchi-forged-nakiri-165mm","name":"Fujimoto Kurouchi Shirogami #2 Nakiri 165mm","maker":"Fujimoto","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-kurouchi-shirogami-2","storeName":"Fujimoto Kurouchi-Forged Nakiri 165mm"},{"slug":"fujimoto-kurouchi-forged-gyuto-210mm","name":"Fujimoto Kurouchi Shirogami #2 Gyuto 210mm","maker":"Fujimoto","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-kurouchi-shirogami-2","storeName":"Fujimoto Kurouchi-Forged Gyuto 210mm"},{"slug":"fujimoto-kurouchi-forged-santoku-165mm","name":"Fujimoto Kurouchi Shirogami #2 Santoku 165mm","maker":"Fujimoto","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-kurouchi-shirogami-2","storeName":"Fujimoto Kurouchi-Forged Santoku 165mm"},{"slug":"fujimoto-sld-gyuto-240","name":"Fujimoto Hammer Tone Tsuchime SLD Gyuto 240mm","maker":"Fujimoto","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-hammer-tone-sld","storeName":"Fujimoto Hammer Tone SLD Gyuto 240mm"},{"slug":"fujimoto-aogami-super-santoku-165","name":"Fujimoto Sazanami Aogami Super Santoku 165mm","maker":"Fujimoto","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-sazanami-aogami-super","storeName":"Fujimoto AS Sazanami Santoku 165mm"},{"slug":"fujimoto-aogami-super-nakiri-165","name":"Fujimoto Sazanami Aogami Super Nakiri 165mm","maker":"Fujimoto","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-sazanami-aogami-super","storeName":"Fujimoto AS Sazanami Nakiri 165mm"},{"slug":"fujimoto-aogami-super-gyuto-210","name":"Fujimoto Sazanami Aogami Super Gyuto 210mm","maker":"Fujimoto","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-sazanami-aogami-super","storeName":"Fujimoto AS Sazanami Gyuto 210mm"},{"slug":"haruyuki-ginsan-silver-3-gyuto-210","name":"Haruyuki Kokuto Ginsan Gyuto 210mm","maker":"Haruyuki","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-kokuto-ginsan","storeName":"Haruyuki Kokuto Gyuto 210mm"},{"slug":"haruyuki-nishiki-santoku-165mm","name":"Haruyuki Nishiki Shirogami #2 Santoku 165mm","maker":"Haruyuki","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-nishiki-shirogami-2","storeName":"Haruyuki Nishiki Santoku 165mm"},{"slug":"haruyuki-vg-10-gyuto-240","name":"Haruyuki Goma VG-10 Gyuto 240mm","maker":"Haruyuki","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-goma-vg10","storeName":"Haruyuki Goma Gyuto 240mm"},{"slug":"hado-sakai-r2-sg2-bunka-135","name":"Hado Sakai Shiosai R2/SG2 Ko-Bunka 135mm","maker":"Hado Sakai","shape":"kobunka","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-sg2","storeName":"Hado Shiosai Ko-Bunka 135mm"},{"slug":"hado-sakai-r2-sg2-bunka-180","name":"Hado Sakai Shiosai R2/SG2 Bunka 180mm","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-sg2","storeName":"Hado Shiosai Bunka 180mm"},{"slug":"hado-sakai-r2-sg2-gyuto-210","name":"Hado Sakai Shiosai R2/SG2 Kiritsuke Gyuto 210mm","maker":"Hado Sakai","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-sg2","storeName":"Hado Shiosai Kiritsuke Gyuto 210mm"},{"slug":"hado-sakai-r2-sg2-bunka-180-1","name":"Hado Sakai Shiosai R2/SG2 Bunka 180mm Blue Handle","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-sg2","storeName":"Blue Handle Hado Shiosai Bunka 180mm"},{"slug":"hado-sakai-r2-sg2-bunka-135-1","name":"Hado Sakai Shiosai R2/SG2 Ko-Bunka 135mm Blue Handle","maker":"Hado Sakai","shape":"kobunka","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-sg2","storeName":"Blue Handle Hado Shiosai Ko-Bunka 135mm"},{"slug":"hado-sakai-r2-sg2-gyuto-210-1","name":"Hado Sakai Shiosai R2/SG2 Kiritsuke Gyuto 210mm Blue Handle","maker":"Hado Sakai","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-sg2","storeName":"Blue Handle Hado Shiosai Kiritsuke Gyuto 210mm"},{"slug":"masakage-vg-10-gyuto-240","name":"Masakage Yoshimi Kato Kiri VG-10 Gyuto 240mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri Gyuto 240mm"},{"slug":"masutani-vg1-tsuchime-western-ko-santoku-130mm","name":"Masutani Tsuchime VG-1 Ko-Santoku 130mm","maker":"Masutani","shape":"petty","lengthMm":130,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-1 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masutani-tsuchime-vg1","storeName":"Masutani VG1 Tsuchime Western Ko-Santoku 130mm"},{"slug":"masutani-vg-10-santoku-130-1","name":"Masutani Damascus VG-10 Ko-Santoku 130mm","maker":"Masutani","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masutani-damascus-vg10","storeName":"Masutani VG10 Damascus Western Ko-Santoku 130mm"},{"slug":"masutani-vg-10-santoku-130-2","name":"Masutani Kokuryu Tsuchime Damascus VG-10 Ko-Santoku 130mm","maker":"Masutani","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masutani-kokuryu-tsuchime-damascus-vg10","storeName":"Masutani Kokuryu VG10 Tsuchime Damascus Ko-Santoku 130mm"},{"slug":"ryusen-r2-sg2-nakiri-155-1","name":"Ryusen Blazen Ryu R2/SG2 Nakiri 155mm","maker":"Ryusen","shape":"nakiri","lengthMm":155,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-ryu-sg2","storeName":"Ryusen Blazen Ryu Wa Nakiri 155mm"},{"slug":"ryusen-r2-sg2-gyuto-210-4","name":"Ryusen Blazen Ryu R2/SG2 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-ryu-sg2","storeName":"Ryusen Blazen Ryu Wa Gyuto 210mm"},{"slug":"ryusen-r2-sg2-santoku-175","name":"Ryusen Blazen Ryu R2/SG2 Santoku 175mm","maker":"Ryusen","shape":"santoku","lengthMm":175,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-ryu-sg2","storeName":"Ryusen Blazen Ryu Wa Santoku 175mm"},{"slug":"ryusen-r2-sg2-santoku-170","name":"Ryusen Oukoku-Ryu R2/SG2 Santoku 170mm","maker":"Ryusen","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-oukokuryu-sg2","storeName":"Ryusen Oukokuryu Santoku 170mm"},{"slug":"ryusen-r2-sg2-gyuto-210-5","name":"Ryusen Oukoku-Ryu R2/SG2 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-oukokuryu-sg2","storeName":"Ryusen Oukokuryu Gyuto 210mm"},{"slug":"ryusen-r2-sg2-gyuto-240-3","name":"Ryusen Oukoku-Ryu R2/SG2 Gyuto 240mm","maker":"Ryusen","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-oukokuryu-sg2","storeName":"Ryusen Oukokuryu Gyuto 240mm"},{"slug":"sakai-takayuki-vg-10-gyuto-190","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Gyuto 190mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki VG10 33 Layer Damascus Kengata Gyuto 190mm"},{"slug":"sakai-takayuki-vg-10-bunka-135","name":"Sakai Takayuki Coreless Tall Damascus VG-10 Ko-Bunka 135mm","maker":"Sakai Takayuki","shape":"kobunka","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-coreless-damascus-vg10","storeName":"Sakai Takayuki VG10/VG2 Coreless Damascus Tall Ko-Bunka 135mm"},{"slug":"sakai-takayuki-vg-10-gyuto-210","name":"Sakai Takayuki Nashiji VG-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-vg10","storeName":"Sakai Takayuki VG10 Nashiji Gyuto 210mm"},{"slug":"sakai-takayuki-swedish-stainless-ux10-gyuto-190","name":"Sakai Takayuki Grand-Chef Seigaiha Swedish Stainless Kengata Gyuto 190mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-seigaiha-swedish-stainless","storeName":"Sakai Takayuki Grand Chef Seigaiha Kengata Gyuto 190mm"},{"slug":"sakai-takayuki-sk4-gyuto-330mm","name":"Sakai Takayuki SK4 Gyuto 330mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":330,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sk4","storeName":"Sakai Takayuki SK4 Gyuto 330mm"},{"slug":"sakai-takayuki-swedish-stainless-ux10-santoku-160","name":"Sakai Takayuki Grand-Chef Seigaiha Swedish Stainless Kengata Santoku 160mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":160,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-seigaiha-swedish-stainless","storeName":"Sakai Takayuki Grand Chef Seigaiha Kengata Santoku 160mm"},{"slug":"sakai-takayuki-sk4-gyuto-270mm","name":"Sakai Takayuki SK4 Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sk4","storeName":"Sakai Takayuki SK4 Gyuto 270mm"},{"slug":"sakai-takayuki-r2-sg2-santoku-160","name":"Sakai Takayuki Tsuchime Damascus R2/SG2 Kengata Santoku 160mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-tsuchime-damascus-sg2","storeName":"Sakai Takayuki SG2 Tsuchime Damascus Western Kengata Santoku 160mm"},{"slug":"sakai-takayuki-sk4-komakiri-gyuto-240mm","name":"Sakai Takayuki Komakiri SK4 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-komakiri-sk4","storeName":"Sakai Takayuki SK4 Komakiri Gyuto 240mm"},{"slug":"sakai-takayuki-sanpo-shirogami-kasumi-gyuto-210mm","name":"Sakai Takayuki Sanpo Kasumi Shirogami #2 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpo-kasumi-shirogami-2","storeName":"Sakai Takayuki Sanpo Shirogami Kasumi Gyuto 210mm"},{"slug":"sakai-takayuki-vg-10-bunka-195","name":"Sakai Takayuki Coreless Tall Damascus VG-10 Bunka 195mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":195,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a flat, compact all-rounder with a sharp angled tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-coreless-damascus-vg10","storeName":"Sakai Takayuki VG10/VG2 Coreless Damascus Tall Bunka 195mm"},{"slug":"sakai-takayuki-r2-sg2-gyuto-190","name":"Sakai Takayuki Tsuchime Damascus R2/SG2 Kengata Gyuto 190mm Western Handle","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-tsuchime-damascus-sg2","storeName":"Sakai Takayuki SG2 Tsuchime Damascus Western Kengata Gyuto 190mm"},{"slug":"sakai-takayuki-sanpo-shirogami-kasumi-gyuto-240mm","name":"Sakai Takayuki Sanpo Kasumi Shirogami #2 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpo-kasumi-shirogami-2","storeName":"Sakai Takayuki Sanpo Shirogami Kasumi Gyuto 240mm"},{"slug":"tojiro-vg-10-gyuto-210","name":"Tojiro Atelier Classic Damascus VG-10 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-classic-damascus-vg10","storeName":"TOJIRO ATELIER CLASSIC VG10 Damascus Gyuto 210mm"},{"slug":"tojiro-vg-10-santoku-170","name":"Tojiro Atelier Classic Damascus VG-10 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-classic-damascus-vg10","storeName":"TOJIRO ATELIER CLASSIC VG10 Damascus Santoku 170mm"},{"slug":"tojiro-vg-10-nakiri-165","name":"Tojiro Atelier Classic Damascus VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a flat, rectangular vegetable knife that chops straight down with full board contact. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-classic-damascus-vg10","storeName":"TOJIRO ATELIER CLASSIC VG10 Damascus Nakiri 165mm"},{"slug":"tojiro-r2-sg2-kiritsuke-150","name":"Tojiro Reppu R2/SG2 Kiritsuke Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke-style chef's knife is full size, with an angled tip and a slightly flatter edge than a gyuto. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-reppu-sg2","storeName":"TOJIRO Reppu Kiritsuke Petty 150mm"},{"slug":"tojiro-r2-sg2-gyuto-210","name":"Tojiro Reppu R2/SG2 Kiritsuke Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-reppu-sg2","storeName":"TOJIRO Reppu Kiritsuke Gyuto 210mm"},{"slug":"tojiro-vg-10-gyuto-300","name":"Tojiro Classic VG-10 Gyuto 300mm","maker":"Tojiro","shape":"gyuto","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-classic-vg10","storeName":"TOJIRO CLASSIC Gyuto 300mm F-811"},{"slug":"kei-kobayashi-r2-sg2-santoku-170-1","name":"Kei Kobayashi Damascus R2/SG2 Santoku 170mm","maker":"Kei Kobayashi","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact, flat all-rounder with a rounded tip that is easy to control on a smaller board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-damascus-sg2","storeName":"Kobayashi SG2 Damascus Santoku 170mm"},{"slug":"tojiro-color-petty-white-150mm","name":"Tojiro Color Molybdenum Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-color-white-molybdenum","storeName":"Tojiro Color Petty White 150mm"},{"slug":"tojiro-color-honesuki-black-150mm","name":"Tojiro Color Molybdenum Honesuki 150mm","maker":"Tojiro","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-color-black-molybdenum","storeName":"Tojiro Color Honesuki Black 150mm"},{"slug":"mac-chef-s-series-utility-knife-135mm","name":"MAC High-Carbon Stainless Petty 135mm","maker":"MAC","shape":"petty","lengthMm":135,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-mac-original","storeName":"MAC Chef's Series Utility Knife 135mm"},{"slug":"mac-superior-petty-130mm","name":"MAC Superior AUS-8 Molybdenum Petty 130mm","maker":"MAC","shape":"petty","lengthMm":130,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. MAC Superior (AUS-8/Molybdenum) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-superior-mac-superior","storeName":"MAC Superior Petty 130mm"},{"slug":"tojiro-basic-petty-135mm","name":"Tojiro Basic Molybdenum Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-basic-molybdenum","storeName":"Tojiro Basic Petty 135mm"},{"slug":"mac-superior-utility-knife-125mm","name":"MAC Superior AUS-8 Molybdenum Petty 125mm","maker":"MAC","shape":"petty","lengthMm":125,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. MAC Superior (AUS-8/Molybdenum) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-superior-mac-superior","storeName":"MAC Superior Utility Knife 125mm"},{"slug":"mac-chef-series-utility-knife-140mm","name":"MAC High-Carbon Stainless Petty 140mm","maker":"MAC","shape":"petty","lengthMm":140,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 140mm is the most versatile petty length. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-mac-original","storeName":"MAC Chef Series Utility Knife 140mm"},{"slug":"tojiro-origami-petty-knife-130mm","name":"Tojiro Origami VG-10 Petty 130mm","maker":"Tojiro","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-origami-vg10","storeName":"Tojiro Origami Petty Knife 130mm"},{"slug":"tojiro-sakuya-petty-130mm","name":"Tojiro Sakuya VG-10 Petty 130mm","maker":"Tojiro","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-sakuya-vg10","storeName":"Tojiro Sakuya Petty 130mm"},{"slug":"mac-professional-petty-120mm","name":"MAC Professional High-Carbon Stainless Petty 120mm","maker":"MAC","shape":"petty","lengthMm":120,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-professional-mac-original","storeName":"MAC Professional Petty 120mm"},{"slug":"global-utility-knife-with-solid-handle-110mm","name":"Global Solid CROMOVA 18 Petty 110mm","maker":"Global","shape":"petty","lengthMm":110,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 110mm it is nimble enough for work in your hand. CROMOVA 18 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"global-solid-cromova18","storeName":"Global Utility Knife with Solid Handle 110mm"},{"slug":"global-asian-utility-knife-110mm","name":"Global Asian CROMOVA 18 Petty 110mm","maker":"Global","shape":"petty","lengthMm":110,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 110mm it is nimble enough for work in your hand. CROMOVA 18 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"global-asian-cromova18","storeName":"Global Asian Utility Knife 110mm"},{"slug":"mac-professional-utility-knife-155mm","name":"MAC Professional High-Carbon Stainless Petty 155mm","maker":"MAC","shape":"petty","lengthMm":155,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 155mm is the most versatile petty length. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-professional-mac-original","storeName":"MAC Professional Utility Knife 155mm"},{"slug":"mac-professional-utility-knife-125mm","name":"MAC Professional High-Carbon Stainless Petty 125mm","maker":"MAC","shape":"petty","lengthMm":125,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-professional-mac-original","storeName":"MAC Professional Utility Knife 125mm"},{"slug":"sakai-takayuki-sumire-vg10-petty-130mm","name":"Sakai Takayuki Sumire VG-10 Petty 130mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-sumire-vg10","storeName":"Sakai Takayuki Sumire VG10 Petty 130mm"},{"slug":"tojiro-hammered-petty-90mm","name":"Tojiro Tsuchime VG-10 Petty 90mm","maker":"Tojiro","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 90mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-hammered-vg10","storeName":"Tojiro Hammered Petty 90mm"},{"slug":"sakai-takayuki-sumire-vg10-petty-135mm","name":"Sakai Takayuki Sumire VG-10 Petty 135mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-sumire-vg10","storeName":"Sakai Takayuki Sumire VG10 Petty 135mm"},{"slug":"misono-molybdenum-petty-120mm","name":"Misono Molybdenum Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-molybdenum","storeName":"Misono Molybdenum Petty 120mm"},{"slug":"mac-professional-utility-knife-150mm","name":"MAC Professional High-Carbon Stainless Petty 150mm","maker":"MAC","shape":"petty","lengthMm":150,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-professional-mac-original","storeName":"MAC Professional Utility Knife 150mm"},{"slug":"tsunehisa-aus8-migaki-petty-120mm","name":"Tsunehisa Migaki AUS-8 Petty 120mm","maker":"Tsunehisa","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. AUS-8 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aus8","storeName":"Tsunehisa Aus8 Migaki Petty 120mm"},{"slug":"sakai-takayuki-stainless-pom-handle-honesuki-150mm","name":"Sakai Takayuki Molybdenum Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-pom-molybdenum","storeName":"Sakai Takayuki Stainless POM Handle Honesuki 150mm"},{"slug":"tsunehisa-ginsan-western-nashiji-petty-bolsterless-135mm","name":"Tsunehisa Nashiji Ginsan Petty 135mm Western Bolsterless Handle","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-nashiji-ginsan","storeName":"Tsunehisa Ginsan Western Nashiji Petty (Bolsterless) 135mm"},{"slug":"misono-molybdenum-petty-130mm","name":"Misono Molybdenum Petty 130mm","maker":"Misono","shape":"petty","lengthMm":130,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-molybdenum","storeName":"Misono Molybdenum Petty 130mm"},{"slug":"tojiro-classic-utility-knife-115mm","name":"Tojiro Classic VG-10 Petty 115mm","maker":"Tojiro","shape":"petty","lengthMm":115,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 115mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Utility Knife 115mm"},{"slug":"tojiro-classic-petty-120mm","name":"Tojiro Classic VG-10 Petty 120mm","maker":"Tojiro","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Petty 120mm"},{"slug":"tojiro-pro-petty-knife-120mm","name":"Tojiro Pro VG-10 Petty 120mm","maker":"Tojiro","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-pro-vg10","storeName":"Tojiro Pro Petty Knife 120mm"},{"slug":"tojiro-basic-damascus-petty-135mm","name":"Tojiro Basic Damascus Molybdenum Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-basic-damascus-molybdenum","storeName":"Tojiro Basic Damascus Petty 135mm"},{"slug":"tsunehisa-v1-petty-135mm","name":"Tsunehisa V1 VG-10 Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-v1-vg10","storeName":"Tsunehisa V1 Petty 135mm"},{"slug":"sakai-takayuki-tus-steel-petty-120mm","name":"Sakai Takayuki TUS AUS-8 Petty 120mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Petty 120mm"},{"slug":"hatsukokoro-hayabusa-vg10-tsuchime-petty-150mm","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG10 Tsuchime Petty 150mm"},{"slug":"tsunehisa-aus8-migaki-petty-150mm","name":"Tsunehisa Migaki AUS-8 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. AUS-8 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aus8","storeName":"Tsunehisa Aus8 Migaki Petty 150mm"},{"slug":"tojiro-vg10-hammered-petty-130mm","name":"Tojiro Tsuchime VG-10 Petty 130mm","maker":"Tojiro","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-hammered-vg10","storeName":"Tojiro VG10 Hammered Petty 130mm"},{"slug":"tsunehisa-aus8-western-tsuchime-petty-135mm","name":"Tsunehisa Tsuchime AUS-8 Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. AUS-8 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-tsuchime-aus8","storeName":"Tsunehisa Aus8 Western Tsuchime Petty 135mm"},{"slug":"tojiro-fujitora-dp-petty-150mm","name":"Tojiro Fujitora DP VG-10 Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-dp-vg10","storeName":"Tojiro Fujitora DP Petty 150mm"},{"slug":"tojiro-classic-utility-knife-150mm","name":"Tojiro Classic VG-10 Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Utility Knife 150mm"},{"slug":"tojiro-pro-petty-knife-150mm","name":"Tojiro Pro VG-10 Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-pro-vg10","storeName":"Tojiro Pro Petty Knife 150mm"},{"slug":"shun-sora-utility-knife-150mm","name":"Shun Sora VG-10 Petty 150mm","maker":"Shun","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-sora-vg10","storeName":"Shun Sora Utility Knife 150mm"},{"slug":"shun-nagare-utility-knife-150mm","name":"Shun Nagare VG-10 Petty 150mm","maker":"Shun","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-nagare-vg10","storeName":"Shun Nagare Utility Knife 150mm"},{"slug":"tsunehisa-g3-migaki-petty-135mm","name":"Tsunehisa Migaki Ginsan Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa G3 Migaki Petty 135mm"},{"slug":"hatsukokoro-ginsou-silver-3-petty-150mm","name":"Hatsukokoro Ginsou Ginsan Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginsou-ginsan","storeName":"Hatsukokoro Ginsou Silver #3 Petty 150mm"},{"slug":"hatsukokoro-hayabusa-ginsan-petty-150mm","name":"Hatsukokoro Hayabusa Ginsan Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-ginsan","storeName":"Hatsukokoro Hayabusa Ginsan Petty 150mm"},{"slug":"misono-molybdenum-petty-150mm","name":"Misono Molybdenum Petty 150mm","maker":"Misono","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-molybdenum","storeName":"Misono Molybdenum Petty 150mm"},{"slug":"misono-440-petty-150mm","name":"Misono 440 Petty 150mm","maker":"Misono","shape":"petty","lengthMm":150,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-440","storeName":"Misono 440 Petty 150mm"},{"slug":"sakai-takayuki-tus-aus8-petty-150mm","name":"Sakai Takayuki TUS AUS-8 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. AUS-8 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Aus8 Petty 150mm"},{"slug":"tsunehisa-aus8-western-tsuchime-petty-red-handle-150mm","name":"Tsunehisa Tsuchime AUS-8 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. AUS-8 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-tsuchime-aus8","storeName":"Tsunehisa Aus8 Western Tsuchime Petty Red Handle 150mm"},{"slug":"sakai-takayuki-tus-steel-petty-150mm","name":"Sakai Takayuki TUS AUS-8 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Petty 150mm"},{"slug":"sakai-takayuki-sk4-petty-150mm","name":"Sakai Takayuki SK4 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sk4","storeName":"Sakai Takayuki SK4 Petty 150mm"},{"slug":"tojiro-classic-damascus-utility-knife-115mm","name":"Tojiro Classic Damascus VG-10 Petty 115mm","maker":"Tojiro","shape":"petty","lengthMm":115,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 115mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-damascus-vg10","storeName":"Tojiro Classic Damascus Utility Knife 115mm"},{"slug":"shun-sora-master-utility-knife-165mm","name":"Shun Sora Master VG-10 Petty 165mm","maker":"Shun","shape":"petty","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-sora-master-vg10","storeName":"Shun Sora Master Utility Knife 165mm"},{"slug":"shun-shiranami-master-utility-knife-165mm","name":"Shun Shiranami Master VG-10 Petty 165mm","maker":"Shun","shape":"petty","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-shiranami-master-vg10","storeName":"Shun Shiranami Master Utility Knife 165mm"},{"slug":"tsunehisa-vg1-wa-petty-150mm","name":"Tsunehisa VG-1 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-1 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg1","storeName":"Tsunehisa VG1 Wa Petty 150mm"},{"slug":"sakai-takayuki-stainless-pom-handle-sujihiki-240mm","name":"Sakai Takayuki Molybdenum Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-pom-molybdenum","storeName":"Sakai Takayuki Stainless POM Handle Sujihiki 240mm"},{"slug":"tsunehisa-aus10-nami-petty-135mm","name":"Tsunehisa Nami AUS-10 Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Petty 135mm"},{"slug":"tsunehisa-as-sakura-petty-135mm","name":"Tsunehisa Sakura Aogami Super Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-sakura-aogami-super","storeName":"Tsunehisa AS Sakura Petty 135mm"},{"slug":"tojiro-classic-petty-180mm","name":"Tojiro Classic VG-10 Petty 180mm","maker":"Tojiro","shape":"petty","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 180mm it also doubles as a light slicer for sandwiches and small roasts. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Petty 180mm"},{"slug":"hitohira-imojiya-th-stainless-petty-ebony-handle-wa-150mm","name":"Hitohira Imojiya TH 1K6 Petty 150mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":150,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Petty Ebony Handle (Wa) 150mm"},{"slug":"hitohira-kh-stainless-petty-imitation-mahogany-handle-150mm","name":"Hitohira KH Stainless Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Stainless Petty Imitation Mahogany Handle 150mm"},{"slug":"morihei-hisamoto-inox-petty-pakka-handle-150mm","name":"Morihei Hisamoto Inox Molybdenum Petty 150mm","maker":"Morihei","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Petty Pakka Handle 150mm"},{"slug":"hitohira-hiragana-yanagiba-pakka-handle-no-bolster-200mm","name":"Hitohira Hiragana AUS-8 Yanagiba 200mm","maker":"Hitohira","shape":"yanagiba","lengthMm":200,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 200mm is a manageable length for home sashimi. AUS-8 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-hiragana-aus8","storeName":"Hitohira Hiragana Yanagiba Pakka Handle (No Bolster) 200mm"},{"slug":"tojiro-classic-damascus-utility-knife-150mm","name":"Tojiro Classic Damascus VG-10 Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-damascus-vg10","storeName":"Tojiro Classic Damascus Utility Knife 150mm"},{"slug":"misono-swedish-carbon-petty-130mm","name":"Misono Swedish Carbon Petty 130mm","maker":"Misono","shape":"petty","lengthMm":130,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Petty 130mm"},{"slug":"hitohira-kh-western-stainless-petty-120mm","name":"Hitohira KH Stainless Petty 120mm Western Handle","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Western Stainless Petty 120mm"},{"slug":"hitohira-imojiya-fw-vg10-tsuchime-damascus-petty-pakka-handle-150mm","name":"Hitohira Imojiya FW Tsuchime Damascus VG-10 Petty 150mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fw-tsuchime-damascus-vg10","storeName":"Hitohira Imojiya FW VG10 Tsuchime Damascus Petty Pakka Handle 150mm"},{"slug":"sakai-takayuki-stainless-pom-handle-sujihiki-270mm","name":"Sakai Takayuki Molybdenum Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-pom-molybdenum","storeName":"Sakai Takayuki Stainless POM Handle Sujihiki 270mm"},{"slug":"sakai-takayuki-33-layer-damascus-petty-120mm","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty 120mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33 Layer Damascus Petty 120mm"},{"slug":"misono-swedish-carbon-petty-150mm","name":"Misono Swedish Carbon Petty 150mm","maker":"Misono","shape":"petty","lengthMm":150,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Petty 150mm"},{"slug":"hatsukokoro-hikari-sld-petty-130mm","name":"Hatsukokoro Hikari SLD Petty 130mm","maker":"Hatsukokoro","shape":"petty","lengthMm":130,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Petty 130mm"},{"slug":"hatsukokoro-chromax-petty-140mm","name":"Hatsukokoro Chromax Petty 140mm","maker":"Hatsukokoro","shape":"petty","lengthMm":140,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 140mm is the most versatile petty length. Chromax (powder stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Petty 140mm"},{"slug":"shiro-kamo-blue-2-yoru-petty-135mm","name":"Shiro Kamo Yoru Aogami #2 Petty 135mm","maker":"Shiro Kamo","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-yoru-aogami-2","storeName":"Shiro Kamo Blue #2 Yoru Petty 135mm"},{"slug":"shiro-kamo-petty-no-ring-135mm","name":"Shiro Kamo Aogami Super Petty 135mm","maker":"Shiro Kamo","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Petty 135mm"},{"slug":"sakai-takayuki-kengata-petty-knife-vg10-vg2-coreless-damascus-120mm","name":"Sakai Takayuki Coreless Damascus VG-10 Kengata Petty 120mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-coreless-damascus-vg10","storeName":"Sakai Takayuki Kengata Petty Knife Vg10-vg2 Coreless Damascus 120mm"},{"slug":"tsunehisa-aus10-nami-petty-150mm","name":"Tsunehisa Nami AUS-10 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Petty 150mm"},{"slug":"tsunehisa-damascus-vg10-petty-150mm","name":"Tsunehisa Damascus VG-10 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-damascus-vg10","storeName":"Tsunehisa Damascus VG10 Petty 150mm"},{"slug":"gesshin-kagekiyo-stainless-wa-petty-150mm","name":"Gesshin Baba Hamono Kagekiyo Stainless Petty 150mm","maker":"Gesshin","smith":"Baba Hamono","shape":"petty","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-kagekiyo-stainless-unstated","storeName":"Gesshin Kagekiyo Stainless Wa-Petty 150mm"},{"slug":"gesshin-stainless-wa-petty-150mm","name":"Gesshin AUS-8 Petty 150mm","maker":"Gesshin","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-aus8","storeName":"Gesshin Stainless Wa-Petty 150mm"},{"slug":"sakai-takayuki-walnut-33-layer-damascus-petty-150mm","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty 150mm Walnut Handle","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki Walnut 33 Layer Damascus Petty 150mm"},{"slug":"sakai-takayuki-petty-knife-damascus-33-layer-with-black-lacquered-oak-handle-150mm","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty 150mm Black Lacquered Oak Handle","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-damascus-33-layer-black-vg10","storeName":"Sakai Takayuki Petty Knife Damascus 33 Layer with Black Lacquered Oak Handle 150mm"},{"slug":"masakage-mizu-blue-2-petty-120mm","name":"Masakage Takumi Ikeda Mizu Aogami #2 Petty 120mm","maker":"Masakage","smith":"Takumi Ikeda","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Petty 120mm"},{"slug":"sakai-takayuki-vg10-33-layer-damascus-petty-150mm","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki VG10 33 Layer Damascus Petty 150mm"},{"slug":"tsunehisa-aus10-hammered-damascus-petty-150mm","name":"Tsunehisa Tsuchime Damascus AUS-10 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-hammered-damascus-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Petty 150mm"},{"slug":"hatsukokoro-ginrei-silver-3-honesuki-150mm","name":"Hatsukokoro Ginrei Ginsan Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-ginsan","storeName":"Hatsukokoro Ginrei Silver 3 Honesuki 150mm"},{"slug":"sakai-takayuki-tus-steel-sujihiki-240mm","name":"Sakai Takayuki TUS AUS-8 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Sujihiki 240mm"},{"slug":"sakai-takayuki-petty-knife-inox-pro-molybdenum-stainless-steel-120mm","name":"Sakai Takayuki Inox PRO Molybdenum Petty 120mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-pro-molybdenum","storeName":"Sakai Takayuki Petty Knife INOX Pro Molybdenum Stainless Steel 120mm"},{"slug":"shigeki-tanaka-majiro-ginsan-petty-120mm","name":"Shigeki Tanaka Majiro Ginsan Petty 120mm","maker":"Shigeki Tanaka","shape":"petty","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-majiro-ginsan","storeName":"Shigeki Tanaka Majiro Ginsan Petty 120mm"},{"slug":"morihei-hisamoto-petty-stainless-pakka-handle-120mm","name":"Morihei Hisamoto Stainless Petty 120mm","maker":"Morihei","shape":"petty","lengthMm":120,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-stainless-unstated","storeName":"Morihei Hisamoto Petty Stainless Pakka Handle 120mm"},{"slug":"hitohira-imojiya-kt-vg-10-petty-micarta-handle-150mm","name":"Hitohira Imojiya KT VG-10 Petty 150mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-kt-vg10","storeName":"Hitohira Imojiya KT VG-10 Petty Micarta Handle 150mm"},{"slug":"hitohira-fj-petty-vg10-pakka-150mm","name":"Hitohira FJ VG-10 Petty 150mm Pakka Handle","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ Petty VG10 Pakka 150mm"},{"slug":"tsunehisa-aus8-migaki-honesuki-150mm","name":"Tsunehisa Migaki AUS-8 Honesuki 150mm","maker":"Tsunehisa","shape":"honesuki","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Migaki","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. AUS-8 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aus8","storeName":"Tsunehisa Aus8 Migaki Honesuki 150mm"},{"slug":"shiro-kamo-white-2-petty-135mm","name":"Shiro Kamo Shirogami #2 Petty 135mm","maker":"Shiro Kamo","shape":"petty","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Petty 135mm"},{"slug":"tojiro-gai-utility-knife-135mm","name":"Tojiro Gai VG-10 Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-gai-vg10","storeName":"Tojiro Gai Utility Knife 135mm"},{"slug":"hatsukokoro-hayabusa-ao-migaki-petty-150mm","name":"Hatsukokoro Hayabusa AO Migaki Aogami Super Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-migaki-aogami-super","storeName":"Hatsukokoro Hayabusa AO Migaki Petty 150mm"},{"slug":"hatsukokoro-sld-damascus-honesuki-150mm","name":"Hatsukokoro Damascus SLD Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-damascus-sld","storeName":"Hatsukokoro SLD Damascus Honesuki 150mm"},{"slug":"hatsukokoro-hikari-sld-honesuki-150mm","name":"Hatsukokoro Hikari SLD Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari SLD Honesuki 150mm"},{"slug":"sakai-takayuki-inox-yanagiba-240mm","name":"Sakai Takayuki Inox Molybdenum Yanagiba 240mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki Inox Yanagiba 240mm"},{"slug":"tojiro-classic-honesuki-boning-knife-150mm","name":"Tojiro Classic VG-10 Honesuki 150mm","maker":"Tojiro","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Honesuki Boning Knife 150mm"},{"slug":"tojiro-classic-petty-210mm","name":"Tojiro Classic VG-10 Petty 210mm","maker":"Tojiro","shape":"petty","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 210mm it also doubles as a light slicer for sandwiches and small roasts. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Petty 210mm"},{"slug":"shun-premier-master-utility-knife-165mm","name":"Shun Premier Master VG-MAX Petty 165mm","maker":"Shun","shape":"petty","lengthMm":165,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. VG-MAX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-premier-master-vg-max","storeName":"Shun Premier Master Utility Knife 165mm"},{"slug":"shun-classic-blonde-master-utility-knife-165mm","name":"Shun Classic Blonde Master VG-MAX Petty 165mm","maker":"Shun","shape":"petty","lengthMm":165,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. VG-MAX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-classic-blonde-master-vg-max","storeName":"Shun Classic Blonde Master Utility Knife 165mm"},{"slug":"shun-premier-utility-knife-165mm","name":"Shun Premier VG-MAX Petty 165mm","maker":"Shun","shape":"petty","lengthMm":165,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. VG-MAX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-premier-vg-max","storeName":"Shun Premier Utility Knife 165mm"},{"slug":"sakai-takayuki-petty-knife-vg-5-with-wood-handle-150mm","name":"Sakai Takayuki VG-5 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-5 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-wood-vg5","storeName":"Sakai Takayuki Petty Knife Vg-5 with Wood Handle 150mm"},{"slug":"hatsukokoro-kurogane-aogami-2-kurouchi-honesuki-150mm","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurogane-kurouchi-aogami-2","storeName":"Hatsukokoro Kurogane Aogami #2 Kurouchi Honesuki 150mm"},{"slug":"ittetsu-vg10-hammered-damascus-petty-130mm","name":"Ittetsu Tsuchime Damascus VG-10 Petty 130mm","maker":"Ittetsu","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus Petty 130mm"},{"slug":"morihei-hisamoto-petty-stainless-pakka-handle-150mm","name":"Morihei Hisamoto Stainless Petty 150mm","maker":"Morihei","shape":"petty","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-stainless-unstated","storeName":"Morihei Hisamoto Petty Stainless Pakka Handle 150mm"},{"slug":"tsunehisa-ginsan-nashiji-oak-petty-150mm","name":"Tsunehisa Nashiji Ginsan Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nashiji-ginsan","storeName":"Tsunehisa Ginsan Nashiji Oak Petty 150mm"},{"slug":"hatsukokoro-sld-hikari-kurozome-damascus-petty-130mm","name":"Hatsukokoro Hikari Kurozome Damascus SLD Petty 130mm","maker":"Hatsukokoro","shape":"petty","lengthMm":130,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-kurozome-damascus-sld","storeName":"Hatsukokoro SLD Hikari Kurozome Damascus Petty 130mm"},{"slug":"masakage-mizu-blue-2-petty-150mm","name":"Masakage Takumi Ikeda Mizu Aogami #2 Petty 150mm","maker":"Masakage","smith":"Takumi Ikeda","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Petty 150mm"},{"slug":"matsubara-hap40-petty-150mm","name":"Matsubara HAP40 Petty 150mm","maker":"Matsubara","shape":"petty","lengthMm":150,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. HAP40 is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-hap40","storeName":"Matsubara HAP40 Petty 150mm"},{"slug":"fujimoto-kurouchi-forged-petty-135mm","name":"Fujimoto Kurouchi Shirogami #2 Petty 135mm","maker":"Fujimoto","shape":"petty","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-kurouchi-shirogami-2","storeName":"Fujimoto Kurouchi-Forged Petty 135mm"},{"slug":"mac-professional-honesuki-boning-knife-150mm","name":"MAC Professional High-Carbon Stainless Honesuki 150mm","maker":"MAC","shape":"honesuki","lengthMm":150,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-professional-mac-original","storeName":"MAC Professional Honesuki Boning Knife 150mm"},{"slug":"shun-classic-blonde-utility-knife-150mm","name":"Shun Classic Blonde VG-MAX Petty 150mm","maker":"Shun","shape":"petty","lengthMm":150,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-MAX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-classic-blonde-vg-max","storeName":"Shun Classic Blonde Utility Knife 150mm"},{"slug":"masutani-tsuchime-petty-135mm","name":"Masutani Tsuchime VG-1 Petty 135mm","maker":"Masutani","shape":"petty","lengthMm":135,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-1 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"masutani-tsuchime-vg1","storeName":"Masutani Tsuchime Petty 135mm"},{"slug":"hatsukokoro-ginrei-ginsan-nashiji-petty-130mm","name":"Hatsukokoro Ginrei Nashiji Ginsan Petty 130mm","maker":"Hatsukokoro","shape":"petty","lengthMm":130,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan Nashiji Petty 130mm"},{"slug":"hitohira-imojiya-blue-2-nashiji-tsuchime-petty-pakka-handle-135mm","name":"Hitohira Imojiya Nashiji Tsuchime Aogami #2 Petty 135mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"hitohira-nashiji-tsuchime-aogami-2","storeName":"Hitohira Imojiya Blue #2 Nashiji Tsuchime Petty Pakka Handle 135mm"},{"slug":"hatsukokoro-tsuchime-ginsan-honesuki-birchwood-150mm","name":"Hatsukokoro Tsuchime Ginsan Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-tsuchime-ginsan","storeName":"Hatsukokoro Tsuchime Ginsan Honesuki (Birchwood) 150mm"},{"slug":"sakai-takayuki-tus-steel-sujihiki-270mm","name":"Sakai Takayuki TUS AUS-8 Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Sujihiki 270mm"},{"slug":"tojiro-mv-stainless-single-bevel-yanagiba-270mm","name":"Tojiro Molybdenum Yanagiba 270mm Single Bevel","maker":"Tojiro","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Molybdenum stainless is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-single-bevel-molybdenum","storeName":"Tojiro MV Stainless Single Bevel Yanagiba 270mm"},{"slug":"tojiro-shirogami-yanagiba-210mm","name":"Tojiro Shirogami #2 Yanagiba 210mm","maker":"Tojiro","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-shirogami-2","storeName":"Tojiro Shirogami Yanagiba 210mm"},{"slug":"haruyuki-goma-petty-135mm","name":"Haruyuki Goma VG-10 Petty 135mm","maker":"Haruyuki","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-goma-vg10","storeName":"Haruyuki Goma Petty 135mm"},{"slug":"misono-molybdenum-honesuki-145mm","name":"Misono Molybdenum Honesuki 145mm","maker":"Misono","shape":"honesuki","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-molybdenum","storeName":"Misono Molybdenum Honesuki 145mm"},{"slug":"misono-440-honesuki-145mm","name":"Misono 440 Honesuki 145mm","maker":"Misono","shape":"honesuki","lengthMm":145,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-440","storeName":"Misono 440 Honesuki 145mm"},{"slug":"hatsukokoro-kaijin-petty-150mm","name":"Hatsukokoro Kaijin Aogami #2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kaijin-aogami-2","storeName":"Hatsukokoro Kaijin Petty 150mm"},{"slug":"mac-tsuchime-petty-knife-120mm","name":"MAC Tsuchime High-Carbon Stainless Petty 120mm","maker":"MAC","shape":"petty","lengthMm":120,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. MAC Original (high-carbon stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"mac-tsuchime-mac-original","storeName":"MAC Tsuchime Petty Knife 120mm"},{"slug":"sakai-takayuki-aonikou-blue-2-western-petty-150mm","name":"Sakai Takayuki Itsuo Doi Aonikou Aogami #2 Petty 150mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-aonikou-aogami-2","storeName":"Sakai Takayuki Aonikou Blue 2 Western Petty 150mm"},{"slug":"tsunehisa-aus8-western-tsuchime-sujihiki-240mm","name":"Tsunehisa Tsuchime AUS-8 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-8 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-tsuchime-aus8","storeName":"Tsunehisa Aus8 Western Tsuchime Sujihiki 240mm"},{"slug":"sakai-takayuki-inox-honesuki-150mm","name":"Sakai Takayuki Inox Molybdenum Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki INOX Honesuki 150mm"},{"slug":"nigara-hamono-vg10-tsuchime-damascus-petty-150mm","name":"Nigara Hamono Tsuchime Damascus VG-10 Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono VG10 Tsuchime Damascus Petty 150mm"},{"slug":"tsunehisa-aus8-yanagiba-270mm","name":"Tsunehisa AUS-8 Yanagiba 270mm","maker":"Tsunehisa","shape":"yanagiba","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. AUS-8 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-aus8","storeName":"Tsunehisa Aus8 Yanagiba 270mm"},{"slug":"hitohira-hg-tsuchime-damascus-petty-imitation-mahogany-handle-140mm","name":"Hitohira HG Tsuchime Damascus VG-10 Petty 140mm","maker":"Hitohira","shape":"petty","lengthMm":140,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 140mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Tsuchime Damascus Petty Imitation Mahogany Handle 140mm"},{"slug":"ittetsu-ginsan-nashiji-petty-150mm","name":"Ittetsu Nashiji Ginsan Petty 150mm","maker":"Ittetsu","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji Petty 150mm"},{"slug":"hitohira-sld-petty-ho-wood-handle-d-shape-135mm","name":"Hitohira SLD Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-sld","storeName":"Hitohira SLD Petty Ho Wood Handle (D-Shape) 135mm"},{"slug":"morihei-hisamoto-inox-honesuki-kaku-pakka-handle-150mm","name":"Morihei Hisamoto Inox Kaku Molybdenum Honesuki 150mm","maker":"Morihei","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Honesuki Kaku Pakka Handle 150mm"},{"slug":"hitohira-td-blue-2-stainless-clad-kurouchi-utility-walnut-handle-105mm","name":"Hitohira TD Kurouchi Aogami #2 Petty 105mm","maker":"Hitohira","shape":"petty","lengthMm":105,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 105mm it is nimble enough for work in your hand. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Utility Walnut Handle 105mm"},{"slug":"tsunehisa-as-kurouchi-petty-150mm","name":"Tsunehisa Kurouchi Aogami Super Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-kurouchi-aogami-super","storeName":"Tsunehisa AS Kurouchi Petty 150mm"},{"slug":"sakai-takayuki-as-hammered-petty-135mm","name":"Sakai Takayuki Tsuchime Aogami Super Petty 135mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hammered-aogami-super","storeName":"Sakai Takayuki AS Hammered Petty 135mm"},{"slug":"takamura-migaki-sg2-petty-130mm","name":"Takamura Migaki R2/SG2 Petty 130mm","maker":"Takamura","shape":"petty","lengthMm":130,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Migaki","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takamura-migaki-sg2","storeName":"Takamura Migaki SG2 Petty 130mm"},{"slug":"sakai-takayuki-vg10-nashiji-petty-150mm","name":"Sakai Takayuki Nashiji VG-10 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-nashiji-vg10","storeName":"Sakai Takayuki VG10 Nashiji Petty 150mm"},{"slug":"hitohira-td-blue-2-stainless-clad-kurouchi-petty-walnut-handle-150mm","name":"Hitohira TD Kurouchi Aogami #2 Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Petty Walnut Handle 150mm"},{"slug":"makoto-vg10w-damascus-petty-150mm","name":"Makoto Kurosaki Damascus VG-10 Petty 150mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"makoto-kurosaki-damascus-vg10","storeName":"Makoto Vg10w Damascus Petty 150mm"},{"slug":"hatsukokoro-hayabusa-aogami-super-petty-150mm","name":"Hatsukokoro Hayabusa Aogami Super Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-aogami-super","storeName":"Hatsukokoro Hayabusa Aogami Super Petty 150mm"},{"slug":"shun-classic-honesuki-knife-115mm","name":"Shun Classic VG-MAX Honesuki 115mm","maker":"Shun","shape":"honesuki","lengthMm":115,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-MAX is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-classic-vg-max","storeName":"Shun Classic Honesuki Knife 115mm"},{"slug":"hatsukokoro-ryuhyo-kurozome-sg2-damascus-petty-150mm","name":"Hatsukokoro Ryuhyo Kurozome Damascus R2/SG2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-kurozome-damascus-sg2","storeName":"Hatsukokoro Ryuhyo Kurozome SG2 Damascus Petty 150mm"},{"slug":"hatsukokoro-ryuhyo-sg2-damascus-petty-150mm","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-damascus-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Damascus Petty 150mm"},{"slug":"hitohira-td-blue-2-stainless-clad-nashiji-yo-petty-walnut-handle-125mm","name":"Hitohira TD Nashiji Aogami #2 Petty 125mm","maker":"Hitohira","shape":"petty","lengthMm":125,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Western yo handle gives a familiar, full grip.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Petty Walnut Handle 125mm"},{"slug":"hitohira-fj-vg-1-sujihiki-pakka-handle-210mm","name":"Hitohira FJ VG-1 Sujihiki 210mm","maker":"Hitohira","shape":"sujihiki","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 210mm is the easiest slicer length on a home cutting board. VG-1 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Sujihiki Pakka Handle 210mm"},{"slug":"hitohira-td-blue-2-stainless-clad-kurouchi-honesuki-kaku-walnut-handle-150mm","name":"Hitohira TD Kaku Kurouchi Aogami #2 Honesuki 150mm","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Honesuki Kaku Walnut Handle 150mm"},{"slug":"tadafusa-hocho-kobo-hk-3-petty-125mm","name":"Tadafusa Hocho Kobo Hk-3 SLD Petty 125mm","maker":"Tadafusa","shape":"petty","lengthMm":125,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-hocho-kobo-hk-3-sld","storeName":"Tadafusa Hocho Kobo Hk-3 Petty 125mm"},{"slug":"sakai-takayuki-purple-rinko-lacquer-33-layer-damascus-petty-180mm","name":"Sakai Takayuki Rinko 33-Layer Damascus VG-10 Petty 180mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 180mm it also doubles as a light slicer for sandwiches and small roasts. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-purple-rinko-lacquer-33-layer-damascus-vg10","storeName":"Sakai Takayuki Purple Rinko Lacquer 33 Layer Damascus Petty 180mm"},{"slug":"sakai-takayuki-kasumi-yellow-3-yanagi-wa-handle-240mm","name":"Sakai Takayuki Kasumi Kigami #3 Yanagiba 240mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":240,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Yanagi Wa-Handle 240mm"},{"slug":"hitohira-kh-stainless-petty-imitation-mahogany-handle-120mm","name":"Hitohira KH Stainless Petty 120mm Imitation Mahogany Handle","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Stainless Petty Imitation Mahogany Handle 120mm"},{"slug":"takamura-migaki-sg2-petty-150mm","name":"Takamura Migaki R2/SG2 Petty 150mm","maker":"Takamura","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Migaki","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takamura-migaki-sg2","storeName":"Takamura Migaki SG2 Petty 150mm"},{"slug":"sakai-takayuki-as-hammered-petty-150mm","name":"Sakai Takayuki Tsuchime Aogami Super Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hammered-aogami-super","storeName":"Sakai Takayuki AS Hammered Petty 150mm"},{"slug":"shiro-kamo-white-2-sujihiki-240mm","name":"Shiro Kamo Shirogami #2 Sujihiki 240mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Sujihiki 240mm"},{"slug":"tsunehisa-g3-migaki-sujihiki-270mm","name":"Tsunehisa Migaki Ginsan Sujihiki 270mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa G3 Migaki Sujihiki 270mm"},{"slug":"hatsukokoro-ginrei-petty-125mm","name":"Hatsukokoro Ginrei Ginsan Petty 125mm","maker":"Hatsukokoro","shape":"petty","lengthMm":125,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-ginsan","storeName":"Hatsukokoro Ginrei Petty 125mm"},{"slug":"hatsukokoro-white-2-kurokaze-petty-160mm","name":"Hatsukokoro Kurokaze Shirogami #2 Petty 160mm","maker":"Hatsukokoro","shape":"petty","lengthMm":160,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 160mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokaze-shirogami-2","storeName":"Hatsukokoro White #2 Kurokaze Petty 160mm"},{"slug":"tadafusa-sld-black-tsuchime-petty-135mm","name":"Tadafusa Black Tsuchime SLD Petty 135mm","maker":"Tadafusa","shape":"petty","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-black-tsuchime-sld","storeName":"Tadafusa SLD Black Tsuchime Petty 135mm"},{"slug":"hitohira-td-sld-nashiji-honesuki-kaku-walnut-handle-150mm","name":"Hitohira TD Kaku Nashiji SLD Honesuki 150mm","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-nashiji-sld","storeName":"Hitohira TD SLD Nashiji Honesuki Kaku Walnut Handle 150mm"},{"slug":"tojiro-mv-stainless-single-bevel-yanagiba-300mm","name":"Tojiro Molybdenum Yanagiba 300mm","maker":"Tojiro","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Molybdenum stainless is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-single-bevel-molybdenum","storeName":"Tojiro MV Stainless Single Bevel Yanagiba 300mm"},{"slug":"sakai-takayuki-nashiji-petty-150mm","name":"Sakai Takayuki Nashiji VG-10 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-vg10","storeName":"Sakai Takayuki Nashiji Petty 150mm"},{"slug":"sakai-takayuki-petty-utility-knife-150mmdamascus-45-layer-with-walnut-handle-150mm","name":"Sakai Takayuki 150mmDamascus Layer Damascus AUS-10 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-150mmdamascus-45-layer-aus10","storeName":"Sakai Takayuki Petty Utility Knife 150mmDamascus 45 Layer with Walnut handle 150mm"},{"slug":"tadafusa-sld-petty-hammered-tsuchime-with-ebony-handle-150mm","name":"Tadafusa Tsuchime SLD Petty 150mm","maker":"Tadafusa","shape":"petty","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-hammered-sld","storeName":"Tadafusa SLD Petty Hammered (Tsuchime) with Ebony Handle 150mm"},{"slug":"tojiro-fujitora-dp-sujihiki-240mm","name":"Tojiro Fujitora DP VG-10 Sujihiki 240mm","maker":"Tojiro","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-dp-vg10","storeName":"Tojiro Fujitora DP Sujihiki 240mm"},{"slug":"tojiro-classic-sujihiki-240mm","name":"Tojiro Classic VG-10 Sujihiki 240mm","maker":"Tojiro","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Sujihiki 240mm"},{"slug":"misono-molybdenum-sujihiki-240mm","name":"Misono Molybdenum Sujihiki 240mm","maker":"Misono","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-molybdenum","storeName":"Misono Molybdenum Sujihiki 240mm"},{"slug":"misono-440-sujihiki-240mm","name":"Misono 440 Sujihiki 240mm","maker":"Misono","shape":"sujihiki","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-440","storeName":"Misono 440 Sujihiki 240mm"},{"slug":"hatsukokoro-kujaku-v-toku2-rainbow-damascus-petty-no-handle-150mm","name":"Hatsukokoro Kujaku Rainbow No Damascus Aogami #2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kujaku-v-toku2-rainbow-damascus-no-aogami-2","storeName":"Hatsukokoro Kujaku V-Toku2 Rainbow Damascus Petty No Handle 150mm"},{"slug":"hatsukokoro-kumokage-aogami-kurouchi-damascus-petty-150mm","name":"Hatsukokoro Kumokage Kurouchi Damascus Aogami #2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kumokage-kurouchi-damascus-aogami-2","storeName":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Petty 150mm"},{"slug":"ittetsu-vg10-hammered-damascus-sujihiki-240mm","name":"Ittetsu Tsuchime Damascus VG-10 Sujihiki 240mm","maker":"Ittetsu","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus Sujihiki 240mm"},{"slug":"ittetsu-tafu-petty-130mm","name":"Ittetsu Tafu VG-10 Petty 130mm","maker":"Ittetsu","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-tafu-vg10","storeName":"Ittetsu Tafu Petty 130mm"},{"slug":"muneishi-kurouchi-petty-135mm","name":"Muneishi Kurouchi Aogami #2 Petty 135mm","maker":"Muneishi","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-kurouchi-aogami-2","storeName":"Muneishi Kurouchi Petty 135mm"},{"slug":"tsunehisa-vg1-wa-sujihiki-270mm","name":"Tsunehisa VG-1 Sujihiki 270mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-1 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg1","storeName":"Tsunehisa VG1 Wa Sujihiki 270mm"},{"slug":"hitohira-td-sld-tsuchime-petty-walnut-handle-135mm","name":"Hitohira TD Tsuchime SLD Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-tsuchime-sld","storeName":"Hitohira TD SLD Tsuchime Petty Walnut Handle 135mm"},{"slug":"hitohira-td-sld-tsuchime-utility-105mm","name":"Hitohira TD Tsuchime SLD Petty 105mm","maker":"Hitohira","shape":"petty","lengthMm":105,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 105mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-tsuchime-sld","storeName":"Hitohira TD SLD Tsuchime Utility 105mm"},{"slug":"shiro-kamo-sg2-damascus-petty-135mm","name":"Shiro Kamo Damascus R2/SG2 Petty 135mm","maker":"Shiro Kamo","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Petty 135mm"},{"slug":"moritaka-as-petty-165mm","name":"Moritaka Aogami Super Petty 165mm","maker":"Moritaka","shape":"petty","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka AS Petty 165mm"},{"slug":"sakai-takayuki-kurokage-vg10-petty-150mm","name":"Sakai Takayuki Kurokage VG-10 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-kurokage-vg10","storeName":"Sakai Takayuki Kurokage VG10 Petty 150mm"},{"slug":"tsunehisa-nawame-aus-10-damascus-sujihiki-240mm","name":"Tsunehisa Nawame Damascus AUS-10 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nawame-aus-10-damascus-aus10","storeName":"Tsunehisa Nawame Aus 10 Damascus Sujihiki 240mm"},{"slug":"tsunehisa-aus10-hammered-damascus-suji-240mm","name":"Tsunehisa Tsuchime Damascus AUS-10 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-hammered-damascus-suji-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Suji 240mm"},{"slug":"tojiro-shirogami-yanagiba-240mm","name":"Tojiro Shirogami #2 Yanagiba 240mm","maker":"Tojiro","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-shirogami-2","storeName":"Tojiro Shirogami Yanagiba 240mm"},{"slug":"sakai-takayuki-kurokage-wa-petty-150mm","name":"Sakai Takayuki Kurokage VG-10 Petty 150mm Wa Handle","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurokage-vg10","storeName":"Sakai Takayuki Kurokage Wa Petty 150mm"},{"slug":"tadafusa-sld-black-tsuchime-honesuki-150mm","name":"Tadafusa Black Tsuchime SLD Honesuki 150mm","maker":"Tadafusa","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-black-tsuchime-sld","storeName":"Tadafusa SLD Black Tsuchime Honesuki 150mm"},{"slug":"hitohira-td-sld-tsuchime-honesuki-kaku-walnut-handle-150mm","name":"Hitohira TD Kaku Tsuchime SLD Honesuki 150mm","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-tsuchime-sld","storeName":"Hitohira TD SLD Tsuchime Honesuki Kaku Walnut Handle 150mm"},{"slug":"hitohira-td-sld-migaki-honesuki-kaku-walnut-handle-150mm","name":"Hitohira TD Kaku Migaki SLD Honesuki 150mm","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-migaki-sld","storeName":"Hitohira TD SLD Migaki Honesuki Kaku Walnut Handle 150mm"},{"slug":"matsubara-blue-2-nashiji-honesuki-160mm","name":"Matsubara Nashiji Aogami #2 Honesuki 160mm","maker":"Matsubara","shape":"honesuki","lengthMm":160,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Honesuki 160mm"},{"slug":"sakai-takayuki-hammered-damascus-honesuki-150mm","name":"Sakai Takayuki Tsuchime Damascus VG-10 Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hammered-damascus-vg10","storeName":"Sakai Takayuki Hammered Damascus Honesuki 150mm"},{"slug":"hitohira-fj-vg-10-petty-ho-wood-handle-wa-150mm","name":"Hitohira FJ VG-10 Petty 150mm Ho Wood Wa Handle","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Petty Ho Wood Handle (Wa) 150mm"},{"slug":"misono-ux10-petty-130mm","name":"Misono Swedish Stainless Petty 130mm","maker":"Misono","shape":"petty","lengthMm":130,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Petty 130mm"},{"slug":"hitohira-imojiya-th-stainless-sujihiki-pakka-handle-yo-270mm","name":"Hitohira Imojiya TH 1K6 Sujihiki 270mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":270,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Sujihiki Pakka Handle (Yo) 270mm"},{"slug":"hitohira-kh-western-stainless-sujihiki-270mm","name":"Hitohira KH Stainless Sujihiki 270mm Western Handle","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Western Stainless Sujihiki 270mm"},{"slug":"sakai-takayuki-grand-chef-sujihiki-210mm","name":"Sakai Takayuki Grand-Chef Swedish Stainless Sujihiki 210mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 210mm is the easiest slicer length on a home cutting board. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-swedish-stainless","storeName":"Sakai Takayuki Grand Chef Sujihiki 210mm"},{"slug":"ittetsu-aogami-super-petty-150mm","name":"Ittetsu Aogami Super Petty 150mm","maker":"Ittetsu","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-aogami-super","storeName":"Ittetsu Aogami Super Petty 150mm"},{"slug":"shun-narukami-blue-2-carbon-steel-utility-knife-150mm","name":"Shun Narukami Aogami #2 Petty 150mm","maker":"Shun","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"shun-narukami-aogami-2","storeName":"Shun Narukami Blue #2 Carbon Steel Utility Knife 150mm"},{"slug":"shibata-as-petty-135mm","name":"Shibata Aogami Super Petty 135mm","maker":"Shibata","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-aogami-super","storeName":"Shibata AS Petty 135mm"},{"slug":"matsubara-g3-nashiji-petty-150mm","name":"Matsubara Nashiji Ginsan Petty 150mm","maker":"Matsubara","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara G3 Nashiji Petty 150mm"},{"slug":"tsunehisa-vg10-hammered-damascus-sujihiki-240mm","name":"Tsunehisa Tsuchime Damascus VG-10 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-hammered-damascus-vg10","storeName":"Tsunehisa VG10 Hammered Damascus Sujihiki 240mm"},{"slug":"shiro-kamo-white-2-sujihiki-270mm","name":"Shiro Kamo Shirogami #2 Sujihiki 270mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Sujihiki 270mm"},{"slug":"hitohira-fj-petty-vg10-pakka-120mm","name":"Hitohira FJ VG-10 Petty 120mm","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ Petty VG10 Pakka 120mm"},{"slug":"hitohira-harima-petty-stainless-clad-kurouchi-aogami-super-walnut-handle-120mm","name":"Hitohira Harima Kurouchi Aogami Super Petty 120mm","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-harima-kurouchi-aogami-super","storeName":"Hitohira Harima Petty Stainless Clad Kurouchi Aogami Super Walnut Handle 120mm"},{"slug":"haruyuki-goma-honesuki-150mm","name":"Haruyuki Goma VG-10 Honesuki 150mm","maker":"Haruyuki","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-goma-vg10","storeName":"Haruyuki Goma Honesuki 150mm"},{"slug":"sakai-takayuki-sanpou-white-2-kasumi-petty-150mm","name":"Sakai Takayuki Sanpou Kasumi Shirogami #2 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpou-kasumi-shirogami-2","storeName":"Sakai Takayuki Sanpou White #2 Kasumi Petty 150mm"},{"slug":"sakai-takayuki-vg10-33-layer-damascus-sujihiki-240mm","name":"Sakai Takayuki 33-Layer Damascus VG-10 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki VG10 33 Layer Damascus Sujihiki 240mm"},{"slug":"sakai-takayuki-inox-yanagi-270mm","name":"Sakai Takayuki Inox Molybdenum Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki Inox Yanagi 270mm"},{"slug":"tadafusa-blue-2-nashiji-petty-135mm","name":"Tadafusa Nashiji Aogami #2 Petty 135mm","maker":"Tadafusa","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Blue #2 Nashiji Petty 135mm"},{"slug":"tadafusa-blue-2-nashiji-honesuki-150mm","name":"Tadafusa Nashiji Aogami #2 Honesuki 150mm","maker":"Tadafusa","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Blue #2 Nashiji Honesuki 150mm"},{"slug":"hatsukokoro-hayabusa-damascus-petty-150mm","name":"Hatsukokoro Hayabusa Damascus VG-10 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-damascus-vg10","storeName":"Hatsukokoro Hayabusa Damascus Petty 150mm"},{"slug":"hatsukokoro-atelier-kurouchi-damascus-petty-150mm","name":"Hatsukokoro Atelier Kurouchi Damascus VG-10 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-atelier-kurouchi-damascus-vg10","storeName":"Hatsukokoro Atelier Kurouchi Damascus Petty 150mm"},{"slug":"hatsukokoro-hayabusa-sg2-petty-150mm","name":"Hatsukokoro Hayabusa R2/SG2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-sg2","storeName":"Hatsukokoro Hayabusa SG2 Petty 150mm"},{"slug":"matsubara-aogami-2-nashiji-stainless-clad-petty-150mm","name":"Matsubara Nashiji Aogami #2 Petty 150mm","maker":"Matsubara","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Aogami #2 Nashiji Stainless Clad Petty 150mm"},{"slug":"ittetsu-tafu-petty-160mm","name":"Ittetsu Tafu VG-10 Petty 160mm","maker":"Ittetsu","shape":"petty","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 160mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-tafu-vg10","storeName":"Ittetsu Tafu Petty 160mm"},{"slug":"moritaka-aogami-super-carbon-steel-petty-125mm","name":"Moritaka Aogami Super Petty 125mm","maker":"Moritaka","shape":"petty","lengthMm":125,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka Aogami Super Carbon Steel Petty 125mm"},{"slug":"tadafusa-nashiji-western-walnut-petty-125mm","name":"Tadafusa Nashiji Aogami #2 Petty 125mm","maker":"Tadafusa","shape":"petty","lengthMm":125,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 125mm it is nimble enough for work in your hand. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Nashiji Western Walnut Petty 125mm"},{"slug":"sakai-takayuki-grand-chef-petty-wa-handle-180mm","name":"Sakai Takayuki Grand Swedish Stainless Petty 180mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 180mm it also doubles as a light slicer for sandwiches and small roasts. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-swedish-stainless","storeName":"Sakai Takayuki Grand Chef Petty Wa-Handle 180mm"},{"slug":"hitohira-imojiya-okd-vg-1-sujihiki-tagayasan-handle-240mm","name":"Hitohira Imojiya OKD VG-1 Sujihiki 240mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-1 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-okd-vg1","storeName":"Hitohira Imojiya Okd VG-1 Sujihiki Tagayasan Handle 240mm"},{"slug":"tsunehisa-aus10-hammered-damascus-suji-270mm","name":"Tsunehisa Tsuchime Damascus AUS-10 Sujihiki 270mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":270,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-hammered-damascus-suji-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Suji 270mm"},{"slug":"moritaka-aogami-2-carbon-steel-honesuki-150mm","name":"Moritaka Aogami #2 Honesuki 150mm","maker":"Moritaka","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-2","storeName":"Moritaka Aogami #2 Carbon Steel Honesuki 150mm"},{"slug":"kitaoka-blue-2-yanagiba-210mm","name":"Hideo Kitaoka Aogami #2 Yanagiba 210mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-aogami-2","storeName":"Kitaoka Blue #2 Yanagiba 210mm"},{"slug":"hitohira-harima-blue-super-stainless-clad-petty-walnut-handle-120mm","name":"Hitohira Harima Aogami Super Petty 120mm","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-harima-aogami-super","storeName":"Hitohira Harima Blue Super Stainless Clad Petty Walnut Handle 120mm"},{"slug":"sakai-takayuki-zelkova-33-layer-damascus-sujihiki-240mm","name":"Sakai Takayuki 33-Layer Damascus VG-10 Sujihiki 240mm Zelkova Handle","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki Zelkova 33 Layer Damascus Sujihiki 240mm"},{"slug":"sakai-takayuki-damascus-hammered-vg-10-sabaki-honesuki-150mm","name":"Sakai Takayuki Sabaki Damascus Tsuchime VG-10 Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-damascus-hammered-sabaki-vg10","storeName":"Sakai Takayuki Damascus Hammered VG-10 Sabaki Honesuki 150mm"},{"slug":"kazan-arare-by-shibata-petty-135mm","name":"Shibata Kazan Arare R2/SG2 Petty 135mm","maker":"Shibata","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-kazan-arare-sg2","storeName":"Kazan Arare by Shibata Petty 135mm"},{"slug":"shun-hiro-dual-density-utility-knife-180mm","name":"Shun Hiro Dual Density R2/SG2 Petty 180mm","maker":"Shun","shape":"petty","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 180mm it also doubles as a light slicer for sandwiches and small roasts. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shun-hiro-dual-density-sg2","storeName":"Shun Hiro Dual Density Utility Knife 180mm"},{"slug":"hitohira-imojiya-kt-vg-10-sujihiki-micarta-handle-210mm","name":"Hitohira Imojiya KT VG-10 Sujihiki 210mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 210mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-kt-vg10","storeName":"Hitohira Imojiya KT VG-10 Sujihiki Micarta Handle 210mm"},{"slug":"sakai-takayuki-inox-pc-handle-yanagiba-300mm","name":"Sakai Takayuki Inox PC Molybdenum Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-pc-molybdenum","storeName":"Sakai Takayuki INOX PC Handle Yanagiba 300mm"},{"slug":"moritaka-as-yanagiba-210mm","name":"Moritaka Aogami Super Yanagiba 210mm","maker":"Moritaka","shape":"yanagiba","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka AS Yanagiba 210mm"},{"slug":"tsunehisa-aus10-nami-sujihiki-240mm","name":"Tsunehisa Nami AUS-10 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Sujihiki 240mm"},{"slug":"hatsukokoro-as-migaki-sujihiki-270mm","name":"Hatsukokoro Migaki Aogami Super Sujihiki 270mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-migaki-aogami-super","storeName":"Hatsukokoro AS Migaki Sujihiki 270mm"},{"slug":"shiro-kamo-blue-2-yoru-suji-270mm","name":"Shiro Kamo Yoru Aogami #2 Sujihiki 270mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-yoru-suji-aogami-2","storeName":"Shiro Kamo Blue #2 Yoru Suji 270mm"},{"slug":"shiro-kamo-white-2-sujihiki-300mm","name":"Shiro Kamo Shirogami #2 Sujihiki 300mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Sujihiki 300mm"},{"slug":"hatsukokoro-kurouchi-petty-150mm","name":"Hatsukokoro Kurouchi Aogami #2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurouchi-aogami-2","storeName":"Hatsukokoro Kurouchi Petty 150mm"},{"slug":"hitohira-fj-vg-1-sujihiki-pakka-handle-180mm","name":"Hitohira FJ VG-1 Sujihiki 180mm","maker":"Hitohira","shape":"sujihiki","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 180mm is the easiest slicer length on a home cutting board. VG-1 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Sujihiki Pakka Handle 180mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-petty-130mm","name":"Yu Kurosaki Gekko VG-XEOS Petty 130mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":130,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG Xeos Gekko Petty 130mm"},{"slug":"yoshimi-kato-enju-vg10-petty-120mm","name":"Yoshimi Kato VG-10 Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Petty 120mm"},{"slug":"tojiro-shirogami-yanagiba-270mm","name":"Tojiro Shirogami #2 Yanagiba 270mm","maker":"Tojiro","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-shirogami-2","storeName":"Tojiro Shirogami Yanagiba 270mm"},{"slug":"tojiro-classic-sujihiki-270mm","name":"Tojiro Classic VG-10 Sujihiki 270mm","maker":"Tojiro","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-classic-vg10","storeName":"Tojiro Classic Sujihiki 270mm"},{"slug":"tojiro-pro-sujihiki-270mm","name":"Tojiro Pro VG-10 Sujihiki 270mm","maker":"Tojiro","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-pro-vg10","storeName":"Tojiro Pro Sujihiki 270mm"},{"slug":"hitohira-imojiya-th-stainless-sujihiki-pakka-handle-yo-300mm","name":"Hitohira Imojiya TH 1K6 Sujihiki 300mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":300,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Sujihiki Pakka Handle (Yo) 300mm"},{"slug":"sakai-takayuki-honesuki-boning-knife-single-bevel-180mm","name":"Sakai Takayuki VG-10 Honesuki 180mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-single-bevel-vg10","storeName":"Sakai Takayuki Honesuki Boning Knife Single Bevel 180mm"},{"slug":"misono-molybdenum-sujihiki-270mm","name":"Misono Molybdenum Sujihiki 270mm","maker":"Misono","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Molybdenum stainless is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-molybdenum","storeName":"Misono Molybdenum Sujihiki 270mm"},{"slug":"hitohira-carbon-yanagiba-ho-wood-handle-240mm","name":"Hitohira Shirogami Yanagiba 240mm","maker":"Hitohira","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-shirogami","storeName":"Hitohira Carbon Yanagiba Ho Wood Handle 240mm"},{"slug":"muneishi-blue-2-tsuchime-petty-walnut-handle-135mm","name":"Muneishi Tsuchime Aogami #2 Petty 135mm","maker":"Muneishi","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-tsuchime-aogami-2","storeName":"Muneishi Blue #2 Tsuchime Petty Walnut Handle 135mm"},{"slug":"hitohira-kh-western-stainless-sujihiki-240mm","name":"Hitohira KH Stainless Sujihiki 240mm Western Handle","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Western Stainless Sujihiki 240mm"},{"slug":"sakai-takayuki-nanairo-inox-yanagi-kimidori-green-lacquered-handle-210mm","name":"Sakai Takayuki Nanairo Inox Kimidori Molybdenum Yanagiba 210mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nanairo-kimidori-molybdenum","storeName":"Sakai Takayuki Nanairo Inox Yanagi Kimidori Green Lacquered Handle 210mm"},{"slug":"yu-kurosaki-senko-ei-sg2-petty-130mm","name":"Yu Kurosaki Senko Ei R2/SG2 Petty 130mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":130,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Yu Kurosaki Senko Ei SG2 Petty 130mm"},{"slug":"hitohira-hg-petty-stainless-tsuchime-damascus-walnut-handle-150mm","name":"Hitohira HG Tsuchime Damascus VG-10 Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Petty Stainless Tsuchime Damascus Walnut Handle 150mm"},{"slug":"hitohira-td-blue-2-stainless-clad-nashiji-yo-sujihiki-walnut-handle-240mm","name":"Hitohira TD Nashiji Aogami #2 Sujihiki 240mm","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Western yo handle gives a familiar, full grip.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Sujihiki Walnut Handle 240mm"},{"slug":"kobayashi-sg2-petty-150mm","name":"Kei Kobayashi R2/SG2 Petty 150mm","maker":"Kei Kobayashi","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-sg2","storeName":"Kobayashi SG2 Petty 150mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-petty-150mm","name":"Yu Kurosaki Gekko VG-XEOS Petty 150mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":150,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG Xeos Gekko Petty 150mm"},{"slug":"kitaoka-blue-2-yanagiba-240mm","name":"Hideo Kitaoka Aogami #2 Yanagiba 240mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-aogami-2","storeName":"Kitaoka Blue #2 Yanagiba 240mm"},{"slug":"hitohira-futana-s3-nashiji-petty-keyaki-zelkova-handle-150mm","name":"Hitohira Futana Nashiji Ginsan Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-nashiji-ginsan","storeName":"Hitohira Futana S3 Nashiji Petty Keyaki Zelkova Handle 150mm"},{"slug":"hitohira-td-blue-2-stainless-clad-migaki-honesuki-kaku-walnut-handle-150mm","name":"Hitohira TD Kaku Migaki Aogami #2 Honesuki 150mm","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-migaki-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Migaki Honesuki Kaku Walnut Handle 150mm"},{"slug":"matsubara-blue-2-nashiji-honesuki-150mm","name":"Matsubara Nashiji Aogami #2 Honesuki 150mm","maker":"Matsubara","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Honesuki 150mm"},{"slug":"sakai-takayuki-sg2-damascus-petty-150mm","name":"Sakai Takayuki Damascus R2/SG2 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-damascus-sg2","storeName":"Sakai Takayuki SG2 Damascus Petty 150mm"},{"slug":"hatsukokoro-kurokaze-shirogami-2-kurouchi-stainless-clad-petty-150mm","name":"Hatsukokoro Kurokaze Kurouchi Shirogami #2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokaze-kurouchi-shirogami-2","storeName":"Hatsukokoro Kurokaze Shirogami #2 Kurouchi Stainless Clad Petty 150mm"},{"slug":"hatsukokoro-kumokage-aogami-kurouchi-damascus-honesuki-150mm","name":"Hatsukokoro Kumokage Kurouchi Damascus Aogami #2 Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kumokage-kurouchi-damascus-aogami-2","storeName":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Honesuki 150mm"},{"slug":"shun-narukami-blue-2-carbon-steel-master-utility-knife-165mm","name":"Shun Narukami Master Aogami #2 Petty 165mm","maker":"Shun","shape":"petty","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 165mm it also doubles as a light slicer for sandwiches and small roasts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"shun-narukami-master-aogami-2","storeName":"Shun Narukami Blue #2 Carbon Steel Master Utility Knife 165mm"},{"slug":"morihei-hisamoto-inox-sujihiki-pakka-handle-270mm","name":"Morihei Hisamoto Inox Molybdenum Sujihiki 270mm","maker":"Morihei","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Sujihiki Pakka Handle 270mm"},{"slug":"yoshimi-kato-vg-10-suminagashi-petty-120mm","name":"Yoshimi Kato Suminagashi VG-10 Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"yoshimi-kato-suminagashi-vg10","storeName":"Yoshimi Kato VG-10 Suminagashi Petty 120mm"},{"slug":"sakai-takayuki-white-2-honesuki-150mm","name":"Sakai Takayuki Kenji Togashi Shirogami #2 Honesuki 150mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-shirogami-2","storeName":"Sakai Takayuki White #2 Honesuki 150mm"},{"slug":"sakai-takayuki-shirogami-honesuki-150mm","name":"Sakai Takayuki Shirogami #2 Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-shirogami-2","storeName":"Sakai Takayuki Shirogami Honesuki 150mm"},{"slug":"shiro-kamo-blue-2-yoru-suji-300mm","name":"Shiro Kamo Yoru Aogami #2 Sujihiki 300mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-yoru-suji-aogami-2","storeName":"Shiro Kamo Blue #2 Yoru Suji 300mm"},{"slug":"hitohira-fj-vg-10-honesuki-kaku-pakka-handle-150mm","name":"Hitohira FJ Kaku VG-10 Honesuki 150mm Pakka Handle","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Honesuki Kaku Pakka Handle 150mm"},{"slug":"sakai-takayuki-vg10-nashiji-sujihiki-240mm","name":"Sakai Takayuki Nashiji VG-10 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-nashiji-vg10","storeName":"Sakai Takayuki VG10 Nashiji Sujihiki 240mm"},{"slug":"sakai-takayuki-nashiji-sujihiki-240mm","name":"Sakai Takayuki Nashiji VG-10 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-vg10","storeName":"Sakai Takayuki Nashiji Sujihiki 240mm"},{"slug":"yoshimi-kato-enju-vg10-petty-150mm","name":"Yoshimi Kato VG-10 Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Petty 150mm"},{"slug":"shiro-kamo-aogami-super-sujihiki-270mm","name":"Shiro Kamo Aogami Super Sujihiki 270mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Sujihiki 270mm"},{"slug":"tsunehisa-as-kurouchi-sujihiki-240mm","name":"Tsunehisa Kurouchi Aogami Super Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-kurouchi-aogami-super","storeName":"Tsunehisa AS Kurouchi Sujihiki 240mm"},{"slug":"sakai-takayuki-aogami-2-mono-carbon-steel-sujihiki-270mm","name":"Sakai Takayuki Aogami #2 Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-mono-aogami-2","storeName":"Sakai Takayuki Aogami #2 Mono Carbon Steel Sujihiki 270mm"},{"slug":"morihei-hisamoto-sujihiki-stainless-pakka-handle-240mm","name":"Morihei Hisamoto Stainless Sujihiki 240mm","maker":"Morihei","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Stainless steel is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-stainless-unstated","storeName":"Morihei Hisamoto Sujihiki Stainless Pakka Handle 240mm"},{"slug":"tsunehisa-nami-damascus-western-sujihiki-240mm","name":"Tsunehisa Nami Damascus AUS-10 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tsunehisa-nami-damascus-aus10","storeName":"Tsunehisa Nami Damascus Western Sujihiki 240mm"},{"slug":"kurosaki-kokusen-as-petty-150mm","name":"Yu Kurosaki Kokusen Aogami Super Petty 150mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-aogami-super","storeName":"Kurosaki Kokusen AS Petty 150mm"},{"slug":"shibata-koutetsu-r-2-petty-150mm","name":"Shibata Koutetsu R2/SG2 Petty 150mm","maker":"Shibata","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-koutetsu-r-2-sg2","storeName":"Shibata Koutetsu R-2 Petty 150mm"},{"slug":"moritaka-as-yanagiba-240mm","name":"Moritaka Aogami Super Yanagiba 240mm","maker":"Moritaka","shape":"yanagiba","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka AS Yanagiba 240mm"},{"slug":"sakai-takayuki-kurokage-vg10-sujihiki-240mm","name":"Sakai Takayuki Kurokage VG-10 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"sakai-takayuki-kurokage-vg10","storeName":"Sakai Takayuki Kurokage VG10 Sujihiki 240mm"},{"slug":"kitaoka-blue-2-yanagiba-270mm","name":"Hideo Kitaoka Aogami #2 Yanagiba 270mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-aogami-2","storeName":"Kitaoka Blue #2 Yanagiba 270mm"},{"slug":"yu-kurosaki-kokusen-as-petty-rosewood-octagon-wa-handle-120mm","name":"Yu Kurosaki Kokusen Aogami Super Petty 120mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-octagon-aogami-super","storeName":"Yu Kurosaki Kokusen AS Petty Rosewood Octagon Wa Handle 120mm"},{"slug":"yu-kurosaki-shizuku-petty-120mm","name":"Yu Kurosaki Shizuku R2/SG2 Petty 120mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Yu Kurosaki Shizuku Petty 120mm"},{"slug":"kurosaki-senko-ei-sg2-petty-150mm","name":"Yu Kurosaki Senko Ei R2/SG2 Petty 150mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Kurosaki Senko Ei SG2 Petty 150mm"},{"slug":"yu-kurosaki-sg2-fujin-wa-petty-150mm","name":"Yu Kurosaki Fujin R2/SG2 Petty 150mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Yu Kurosaki SG2 Fujin Wa Petty 150mm"},{"slug":"yoshimi-kato-vg-10-suminagashi-petty-150mm","name":"Yoshimi Kato Suminagashi VG-10 Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"yoshimi-kato-suminagashi-vg10","storeName":"Yoshimi Kato VG-10 Suminagashi Petty 150mm"},{"slug":"hatsukokoro-kurokaze-petty-150mm","name":"Hatsukokoro Kurokaze Shirogami #2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokaze-shirogami-2","storeName":"Hatsukokoro Kurokaze Petty 150mm"},{"slug":"tsunehisa-as-migaki-sujihiki-240mm","name":"Tsunehisa Migaki Aogami Super Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aogami-super","storeName":"Tsunehisa AS Migaki Sujihiki 240mm"},{"slug":"nigara-aogami-super-migaki-tsuchime-petty-150mm","name":"Nigara Hamono Migaki Tsuchime Aogami Super Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-aogami-super","storeName":"Nigara Aogami Super Migaki Tsuchime Petty 150mm"},{"slug":"hitohira-imojiya-okd-vg-1-sujihiki-tagayasan-handle-270mm","name":"Hitohira Imojiya OKD VG-1 Sujihiki 270mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-1 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-okd-vg1","storeName":"Hitohira Imojiya Okd VG-1 Sujihiki Tagayasan Handle 270mm"},{"slug":"masakage-kiri-vg-10-petty-150mm","name":"Masakage Yoshimi Kato Kiri VG-10 Petty 150mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Petty 150mm"},{"slug":"hitohira-td-sld-migaki-sujihiki-walnut-handle-240mm","name":"Hitohira TD Migaki SLD Sujihiki 240mm","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-migaki-sld","storeName":"Hitohira TD SLD Migaki Sujihiki Walnut Handle 240mm"},{"slug":"masakage-shimo-white-2-damascus-petty-150mm","name":"Masakage Yu Kurosaki Shimo Damascus Shirogami #2 Petty 150mm","maker":"Masakage","smith":"Yu Kurosaki","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-shimo-damascus-shirogami-2","storeName":"Masakage Shimo White #2 Damascus Petty 150mm"},{"slug":"hitohira-fj-vg-10-honesuki-kaku-ho-wood-handle-wa-150mm","name":"Hitohira FJ Kaku VG-10 Honesuki 150mm Ho Wood Wa Handle","maker":"Hitohira","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Honesuki Kaku Ho Wood Handle (Wa) 150mm"},{"slug":"hitohira-imojiya-th-silver-3-nashiji-petty-ebony-handle-120mm","name":"Hitohira Imojiya TH Nashiji Ginsan Petty 120mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-nashiji-ginsan","storeName":"Hitohira Imojiya TH Silver #3 Nashiji Petty Ebony Handle 120mm"},{"slug":"misono-swedish-carbon-sujihiki-270mm","name":"Misono Swedish Carbon Sujihiki 270mm","maker":"Misono","shape":"sujihiki","lengthMm":270,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Sujihiki 270mm"},{"slug":"ryusen-tanganryu-petty-105mm","name":"Ryusen Tanganryu VG-10 Petty 105mm","maker":"Ryusen","shape":"petty","lengthMm":105,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 105mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Petty 105mm"},{"slug":"kitaoka-damascus-white-1-yanagiba-210mm","name":"Hideo Kitaoka Damascus Shirogami #1 Yanagiba 210mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Yanagiba 210mm"},{"slug":"fujimoto-kurouchi-forged-sujihiki-240mm","name":"Fujimoto Kurouchi Shirogami #2 Sujihiki 240mm","maker":"Fujimoto","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-kurouchi-shirogami-2","storeName":"Fujimoto Kurouchi-Forged Sujihiki 240mm"},{"slug":"tadafusa-sld-black-tsuchime-sujihiki-240mm","name":"Tadafusa Black Tsuchime SLD Sujihiki 240mm","maker":"Tadafusa","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-black-tsuchime-sld","storeName":"Tadafusa SLD Black Tsuchime Sujihiki 240mm"},{"slug":"masakage-kiri-vg-10-petty-120mm","name":"Masakage Yoshimi Kato Kiri VG-10 Petty 120mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Petty 120mm"},{"slug":"masakage-kiri-vg-10-honesuki-150mm","name":"Masakage Yoshimi Kato Kiri VG-10 Honesuki 150mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Honesuki 150mm"},{"slug":"hitohira-td-blue-2-stainless-clad-kurouchi-sujihiki-walnut-handle-270mm","name":"Hitohira TD Kurouchi Aogami #2 Sujihiki 270mm","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Sujihiki Walnut Handle 270mm"},{"slug":"shigeki-tanaka-damascus-vg10-petty-with-red-handle-150mm","name":"Shigeki Tanaka Damascus VG-10 Petty 150mm Red Handle","maker":"Shigeki Tanaka","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"shigeki-tanaka-damascus-vg10","storeName":"Shigeki Tanaka Damascus VG10 Petty with Red Handle 150mm"},{"slug":"haruyuki-goma-sujihiki-240mm","name":"Haruyuki Goma VG-10 Sujihiki 240mm","maker":"Haruyuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-goma-vg10","storeName":"Haruyuki Goma Sujihiki 240mm"},{"slug":"sakai-takayuki-kurokage-wa-sujihiki-240mm","name":"Sakai Takayuki Kurokage VG-10 Sujihiki 240mm Wa Handle","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurokage-vg10","storeName":"Sakai Takayuki Kurokage Wa Sujihiki 240mm"},{"slug":"ryusen-bonten-unryu-petty-western-handle-150mm","name":"Ryusen Bonten Un-ryu VG-10 Petty 150mm","maker":"Ryusen","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"ryusen-bonten-unryu-vg10","storeName":"Ryusen Bonten Unryu Petty Western Handle 150mm"},{"slug":"misono-swedish-carbon-steel-sujihiki-240mm","name":"Misono Swedish Carbon Sujihiki 240mm","maker":"Misono","shape":"sujihiki","lengthMm":240,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Carbon steel is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Steel Sujihiki 240mm"},{"slug":"matsubara-blue-2-nashiji-sujihiki-240mm","name":"Matsubara Nashiji Aogami #2 Sujihiki 240mm","maker":"Matsubara","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Sujihiki 240mm"},{"slug":"sakai-takayuki-as-hammered-sujihiki-240mm","name":"Sakai Takayuki Tsuchime Aogami Super Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hammered-aogami-super","storeName":"Sakai Takayuki AS Hammered Sujihiki 240mm"},{"slug":"moritaka-as-yanagiba-270mm","name":"Moritaka Aogami Super Yanagiba 270mm","maker":"Moritaka","shape":"yanagiba","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka AS Yanagiba 270mm"},{"slug":"hitohira-td-sld-nashiji-sujihiki-walnut-handle-270mm","name":"Hitohira TD Nashiji SLD Sujihiki 270mm","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-nashiji-sld","storeName":"Hitohira TD SLD Nashiji Sujihiki Walnut Handle 270mm"},{"slug":"sakai-takayuki-sanpo-mizu-petty-150mm","name":"Sakai Takayuki Sanpo Mizu Shirogami #2 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpo-mizu-shirogami-2","storeName":"Sakai Takayuki Sanpo Mizu Petty 150mm"},{"slug":"ryusen-tanganryu-petty-135mm","name":"Ryusen Tanganryu VG-10 Petty 135mm","maker":"Ryusen","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Petty 135mm"},{"slug":"ryusen-hamono-souryurin-petty-135mm","name":"Ryusen Souryurin VG-10 Petty 135mm","maker":"Ryusen","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-souryurin-vg10","storeName":"Ryusen Hamono Souryurin Petty 135mm"},{"slug":"yoshimi-kato-as-kurouchi-petty-rosewood-120mm","name":"Yoshimi Kato Kurouchi Aogami Super Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Yoshimi Kato AS Kurouchi Petty Rosewood 120mm"},{"slug":"hitohira-futana-s3-tsuchime-damascus-petty-walnut-handle-135mm","name":"Hitohira Futana Tsuchime Damascus Ginsan Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-tsuchime-damascus-ginsan","storeName":"Hitohira Futana S3 Tsuchime Damascus Petty Walnut Handle 135mm"},{"slug":"sakai-takayuki-homura-guren-petty-150mm","name":"Sakai Takayuki Itsuo Doi Homura Guren Aogami #2 Petty 150mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-homura-guren-aogami-2","storeName":"Sakai Takayuki Homura Guren Petty 150mm"},{"slug":"tadafusa-hocho-kobo-hk-7-yanagiba-210mm","name":"Tadafusa Hocho Kobo Hk-7 SLD Yanagiba 210mm","maker":"Tadafusa","shape":"yanagiba","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-hocho-kobo-hk-7-sld","storeName":"Tadafusa Hocho Kobo Hk-7 Yanagiba 210mm"},{"slug":"nigara-hamono-sg2-kurouchi-tsuchime-sujihiki-240mm","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Sujihiki 240mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara Hamono SG2 Kurouchi Tsuchime Sujihiki 240mm"},{"slug":"kitaoka-damascus-white-1-yanagiba-240mm","name":"Hideo Kitaoka Damascus Shirogami #1 Yanagiba 240mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Yanagiba 240mm"},{"slug":"fujimoto-kurouchi-forged-sujihiki-270mm","name":"Fujimoto Kurouchi Shirogami #2 Sujihiki 270mm","maker":"Fujimoto","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-kurouchi-shirogami-2","storeName":"Fujimoto Kurouchi-Forged Sujihiki 270mm"},{"slug":"hitohira-fj-vg-1-sujihiki-pakka-handle-300mm","name":"Hitohira FJ VG-1 Sujihiki 300mm","maker":"Hitohira","shape":"sujihiki","lengthMm":300,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-1 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Sujihiki Pakka Handle 300mm"},{"slug":"misono-ux10-honesuki-145mm","name":"Misono Swedish Stainless Honesuki 145mm","maker":"Misono","shape":"honesuki","lengthMm":145,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Honesuki 145mm"},{"slug":"sakai-takayuki-hammered-damascus-kengata-yanagiba-270mm","name":"Sakai Takayuki Tsuchime Damascus VG-10 Kengata Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hammered-damascus-vg10","storeName":"Sakai Takayuki Hammered Damascus Kengata Yanagiba 270mm"},{"slug":"ittetsu-as-migaki-sujihiki-270mm","name":"Ittetsu Migaki Aogami Super Sujihiki 270mm","maker":"Ittetsu","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-migaki-aogami-super","storeName":"Ittetsu AS Migaki Sujihiki 270mm"},{"slug":"tadafusa-blue-2-nashiji-sujihiki-240mm","name":"Tadafusa Nashiji Aogami #2 Sujihiki 240mm","maker":"Tadafusa","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Blue #2 Nashiji Sujihiki 240mm"},{"slug":"hitohira-td-blue-2-stainless-clad-nashiji-yo-sujihiki-walnut-270mm","name":"Hitohira TD Nashiji Aogami #2 Sujihiki 270mm","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Western yo handle gives a familiar, full grip.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Sujihiki Walnut 270mm"},{"slug":"hitohira-fj-vg-10-wa-sujihiki-ho-wood-handle-240mm","name":"Hitohira FJ VG-10 Sujihiki 240mm Ho Wood Wa Handle","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Wa Sujihiki Ho Wood Handle 240mm"},{"slug":"ryusen-tanganryu-petty-150mm","name":"Ryusen Tanganryu VG-10 Petty 150mm","maker":"Ryusen","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Petty 150mm"},{"slug":"nigara-hamono-sg2-migaki-tsuchime-petty-150mm","name":"Nigara Hamono Migaki Tsuchime R2/SG2 Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-sg2","storeName":"Nigara Hamono SG2 Migaki Tsuchime Petty 150mm"},{"slug":"morihei-hisamoto-inox-sujihiki-pakka-handle-240mm","name":"Morihei Hisamoto Inox Molybdenum Sujihiki 240mm","maker":"Morihei","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. INOX (Molybdenum stainless) is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Sujihiki Pakka Handle 240mm"},{"slug":"sakai-takayuki-white-2-kurouchi-yanagi-240mm","name":"Sakai Takayuki Kenji Togashi Kurouchi Shirogami #2 Yanagiba 240mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurouchi-shirogami-2","storeName":"Sakai Takayuki White #2 Kurouchi Yanagi 240mm"},{"slug":"ichie-x-shibata-knives-sg2-tsuchime-petty-135mm","name":"Shibata Ichie Tsuchime R2/SG2 Petty 135mm","maker":"Shibata","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-ichie-tsuchime-sg2","storeName":"Ichie x Shibata Knives SG2 Tsuchime Petty 135mm"},{"slug":"sakai-takayuki-tokujou-yanagiba-210mm","name":"Sakai Takayuki Kenji Togashi Tokujou Shirogami #2 Yanagiba 210mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 210mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujou-shirogami-2","storeName":"Sakai Takayuki Tokujou Yanagiba 210mm"},{"slug":"haruyuki-nagisa-sujihiki-240mm","name":"Haruyuki Nagisa AUS-10 Sujihiki 240mm","maker":"Haruyuki","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-nagisa-aus10","storeName":"Haruyuki Nagisa Sujihiki 240mm"},{"slug":"haruyuki-zanpa-sujihiki-240mm","name":"Haruyuki Zanpa AUS-10 Sujihiki 240mm","maker":"Haruyuki","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. AUS-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-zanpa-aus10","storeName":"Haruyuki Zanpa Sujihiki 240mm"},{"slug":"tadafusa-sld-sujihiki-black-hammered-tsuchime-270mm","name":"Tadafusa Black Tsuchime SLD Sujihiki 270mm","maker":"Tadafusa","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-black-hammered-sld","storeName":"Tadafusa SLD Sujihiki Black Hammered (Tsuchime) 270mm"},{"slug":"sakai-takayuki-hon-kasumi-white-3-yanagi-270mm","name":"Sakai Takayuki Hon-Kasumi Shirogami #3 Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hon-kasumi-shirogami-3","storeName":"Sakai Takayuki Hon-Kasumi White #3 Yanagi 270mm"},{"slug":"kobayashi-sg2-damascus-petty-150mm","name":"Kei Kobayashi Damascus R2/SG2 Petty 150mm","maker":"Kei Kobayashi","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-damascus-sg2","storeName":"Kobayashi SG2 Damascus Petty 150mm"},{"slug":"fujimoto-as-sazanami-petty-135mm","name":"Fujimoto Sazanami Aogami Super Petty 135mm","maker":"Fujimoto","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-sazanami-aogami-super","storeName":"Fujimoto AS Sazanami Petty 135mm"},{"slug":"sakai-takayuki-grand-chef-seigaiha-kengata-petty-150mm","name":"Sakai Takayuki Grand-Chef Seigaiha Swedish Stainless Kengata Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-seigaiha-swedish-stainless","storeName":"Sakai Takayuki Grand Chef Seigaiha Kengata Petty 150mm"},{"slug":"nigara-anmon-sg2-damascus-petty-150mm","name":"Nigara Hamono Anmon Damascus R2/SG2 Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus Petty 150mm"},{"slug":"nigara-sg2-tsuchime-sujihiki-245mm","name":"Nigara Hamono Tsuchime R2/SG2 Sujihiki 245mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":245,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 245mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-sg2","storeName":"Nigara SG2 Tsuchime Sujihiki 245mm"},{"slug":"tojiro-atelier-classic-vg10-damascus-petty-120mm","name":"Tojiro Atelier Classic Damascus VG-10 Petty 120mm","maker":"Tojiro","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"tojiro-atelier-classic-damascus-vg10","storeName":"Tojiro Atelier Classic VG10 Damascus Petty 120mm"},{"slug":"tojiro-shirogami-hammered-yanagiba-240mm","name":"Tojiro Tsuchime Shirogami #2 Yanagiba 240mm","maker":"Tojiro","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-shirogami-2","storeName":"Tojiro Shirogami Hammered Yanagiba 240mm"},{"slug":"hatsukokoro-shirasagi-kurouchi-yanagiba-240mm","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Yanagiba 240mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-kurouchi-aogami-2","storeName":"Hatsukokoro Shirasagi Kurouchi Yanagiba 240mm"},{"slug":"saji-spg-strix-petty-130mm","name":"Takeshi Saji SPG STRIX Petty 130mm","maker":"Takeshi Saji","shape":"petty","lengthMm":130,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-spg-strix","storeName":"Saji SPG Strix Petty 130mm"},{"slug":"sakai-takayuki-sanpou-white-2-kasumi-sujihiki-240mm","name":"Sakai Takayuki Sanpou Kasumi Shirogami #2 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpou-kasumi-shirogami-2","storeName":"Sakai Takayuki Sanpou White #2 Kasumi Sujihiki 240mm"},{"slug":"gesshin-stainless-damascus-yanagiba-270mm","name":"Gesshin Damascus Stainless Yanagiba 270mm","maker":"Gesshin","shape":"yanagiba","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-damascus-stainless-unstated","storeName":"Gesshin Stainless Damascus Yanagiba 270mm"},{"slug":"moritaka-ishime-sujihiki-210mm","name":"Moritaka Ishime Aogami #2 Sujihiki 210mm","maker":"Moritaka","shape":"sujihiki","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 210mm is the easiest slicer length on a home cutting board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-ishime-aogami-2","storeName":"Moritaka Ishime Sujihiki 210mm"},{"slug":"saji-rainbow-blue-2-damascus-petty-ironwood-150mm","name":"Takeshi Saji Rainbow Damascus Aogami #2 Petty 150mm","maker":"Takeshi Saji","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-ironwood-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Petty Ironwood 150mm"},{"slug":"yoshikane-white-2-nashiji-petty-150mm","name":"Yoshikane Nashiji Shirogami #2 Petty 150mm","maker":"Yoshikane","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-nashiji-shirogami-2","storeName":"Yoshikane White #2 Nashiji Petty 150mm"},{"slug":"matsubara-g3-nashiji-sujihiki-240mm","name":"Matsubara Nashiji Ginsan Sujihiki 240mm","maker":"Matsubara","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara G3 Nashiji Sujihiki 240mm"},{"slug":"kobayashi-sg2-sujihiki-rosewood-270mm","name":"Kei Kobayashi R2/SG2 Sujihiki 270mm","maker":"Kei Kobayashi","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-sg2","storeName":"Kobayashi SG2 Sujihiki Rosewood 270mm"},{"slug":"matsubara-blue-2-nashiji-sujihiki-270mm","name":"Matsubara Nashiji Aogami #2 Sujihiki 270mm","maker":"Matsubara","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Sujihiki 270mm"},{"slug":"sakai-takayuki-tokujo-shirogami-yanagiba-240mm","name":"Sakai Takayuki Kenji Togashi Tokujo Shirogami #2 Yanagiba 240mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujo-shirogami-2","storeName":"Sakai Takayuki Tokujo Shirogami Yanagiba 240mm"},{"slug":"sakai-takayuki-tokujyo-white-2-yanagiba-240mm","name":"Sakai Takayuki Tokujyo Shirogami #2 Yanagiba 240mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Sakai Takayuki Tokujyo White #2 Yanagiba 240mm"},{"slug":"moritaka-as-kurouchi-honesuki-150mm","name":"Moritaka Kurouchi Aogami Super Honesuki 150mm","maker":"Moritaka","shape":"honesuki","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Honesuki 150mm"},{"slug":"kitaoka-blue-2-yanagiba-300mm","name":"Hideo Kitaoka Aogami #2 Yanagiba 300mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-aogami-2","storeName":"Kitaoka Blue #2 Yanagiba 300mm"},{"slug":"sakai-takayuki-white-2-kurouchi-yanagi-270mm","name":"Sakai Takayuki Kenji Togashi Kurouchi Shirogami #2 Yanagiba 270mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurouchi-shirogami-2","storeName":"Sakai Takayuki White #2 Kurouchi Yanagi 270mm"},{"slug":"tojiro-shirogami-yanagiba-300mm","name":"Tojiro Shirogami #2 Yanagiba 300mm","maker":"Tojiro","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-shirogami-2","storeName":"Tojiro Shirogami Yanagiba 300mm"},{"slug":"hitohira-fj-sujihiki-vg10-pakka-240mm","name":"Hitohira FJ VG-10 Sujihiki 240mm Pakka Handle","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ Sujihiki VG10 Pakka 240mm"},{"slug":"hatsukokoro-hayabusa-hap40-honesuki-150mm","name":"Hatsukokoro Hayabusa HAP40 Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. HAP40 is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-hap40","storeName":"Hatsukokoro Hayabusa HAP40 Honesuki 150mm"},{"slug":"hitohira-kh-stainless-sujihiki-imitation-mahogany-handle-240mm","name":"Hitohira KH Stainless Sujihiki 240mm Imitation Mahogany Handle","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Stainless Sujihiki Imitation Mahogany Handle 240mm"},{"slug":"kitaoka-damascus-white-1-yanagiba-270mm","name":"Hideo Kitaoka Damascus Shirogami #1 Yanagiba 270mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Yanagiba 270mm"},{"slug":"matsubara-hamono-b2-hammered-sujihiki-210mm","name":"Matsubara B2 Tsuchime Aogami #2 Sujihiki 210mm","maker":"Matsubara","shape":"sujihiki","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 210mm is the easiest slicer length on a home cutting board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-hammered-aogami-2","storeName":"Matsubara Hamono B2 Hammered Sujihiki 210mm"},{"slug":"ryusen-blazen-ryu-wa-petty-135mm","name":"Ryusen Blazen Ryu R2/SG2 Petty 135mm","maker":"Ryusen","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-ryu-sg2","storeName":"Ryusen Blazen Ryu Wa Petty 135mm"},{"slug":"ryusen-hamono-oukoku-ryu-kai-petty-135mm","name":"Ryusen Oukoku-Ryu KAI R2/SG2 Petty 135mm","maker":"Ryusen","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-oukoku-ryu-kai-sg2","storeName":"Ryusen Hamono Oukoku-Ryu Kai Petty 135mm"},{"slug":"ryusen-hamono-blazen-petty-135mm","name":"Ryusen Blazen R2/SG2 Petty 135mm","maker":"Ryusen","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-sg2","storeName":"Ryusen Hamono Blazen Petty 135mm"},{"slug":"kato-as-kurouchi-petty-150mm","name":"Yoshimi Kato Kurouchi Aogami Super Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Kato AS Kurouchi Petty 150mm"},{"slug":"nigara-silver-3-damascus-petty-150mm","name":"Nigara Hamono Damascus Ginsan Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Petty 150mm"},{"slug":"masakage-koishi-aogami-super-honesuki-150mm","name":"Masakage Yoshimi Kato Koishi Aogami Super Honesuki 150mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"honesuki","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Aogami Super Honesuki 150mm"},{"slug":"sakai-takayuki-tokujo-shirogami-yanagiba-270mm","name":"Sakai Takayuki Kenji Togashi Tokujo Shirogami #2 Yanagiba 270mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujo-shirogami-2","storeName":"Sakai Takayuki Tokujo Shirogami Yanagiba 270mm"},{"slug":"sakai-takayuki-tokujyo-white-2-yanagiba-270mm","name":"Sakai Takayuki Kenji Togashi Tokujyo Shirogami #2 Yanagiba 270mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Sakai Takayuki Tokujyo White #2 Yanagiba 270mm"},{"slug":"sakai-takayuki-ginsan-yanagiba-240mm","name":"Sakai Takayuki Shogo Yamatsuka Ginsan Yanagiba 240mm","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","shape":"yanagiba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsan","storeName":"Sakai Takayuki Ginsan Yanagiba 240mm"},{"slug":"yoshimi-kato-forged-ginsan-stainless-clad-petty-150mm","name":"Yoshimi Kato Ginsan Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Forged Ginsan Stainless Clad Petty 150mm"},{"slug":"sakai-takayuki-white-2-kurouchi-yanagi-300mm","name":"Sakai Takayuki Kenji Togashi Kurouchi Shirogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurouchi-shirogami-2","storeName":"Sakai Takayuki White #2 Kurouchi Yanagi 300mm"},{"slug":"nigara-spg-strix-tsuchime-damascus-petty-120mm","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Petty 120mm","maker":"Nigara Hamono","shape":"petty","lengthMm":120,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG Strix Tsuchime Damascus Petty 120mm"},{"slug":"kurosaki-senko-ei-sg2-sujihiki-240mm","name":"Yu Kurosaki Senko Ei R2/SG2 Sujihiki 240mm","maker":"Yu Kurosaki","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Kurosaki Senko Ei SG2 Sujihiki 240mm"},{"slug":"gesshin-stainless-damascus-yanagiba-300mm","name":"Gesshin Damascus Stainless Yanagiba 300mm","maker":"Gesshin","shape":"yanagiba","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-damascus-stainless-unstated","storeName":"Gesshin Stainless Damascus Yanagiba 300mm"},{"slug":"masashi-kemuri-petty-120mm","name":"Masashi Yamamoto Kemuri SLD Petty 120mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":120,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kemuri-sld","storeName":"Masashi Kemuri Petty 120mm"},{"slug":"masashi-kuroshu-petty-120mm","name":"Masashi Yamamoto Kuroshu SLD Petty 120mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":120,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Petty 120mm"},{"slug":"sakai-takayuki-tokujyo-white-2-honesuki-180mm","name":"Sakai Takayuki Kenji Togashi Tokujyo Shirogami #2 Honesuki 180mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"honesuki","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Sakai Takayuki Tokujyo White #2 Honesuki 180mm"},{"slug":"hitohira-kh-stainless-sujihiki-imitation-mahogany-handle-270mm","name":"Hitohira KH Stainless Sujihiki 270mm Imitation Mahogany Handle","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Stainless Sujihiki Imitation Mahogany Handle 270mm"},{"slug":"sakai-takayuki-baikoku-shironiko-white-steel-2-petty-knife-burnt-oak-handle-140mm","name":"Sakai Takayuki Baikoku Shironiko Shirogami #2 Petty 140mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":140,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 140mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-baikoku-shironiko-2-burnt-shirogami-2","storeName":"Sakai Takayuki Baikoku Shironiko / White Steel #2 Petty Knife Burnt Oak Handle 140mm"},{"slug":"hatsukokoro-shirasagi-migaki-yanagiba-265mm","name":"Hatsukokoro Shirasagi Migaki Shirogami #2 Yanagiba 265mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":265,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 265mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-migaki-shirogami-2","storeName":"Hatsukokoro Shirasagi Migaki Yanagiba 265mm"},{"slug":"kurosaki-senko-ei-sg2-sujihiki-270mm","name":"Yu Kurosaki Senko Ei R2/SG2 Sujihiki 270mm","maker":"Yu Kurosaki","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Kurosaki Senko Ei SG2 Sujihiki 270mm"},{"slug":"kurosaki-shizuku-r2-sujihiki-270mm","name":"Yu Kurosaki Shizuku R2/SG2 Sujihiki 270mm","maker":"Yu Kurosaki","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Kurosaki Shizuku R2 Sujihiki 270mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-sujihiki-270mm","name":"Yu Kurosaki Gekko VG-XEOS Sujihiki 270mm","maker":"Yu Kurosaki","shape":"sujihiki","lengthMm":270,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Yu Kurosaki VG Xeos Gekko Sujihiki 270mm"},{"slug":"fujimoto-hammer-tone-sld-sujihiki-240mm","name":"Fujimoto Hammer Tone Tsuchime SLD Sujihiki 240mm","maker":"Fujimoto","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-hammer-tone-sld","storeName":"Fujimoto Hammer Tone SLD Sujihiki 240mm"},{"slug":"shibata-koutetsu-r-2-sujihiki-270mm","name":"Shibata Koutetsu R2/SG2 Sujihiki 270mm","maker":"Shibata","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-koutetsu-r-2-sg2","storeName":"Shibata Koutetsu R-2 Sujihiki 270mm"},{"slug":"nigara-vg-xeos-petty-150mm","name":"Nigara Hamono VG-XEOS Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","storeName":"Nigara VG Xeos Petty 150mm"},{"slug":"nigara-sg2-kurouchi-tsuchime-honesuki-170mm","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Honesuki 170mm","maker":"Nigara Hamono","shape":"honesuki","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Honesuki 170mm"},{"slug":"yoshimi-kato-ginsan-nashiji-stainless-clad-petty-150mm","name":"Yoshimi Kato Nashiji Ginsan Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-nashiji-ginsan","storeName":"Yoshimi Kato Ginsan Nashiji Stainless Clad Petty 150mm"},{"slug":"sakai-takayuki-ginsan-damascus-petty-knife-150mm","name":"Sakai Takayuki Damascus Ginsan Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-damascus-ginsan","storeName":"Sakai Takayuki Ginsan Damascus Petty Knife 150mm"},{"slug":"sakai-takayuki-sg2-damascus-sujihiki-240mm","name":"Sakai Takayuki Damascus R2/SG2 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-damascus-sg2","storeName":"Sakai Takayuki SG2 Damascus Sujihiki 240mm"},{"slug":"yoshimi-kato-sg2-minamo-petty-120mm","name":"Yoshimi Kato Minamo R2/SG2 Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato SG2 Minamo Petty 120mm"},{"slug":"teruyasu-fujiwara-maboroshi-petty-130mm","name":"Teruyasu Fujiwara Maboroshi Shirogami #1 Petty 130mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":130,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-maboroshi-shirogami-1","storeName":"Teruyasu Fujiwara Maboroshi Petty 130mm"},{"slug":"kato-sg2-damascus-petty-120mm","name":"Yoshimi Kato Damascus R2/SG2 Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-damascus-sg2","storeName":"Kato SG2 Damascus Petty 120mm"},{"slug":"gesshin-ittetsu-white-2-hon-kasumi-wa-petty-180mm","name":"Gesshin Ino Hamono Ittetsu Hon-Kasumi Shirogami #2 Petty 180mm","maker":"Gesshin","smith":"Ino Hamono","shape":"petty","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 180mm it also doubles as a light slicer for sandwiches and small roasts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-ittetsu-hon-kasumi-shirogami-2","storeName":"Gesshin Ittetsu White #2 Hon-Kasumi Wa-Petty 180mm"},{"slug":"shiro-kamo-sg2-damascus-sujihiki-270mm","name":"Shiro Kamo Damascus R2/SG2 Sujihiki 270mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Sujihiki 270mm"},{"slug":"kitaoka-damascus-white-1-yanagiba-300mm","name":"Hideo Kitaoka Damascus Shirogami #1 Yanagiba 300mm","maker":"Hideo Kitaoka","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Yanagiba 300mm"},{"slug":"sakai-takayuki-tokujo-shirogami-yanagiba-300mm","name":"Sakai Takayuki Kenji Togashi Tokujo Shirogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujo-shirogami-2","storeName":"Sakai Takayuki Tokujo Shirogami Yanagiba 300mm"},{"slug":"sakai-takayuki-tokujyo-white-2-yanagiba-300mm","name":"Sakai Takayuki Kenji Togashi Tokujyo Shirogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Sakai Takayuki Tokujyo White #2 Yanagiba 300mm"},{"slug":"sakai-takayuki-tokujou-yanagiba-300mm","name":"Sakai Takayuki Kenji Togashi Tokujou Shirogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujou-shirogami-2","storeName":"Sakai Takayuki Tokujou Yanagiba 300mm"},{"slug":"nigara-vg-xeos-tsuchime-damascus-petty-160mm","name":"Nigara Hamono Tsuchime Damascus VG-XEOS Petty 160mm","maker":"Nigara Hamono","shape":"petty","lengthMm":160,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 160mm is the most versatile petty length. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg-xeos","storeName":"Nigara VG Xeos Tsuchime Damascus Petty 160mm"},{"slug":"hitohira-fj-vg-10-sujihiki-pakka-handle-270mm","name":"Hitohira FJ VG-10 Sujihiki 270mm","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Sujihiki Pakka Handle 270mm"},{"slug":"yoshimi-kato-minamo-petty-150mm","name":"Yoshimi Kato Minamo R2/SG2 Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato Minamo Petty 150mm"},{"slug":"nigara-spg-strix-tsuchime-damascus-petty-150mm","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG Strix Tsuchime Damascus Petty 150mm"},{"slug":"moritaka-as-kurouchi-sujihiki-240mm","name":"Moritaka Kurouchi Aogami Super Sujihiki 240mm","maker":"Moritaka","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-kurouchi-aogami-super","storeName":"Moritaka AS Kurouchi Sujihiki 240mm"},{"slug":"takeshi-saji-strix-petty-135mm","name":"Takeshi Saji SPG STRIX Petty 135mm","maker":"Takeshi Saji","shape":"petty","lengthMm":135,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-spg-strix","storeName":"Takeshi Saji Strix Petty 135mm"},{"slug":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-150mm","name":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Shirogami #2 Petty 150mm","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-shironiko-kasumi-shirogami-2","storeName":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 150mm"},{"slug":"hatsukokoro-shirasagi-migaki-yanagiba-295mm","name":"Hatsukokoro Shirasagi Migaki Shirogami #2 Yanagiba 295mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":295,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 295mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-migaki-shirogami-2","storeName":"Hatsukokoro Shirasagi Migaki Yanagiba 295mm"},{"slug":"nigara-vg-xeos-petty-ebony-handle-160mm","name":"Nigara Hamono VG-XEOS Petty 160mm","maker":"Nigara Hamono","shape":"petty","lengthMm":160,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 160mm is the most versatile petty length. VG-XEOS is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","storeName":"Nigara VG Xeos Petty Ebony Handle 160mm"},{"slug":"hatsukokoro-shinkiro-as-kurouchi-damascus-petty-150mm","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-aogami-super","storeName":"Hatsukokoro Shinkiro AS Kurouchi Damascus Petty 150mm"},{"slug":"tojiro-shirogami-hammered-yanagiba-270mm","name":"Tojiro Tsuchime Shirogami #2 Yanagiba 270mm","maker":"Tojiro","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-shirogami-2","storeName":"Tojiro Shirogami Hammered Yanagiba 270mm"},{"slug":"hatsukokoro-shirasagi-aogami-2-kurouchi-single-bevel-yanagiba-270mm","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Yanagiba 270mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-kurouchi-single-bevel-aogami-2","storeName":"Hatsukokoro Shirasagi Aogami #2 Kurouchi Single-Bevel Yanagiba 270mm"},{"slug":"shiro-kamo-sg2-damascus-sujihiki-240mm","name":"Shiro Kamo Damascus R2/SG2 Sujihiki 240mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Sujihiki 240mm"},{"slug":"sakai-takayuki-grand-chef-seigaiha-kengata-sujihiki-250mm","name":"Sakai Takayuki Grand-Chef Seigaiha Swedish Stainless Kengata Sujihiki 250mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":250,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 250mm gives extra reach for big roasts and whole fillets, but needs a large board. Swedish stainless (UX10) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-seigaiha-swedish-stainless","storeName":"Sakai Takayuki Grand Chef Seigaiha Kengata Sujihiki 250mm"},{"slug":"saji-sg2-black-damascus-petty-130mm","name":"Takeshi Saji Black Damascus R2/SG2 Petty 130mm","maker":"Takeshi Saji","shape":"petty","lengthMm":130,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-damascus-sg2","storeName":"Saji SG2 Black Damascus Petty 130mm"},{"slug":"saji-black-gold-damascus-petty-130mm","name":"Takeshi Saji Gold Damascus VG-10 Petty 130mm","maker":"Takeshi Saji","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-gold-damascus-vg10","storeName":"Saji Black Gold Damascus Petty 130mm"},{"slug":"takeshi-saji-rainbow-damascus-petty-130mm","name":"Takeshi Saji Rainbow Damascus VG-10 Petty 130mm","maker":"Takeshi Saji","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 130mm it is nimble enough for work in your hand. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Petty 130mm"},{"slug":"nigara-hamono-petty-strix-ebony-handle-120mm","name":"Nigara Hamono SPG STRIX Petty 120mm","maker":"Nigara Hamono","shape":"petty","lengthMm":120,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-spg-strix","storeName":"Nigara Hamono Petty Strix Ebony Handle 120mm"},{"slug":"sakai-takayuki-sanpo-mizu-sujihiki-240mm","name":"Sakai Takayuki Sanpo Mizu Shirogami #2 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpo-mizu-shirogami-2","storeName":"Sakai Takayuki Sanpo Mizu Sujihiki 240mm"},{"slug":"sakai-takayuki-sanpo-white-2-sujihiki-240mm","name":"Sakai Takayuki Sanpo Shirogami #2 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpo-shirogami-2","storeName":"Sakai Takayuki Sanpo White #2 Sujihiki 240mm"},{"slug":"yoshimi-kato-as-s-nashiji-petty-120mm","name":"Yoshimi Kato As Nashiji Aogami Super Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-s-nashiji-aogami-super","storeName":"Yoshimi Kato As/s Nashiji Petty 120mm"},{"slug":"morihei-hisamoto-kurouchi-white-1-petty-pakka-handle-150mm","name":"Morihei Hisamoto Kurouchi Shirogami #1 Petty 150mm","maker":"Morihei","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"yo","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western yo handle gives a familiar, full grip.","line":"morihei-hisamoto-kurouchi-shirogami-1","storeName":"Morihei Hisamoto Kurouchi White #1 Petty Pakka Handle 150mm"},{"slug":"makoto-kurosaki-strix-petty-135mm","name":"Makoto Kurosaki SPG STRIX Petty 135mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":135,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-spg-strix","storeName":"Makoto Kurosaki Strix Petty 135mm"},{"slug":"yoshikane-skd-nashiji-sujihiki-240mm","name":"Yoshikane Nashiji SKD Sujihiki 240mm","maker":"Yoshikane","shape":"sujihiki","lengthMm":240,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. SKD (SKD12 / A2) is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Sujihiki 240mm"},{"slug":"yoshimi-kato-enju-vg10-sujihiki-270mm","name":"Yoshimi Kato VG-10 Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Sujihiki 270mm"},{"slug":"yoshimi-kato-as-s-nashiji-petty-150mm","name":"Yoshimi Kato As Nashiji Aogami Super Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-s-nashiji-aogami-super","storeName":"Yoshimi Kato As/s Nashiji Petty 150mm"},{"slug":"makoto-kurosaki-kaen-petty-135mm","name":"Makoto Kurosaki Kaen VG-10 Petty 135mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-kaen-vg10","storeName":"Makoto Kurosaki Kaen Petty 135mm"},{"slug":"nigara-sg-strix-petty-ebony-handle-150mm","name":"Nigara Hamono SPG STRIX Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG Strix Petty Ebony Handle 150mm"},{"slug":"yoshikazu-tanaka-white-2-yanagiba-300mm","name":"Yoshikazu Tanaka Shirogami #2 Yanagiba 300mm","maker":"Yoshikazu Tanaka","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-shirogami-2","storeName":"Yoshikazu Tanaka White 2 Yanagiba 300mm"},{"slug":"masakage-kiri-vg-10-sujihiki-270mm","name":"Masakage Yoshimi Kato Kiri VG-10 Sujihiki 270mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Sujihiki 270mm"},{"slug":"shigeki-tanaka-damascus-vg10-petty-with-magnolia-handle-buffalo-ferrule-150mm","name":"Shigeki Tanaka Damascus VG-10 Petty 150mm Magnolia Buffalo Ferrule Handle","maker":"Shigeki Tanaka","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-damascus-vg10","storeName":"Shigeki Tanaka Damascus VG10 Petty with Magnolia Handle Buffalo Ferrule 150mm"},{"slug":"isamitsu-shirogami-1-white-steel-1-petty-keyaki-handle-120mm","name":"Isamitsu Hamono Shirogami #1 Petty 120mm","maker":"Isamitsu Hamono","shape":"petty","lengthMm":120,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-1-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Petty Keyaki Handle 120mm"},{"slug":"ryusen-tanganryu-sujihiki-240mm","name":"Ryusen Tanganryu VG-10 Sujihiki 240mm","maker":"Ryusen","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Sujihiki 240mm"},{"slug":"nigara-sg-strix-sujihiki-ebony-handle-240mm","name":"Nigara Hamono SPG STRIX Sujihiki 240mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":240,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG Strix Sujihiki Ebony Handle 240mm"},{"slug":"masakage-kiri-vg-10-sujihiki-300mm","name":"Masakage Yoshimi Kato Kiri VG-10 Sujihiki 300mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"sujihiki","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Sujihiki 300mm"},{"slug":"nigara-anmon-sg2-damascus-sujihiki-225mm","name":"Nigara Hamono Anmon Damascus R2/SG2 Sujihiki 225mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":225,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 225mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus Sujihiki 225mm"},{"slug":"nigara-hamono-damascus-anmon-petty-115mm","name":"Nigara Hamono Anmon Damascus R2/SG2 Petty 115mm","maker":"Nigara Hamono","shape":"petty","lengthMm":115,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 115mm it is nimble enough for work in your hand. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-anmon-sg2","storeName":"Nigara Hamono Damascus Anmon Petty 115mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stainless-clad-honesuki-150mm","name":"Yoshikane Kurouchi Shirogami #2 Honesuki 150mm","maker":"Yoshikane","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-kurouchi-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad Honesuki 150mm"},{"slug":"sakai-takayuki-aonikou-blue-2-yanagiba-240mm","name":"Sakai Takayuki Itsuo Doi Aonikou Aogami #2 Yanagiba 240mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 240mm is a manageable length for home sashimi. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aonikou-aogami-2","storeName":"Sakai Takayuki Aonikou Blue 2 Yanagiba 240mm"},{"slug":"yoshikane-skd-nashiji-stainless-clad-honesuki-150mm","name":"Yoshikane Nashiji SKD Honesuki 150mm","maker":"Yoshikane","shape":"honesuki","lengthMm":150,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SKD (SKD12 / A2) is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad Honesuki 150mm"},{"slug":"nigara-anmon-sg2-damascus-sujihiki-240mm","name":"Nigara Hamono Anmon Damascus R2/SG2 Sujihiki 240mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus Sujihiki 240mm"},{"slug":"ryusen-hamono-tangan-ryu-micarta-sujihiki-240mm","name":"Ryusen Tanganryu VG-10 Sujihiki 240mm Micarta Handle","maker":"Ryusen","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"ryusen-tangan-ryu-vg10","storeName":"Ryusen Hamono Tangan-ryu Micarta Sujihiki 240mm"},{"slug":"sakai-takayuki-aoniko-blue-2-yanagiba-270mm","name":"Sakai Takayuki Kenji Togashi Aoniko Aogami #2 Yanagiba 270mm","maker":"Sakai Takayuki","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aoniko-aogami-2","storeName":"Sakai Takayuki Aoniko Blue #2 Yanagiba 270mm"},{"slug":"yoshimi-kato-vg10-nashiji-sujihiki-270mm","name":"Yoshimi Kato Nashiji VG-10 Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"yoshimi-kato-nashiji-vg10","storeName":"Yoshimi Kato VG10 Nashiji Sujihiki 270mm"},{"slug":"kato-as-kurouchi-sujihiki-270mm","name":"Yoshimi Kato Kurouchi Aogami Super Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Kato AS Kurouchi Sujihiki 270mm"},{"slug":"hitohira-hinode-nashiji-white-2-stainless-clad-sujihiki-rosewood-handle-210mm","name":"Hitohira Hinode Nashiji Shirogami #2 Sujihiki 210mm","maker":"Hitohira","shape":"sujihiki","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 210mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Sujihiki Rosewood Handle 210mm"},{"slug":"hatsukokoro-x-yauji-aogami-2-damascus-single-bevel-yanagiba-270mm","name":"Hatsukokoro Yauji Damascus Aogami #2 Yanagiba 270mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-yauji-damascus-single-bevel-aogami-2","storeName":"Hatsukokoro x Yauji Aogami #2 Damascus Single-Bevel Yanagiba 270mm"},{"slug":"hatono-zdp189-sujihiki-240mm","name":"Shunichi Hatono ZDP-189 Sujihiki 240mm","maker":"Shunichi Hatono","shape":"sujihiki","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. ZDP-189 (powder steel) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-zdp189","storeName":"Hatono Zdp189 Sujihiki 240mm"},{"slug":"takeshi-saji-vg-10-kuro-cross-tsuchime-sujihiki-with-pinecone-resin-western-handle-240mm","name":"Takeshi Saji Cross Pinecone Kurouchi Tsuchime VG-10 Sujihiki 240mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. VG-10 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"takeshi-saji-kuro-cross-tsuchime-pinecone-resin-vg10","storeName":"Takeshi Saji VG-10 Kuro Cross Tsuchime Sujihiki with Pinecone Resin Western Handle 240mm"},{"slug":"nigara-spg-strix-tsuchime-damascus-sujihiki-240mm","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Sujihiki 240mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":240,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. SPG STRIX is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG Strix Tsuchime Damascus Sujihiki 240mm"},{"slug":"isamitsu-shirogami-1-white-steel-1-petty-maple-handle-135mm","name":"Isamitsu Hamono Shirogami #1 Petty 135mm","maker":"Isamitsu Hamono","shape":"petty","lengthMm":135,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 135mm is the most versatile petty length. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-1-maple-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Petty Maple Handle 135mm"},{"slug":"hado-sakai-kirisame-petty-150mm","name":"Hado Sakai Yoshikazu Tanaka Kirisame Shirogami #1 Petty 150mm","maker":"Hado Sakai","smith":"Yoshikazu Tanaka","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-kirisame-shirogami-1","storeName":"Hado Sakai Kirisame Petty 150mm"},{"slug":"sakai-takayuki-doi-blue-steel-homura-sujihiki-240mm","name":"Sakai Takayuki Itsuo Doi Homura Aogami #2 Sujihiki 240mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-homura-aogami-2","storeName":"Sakai Takayuki Doi Blue Steel Homura Sujihiki 240mm"},{"slug":"nigara-sg2-damascus-sujihiki-270mm","name":"Nigara Hamono Damascus R2/SG2 Sujihiki 270mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-sg2","storeName":"Nigara SG2 Damascus Sujihiki 270mm"},{"slug":"masashi-shiroshu-petty-120mm","name":"Masashi Yamamoto Shiroshu SLD Petty 120mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":120,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. At 120mm it is nimble enough for work in your hand. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Petty 120mm"},{"slug":"nigara-silver-3-damascus-sujihiki-300mm","name":"Nigara Hamono Damascus Ginsan Sujihiki 300mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Sujihiki 300mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stainless-clad-sujihiki-240mm","name":"Yoshikane Kurouchi Shirogami #2 Sujihiki 240mm","maker":"Yoshikane","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-kurouchi-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad Sujihiki 240mm"},{"slug":"gesshin-ittetsu-blue-2-hon-kasumi-wa-sujihiki-300mm","name":"Gesshin Ino Hamono Ittetsu Hon-Kasumi Aogami #2 Sujihiki 300mm","maker":"Gesshin","smith":"Ino Hamono","shape":"sujihiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 300mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-ittetsu-hon-kasumi-aogami-2","storeName":"Gesshin Ittetsu Blue #2 Hon-Kasumi Wa-Sujihiki 300mm"},{"slug":"sakai-takayuki-hanafubuki-ginsan-yanagiba-300mm","name":"Sakai Takayuki Shogo Yamatsuka Hanafubuki Ginsan Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hanafubuki-ginsan","storeName":"Sakai Takayuki Hanafubuki Ginsan Yanagiba 300mm"},{"slug":"sakai-takayuki-ginsan-yanagiba-ebony-300mm","name":"Sakai Takayuki Shogo Yamatsuka Ginsan Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsan","storeName":"Sakai Takayuki Ginsan Yanagiba Ebony 300mm"},{"slug":"hitohira-fj-sg2-nickel-damascus-black-petty-linen-micarta-handle-150mm","name":"Hitohira FJ Damascus R2/SG2 Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"hitohira-fj-nickel-damascus-black-linen-sg2","storeName":"Hitohira FJ SG2 Nickel Damascus Black Petty Linen Micarta Handle 150mm"},{"slug":"sakai-takayuki-byakko-yanagi-270mm","name":"Sakai Takayuki Byakko Shirogami #1 Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-byakko-shirogami-1","storeName":"Sakai Takayuki Byakko Yanagi 270mm"},{"slug":"yoshikane-white-2-nashiji-sujihiki-double-ebony-enju-handle-240mm","name":"Yoshikane Nashiji Shirogami #2 Sujihiki 240mm Double Ebony Enju Handle","maker":"Yoshikane","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-nashiji-double-enju-shirogami-2","storeName":"Yoshikane White #2 Nashiji Sujihiki Double Ebony Enju Handle 240mm"},{"slug":"masashi-shiroshu-honesuki-150mm","name":"Masashi Yamamoto Shiroshu SLD Honesuki 150mm","maker":"Masashi Yamamoto","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Honesuki 150mm"},{"slug":"hatsukokoro-yorokobi-sld-kurouchi-copper-damascus-petty-150mm","name":"Hatsukokoro Yorokobi Copper Kurouchi Damascus SLD Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-yorokobi-kurouchi-copper-damascus-sld","storeName":"Hatsukokoro Yorokobi SLD Kurouchi Copper Damascus Petty 150mm"},{"slug":"gesshin-kagekiyo-blue-1-wa-petty-150mm","name":"Gesshin Baba Hamono Kagekiyo Aogami #1 Petty 150mm","maker":"Gesshin","smith":"Baba Hamono","shape":"petty","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-kagekiyo-aogami-1","storeName":"Gesshin Kagekiyo Blue #1 Wa-Petty 150mm"},{"slug":"sakai-takayuki-uzushio-yanagiba-300mm","name":"Sakai Takayuki Uzushio Shirogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-uzushio-shirogami-2","storeName":"Sakai Takayuki Uzushio Yanagiba 300mm"},{"slug":"gesshin-kagekiyo-stainless-wa-sujihiki-270mm","name":"Gesshin Baba Hamono Kagekiyo Stainless Sujihiki 270mm","maker":"Gesshin","smith":"Baba Hamono","shape":"sujihiki","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Stainless steel is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-kagekiyo-stainless-unstated","storeName":"Gesshin Kagekiyo Stainless Wa-Sujihiki 270mm"},{"slug":"sakai-takayuki-byakko-yanagi-300mm","name":"Sakai Takayuki Byakko Shirogami #1 Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-byakko-shirogami-1","storeName":"Sakai Takayuki Byakko Yanagi 300mm"},{"slug":"hitohira-nihei-sld-nashiji-migaki-petty-chestnut-handle-150mm","name":"Hitohira Nihei Nashiji Migaki SLD Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-nihei-nashiji-migaki-sld","storeName":"Hitohira Nihei SLD Nashiji Migaki Petty Chestnut Handle 150mm"},{"slug":"masakage-koishi-as-sujihiki-270mm","name":"Masakage Yoshimi Kato Koishi Aogami Super Sujihiki 270mm","maker":"Masakage","smith":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi AS Sujihiki 270mm"},{"slug":"ryusen-hamono-blazen-sujihiki-260mm","name":"Ryusen Blazen R2/SG2 Sujihiki 260mm","maker":"Ryusen","shape":"sujihiki","lengthMm":260,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 260mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-sg2","storeName":"Ryusen Hamono Blazen Sujihiki 260mm"},{"slug":"gesshin-kagekiyo-blue-1-wa-sujihiki-240mm","name":"Gesshin Baba Hamono Kagekiyo Aogami #1 Sujihiki 240mm","maker":"Gesshin","smith":"Baba Hamono","shape":"sujihiki","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-kagekiyo-aogami-1","storeName":"Gesshin Kagekiyo Blue #1 Wa-Sujihiki 240mm"},{"slug":"sakai-takayuki-x-itsuo-doi-homura-guren-aogami-2-single-bevel-kengata-yanagiba-300mm","name":"Sakai Takayuki Itsuo Doi Homura Guren Aogami #2 Kengata Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-homura-guren-single-bevel-aogami-2","storeName":"Sakai Takayuki x Itsuo Doi Homura Guren Aogami #2 Single-Bevel Kengata Yanagiba 300mm"},{"slug":"sakai-takayuki-genbu-yanagiba-300mm","name":"Sakai Takayuki Itsuo Doi Genbu Aogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-genbu-aogami-2","storeName":"Sakai Takayuki Genbu Yanagiba 300mm"},{"slug":"matsubara-sg2-damascus-sujihiki-270mm","name":"Matsubara Damascus R2/SG2 Sujihiki 270mm","maker":"Matsubara","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-damascus-sg2","storeName":"Matsubara SG2 Damascus Sujihiki 270mm"},{"slug":"hatsukokoro-nakagawa-yanagi-aogami-1-damascus-ebony-buffalo-horn-300mm","name":"Hatsukokoro Satoshi Nakagawa Damascus Aogami #1 Yanagiba 300mm","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 300mm is a professional length that needs a long board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-damascus-aogami-1","storeName":"Hatsukokoro Nakagawa Yanagi Aogami 1 Damascus Ebony Buffalo Horn 300mm"},{"slug":"isamitsu-shirogami-1-white-steel-1-petty-knife-hasu-seizo-exclusive-special-edition-two-tone-150mm","name":"Isamitsu Hamono Hasu-Seizo Special Edition Two Tone Shirogami #1 Petty 150mm","maker":"Isamitsu Hamono","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-1-hasu-seizo-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Petty Knife Hasu-Seizo Exclusive Special Edition Two Tone 150mm"},{"slug":"shigeki-tanaka-habakiri-damascus-sg2-steel-petty-with-ebony-handle-buffalo-ferrule-150mm","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Petty 150mm","maker":"Shigeki Tanaka","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-habakiri-damascus-sg2","storeName":"Shigeki Tanaka Habakiri Damascus SG2 Steel Petty with Ebony Handle Buffalo Ferrule 150mm"},{"slug":"masashi-kuroshu-honesuki-150mm","name":"Masashi Yamamoto Kuroshu SLD Honesuki 150mm","maker":"Masashi Yamamoto","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"workhorse","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff, triangular Japanese boning knife for breaking down chicken and trimming meat around joints. Work between the bones with the tip and heel; never chop through them. Most honesuki are ground for right-handers. SLD is semi-stainless: long edge life, just wash and dry it after cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Honesuki 150mm"},{"slug":"sakai-takayuki-ginsan-hand-forged-kengata-yanagiba-270mm","name":"Sakai Takayuki Shogo Yamatsuka Ginsan Kengata Yanagiba 270mm","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsan","storeName":"Sakai Takayuki Ginsan Hand-Forged Kengata Yanagiba 270mm"},{"slug":"sakai-takayuki-hanafubuki-ginsan-yanagiba-270mm","name":"Sakai Takayuki Shogo Yamatsuka Hanafubuki Ginsan Yanagiba 270mm","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the traditional sashimi knife. It is single-bevel (sharpened on one side only), which lets it cut raw fish in one long pull with glassy-clean faces. Plan on whetstone sharpening (including the flat back, the ura), and note it is made for right-handers. 270mm is a professional length that needs a long board. Ginsan (Silver #3) is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hanafubuki-ginsan","storeName":"Sakai Takayuki Hanafubuki Ginsan Yanagiba 270mm"},{"slug":"nigara-sg2-kurouchi-tsuchime-western-petty-150mm","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. R2/SG2 is stainless, so it shrugs off a wet board. The Western yo handle gives a familiar, full grip.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Western Petty 150mm"},{"slug":"teruyasu-fujiwara-denka-petty-150mm","name":"Teruyasu Fujiwara Denka Aogami Super Petty 150mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small knife for the jobs a chef's knife is too big for: peeling, trimming, shallots, herbs and fruit in hand. 150mm is the most versatile petty length. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust (the stainless cladding keeps the rest of the blade easy). The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-denka-aogami-super","storeName":"Teruyasu Fujiwara Denka Petty 150mm"},{"slug":"gesshin-kagekiyo-blue-1-wa-sujihiki-270mm","name":"Gesshin Baba Hamono Kagekiyo Aogami #1 Sujihiki 270mm","maker":"Gesshin","smith":"Baba Hamono","shape":"sujihiki","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-kagekiyo-aogami-1","storeName":"Gesshin Kagekiyo Blue #1 Wa-Sujihiki 270mm"},{"slug":"takeshi-saji-rainbow-damascus-sujihiki-270mm","name":"Takeshi Saji Rainbow Damascus VG-10 Sujihiki 270mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 270mm gives extra reach for big roasts and whole fillets, but needs a large board. VG-10 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-vg10","storeName":"Takeshi Saji Rainbow Damascus Sujihiki 270mm"},{"slug":"shigeki-tanaka-habakiri-damascus-sg2-steel-sujihiki-with-ebony-handle-buffalo-ferrule-240mm","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Sujihiki 240mm","maker":"Shigeki Tanaka","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"laser","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer. It carves roasts, brisket, turkey and boneless fish in one smooth pull instead of sawing back and forth. 240mm is the easiest slicer length on a home cutting board. R2/SG2 is stainless, so it shrugs off a wet board. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-habakiri-damascus-sg2","storeName":"Shigeki Tanaka Habakiri Damascus SG2 Steel Sujihiki with Ebony Handle Buffalo Ferrule 240mm"},{"slug":"hitohira-aogami-2-td-nashiji-petty-90","name":"Hitohira TD Nashiji Aogami #2 Petty 90mm","maker":"Hitohira","shape":"petty","lengthMm":90,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira Td Nashiji Walnut Petty 90mm"},{"slug":"hitohira-shirogami-1-onihiro-gyuto-petty-120","name":"Hitohira Onihiro Shirogami #1 Gyuto Petty 120mm","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-onihiro-ho-shirogami-1","storeName":"Hitohira Onihiro Gyuto Ho Petty 120mm"},{"slug":"tsunehisa-440-damascus-nashiji-gyuto-240","name":"Tsunehisa 440c Damascus Nashiji 440 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-440c-damascus-nashiji-440","storeName":"Tsunehisa 440c Damascus Nashiji Gyuto 240mm"},{"slug":"hitohira-aogami-2-td-nashiji-gyuto-240","name":"Hitohira TD Nashiji Aogami #2 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Gyuto 240mm Walnut Handle"},{"slug":"tsunehisa-440-damascus-nashiji-petty-135","name":"Tsunehisa 440c Damascus Nashiji 440 Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-440c-damascus-nashiji-440","storeName":"Tsunehisa 440c Damascus Nashiji Petty 135mm"},{"slug":"sakai-kikumori-aogami-1-kikuzuki-uzu-yanagiba-270","name":"Sakai Kikumori Kikuzuki UZU Damascus Aogami #1 Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-uzu-damascus-aogami-1","storeName":"Sakai Kikumori Kikuzuki Uzu Blue #1 Damascus Yanagiba 270mm"},{"slug":"tsunehisa-vg10-tsuchime-brown-nakiri-170","name":"Tsunehisa Tsuchime VG-10 Nakiri 170mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-tsuchime-brown-vg10","storeName":"Tsunehisa VG10 Tsuchime Western Nakiri 170mm Brown"},{"slug":"hitohira-sld-td-tsuchime-bunka-170","name":"Hitohira TD Taihei Tsuchime SLD Bunka 170mm","maker":"Hitohira","shape":"bunka","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-tsuchime-taihei-sld","storeName":"Hitohira TD SLD Tsuchime Bunka 170mm Taihei Ho Wood Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-bunka-190","name":"Hitohira Hizen Kurouchi Aogami #1 Bunka 190mm","maker":"Hitohira","shape":"bunka","lengthMm":190,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-aogami-1","storeName":"Hitohira Hizen Kurouchi Blue #1 Bunka 190mm Walnut Handle"},{"slug":"sakai-takayuki-vg10-kurokage-purple-santoku-170","name":"Sakai Takayuki Kurokage Rinko VG-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurokage-purple-rinko-vg10","storeName":"Sakai Takayuki Kurokage Purple Rinko Santoku 170mm"},{"slug":"tsunehisa-440-damascus-nashiji-petty-80","name":"Tsunehisa 440c Damascus Nashiji 440 Petty 80mm","maker":"Tsunehisa","shape":"petty","lengthMm":80,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-440c-damascus-nashiji-440","storeName":"Tsunehisa 440c Damascus Nashiji Petty 80mm"},{"slug":"tsunehisa-440-damascus-nashiji-petty-150","name":"Tsunehisa 440c Damascus Nashiji 440 Petty 150mm","maker":"Tsunehisa","shape":"petty","lengthMm":150,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-440c-damascus-nashiji-440","storeName":"Tsunehisa 440c Damascus Nashiji Petty 150mm"},{"slug":"hitohira-vg10-fj-ho-gyuto-240","name":"Hitohira FJ VG-10 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Gyuto 240mm Ho Wood Handle"},{"slug":"tsunehisa-sld-nakiri-165","name":"Tsunehisa SLD Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-sld","storeName":"Tsunehisa SLD Western Nakiri 165mm"},{"slug":"masakage-aogami-super-koishi-gyuto-240","name":"Masakage Koishi Aogami Super Gyuto 240mm","maker":"Masakage","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Gyuto 240mm"},{"slug":"sakai-takayuki-vg10-blue-rinko-gyuto-210","name":"Sakai Takayuki Rinko 33-Layer Damascus VG-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-blue-rinko-lacquer-33-layer-damascus-vg10","storeName":"Sakai Takayuki Blue Rinko Lacquer 33 Layer Damascus Gyuto 210mm"},{"slug":"ryusen-vg10-tangan-santoku-170","name":"Ryusen Tanganryu VG-10 Santoku 170mm","maker":"Ryusen","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Santoku 170mm"},{"slug":"tsunehisa-vg10-damascus-nakiri-165","name":"Tsunehisa Damascus VG-10 Nakiri 165mm Western Handle","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-damascus-vg10","storeName":"Tsunehisa Damascus VG10 Western Nakiri 165mm"},{"slug":"tsunehisa-sld-gyuto-210","name":"Tsunehisa SLD Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-sld","storeName":"Tsunehisa SLD Western Gyuto 210mm"},{"slug":"tsunehisa-440-damascus-nashiji-nakiri-165","name":"Tsunehisa 440c Damascus Nashiji 440 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-440c-damascus-nashiji-440","storeName":"Tsunehisa 440c Damascus Nashiji Nakiri 165mm"},{"slug":"ryusen-vg10-tangan-gyuto-210","name":"Ryusen Tanganryu VG-10 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Gyuto 210mm"},{"slug":"ryusen-vg10-tangan-gyuto-180","name":"Ryusen Tanganryu VG-10 Gyuto 180mm","maker":"Ryusen","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Gyuto 180mm"},{"slug":"sakai-takayuki-aogami-2-aonikou-gyuto-210","name":"Sakai Takayuki Aonikou Aogami #2 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aonikou-aogami-2","storeName":"Sakai Takayuki Aonikou Blue 2 Western Gyuto 210mm"},{"slug":"tsunehisa-vg10-kasumi-damascus-petty-80","name":"Tsunehisa Kasumi Damascus VG-10 Petty 80mm","maker":"Tsunehisa","shape":"petty","lengthMm":80,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-kasumi-damascus-vg10","storeName":"Tsunehisa Kasumi Damascus VG10 Western Petty 80mm"},{"slug":"yoshimi-kato-vg10-nashiji-gyuto-240","name":"Yoshimi Kato Nashiji VG-10 Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-vg10","storeName":"Yoshimi Kato VG10 Nashiji Gyuto 240mm"},{"slug":"hitohira-vg10-fj-taihei-bunka-180","name":"Hitohira FJ Taihei VG-10 Bunka 180mm","maker":"Hitohira","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-taihei-wood-vg10","hrc":60,"storeName":"Hitohira FJ VG-10 Bunka 180mm Taihei Wood Handle"},{"slug":"ryusen-vg10-bonten-un-gyuto-210","name":"Ryusen Bonten Un-ryu VG-10 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-bonten-unryu-vg10","storeName":"Ryusen Bonten Unryu Gyuto 210mm Western Handle"},{"slug":"ryusen-vg10-bonten-un-gyuto-150","name":"Ryusen Bonten Un-ryu VG-10 Gyuto 150mm","maker":"Ryusen","shape":"gyuto","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-bonten-unryu-vg10","storeName":"Ryusen Bonten Unryu Gyuto 150mm Western Handle"},{"slug":"hitohira-aogami-2-td-kurouchi-nakiri-165","name":"Hitohira TD Kurouchi Aogami #2 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Nakiri 165mm Ho Wood Handle"},{"slug":"ryusen-vg10-bonten-un-gyuto-240","name":"Ryusen Bonten Un-ryu VG-10 Gyuto 240mm","maker":"Ryusen","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-bonten-unryu-vg10","storeName":"Ryusen Bonten Unryu Gyuto 240mm Western Handle"},{"slug":"ryusen-vg10-tangan-nakiri-160","name":"Ryusen Tanganryu VG-10 Nakiri 160mm","maker":"Ryusen","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Nakiri 160mm"},{"slug":"ryusen-vg10-tangan-gyuto-240","name":"Ryusen Tanganryu VG-10 Gyuto 240mm","maker":"Ryusen","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-tanganryu-vg10","storeName":"Ryusen Tanganryu Gyuto 240mm"},{"slug":"hitohira-vg10-fj-pakka-gyuto-270","name":"Hitohira FJ VG-10 Gyuto 270mm Pakka Handle","maker":"Hitohira","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg10","hrc":60,"storeName":"Hitohira FJ VG-10 Gyuto 270mm Pakka Handle"},{"slug":"hitohira-vg10-fj-kiritsuke-gyuto-240","name":"Hitohira FJ VG-10 Kiritsuke Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg10","hrc":60,"storeName":"Hitohira FJ VG-10 Kiritsuke Gyuto 240mm Pakka Handle"},{"slug":"tsunehisa-vg1-gyuto-300","name":"Tsunehisa VG-1 Gyuto 300mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":300,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg1","storeName":"Tsunehisa VG1 Wa Gyuto 300mm"},{"slug":"tsunehisa-vg1-gyuto-240","name":"Tsunehisa VG-1 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg1","storeName":"Tsunehisa VG1 Wa Gyuto 240mm"},{"slug":"tsunehisa-vg1-gyuto-270","name":"Tsunehisa VG-1 Gyuto 270mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg1","hrc":59,"storeName":"Tsunehisa VG1 Wa Gyuto 270mm"},{"slug":"ryusen-vg10-bonten-un-nakiri-165","name":"Ryusen Bonten Un-ryu VG-10 Nakiri 165mm","maker":"Ryusen","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-bonten-unryu-vg10","storeName":"Ryusen Bonten Unryu Nakiri 165mm Western Handle"},{"slug":"tsunehisa-aus10-nami-damascus-gyuto-240","name":"Tsunehisa Nami Damascus AUS-10 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-nami-damascus-aus10","storeName":"Tsunehisa Nami Damascus Western Gyuto 240mm"},{"slug":"tsunehisa-vg1-gyuto-210","name":"Tsunehisa VG-1 Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg1","storeName":"Tsunehisa VG1 Wa Gyuto 210mm"},{"slug":"sakai-kikumori-shirogami-2-kikuzuki-kurouchi-gyuto-240","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kurouchi-shirogami-2","hrc":61,"storeName":"Sakai Kikumori Kikuzuki Kurouchi Gyuto 240mm"},{"slug":"sakai-kikumori-shirogami-2-kikuzuki-kurouchi-yanagiba-300","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kurouchi-shirogami-2","hrc":60,"storeName":"Sakai Kikumori Kikuzuki Kurouchi Yanagiba 300mm"},{"slug":"sakai-takayuki-vg10-walnut-damascus-gyuto-240","name":"Sakai Takayuki 33-Layer Damascus VG-10 Gyuto 240mm Walnut Handle","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki Walnut 33 Layer Damascus Gyuto 240mm"},{"slug":"hitohira-aogami-2-td-nashiji-nakiri-150","name":"Hitohira TD Nashiji Aogami #2 Nakiri 150mm","maker":"Hitohira","shape":"nakiri","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Nakiri 150mm Walnut Handle"},{"slug":"sakai-takayuki-vg10-nanairo-green-santoku-170","name":"Sakai Takayuki Nanairo Tortoiseshell 33-Layer Damascus VG-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nanairo-green-tortoiseshell-33-layer-damascus-vg10","storeName":"Sakai Takayuki Nanairo Green Tortoiseshell 33 Layer Damascus Santoku 170mm"},{"slug":"tsunehisa-ginsan-nashiji-bolsterless-nakiri-165","name":"Tsunehisa Nashiji Ginsan Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-nashiji-ginsan","storeName":"Tsunehisa Ginsan Western Nashiji Nakiri 165mm"},{"slug":"ryusen-sg2-blazen-gyuto-240","name":"Ryusen Blazen Ryu R2/SG2 Gyuto 240mm","maker":"Ryusen","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-ryu-sg2","storeName":"Ryusen Blazen Ryu Wa Gyuto 240mm"},{"slug":"hitohira-aogami-2-td-nashiji-gyuto-210","name":"Hitohira TD Nashiji Aogami #2 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Gyuto 210mm Walnut Handle"},{"slug":"hitohira-vg10-fj-ho-gyuto-270","name":"Hitohira FJ VG-10 Gyuto 270mm Ho Wood Handle","maker":"Hitohira","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Gyuto 270mm Ho Wood Handle"},{"slug":"hitohira-vg10-fj-ho-gyuto-210","name":"Hitohira FJ VG-10 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Gyuto 210mm Ho Wood Handle"},{"slug":"sakai-takayuki-vg10-walnut-damascus-nakiri-160","name":"Sakai Takayuki 33-Layer Damascus VG-10 Nakiri 160mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki Walnut 33 Layer Damascus Nakiri 160mm"},{"slug":"sakai-takayuki-vg10-damascus-33layer-gyuto-180","name":"Sakai Takayuki 33-Layer Damascus VG-10 Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33 Layer Damascus Gyuto 180mm"},{"slug":"yoshimi-kato-aogami-super-kurouchi-gyuto-240","name":"Yoshimi Kato Kurouchi Aogami Super Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Kato AS Kurouchi Gyuto 240mm"},{"slug":"yoshimi-kato-aogami-super-kurouchi-gyuto-210","name":"Yoshimi Kato Kurouchi Aogami Super Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Kato AS Kurouchi Gyuto 210mm"},{"slug":"yoshimi-kato-vg10-nickel-damascus-bunka-165","name":"Yoshimi Kato Damascus VG-10 Bunka 165mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nickel-damascus-vg10","storeName":"Kato VG10 Nickel Damascus Bunka 165mm"},{"slug":"yoshimi-kato-aogami-super-kurouchi-bunka-165","name":"Yoshimi Kato Kurouchi Aogami Super Bunka 165mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-kurouchi-aogami-super","storeName":"Kato AS Kurouchi Bunka 165mm"},{"slug":"sakai-takayuki-aus8-gyuto-210","name":"Sakai Takayuki TUS AUS-8 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Gyuto 210mm"},{"slug":"sakai-takayuki-aus8-gyuto-270","name":"Sakai Takayuki TUS AUS-8 Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Gyuto 270mm"},{"slug":"sakai-takayuki-aus8-gyuto-240","name":"Sakai Takayuki TUS AUS-8 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Gyuto 240mm"},{"slug":"sakai-takayuki-aus8-santoku-180","name":"Sakai Takayuki TUS AUS-8 Santoku 180mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Steel Santoku 180mm"},{"slug":"sakai-takayuki-vg10-damascus-33layer-petty-80","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty 80mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":80,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33 Layer Damascus Petty 80mm"},{"slug":"sakai-takayuki-vg10-damascus-33layer-bunka-160","name":"Sakai Takayuki 33-Layer Damascus VG-10 Bunka 160mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33 Layer Damascus Bunka 160mm"},{"slug":"hitohira-aogami-2-td-kurouchi-santoku-165","name":"Hitohira TD Kurouchi Aogami #2 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD 165mm Santoku Stainless Clad Aogami 2 Kurouchi Ho Wood"},{"slug":"misono-swedish-stainless-gyuto-270","name":"Misono Swedish Stainless Gyuto 270mm","maker":"Misono","shape":"gyuto","lengthMm":270,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-swedish-stainless","storeName":"Misono UX-10 270mm Gyuto Swedish Stainless Western Handle"},{"slug":"ryusen-vg10-souryurin-tsuchime-santoku-170","name":"Ryusen Souryurin Tsuchime Damascus VG-10 Santoku 170mm","maker":"Ryusen","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ryusen-souryurin-hammered-damascus-vg10","storeName":"Ryusen Souryurin 170mm Hammered Damascus Santoku"},{"slug":"gesshin-aus8-gyuto-240","name":"Gesshin AUS-8 Gyuto 240mm","maker":"Gesshin","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-aus8","storeName":"Gesshin Stainless 240mm Wa-Gyuto"},{"slug":"gesshin-swedish-stainless-ginga-hankotsu-honesuki-150","name":"Gesshin Ginga Hankotsu Swedish Stainless Honesuki 150mm","maker":"Gesshin","shape":"honesuki","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"gesshin-ginga-hankotsu-swedish-stainless","storeName":"Gesshin Ginga Hankotsu Honesuki 150mm"},{"slug":"gesshin-sg2-kagero-gyuto-210","name":"Gesshin Kagero R2/SG2 Gyuto 210mm","maker":"Gesshin","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-kagero-sg2","storeName":"Gesshin Kagero 210mm Wa-Gyuto"},{"slug":"gesshin-aus8-petty-120","name":"Gesshin AUS-8 Petty 120mm","maker":"Gesshin","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"gesshin-aus8","storeName":"Gesshin Petty 120mm"},{"slug":"gesshin-aus8-gyuto-270","name":"Gesshin AUS-8 Gyuto 270mm","maker":"Gesshin","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"gesshin-aus8","storeName":"Gesshin Stainless 270mm Gyuto"},{"slug":"matsubara-hap40-bunka-178","name":"Matsubara HAP40 Bunka 178mm","maker":"Matsubara","shape":"bunka","lengthMm":178,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-hap40","storeName":"Matsubara HAP40 7\" Bunka 178mm"},{"slug":"satoshi-nakagawa-ginsan-tadokoro-hon-petty-140","name":"Satoshi Nakagawa Tadokoro Hon-Kasumi Ginsan Kiritsuke Petty 140mm","maker":"Satoshi Nakagawa","shape":"petty","lengthMm":140,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-tadokoro-hon-kasumi-ginsan","storeName":"Satoshi Nakagawa Tadokoro Ginsan Hon-Kasumi 5.5\" Kiritsuke Petty 140mm"},{"slug":"satoshi-nakagawa-ginsan-tadokoro-hon-bunka-170","name":"Satoshi Nakagawa Tadokoro Hon-Kasumi Ginsan Bunka 170mm","maker":"Satoshi Nakagawa","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-tadokoro-hon-kasumi-ginsan","storeName":"Satoshi Nakagawa Tadokoro Ginsan Hon-Kasumi 6.7\" Bunka 170mm"},{"slug":"satoshi-nakagawa-ginsan-tadokoro-hon-gyuto-201","name":"Satoshi Nakagawa Tadokoro Hon-Kasumi Ginsan Kiritsuke Gyuto 201mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":201,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-tadokoro-hon-kasumi-ginsan","storeName":"Satoshi Nakagawa Tadokoro Ginsan Hon-Kasumi 7.9\" Kiritsuke Gyuto 201mm"},{"slug":"satoshi-nakagawa-ginsan-tadokoro-hon-gyuto-216","name":"Satoshi Nakagawa Tadokoro Hon-Kasumi Ginsan Gyuto 216mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":216,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-tadokoro-hon-kasumi-ginsan","storeName":"Satoshi Nakagawa Tadokoro Ginsan Hon-Kasumi 8.5\" Gyuto 216mm"},{"slug":"satoshi-nakagawa-ginsan-tadokoro-hon-gyuto-241","name":"Satoshi Nakagawa Tadokoro Hon-Kasumi Ginsan Gyuto 241mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":241,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-tadokoro-hon-kasumi-ginsan","storeName":"Satoshi Nakagawa Tadokoro Ginsan Hon-Kasumi 9.5\" Gyuto 241mm"},{"slug":"takumi-ikeda-shirogami-1-mizu-kachikaeshi-gyuto-239","name":"Takumi Ikeda Yoshikazu Mizu-Honyaki Kachikaeshi 2M 2N Shirogami #1 Gyuto 239mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":239,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takumi-ikeda-yoshikazu-mizu-honyaki-kachikaeshi-2m-2n-black-shirogami-1","storeName":"Yoshikazu Ikeda Mizu-Honyaki Kachikaeshi 2M+2N 9.4\" Gyuto, Ebony/Black 239mm"},{"slug":"takumi-ikeda-shirogami-1-mizu-kachikaeshi-gyuto-210","name":"Takumi Ikeda Yoshikazu Mizu-Honyaki Kachikaeshi 2M 2N Blonde Shirogami #1 Gyuto 210mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takumi-ikeda-yoshikazu-mizu-honyaki-kachikaeshi-2m-2n-blonde-shirogami-1","storeName":"Yoshikazu Ikeda Mizu-Honyaki Kachikaeshi 2M+2N 8.25\" Gyuto, Ebony/Blonde 210mm"},{"slug":"hatsukokoro-ginsan-ginrei-nashiji-petty-150","name":"Hatsukokoro Ginrei Nashiji Ginsan Bunka Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Nashiji Bunka Petty 150mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kurouchi-gyuto-239","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Gyuto 239mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":239,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus 9.4\" Gyuto, Walnut 239mm"},{"slug":"yoshikane-skd-nashiji-walnut-kiritsuke-210","name":"Yoshikane Nashiji SKD Kiritsuke 210mm","maker":"Yoshikane","shape":"kiritsuke","lengthMm":210,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad 8.25\" Kiritsuke, Walnut 210mm"},{"slug":"nigara-hamono-vg-xeos-gyuto-239","name":"Nigara Hamono VG-XEOS Gyuto 239mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":239,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","storeName":"Nigara VG XEOS 9.4\" Gyuto 239mm"},{"slug":"nigara-hamono-vg-xeos-nakiri-165","name":"Nigara Hamono VG-XEOS Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","hrc":62,"storeName":"Nigara VG XEOS 6.5\" Nakiri 165mm"},{"slug":"nigara-hamono-vg-xeos-santoku-170","name":"Nigara Hamono VG-XEOS Santoku 170mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":170,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","hrc":62,"storeName":"Nigara VG XEOS 6.7\" Santoku 170mm"},{"slug":"nigara-hamono-vg-xeos-gyuto-210","name":"Nigara Hamono VG-XEOS Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","storeName":"Nigara VG XEOS 8.25\" Gyuto 210mm"},{"slug":"tojiro-vg10-tsuchime-gyuto-241","name":"Tojiro Tsuchime VG-10 Gyuto 241mm","maker":"Tojiro","shape":"gyuto","lengthMm":241,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-vg10","hrc":60,"storeName":"Tojiro Hammered 9.5\" Gyuto Chef's Knife 241mm"},{"slug":"tojiro-vg10-tsuchime-gyuto-178","name":"Tojiro Tsuchime VG-10 Gyuto 178mm","maker":"Tojiro","shape":"gyuto","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-vg10","hrc":60,"storeName":"Tojiro Hammered 7\" Gyuto Chef's Knife 178mm"},{"slug":"tojiro-vg10-atelier-santoku-170","name":"Tojiro Atelier Classic VG-10 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-atelier-classic-vg10","storeName":"Tojiro Atelier Classic 6.7\" Santoku Knife 170mm"},{"slug":"tojiro-vg10-atelier-bunka-170","name":"Tojiro Atelier Classic VG-10 Bunka 170mm","maker":"Tojiro","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-atelier-classic-vg10","storeName":"Tojiro Atelier Classic 6.7\" Bunka Knife 170mm"},{"slug":"tojiro-vg10-atelier-nakiri-165","name":"Tojiro Atelier Classic VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-atelier-classic-vg10","storeName":"Tojiro Atelier Classic 6.5\" Nakiri Knife 165mm"},{"slug":"tojiro-vg10-atelier-gyuto-210","name":"Tojiro Atelier VG-10 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-atelier-vg10","storeName":"Tojiro Atelier Gyuto 210mm"},{"slug":"tojiro-vg10-atelier-gyuto-239","name":"Tojiro Atelier VG-10 Gyuto 239mm","maker":"Tojiro","shape":"gyuto","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-atelier-vg10","storeName":"Tojiro Atelier Gyuto 239mm"},{"slug":"sakai-takayuki-sg2-damascus-gyuto-210","name":"Sakai Takayuki Damascus R2/SG2 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-damascus-sg2","storeName":"Takayuki SG2 Damascus 8.25\" Gyuto 210mm"},{"slug":"sakai-takayuki-sg2-damascus-bunka-160","name":"Sakai Takayuki Damascus R2/SG2 Bunka 160mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-damascus-sg2","storeName":"Takayuki SG2 Damascus 6.3\" Bunka 160mm"},{"slug":"shunichi-hatono-spg-strix-damascus-tall-nakiri-170","name":"Shunichi Hatono Tall Damascus SPG STRIX Nakiri 170mm","maker":"Shunichi Hatono","shape":"nakiri","lengthMm":170,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-damascus-spg-strix","storeName":"Hatono SPG STRIX Damascus 6.7\" Tall Nakiri 170mm"},{"slug":"hatsukokoro-vg10-hayabusa-tsuchime-bunka-150","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Bunka 150mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG10 Tsuchime 5.9\" Bunka 150mm"},{"slug":"hatsukokoro-aogami-2-aokitae-kurouchi-gyuto-216","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Gyuto 216mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":216,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aokitae-kurouchi-aogami-2","storeName":"Hatsukokoro Aokitae Aogami #2 Kurouchi 8.5\" Gyuto 216mm"},{"slug":"hatsukokoro-hap40-hayabusa-nakiri-178","name":"Hatsukokoro Hayabusa HAP40 Nakiri 178mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":178,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-hap40","storeName":"Hatsukokoro Hayabusa HAP40 7\" Nakiri 178mm"},{"slug":"yoshikane-skd-nashiji-walnut-honesuki-150","name":"Yoshikane Nashiji SKD Honesuki 150mm Walnut Handle","maker":"Yoshikane","shape":"honesuki","lengthMm":150,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad 5.9\" Honesuki, Walnut 150mm"},{"slug":"yoshikane-skd-nashiji-walnut-gyuto-239","name":"Yoshikane Nashiji SKD Gyuto 239mm","maker":"Yoshikane","shape":"gyuto","lengthMm":239,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad 9.4\" Gyuto, Walnut 239mm"},{"slug":"shunichi-hatono-spg-strix-damascus-bunka-178","name":"Shunichi Hatono Damascus SPG STRIX Bunka 178mm","maker":"Shunichi Hatono","shape":"bunka","lengthMm":178,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-damascus-spg-strix","storeName":"Hatono SPG STRIX Damascus 7\" Bunka 178mm"},{"slug":"shunichi-hatono-spg-strix-damascus-kiritsuke-gyuto-210","name":"Shunichi Hatono Damascus SPG STRIX Kiritsuke Gyuto 210mm","maker":"Shunichi Hatono","shape":"gyuto","lengthMm":210,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-damascus-spg-strix","storeName":"Hatono SPG STRIX Damascus 8.25\" Kiritsuke Gyuto 210mm"},{"slug":"shunichi-hatono-spg-strix-damascus-kiritsuke-sujihiki-239","name":"Shunichi Hatono Damascus SPG STRIX Kiritsuke Sujihiki 239mm","maker":"Shunichi Hatono","shape":"sujihiki","lengthMm":239,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-damascus-spg-strix","storeName":"Hatono SPG STRIX Damascus 9.4\" Kiritsuke Sujihiki 239mm"},{"slug":"shunichi-hatono-spg-strix-damascus-kiritsuke-petty-135","name":"Shunichi Hatono Damascus SPG STRIX Kiritsuke Petty 135mm","maker":"Shunichi Hatono","shape":"petty","lengthMm":135,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-damascus-spg-strix","storeName":"Hatono SPG STRIX Damascus 5.3\" Kiritsuke Petty 135mm"},{"slug":"ittetsu-ginsan-nashiji-kiritsuke-210","name":"Ittetsu Nashiji Ginsan Kiritsuke 210mm","maker":"Ittetsu","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji 8.25\" Kiritsuke 210mm"},{"slug":"takeshi-saji-sg2-black-damascus-santoku-178","name":"Takeshi Saji Black Damascus R2/SG2 Santoku 178mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-damascus-quince-wood-sg2","storeName":"Saji SG2 Black Damascus 7\" Santoku, Quince Wood 178mm"},{"slug":"takeshi-saji-sg2-black-damascus-nakiri-170","name":"Takeshi Saji Black Damascus R2/SG2 Nakiri 170mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-damascus-quince-wood-sg2","storeName":"Saji SG2 Black Damascus 6.7\" Nakiri, Quince Wood 170mm"},{"slug":"takeshi-saji-sg2-black-damascus-bunka-170","name":"Takeshi Saji Black Damascus R2/SG2 Bunka 170mm Quince Wood Handle","maker":"Takeshi Saji","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-damascus-quince-wood-sg2","storeName":"Saji SG2 Black Damascus 6.7\" Bunka, Quince Wood 170mm"},{"slug":"masutani-vg1-tsuchime-green-gyuto-178","name":"Masutani Tsuchime VG-1 Gyuto 178mm","maker":"Masutani","shape":"gyuto","lengthMm":178,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-hammered-vg1","hrc":58,"storeName":"Masutani VG1 Hammered 7\" Gyuto, Green Handle 178mm"},{"slug":"masutani-vg1-nashiji-brown-santoku-170","name":"Masutani Nashiji VG-1 Santoku 170mm","maker":"Masutani","shape":"santoku","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-nashiji-vg1","hrc":58,"storeName":"Masutani VG1 Nashiji 6.7\" Santoku, Brown Handle 170mm"},{"slug":"hatsukokoro-shirogami-2-kurokaze-kurouchi-gyuto-210","name":"Hatsukokoro Kurokaze Kurouchi Shirogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokaze-kurouchi-shirogami-2","storeName":"Hatsukokoro Kurokaze Shirogami #2 Kurouchi Stainless Clad 8.25\" Gyuto 210mm"},{"slug":"hatsukokoro-sld-yorokobi-kurouchi-santoku-178","name":"Hatsukokoro Yorokobi Copper Kurouchi Damascus SLD Santoku 178mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":178,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-yorokobi-kurouchi-copper-damascus-sld","storeName":"Hatsukokoro Yorokobi SLD Kurouchi Copper Damascus 7\" Santoku 178mm"},{"slug":"yoshikane-skd-nashiji-walnut-sujihiki-239","name":"Yoshikane Nashiji SKD Sujihiki 239mm","maker":"Yoshikane","shape":"sujihiki","lengthMm":239,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad 9.4\" Sujihiki, Walnut 239mm"},{"slug":"takeshi-saji-vg10-black-gold-santoku-165","name":"Takeshi Saji Gold Damascus VG-10 Santoku 165mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-gold-damascus-quince-wood-vg10","storeName":"Saji Black Gold Damascus 6.5\" Santoku, Quince Wood 165mm"},{"slug":"yoshikane-skd-nashiji-stabilized-santoku-165","name":"Yoshikane Nashiji SKD Santoku 165mm","maker":"Yoshikane","shape":"santoku","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-stabilized-birch-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad 6.5\" Santoku, Stabilized Birch 165mm"},{"slug":"shigeki-tanaka-aogami-2-santoku-165","name":"Shigeki Tanaka Aogami #2 Santoku 165mm","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-aogami-2","storeName":"Shigeki Tanaka Aogami #2 Stainless Clad 6.5\" Santoku 165mm"},{"slug":"hatsukokoro-aogami-2-aokitae-kurouchi-bunka-191","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Bunka 191mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":191,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aokitae-kurouchi-aogami-2","storeName":"Hatsukokoro Aokitae Aogami #2 Kurouchi 7.5\" Bunka 191mm"},{"slug":"hatsukokoro-sg2-hayabusa-kiritsuke-gyuto-239","name":"Hatsukokoro Hayabusa R2/SG2 Kiritsuke Gyuto 239mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":239,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-sg2","storeName":"Hatsukokoro Hayabusa SG2 9.4\" Kiritsuke Gyuto 239mm"},{"slug":"shunichi-hatono-sg2-damascus-gyuto-239","name":"Shunichi Hatono Damascus R2/SG2 Gyuto 239mm","maker":"Shunichi Hatono","shape":"gyuto","lengthMm":239,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-damascus-sg2","storeName":"Hatono SG2 Damascus 9.4\" Gyuto 239mm"},{"slug":"hatsukokoro-sg2-ryuhyo-kurozome-gyuto-210","name":"Hatsukokoro Ryuhyo Kurozome Damascus R2/SG2 Kiritsuke Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-kurozome-damascus-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Kurozome Damascus 8.25\" Kiritsuke Gyuto 210mm"},{"slug":"shiro-kamo-shirogami-2-damascus-bunka-petty-130","name":"Shiro Kamo Damascus Shirogami #2 Bunka Petty 130mm","maker":"Shiro Kamo","shape":"petty","lengthMm":130,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-shirogami-2","storeName":"Shiro Kamo Damascus Bunka Petty 130mm"},{"slug":"shiro-kamo-shirogami-2-damascus-kiritsuke-petty-150","name":"Shiro Kamo Damascus Shirogami #2 Kiritsuke Petty 150mm","maker":"Shiro Kamo","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-shirogami-2","storeName":"Shiro Kamo Shirogami #2 Damascus 5.9\" Kiritsuke Petty 150mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kurouchi-nakiri-165","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-stabilized-birch-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus 6.5\" Nakiri, Stabilized Birch 165mm"},{"slug":"satoshi-nakagawa-aogami-1-damascus-bunka-178","name":"Satoshi Nakagawa Damascus Aogami #1 Bunka 178mm","maker":"Satoshi Nakagawa","shape":"bunka","lengthMm":178,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-damascus-aogami-1","storeName":"Nakagawa Aogami #1 Damascus 7\" Bunka 178mm"},{"slug":"takamura-vg10-migaki-gyuto-210","name":"Takamura Migaki VG-10 Gyuto 210mm","maker":"Takamura","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-migaki-vg10","storeName":"Takamura VG10 Migaki 8.25\" Gyuto 210mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stabilized-santoku-165","name":"Yoshikane Kurouchi Shirogami #2 Santoku 165mm","maker":"Yoshikane","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-kurouchi-stabilized-birch-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad 6.5\" Santoku, Stabilized Birch 165mm"},{"slug":"takeshi-saji-vg10-black-gold-bunka-170","name":"Takeshi Saji Gold Damascus VG-10 Bunka 170mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-gold-damascus-quince-wood-vg10","storeName":"Saji Black Gold Damascus 6.7\" Bunka, Quince Wood 170mm"},{"slug":"takeshi-saji-vg10-black-gold-gyuto-239","name":"Takeshi Saji Gold Damascus VG-10 Gyuto 239mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-gold-damascus-quince-wood-vg10","storeName":"Saji Black Gold Damascus 9.4\" Gyuto, Quince Wood 239mm"},{"slug":"takeshi-saji-vg10-black-gold-gyuto-210","name":"Takeshi Saji Gold Damascus VG-10 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-black-gold-damascus-quince-wood-vg10","storeName":"Saji Black Gold Damascus 8.25\" Gyuto, Quince Wood 210mm"},{"slug":"tojiro-vg10-atelier-bunka-170-2","name":"Tojiro Atelier VG-10 Bunka 170mm","maker":"Tojiro","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-vg10","hrc":60,"storeName":"Tojiro Atelier 6.7\" Bunka 170mm"},{"slug":"yoshikane-skd-nashiji-stabilized-nakiri-165","name":"Yoshikane Nashiji SKD Nakiri 165mm Stabilized Birch Handle","maker":"Yoshikane","shape":"nakiri","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-stabilized-birch-skd","storeName":"Yoshikane SKD Nashiji Stainless Clad 6.5\" Nakiri, Stabilized Birch 165mm"},{"slug":"masutani-vg1-tsuchime-tall-nakiri-170","name":"Masutani Tall Tsuchime VG-1 Nakiri 170mm","maker":"Masutani","shape":"nakiri","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masutani-hammered-vg1","hrc":58,"storeName":"Masutani VG1 Hammered 6.7\" Tall Nakiri, Octagonal Walnut Handle 170mm"},{"slug":"hatsukokoro-sld-hikari-kurozome-santoku-178","name":"Hatsukokoro Hikari Kurozome Damascus SLD Santoku 178mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":178,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-kurozome-damascus-sld","storeName":"Hatsukokoro Hikari SLD Kurozome Damascus 7\" Santoku 178mm"},{"slug":"yoshimi-kato-ginsan-nashiji-gyuto-210","name":"Yoshimi Kato Nashiji Ginsan Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-ginsan","storeName":"Yoshimi Kato Ginsan Nashiji Stainless Clad 8.25\" Gyuto 210mm"},{"slug":"yoshimi-kato-ginsan-nashiji-nakiri-165","name":"Yoshimi Kato Nashiji Ginsan Nakiri 165mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-ginsan","storeName":"Yoshimi Kato Ginsan Nashiji Stainless Clad 6.5\" Nakiri 165mm"},{"slug":"mac-aus8-tsuchime-santoku-178","name":"MAC Tsuchime AUS-8 Santoku 178mm","maker":"MAC","shape":"santoku","lengthMm":178,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-tsuchime-aus8","storeName":"MAC Tsuchime 7\" Santoku Knife 178mm"},{"slug":"mac-aus8-tsuchime-gyuto-203","name":"MAC Tsuchime AUS-8 Gyuto 203mm","maker":"MAC","shape":"gyuto","lengthMm":203,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-tsuchime-aus8","storeName":"MAC Tsuchime Gyuto 203mm"},{"slug":"shiro-kamo-shirogami-2-damascus-gyuto-210","name":"Shiro Kamo Damascus Shirogami #2 Gyuto 210mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-shirogami-2","storeName":"Shiro Kamo Shirogami #2 Damascus 8.25\" Gyuto 210mm"},{"slug":"shiro-kamo-shirogami-2-damascus-gyuto-239","name":"Shiro Kamo Damascus Shirogami #2 Gyuto 239mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":239,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-shirogami-2","storeName":"Shiro Kamo Shirogami #2 Damascus 9.4\" Gyuto 239mm"},{"slug":"shiro-kamo-shirogami-2-damascus-bunka-165","name":"Shiro Kamo Damascus Shirogami #2 Bunka 165mm","maker":"Shiro Kamo","shape":"bunka","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-shirogami-2","storeName":"Shiro Kamo Shirogami #2 Damascus 6.5\" Bunka 165mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-gyuto-178","name":"Ittetsu Tsuchime Damascus VG-10 Gyuto 178mm","maker":"Ittetsu","shape":"gyuto","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 7\" Gyuto 178mm"},{"slug":"satoshi-nakagawa-aogami-1-damascus-kiritsuke-yanagiba-269","name":"Satoshi Nakagawa Damascus Aogami #1 Kiritsuke Yanagiba 269mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":269,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-damascus-single-bevel-aogami-1","storeName":"Nakagawa Aogami #1 Damascus 10.6\" Single-Bevel Kiritsuke Yanagiba 269mm"},{"slug":"tojiro-vg10-sakuya-santoku-165","name":"Tojiro Sakuya VG-10 Santoku 165mm","maker":"Tojiro","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-sakuya-vg10","storeName":"Tojiro Sakuya 6.5\" Santoku Knife 165mm"},{"slug":"tojiro-vg10-gai-nakiri-165","name":"Tojiro Gai VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-gai-vg10","storeName":"Tojiro Gai 6.5\" Nakiri Knife 165mm"},{"slug":"masutani-vg10-tsuchime-damascus-nakiri-170","name":"Masutani Tsuchime Damascus VG-10 Nakiri 170mm","maker":"Masutani","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-hammered-damascus-vg10","hrc":60,"storeName":"Masutani VG10 Hammered Damascus 6.7\" Nakiri, Brown Handle 170mm"},{"slug":"masutani-vg1-nashiji-brown-nakiri-170","name":"Masutani Nashiji VG-1 Nakiri 170mm","maker":"Masutani","shape":"nakiri","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-nashiji-vg1","hrc":58,"storeName":"Masutani VG1 Nashiji 6.7\" Nakiri, Brown Handle 170mm"},{"slug":"itsuo-doi-aogami-2-migaki-kiritsuke-yanagiba-269","name":"Itsuo Doi Migaki Aogami #2 Kiritsuke Yanagiba 269mm","maker":"Itsuo Doi","shape":"yanagiba","lengthMm":269,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"itsuo-doi-migaki-single-bevel-aogami-2","storeName":"Itsuo Doi Aogami #2 Migaki 10.6\" Single-Bevel Kiritsuke Yanagiba 269mm"},{"slug":"tojiro-vg10-gai-gyuto-178","name":"Tojiro Gai VG-10 Gyuto 178mm","maker":"Tojiro","shape":"gyuto","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-gai-vg10","storeName":"Tojiro Gai Gyuto 178mm"},{"slug":"tojiro-vg10-gai-santoku-170","name":"Tojiro Gai VG-10 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-gai-vg10","storeName":"Tojiro Gai 6.7\" Santoku Knife 170mm"},{"slug":"tadafusa-sld-naguri-petty-135","name":"Tadafusa Naguri SLD Petty 135mm","maker":"Tadafusa","shape":"petty","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-naguri-sld","storeName":"Tadafusa Naguri SLD 5.3\" Petty 135mm"},{"slug":"hatsukokoro-vg10-atelier-kurouchi-santoku-170","name":"Hatsukokoro Atelier Kurouchi Damascus VG-10 Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-atelier-kurouchi-damascus-vg10","storeName":"Hatsukokoro Atelier Kurouchi Damascus 6.7\" Santoku 170mm"},{"slug":"hatsukokoro-vg10-atelier-kurouchi-nakiri-165","name":"Hatsukokoro Atelier Kurouchi Damascus VG-10 Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-atelier-kurouchi-damascus-vg10","storeName":"Hatsukokoro Atelier Kurouchi Damascus 6.5\" Nakiri 165mm"},{"slug":"hatsukokoro-vg10-atelier-kurouchi-gyuto-210","name":"Hatsukokoro Atelier Kurouchi Damascus VG-10 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-atelier-kurouchi-damascus-vg10","storeName":"Hatsukokoro Atelier Kurouchi Damascus 8.25\" Gyuto 210mm"},{"slug":"tadafusa-sld-naguri-gyuto-210","name":"Tadafusa Naguri SLD Gyuto 210mm","maker":"Tadafusa","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-naguri-sld","storeName":"Tadafusa Naguri SLD 8.25\" Gyuto 210mm"},{"slug":"masutani-vg1-nashiji-gyuto-178","name":"Masutani Nashiji VG-1 Gyuto 178mm","maker":"Masutani","shape":"gyuto","lengthMm":178,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-nashiji-vg1","hrc":58,"storeName":"Masutani VG1 Nashiji 7\" Gyuto 178mm"},{"slug":"matsubara-ginsan-damascus-santoku-170","name":"Matsubara Damascus Ginsan Santoku 170mm","maker":"Matsubara","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-damascus-ginsan","storeName":"Matsubara Ginsan Damascus 6.7\" Santoku 170mm"},{"slug":"hatsukokoro-sld-hikari-santoku-petty-150","name":"Hatsukokoro Hikari SLD Santoku Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-sld","storeName":"Hatsukokoro Hikari Santoku Petty 150mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stabilized-kiritsuke-210","name":"Yoshikane Kurouchi Shirogami #2 Kiritsuke 210mm","maker":"Yoshikane","shape":"kiritsuke","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-kurouchi-stabilized-birch-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad 8.25\" Kiritsuke, Stabilized Birch 210mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stabilized-gyuto-210","name":"Yoshikane Kurouchi Shirogami #2 Gyuto 210mm","maker":"Yoshikane","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-kurouchi-stabilized-birch-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad 8.25\" Gyuto, Stabilized Birch 210mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-gyuto-210","name":"Nigara Hamono Anmon Damascus R2/SG2 Kiritsuke Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus 8.25\" Kiritsuke Gyuto 210mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-gyuto-239","name":"Nigara Hamono Anmon Damascus R2/SG2 Kiritsuke Gyuto 239mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":239,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","hrc":62,"storeName":"Nigara Anmon SG2 Damascus 9.4\" Kiritsuke Gyuto 239mm"},{"slug":"nigara-hamono-sg2-kurouchi-tsuchime-sujihiki-254","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Kiritsuke Sujihiki 254mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":254,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime 10\" Kiritsuke Sujihiki 254mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stabilized-honesuki-150","name":"Yoshikane Kurouchi Shirogami #2 Honesuki 150mm Stabilized Birch Handle","maker":"Yoshikane","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-kurouchi-stabilized-birch-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad 5.9\" Honesuki, Stabilized Birch 150mm"},{"slug":"yoshikane-shirogami-2-kurouchi-stabilized-nakiri-165","name":"Yoshikane Kurouchi Shirogami #2 Nakiri 165mm","maker":"Yoshikane","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-kurouchi-stabilized-birch-shirogami-2","storeName":"Yoshikane Shirogami #2 Kurouchi Stainless Clad 6.5\" Nakiri, Stabilized Birch 165mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-gyuto-239","name":"Ittetsu Tsuchime Damascus VG-10 Gyuto 239mm","maker":"Ittetsu","shape":"gyuto","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 9.4\" Gyuto 239mm"},{"slug":"nigara-hamono-spg-strix-santoku-178","name":"Nigara Hamono SPG STRIX Santoku 178mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":178,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-spg-strix","storeName":"Nigara SPG STRIX 7\" Santoku 178mm"},{"slug":"shunichi-hatono-sg2-kurozome-damascus-petty-135","name":"Shunichi Hatono Kurozome Damascus R2/SG2 Kiritsuke Petty 135mm","maker":"Shunichi Hatono","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-kurozome-damascus-sg2","storeName":"Hatono SG2 Kurozome Damascus 5.3\" Kiritsuke Petty 135mm"},{"slug":"ittetsu-aogami-super-kiritsuke-210","name":"Ittetsu Aogami Super Kiritsuke 210mm","maker":"Ittetsu","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-aogami-super","storeName":"Ittetsu Aogami Super 8.25\" Kiritsuke 210mm"},{"slug":"takeshi-saji-spg-strix-santoku-165","name":"Takeshi Saji SPG STRIX Santoku 165mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":165,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-spg-strix","storeName":"Saji SPG STRIX 6.5\" Santoku 165mm"},{"slug":"hatsukokoro-ginsan-ginsou-damascus-gyuto-210","name":"Hatsukokoro Ginsou Damascus Ginsan Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginsou-damascus-ginsan","hrc":61,"storeName":"Hatsukokoro Ginsou Ginsan Damascus 8.25\" Gyuto 210mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-santoku-178","name":"Ittetsu Tsuchime Damascus VG-10 Santoku 178mm","maker":"Ittetsu","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 7\" Santoku 178mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-gyuto-210","name":"Ittetsu Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Ittetsu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 8.25\" Gyuto 210mm"},{"slug":"ittetsu-ginsan-nashiji-nakiri-165","name":"Ittetsu Nashiji Ginsan Nakiri 165mm","maker":"Ittetsu","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji 6.5\" Nakiri 165mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kurouchi-gyuto-210","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-stabilized-birch-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus 8.25\" Gyuto, Stabilized Birch 210mm"},{"slug":"nigara-hamono-sg2-migaki-tsuchime-bunka-178","name":"Nigara Hamono Migaki Tsuchime R2/SG2 Kiritsuke Bunka 178mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-sg2","storeName":"Nigara Hamono Migaki Tsuchime Kiritsuke Bunka 178mm"},{"slug":"ittetsu-ginsan-nashiji-bunka-170","name":"Ittetsu Nashiji Ginsan Bunka 170mm","maker":"Ittetsu","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji 6.7\" Bunka 170mm"},{"slug":"yoshimi-kato-ginsan-gyuto-239","name":"Yoshimi Kato Ginsan Gyuto 239mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":239,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Forged Ginsan Stainless Clad 9.4\" Gyuto 239mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-petty-127","name":"Ittetsu Tsuchime Damascus VG-10 Nakiri Petty 127mm","maker":"Ittetsu","shape":"petty","lengthMm":127,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-tsuchime-damascus-vg10","storeName":"Ittetsu Tsuchime Damascus Nakiri Petty 127mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-nakiri-170","name":"Ittetsu Tsuchime Damascus VG-10 Nakiri 170mm","maker":"Ittetsu","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 6.7\" Nakiri 170mm"},{"slug":"hatsukokoro-shirogami-2-kurokaze-kurouchi-gyuto-178","name":"Hatsukokoro Kurokaze Kurouchi Shirogami #2 Gyuto 178mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":178,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokaze-kurouchi-shirogami-2","storeName":"Hatsukokoro Kurokaze Shirogami #2 Kurouchi 7\" Gyuto 178mm"},{"slug":"yoshimi-kato-aogami-super-nashiji-gyuto-239","name":"Yoshimi Kato Nashiji Aogami Super Gyuto 239mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":239,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-aogami-super","storeName":"Yoshimi Kato Aogami Super Nashiji Stainless Clad 9.4\" Gyuto 239mm"},{"slug":"sakai-takayuki-vg10-nashiji-kiritsuke-gyuto-191","name":"Sakai Takayuki Nashiji VG-10 Kiritsuke Gyuto 191mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":191,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nashiji-vg10","storeName":"Takayuki VG10 Nashiji 7.5\" Kiritsuke Gyuto 191mm"},{"slug":"sakai-takayuki-vg10-nashiji-nakiri-160","name":"Sakai Takayuki Nashiji VG-10 Nakiri 160mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nashiji-vg10","storeName":"Takayuki VG10 Nashiji 6.3\" Nakiri 160mm"},{"slug":"hatsukokoro-aogami-2-kurogane-kurouchi-petty-79","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Bunka Petty 79mm","maker":"Hatsukokoro","shape":"petty","lengthMm":79,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurogane-kurouchi-aogami-2","storeName":"Hatsukokoro Kurogane Kurouchi Bunka Petty 79mm"},{"slug":"hatsukokoro-vg10-hayabusa-tsuchime-nakiri-178","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Nakiri 178mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG10 Tsuchime 7\" Nakiri 178mm"},{"slug":"sakai-takayuki-aogami-2-mono-gyuto-239","name":"Sakai Takayuki Aogami #2 Gyuto 239mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":239,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-mono-aogami-2","storeName":"Takayuki Aogami #2 Mono Carbon Steel 9.4\" Gyuto 239mm"},{"slug":"sakai-takayuki-aogami-2-mono-gyuto-210","name":"Sakai Takayuki Aogami #2 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-mono-aogami-2","storeName":"Takayuki Aogami #2 Mono Carbon Steel 8.25\" Gyuto 210mm"},{"slug":"shunichi-hatono-aogami-super-kurouchi-bunka-178","name":"Shunichi Hatono Kurouchi Aogami Super Bunka 178mm","maker":"Shunichi Hatono","shape":"bunka","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-kurouchi-aogami-super","storeName":"Hatono Aogami Super Kurouchi Stainless Clad 7\" Bunka 178mm"},{"slug":"shunichi-hatono-shirogami-1-nashiji-kiritsuke-petty-135","name":"Shunichi Hatono Nashiji Shirogami #1 Kiritsuke Petty 135mm","maker":"Shunichi Hatono","shape":"petty","lengthMm":135,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shunichi-hatono-nashiji-shirogami-1","storeName":"Hatono Shirogami #1 Nashiji Stainless Clad 5.3\" Kiritsuke Petty 135mm"},{"slug":"sakai-takayuki-vg10-nashiji-bunka-160","name":"Sakai Takayuki Nashiji VG-10 Bunka 160mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nashiji-vg10","storeName":"Takayuki VG10 Nashiji 6.3\" Bunka 160mm"},{"slug":"sakai-takayuki-vg10-nashiji-santoku-170","name":"Sakai Takayuki Nashiji VG-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nashiji-vg10","storeName":"Takayuki VG10 Nashiji 6.7\" Santoku 170mm"},{"slug":"sakai-takayuki-vg10-nashiji-gyuto-210","name":"Sakai Takayuki Nashiji VG-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nashiji-vg10","storeName":"Takayuki VG10 Nashiji 8.25\" Gyuto 210mm"},{"slug":"sakai-takayuki-sg2-damascus-bunka-160-2","name":"Sakai Takayuki Damascus R2/SG2 Bunka 160mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-damascus-sg2","storeName":"Takayuki SG2 Damascus 6.3\" Bunka 160mm"},{"slug":"yoshimi-kato-aogami-super-nashiji-santoku-170","name":"Yoshimi Kato Nashiji Aogami Super Santoku 170mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-aogami-super","storeName":"Yoshimi Kato Aogami Super Nashiji Stainless Clad 6.7\" Santoku 170mm"},{"slug":"yoshimi-kato-ginsan-kiritsuke-gyuto-210","name":"Yoshimi Kato Ginsan Kiritsuke Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Forged Ginsan Stainless Clad 8.25\" Kiritsuke Gyuto 210mm"},{"slug":"yoshimi-kato-ginsan-santoku-170","name":"Yoshimi Kato Ginsan Santoku 170mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-ginsan","storeName":"Yoshimi Kato Forged Ginsan Stainless Clad 6.7\" Santoku 170mm"},{"slug":"takeshi-saji-spg-strix-nakiri-160-2","name":"Takeshi Saji SPG STRIX Nakiri 160mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":160,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-spg-strix","storeName":"Saji SPG STRIX 6.3\" Nakiri 160mm"},{"slug":"takeshi-saji-spg-strix-bunka-160","name":"Takeshi Saji SPG STRIX Bunka 160mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":160,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-spg-strix","storeName":"Saji SPG STRIX 6.3\" Bunka 160mm"},{"slug":"nigara-hamono-aogami-super-migaki-tsuchime-gyuto-210","name":"Nigara Hamono Migaki Tsuchime Aogami Super Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-aogami-super","hrc":63,"storeName":"Nigara Aogami Super Migaki Tsuchime 8.25\" Gyuto 210mm"},{"slug":"matsubara-sg2-damascus-bunka-178","name":"Matsubara Damascus R2/SG2 Bunka 178mm","maker":"Matsubara","shape":"bunka","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-damascus-sg2","storeName":"Matsubara SG2 Damascus 7\" Bunka 178mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-nakiri-150","name":"Ittetsu Tsuchime Damascus VG-10 Nakiri 150mm","maker":"Ittetsu","shape":"nakiri","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 5.9\" Nakiri 150mm"},{"slug":"ittetsu-vg10-tsuchime-damascus-bunka-191","name":"Ittetsu Tsuchime Damascus VG-10 Bunka 191mm","maker":"Ittetsu","shape":"bunka","lengthMm":191,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-hammered-damascus-vg10","storeName":"Ittetsu VG10 Hammered Damascus 7.5\" Bunka 191mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-antares-gyuto-239","name":"Sakai Takayuki Grand-Chef Antares Swedish Stainless Gyuto 239mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":239,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-antares-swedish-stainless","storeName":"Takayuki Grand Chef Antares 9.4\" Gyuto 239mm"},{"slug":"tojiro-sg2-reppu-bunka-170","name":"Tojiro Reppu R2/SG2 Bunka 170mm","maker":"Tojiro","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-reppu-sg2","hrc":63,"storeName":"Tojiro Reppu SG2 6.7\" Bunka 170mm"},{"slug":"nigara-hamono-vg10-tsuchime-damascus-petty-140","name":"Nigara Hamono Tsuchime Damascus VG-10 Nakiri Petty 140mm","maker":"Nigara Hamono","shape":"petty","lengthMm":140,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara Hamono Tsuchime Damascus Nakiri Petty 140mm"},{"slug":"ittetsu-ginsan-nashiji-santoku-165","name":"Ittetsu Nashiji Ginsan Santoku 165mm","maker":"Ittetsu","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji 6.5\" Santoku 165mm"},{"slug":"ittetsu-ginsan-nashiji-gyuto-178","name":"Ittetsu Nashiji Ginsan Gyuto 178mm","maker":"Ittetsu","shape":"gyuto","lengthMm":178,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji 7\" Gyuto 178mm"},{"slug":"ittetsu-ginsan-nashiji-gyuto-210","name":"Ittetsu Nashiji Ginsan Gyuto 210mm","maker":"Ittetsu","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-nashiji-ginsan","storeName":"Ittetsu Ginsan Nashiji 8.25\" Gyuto 210mm"},{"slug":"matsubara-shirogami-1-kurouchi-gyuto-210","name":"Matsubara Kurouchi Shirogami #1 Gyuto 210mm","maker":"Matsubara","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-kurouchi-shirogami-1","storeName":"Matsubara Shirogami #1 Kurouchi Stainless Clad 8.25\" Gyuto 210mm"},{"slug":"matsubara-aogami-2-nashiji-bunka-170","name":"Matsubara Nashiji Aogami #2 Bunka 170mm","maker":"Matsubara","shape":"bunka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Aogami #2 Nashiji Stainless Clad 6.7\" Bunka 170mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kurouchi-kiritsuke-239","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Kiritsuke 239mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":239,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-stabilized-birch-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus 9.4\" Kiritsuke, Stabilized Birch 239mm"},{"slug":"nigara-hamono-sg2-migaki-tsuchime-santoku-178","name":"Nigara Hamono Migaki Tsuchime R2/SG2 Santoku 178mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-sg2","storeName":"Nigara SG2 Migaki Tsuchime 7\" Santoku 178mm"},{"slug":"nigara-hamono-aogami-super-migaki-tsuchime-santoku-178","name":"Nigara Hamono Migaki Tsuchime Aogami Super Santoku 178mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-aogami-super","storeName":"Nigara Aogami Super Migaki Tsuchime 7\" Santoku 178mm"},{"slug":"sakai-takayuki-shirogami-2-sanpou-gyuto-239","name":"Sakai Takayuki Sanpou Shirogami #2 Gyuto 239mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":239,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpou-shirogami-2","storeName":"Takayuki Sanpou Hand-Forged Shirogami #2 9.4\" Gyuto 239mm"},{"slug":"takamura-sg2-migaki-gyuto-178","name":"Takamura Migaki R2/SG2 Gyuto 178mm","maker":"Takamura","shape":"gyuto","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-migaki-sg2","storeName":"Takamura SG2 Migaki 7\" Gyuto 178mm"},{"slug":"masutani-vg1-tsuchime-black-nakiri-170","name":"Masutani Tsuchime VG-1 Nakiri 170mm","maker":"Masutani","shape":"nakiri","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-hammered-vg1","hrc":58,"storeName":"Masutani VG1 Hammered 6.7\" Nakiri, Black Handle 170mm"},{"slug":"hatsukokoro-aogami-super-hayabusa-santoku-178","name":"Hatsukokoro Hayabusa Aogami Super Santoku 178mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-aogami-super","hrc":64,"storeName":"Hatsukokoro Hayabusa Aogami Super 7\" Santoku 178mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-bunka-178","name":"Nigara Hamono Anmon Damascus R2/SG2 Bunka 178mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus 7\" Bunka 178mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-santoku-178","name":"Nigara Hamono Anmon Damascus R2/SG2 Santoku 178mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus 7\" Santoku 178mm"},{"slug":"takamura-chromax-tsuchime-santoku-170","name":"Takamura Tsuchime Chromax Santoku 170mm","maker":"Takamura","shape":"santoku","lengthMm":170,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-tsuchime-chromax","storeName":"Takamura Chromax Tsuchime 6.7\" Santoku 170mm"},{"slug":"takamura-vg10-migaki-santoku-170","name":"Takamura Migaki VG-10 Santoku 170mm","maker":"Takamura","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-migaki-vg10","hrc":60,"storeName":"Takamura VG10 Migaki 6.7\" Santoku 170mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kurouchi-bunka-165","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Bunka 165mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-stabilized-birch-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus 6.5\" Bunka, Stabilized Birch 165mm"},{"slug":"hatsukokoro-aogami-super-hayabusa-gyuto-210","name":"Hatsukokoro Hayabusa Aogami Super Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-aogami-super","hrc":64,"storeName":"Hatsukokoro Hayabusa Aogami Super 8.25\" Gyuto 210mm"},{"slug":"hatsukokoro-aogami-super-hayabusa-bunka-178","name":"Hatsukokoro Hayabusa Aogami Super Bunka 178mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-aogami-super","storeName":"Hatsukokoro Hayabusa Aogami Super 7\" Bunka 178mm"},{"slug":"misono-swedish-stainless-gyuto-239","name":"Misono Swedish Stainless Gyuto 239mm","maker":"Misono","shape":"gyuto","lengthMm":239,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Stainless Steel 9.4\" Gyuto 239mm"},{"slug":"sakai-takayuki-shirogami-sanpou-gyuto-210","name":"Sakai Takayuki Sanpou Shirogami Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sanpou-shirogami","storeName":"Takayuki Sanpou Hand-Forged Shirogami 8.25\" Gyuto 210mm"},{"slug":"moritaka-aogami-2-chinese-gyuto-218","name":"Moritaka Aogami #2 Gyuto 218mm","maker":"Moritaka","shape":"gyuto","lengthMm":218,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-chinese-aogami-2","hrc":60,"storeName":"Moritaka Chinese Gyuto 218mm"},{"slug":"moritaka-aogami-super-chinese-gyuto-191","name":"Moritaka Aogami Super Gyuto 191mm","maker":"Moritaka","shape":"gyuto","lengthMm":191,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-chinese-aogami-super","hrc":64,"storeName":"Moritaka Chinese Gyuto 191mm"},{"slug":"moritaka-aogami-super-bunka-178","name":"Moritaka Aogami Super Bunka 178mm","maker":"Moritaka","shape":"bunka","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","hrc":64,"storeName":"Moritaka 7\" Aogami Super Carbon Steel Bunka 178mm"},{"slug":"sakai-takayuki-vg10-tsuchime-damascus-bunka-191","name":"Sakai Takayuki Tsuchime Damascus VG-10 Bunka 191mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":191,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-damascus-vg10","hrc":60,"storeName":"Takayuki Hammered Damascus 7.5\" Bunka 191mm"},{"slug":"sakai-takayuki-ginsan-santoku-178","name":"Sakai Takayuki Ginsan Santoku 178mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":178,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsan","hrc":62,"storeName":"Takayuki Ginsan Hand-Forged 7\" Santoku 178mm"},{"slug":"shun-vg10-sora-hollow-nakiri-152","name":"Shun Sora Hollow Edge VG-10 Nakiri 152mm","maker":"Shun","shape":"nakiri","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-hollow-edge-vg10","hrc":60,"storeName":"Shun Sora 6\" Hollow Edge Nakiri Knife 152mm"},{"slug":"shun-vg10-nagare-petty-89","name":"Shun Nagare VG-10 Petty 89mm","maker":"Shun","shape":"petty","lengthMm":89,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-nagare-vg10","hrc":60,"storeName":"Shun Nagare Petty 89mm"},{"slug":"shun-vg10-nagare-santoku-178","name":"Shun Nagare VG-10 Santoku 178mm","maker":"Shun","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-nagare-vg10","hrc":60,"storeName":"Shun Nagare 7\" Santoku Knife 178mm"},{"slug":"shun-vg10-nagare-gyuto-203","name":"Shun Nagare VG-10 Gyuto 203mm","maker":"Shun","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-nagare-vg10","hrc":60,"storeName":"Shun Nagare Gyuto 203mm"},{"slug":"misono-swedish-carbon-gyuto-210","name":"Misono Swedish Carbon Gyuto 210mm","maker":"Misono","shape":"gyuto","lengthMm":210,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-swedish-carbon","hrc":60,"storeName":"Misono Swedish Carbon Steel 8.25\" Gyuto 210mm"},{"slug":"misono-swedish-carbon-gyuto-239","name":"Misono Swedish Carbon Gyuto 239mm","maker":"Misono","shape":"gyuto","lengthMm":239,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-swedish-carbon","hrc":60,"storeName":"Misono Swedish Carbon Steel 9.4\" Gyuto 239mm"},{"slug":"sakai-takayuki-vg10-tsuchime-damascus-gyuto-196","name":"Sakai Takayuki Tsuchime Damascus VG-10 Gyuto 196mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":196,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-tsuchime-damascus-chinese-vg10","hrc":60,"storeName":"Sakai Takayuki Tsuchime Damascus Chinese Gyuto 196mm"},{"slug":"sakai-takayuki-aogami-2-kurouchi-gyuto-210","name":"Sakai Takayuki Kurouchi Aogami #2 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kurouchi-aogami-2","hrc":63,"storeName":"Takayuki Aogami #2 Kurouchi 8.25\" Gyuto 210mm"},{"slug":"shun-aogami-2-narukami-petty-102","name":"Shun Narukami Aogami #2 Petty 102mm","maker":"Shun","shape":"petty","lengthMm":102,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-narukami-aogami-2","hrc":61,"storeName":"Shun Narukami Petty 102mm"},{"slug":"shun-aogami-2-narukami-gyuto-203","name":"Shun Narukami Aogami #2 Gyuto 203mm","maker":"Shun","shape":"gyuto","lengthMm":203,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-narukami-aogami-2","hrc":61,"storeName":"Shun Narukami Gyuto 203mm"},{"slug":"shun-aogami-2-narukami-gyuto-254","name":"Shun Narukami Aogami #2 Gyuto 254mm","maker":"Shun","shape":"gyuto","lengthMm":254,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-narukami-aogami-2","hrc":61,"storeName":"Shun Narukami Gyuto 254mm"},{"slug":"tojiro-vg10-damascus-gyuto-239","name":"Tojiro Damascus VG-10 Gyuto 239mm","maker":"Tojiro","shape":"gyuto","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-damascus-vg10","hrc":60,"storeName":"Tojiro Damascus Gyuto 239mm"},{"slug":"tojiro-vg10-damascus-gyuto-210","name":"Tojiro Damascus VG-10 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-damascus-vg10","hrc":60,"storeName":"Tojiro Damascus Gyuto 210mm"},{"slug":"tojiro-vg10-damascus-gyuto-178","name":"Tojiro Damascus VG-10 Gyuto 178mm","maker":"Tojiro","shape":"gyuto","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-damascus-vg10","hrc":60,"storeName":"Tojiro Damascus Gyuto 178mm"},{"slug":"tojiro-vg10-gyuto-269","name":"Tojiro Classic VG-10 Gyuto 269mm","maker":"Tojiro","shape":"gyuto","lengthMm":269,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","hrc":60,"lineName":"Classic","storeName":"Tojiro Gyuto 269mm"},{"slug":"shun-vg10-sora-hollow-santoku-178","name":"Shun Sora Hollow Edge VG-10 Santoku 178mm","maker":"Shun","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-hollow-edge-vg10","hrc":60,"storeName":"Shun Sora 7\" Hollow Edge Santoku Knife 178mm"},{"slug":"shun-vg10-sora-hollow-petty-140","name":"Shun Sora Hollow VG-10 Santoku Petty 140mm","maker":"Shun","shape":"petty","lengthMm":140,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-hollow-vg10","hrc":60,"storeName":"Shun Sora Hollow Santoku Petty 140mm"},{"slug":"shun-vg10-sora-gyuto-203","name":"Shun Sora VG-10 Gyuto 203mm","maker":"Shun","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-vg10","hrc":60,"storeName":"Shun Sora Gyuto 203mm"},{"slug":"shun-vg10-sora-gyuto-152","name":"Shun Sora VG-10 Gyuto 152mm","maker":"Shun","shape":"gyuto","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-vg10","hrc":60,"storeName":"Shun Sora Gyuto 152mm"},{"slug":"moritaka-aogami-2-gyuto-239","name":"Moritaka Aogami #2 Gyuto 239mm","maker":"Moritaka","shape":"gyuto","lengthMm":239,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-2","hrc":60,"storeName":"Moritaka 9.4\" Aogami #2 Carbon Steel Gyuto 239mm"},{"slug":"moritaka-aogami-2-gyuto-210","name":"Moritaka Aogami #2 Gyuto 210mm","maker":"Moritaka","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-2","hrc":60,"storeName":"Moritaka 8.25\" Aogami #2 Carbon Steel Gyuto 210mm"},{"slug":"mac-mac-superior-gyuto-203","name":"MAC AUS-8 Molybdenum Gyuto 203mm","maker":"MAC","shape":"gyuto","lengthMm":203,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. MAC Superior (AUS-8/Molybdenum) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-mac-superior","hrc":61,"storeName":"MAC Gyuto 203mm"},{"slug":"mac-mac-superior-gyuto-178","name":"MAC AUS-8 Molybdenum Gyuto 178mm","maker":"MAC","shape":"gyuto","lengthMm":178,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. MAC Superior (AUS-8/Molybdenum) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-mac-superior","hrc":61,"storeName":"MAC Gyuto 178mm"},{"slug":"mac-molybdenum-gyuto-241","name":"MAC Molybdenum Gyuto 241mm","maker":"MAC","shape":"gyuto","lengthMm":241,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-molybdenum","hrc":60,"storeName":"MAC Gyuto 241mm"},{"slug":"mac-molybdenum-gyuto-273","name":"MAC Molybdenum Gyuto 273mm","maker":"MAC","shape":"gyuto","lengthMm":273,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-molybdenum","hrc":60,"storeName":"MAC Gyuto 273mm"},{"slug":"mac-molybdenum-hollow-gyuto-203","name":"MAC Hollow Molybdenum Gyuto 203mm","maker":"MAC","shape":"gyuto","lengthMm":203,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-hollow-molybdenum","hrc":60,"storeName":"MAC Hollow Gyuto 203mm"},{"slug":"mac-molybdenum-hollow-gyuto-254","name":"MAC Hollow Molybdenum Gyuto 254mm","maker":"MAC","shape":"gyuto","lengthMm":254,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-hollow-molybdenum","hrc":60,"storeName":"MAC Hollow Gyuto 254mm"},{"slug":"mac-molybdenum-asian-gyuto-216","name":"MAC Asian Molybdenum Gyuto 216mm","maker":"MAC","shape":"gyuto","lengthMm":216,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-asian-molybdenum","hrc":60,"storeName":"MAC Asian Gyuto 216mm"},{"slug":"tojiro-vg10-tsuchime-gyuto-210","name":"Tojiro Tsuchime VG-10 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-vg10","hrc":60,"storeName":"Tojiro Hammered 8.25\" Gyuto Chef's Knife 210mm"},{"slug":"tojiro-vg10-tsuchime-santoku-171","name":"Tojiro Tsuchime VG-10 Santoku 171mm","maker":"Tojiro","shape":"santoku","lengthMm":171,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-vg10","hrc":60,"storeName":"Tojiro Hammered 6.75\" Santoku Knife 171mm"},{"slug":"tojiro-vg10-tsuchime-nakiri-165","name":"Tojiro Tsuchime VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-hammered-vg10","hrc":60,"storeName":"Tojiro Hammered 6.5\" Nakiri Knife 165mm"},{"slug":"tojiro-vg10-damascus-santoku-178","name":"Tojiro Classic Damascus VG-10 Santoku 178mm","maker":"Tojiro","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-classic-damascus-vg10","hrc":60,"storeName":"Tojiro Classic Damascus 7\" Santoku Knife 178mm"},{"slug":"tojiro-vg10-damascus-nakiri-178","name":"Tojiro Classic Damascus VG-10 Nakiri 178mm","maker":"Tojiro","shape":"nakiri","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-classic-damascus-vg10","hrc":60,"storeName":"Tojiro Classic Damascus 7\" Nakiri Knife 178mm"},{"slug":"tojiro-vg10-damascus-petty-102","name":"Tojiro Damascus VG-10 Petty 102mm","maker":"Tojiro","shape":"petty","lengthMm":102,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-damascus-vg10","hrc":60,"storeName":"Tojiro Damascus Petty 102mm"},{"slug":"tojiro-vg10-kiritsuke-210","name":"Tojiro Classic VG-10 Kiritsuke 210mm","maker":"Tojiro","shape":"kiritsuke","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-classic-vg10","hrc":60,"storeName":"Tojiro Classic 8.25\" Kiritsuke Knife 210mm"},{"slug":"tojiro-vg10-kiritsuke-159","name":"Tojiro Classic VG-10 Kiritsuke 159mm","maker":"Tojiro","shape":"kiritsuke","lengthMm":159,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-classic-vg10","hrc":60,"storeName":"Tojiro Classic 6.25\" Kiritsuke Knife 159mm"},{"slug":"tojiro-vg10-straight-petty-89","name":"Tojiro Straight VG-10 Petty 89mm","maker":"Tojiro","shape":"petty","lengthMm":89,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-straight-vg10","hrc":60,"storeName":"Tojiro Straight Petty 89mm"},{"slug":"shun-vg10-sora-ultimate-petty-152","name":"Shun Sora Ultimate VG-10 Petty 152mm","maker":"Shun","shape":"petty","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-ultimate-vg10","hrc":60,"storeName":"Shun Sora Ultimate Petty 152mm"},{"slug":"shun-vg10-sora-petty-89","name":"Shun Sora VG-10 Petty 89mm","maker":"Shun","shape":"petty","lengthMm":89,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-vg10","hrc":60,"storeName":"Shun Sora Petty 89mm"},{"slug":"moritaka-aogami-2-santoku-170","name":"Moritaka Aogami #2 Santoku 170mm","maker":"Moritaka","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-2","hrc":60,"storeName":"Moritaka 6.7\" Aogami #2 Carbon Steel Santoku 170mm"},{"slug":"moritaka-aogami-2-nakiri-165","name":"Moritaka Aogami #2 Nakiri 165mm","maker":"Moritaka","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-2","hrc":60,"storeName":"Moritaka 6.5\" Aogami #2 Carbon Steel Nakiri 165mm"},{"slug":"mac-mac-superior-santoku-165","name":"MAC Superior AUS-8 Molybdenum Santoku 165mm","maker":"MAC","shape":"santoku","lengthMm":165,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. MAC Superior (AUS-8/Molybdenum) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-superior-mac-superior","hrc":61,"storeName":"MAC Superior 6.5\" Santoku Knife 165mm"},{"slug":"mac-molybdenum-nakiri-165","name":"MAC Professional Molybdenum Nakiri 165mm","maker":"MAC","shape":"nakiri","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-professional-molybdenum","hrc":60,"storeName":"MAC Professional 6.5\" Nakiri Knife 165mm"},{"slug":"mac-molybdenum-petty-83","name":"MAC Molybdenum Petty 83mm","maker":"MAC","shape":"petty","lengthMm":83,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-molybdenum","hrc":60,"storeName":"MAC Petty 83mm"},{"slug":"mac-molybdenum-honesuki-152","name":"MAC Molybdenum Honesuki 152mm","maker":"MAC","shape":"honesuki","lengthMm":152,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-molybdenum","hrc":60,"storeName":"MAC Honesuki 152mm"},{"slug":"mac-molybdenum-hollow-prep-petty-127","name":"MAC Hollow Molybdenum Petty 127mm","maker":"MAC","shape":"petty","lengthMm":127,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-hollow-prep-molybdenum","hrc":60,"storeName":"MAC Hollow Prep Petty 127mm"},{"slug":"mac-molybdenum-petty-102","name":"MAC Molybdenum Petty 102mm","maker":"MAC","shape":"petty","lengthMm":102,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-molybdenum","hrc":60,"storeName":"MAC Petty 102mm"},{"slug":"mac-mac-superior-nakiri-165","name":"MAC AUS-8 Molybdenum Nakiri 165mm","maker":"MAC","shape":"nakiri","lengthMm":165,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. MAC Superior (AUS-8/Molybdenum) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-mac-superior","storeName":"MAC 6.5\" Nakiri Knife 165mm"},{"slug":"sakai-takayuki-vg10-nashiji-kiritsuke-santoku-160","name":"Sakai Takayuki Nashiji VG-10 Kengata Santoku 160mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-vg10","storeName":"Sakai Takayuki VG10 Nashiji Kengata Santoku with Ebony Handle 160mm"},{"slug":"hado-sakai-sg2-shiosai-kiritsuke-gyuto-210","name":"Hado Sakai Shiosai Powdered R2/SG2 Kengata Gyuto 210mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-powdered-sg2","storeName":"Hado Shiosai SG2 Powdered Stainless 210mm Kengata Gyuto - Olive Wood Handle"},{"slug":"sakai-takayuki-vg10-kurokage-non-santoku-170","name":"Sakai Takayuki Kurokage Non Stick Coating VG-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-kurokage-non-stick-coating-vg10","storeName":"Sakai Takayuki Kurokage VG-10 with Non Stick Coating Santoku Knife 170mm (6.7\") with Wenge Handle"},{"slug":"sakai-takayuki-ginsan-nashiji-kiritsuke-gyuto-240","name":"Sakai Takayuki Nashiji Ginsan Kengata Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-burnt-ginsan","hrc":60,"storeName":"Sakai Takayuki Ginsan Nashiji 240mm Kengata Gyuto - Burnt Oak Handle"},{"slug":"shigeki-tanaka-vg10-damascus-blue-nakiri-165","name":"Shigeki Tanaka Damascus VG-10 Nakiri 165mm","maker":"Shigeki Tanaka","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-damascus-vg10","storeName":"Shigeki Tanaka Damascus VG-10 Nakiri with Blue Handle 165mm / 6.5\""},{"slug":"sakai-takayuki-aus10-tsuchime-damascus-gyuto-240","name":"Sakai Takayuki 45-Layer Tsuchime Damascus AUS-10 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-45-layer-hammered-damascus-aus10","hrc":59,"storeName":"Sakai Takayuki 45-Layer Hammered Damascus 240mm Gyuto"},{"slug":"isamitsu-hamono-shirogami-1-maple-santoku-180","name":"Isamitsu Hamono Shirogami #1 Santoku 180mm","maker":"Isamitsu Hamono","shape":"santoku","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"isamitsu-hamono-1-maple-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Santoku 180 mm Maple Handle"},{"slug":"isamitsu-hamono-shirogami-1-maple-petty-90","name":"Isamitsu Hamono Shirogami #1 Petty 90mm","maker":"Isamitsu Hamono","shape":"petty","lengthMm":90,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"isamitsu-hamono-maple-shirogami-1","storeName":"Isamitsu Hamono Maple Petty 90mm"},{"slug":"isamitsu-hamono-shirogami-1-pagoda-nakiri-165","name":"Isamitsu Hamono Pagoda Shirogami #1 Nakiri 165mm","maker":"Isamitsu Hamono","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"isamitsu-hamono-1-pagoda-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Nakiri 165 mm / 6.5\" Japanese Pagoda Handle"},{"slug":"sakai-takayuki-shirogami-baikoku-shironiko-santoku-180","name":"Sakai Takayuki Baikoku Shironiko Shirogami #2 Santoku 180mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-baikoku-shironiko-2-burnt-shirogami-2","storeName":"Sakai Takayuki Baikoku Shironiko / White Steel #2 Santoku Knife 180mm / 7.1\" Burnt Oak Handle"},{"slug":"sakai-takayuki-aus10-nashiji-santoku-170","name":"Sakai Takayuki Nashiji AUS-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nashiji-aus10","storeName":"Sakai Takayuki AUS-10 Nashiji Santoku Knife 170mm"},{"slug":"shigeki-tanaka-sg2-habakiri-damascus-gyuto-180","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Gyuto 180mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-habakiri-damascus-sg2","storeName":"Shigeki Tanaka Habakiri Damascus SG2 Steel Gyuto with Ebony Handle Buffalo Ferrule 180mm"},{"slug":"teruyasu-fujiwara-ginsan-yasuhiko-oak-petty-150","name":"Teruyasu Fujiwara Yasuhiko Ginsan Petty 150mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-ginsan","storeName":"Fujiwara Yasuhiko Ginsan Petty with Oak Handle 150mm / 5.9\" Oak Handle"},{"slug":"teruyasu-fujiwara-aogami-super-yasuhiko-red-santoku-165","name":"Teruyasu Fujiwara Yasuhiko Aogami Super Santoku 165mm","maker":"Teruyasu Fujiwara","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-yasuhiko-aogami-super","storeName":"Fujiwara Yasuhiko Aogami Super / Blue Super Steel Santoku 165 mm / 6.5\" Red Handle"},{"slug":"teruyasu-fujiwara-aogami-super-yasuhiko-red-petty-150","name":"Teruyasu Fujiwara Yasuhiko Aogami Super Petty 150mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-yasuhiko-aogami-super","storeName":"Fujiwara Yasuhiko Aogami Super / Blue Super Steel Petty 150 mm / 5.9\" Red Handle"},{"slug":"sakai-takayuki-vg10-kiritsuke-damascus-santoku-160","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Santoku 160mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-damascus-33-layer-vg10","storeName":"Sakai Takayuki Kengata Santoku Knife 160mm (6.3\") Damascus 33 Layer"},{"slug":"sakai-takayuki-vg10-damascus-17layer-nakiri-160","name":"Sakai Takayuki 17-Layer Damascus VG-10 Nakiri 160mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-17-layer-damascus-vg10","storeName":"Sakai Takayuki 17 Layer Damascus Nakiri Knife 160mm"},{"slug":"sakai-takayuki-ginsan-damascus-gyuto-210","name":"Sakai Takayuki Damascus Ginsan Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-damascus-ginsan","hrc":60,"storeName":"Sakai Takayuki Ginsan Damascus 210mm Gyuto - Silver #3 Stainless Steel"},{"slug":"sakai-takayuki-aus10-damascus-migaki-nakiri-160","name":"Sakai Takayuki 45-Layer Damascus Migaki AUS-10 Nakiri 160mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-45-layer-damascus-mirror-finish-aus10","storeName":"Sakai Takayuki 45 Layer Damascus Nakiri Knife 160mm (6.3\") Mirror Finish"},{"slug":"sakai-takayuki-molybdenum-santoku-180","name":"Sakai Takayuki Inox PRO Molybdenum Santoku 180mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-pro-molybdenum","storeName":"Sakai Takayuki Santoku Knife 180mm (7.1\") INOX Pro Molybdenum Stainless Steel"},{"slug":"sakai-takayuki-aus10-migaki-damascus-santoku-170","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-mirror-damascus-45-layer-aus10","storeName":"Sakai Takayuki Santoku Knife Mirror 170mm (6.7\") Damascus 45 Layer"},{"slug":"yoshimi-kato-vg10-tsuchime-damascus-nakiri-170","name":"Yoshimi Kato Honduran Tsuchime Damascus VG-10 Nakiri 170mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-hammered-damascus-honduran-black-vg10","storeName":"Yoshimi Kato VG-10 Hammered Damascus Nakiri 170mm - Honduran Rosewood and black pakka"},{"slug":"yoshimi-kato-vg10-tsuchime-damascus-gyuto-210","name":"Yoshimi Kato Honduran Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-hammered-damascus-honduran-black-vg10","storeName":"Yoshimi Kato VG-10 Hammered Damascus Gyuto 210mm - Honduran Rosewood and black pakka"},{"slug":"ittetsu-aogami-super-gyuto-210","name":"Ittetsu Aogami Super Gyuto 210mm","maker":"Ittetsu","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ittetsu-aogami-super","storeName":"Ittetsu Stainless clad Aogami Super Gyuto 210 mm - Western handle"},{"slug":"shigeki-tanaka-vg10-damascus-33layer-gyuto-210","name":"Shigeki Tanaka 33-Layer Damascus VG-10 Gyuto 210mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-33-layer-damascus-vg10","storeName":"Shigeki Tanaka VG10 33 Layer Damascus Gyuto 210mm"},{"slug":"hatsukokoro-vg5-santoku-180","name":"Hatsukokoro VG-5 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-vg5","storeName":"Hatsukokoro VG5 Santoku 180mm Western Handle"},{"slug":"shibata-sg2-kazan-arare-bunka-170","name":"Shibata Kazan Arare R2/SG2 Bunka 170mm","maker":"Shibata","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-kazan-arare-sg2","storeName":"Kazan Arare by Shibata Bunka 170mm"},{"slug":"shibata-sg2-kazan-arare-santoku-170","name":"Shibata Kazan Arare R2/SG2 Santoku 170mm","maker":"Shibata","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-kazan-arare-sg2","storeName":"Kazan Arare by Shibata Santoku 170mm"},{"slug":"sakai-takayuki-aogami-2-homura-guren-nakiri-180","name":"Sakai Takayuki Homura Guren Aogami #2 Nakiri 180mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-homura-guren-aogami-2","storeName":"Sakai Takayuki Homura Guren Wa-Nakiri 180mm"},{"slug":"sakai-takayuki-aus10-damascus-45layer-nakiri-160","name":"Sakai Takayuki 45-Layer Damascus AUS-10 Nakiri 160mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-45-layer-damascus-aus10","storeName":"Sakai Takayuki 45 Layer Damascus Wa Nakiri 160mm"},{"slug":"nigara-hamono-vg-xeos-tsuchime-fiber-santoku-165","name":"Nigara Hamono Tsuchime VG-XEOS Santoku 165mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":165,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos-tsuchime-vg-xeos","storeName":"Nigara VG-XEOS Tsuchime Santoku 165mm"},{"slug":"hatsukokoro-aogami-2-shirasagi-walnut-gyuto-210","name":"Hatsukokoro Shirasagi Aogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-aogami-2","storeName":"Hatsukokoro Shirasagi Walnut Gyuto 210mm"},{"slug":"shibata-sg2-arare-fiber-gyuto-210","name":"Shibata Arare R2/SG2 Gyuto 210mm","maker":"Shibata","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-arare-fiber-sg2","storeName":"Shibata Arare Fiber Gyuto 210mm"},{"slug":"yoshimi-kato-spg-strix-sg-tsuchime-sujihiki-270","name":"Yoshimi Kato V-Tsuchime Tsuchime SPG STRIX Kiritsuke Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-sg-v-tsuchime-spg-strix","storeName":"Yoshimi Kato SG-STRIX V-Tsuchime Kiritsuke Sujihiki 270mm"},{"slug":"shibata-shirogami-2-tokushu-tsuchime-gyuto-240","name":"Shibata Tokushu Tsuchime Shirogami #2 Gyuto 240mm","maker":"Shibata","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-tokushu-tsuchime-shirogami-2","storeName":"Shibata Tokushu Knife White #2 Stainless-Clad Tsuchime Gyuto 240mm with Rosewood & Ebony Handle"},{"slug":"hatsukokoro-aogami-2-kurogane-kurouchi-petty-140","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Bunka Petty 140mm","maker":"Hatsukokoro","shape":"petty","lengthMm":140,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurogane-kurouchi-aogami-2","storeName":"Hatsukokoro Kurogane Kurouchi Bunka Petty 140mm"},{"slug":"masutani-vg10-sekka-nashiji-santoku-170","name":"Masutani Sekka Nashiji VG-10 Santoku 170mm","maker":"Masutani","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-sekka-nashiji-vg10","storeName":"Masutani Sekka VG10 Nashiji Santoku 170mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-migaki-santoku-165","name":"Takumi Ikeda Tsuchime Migaki Aogami #2 Santoku 165mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-tsuchime-migaki-aogami-2","storeName":"Takumi Ikeda Tsuchime Migaki Rosewood Santoku 165mm"},{"slug":"yu-kurosaki-aogami-super-kokusen-amboyna-nakiri-165","name":"Yu Kurosaki Kokusen Aogami Super Nakiri 165mm","maker":"Yu Kurosaki","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-aogami-super","storeName":"Yu Kurosaki Kokusen AS Nakiri 165mm"},{"slug":"yu-kurosaki-aogami-super-kokusen-rosewood-bunka-165","name":"Yu Kurosaki Kokusen Aogami Super Bunka 165mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-octagon-aogami-super","storeName":"Yu Kurosaki Kokusen AS Bunka 165mm with Rosewood Octagon Wa Handle"},{"slug":"yu-kurosaki-aogami-super-kokusen-rosewood-gyuto-210","name":"Yu Kurosaki Kokusen Aogami Super Gyuto 210mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-octagon-aogami-super","hrc":64,"storeName":"Yu Kurosaki Kokusen Aogami Super Gyuto 210mm with Rosewood Octagon Handle"},{"slug":"shiro-kamo-aogami-super-imai-kurouchi-gyuto-218","name":"Shiro Kamo Imai Sanjo Kurouchi Aogami Super Gyuto 218mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":218,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-imai-kurouchi-sanjo-maple-aogami-super","storeName":"Shiro Kamo Imai Stainless Clad Aogami Super Kurouchi Gyuto 218mm with Sanjo Walnut & Maple Handle"},{"slug":"shiro-kamo-aogami-super-imai-kurouchi-bunka-183","name":"Shiro Kamo Imai Sanjo Kurouchi Aogami Super Bunka 183mm","maker":"Shiro Kamo","shape":"bunka","lengthMm":183,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-imai-kurouchi-sanjo-maple-aogami-super","storeName":"Shiro Kamo Imai Stainless Clad Aogami Super Kurouchi Bunka 183mm with Sanjo Walnut & Maple Handle"},{"slug":"masakage-aogami-super-zero-gyuto-210","name":"Masakage Zero Aogami Super Gyuto 210mm","maker":"Masakage","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-zero-aogami-super","storeName":"Masakage Zero Gyuto 210mm"},{"slug":"tsunehisa-aus10-nawame-burnt-gyuto-240","name":"Tsunehisa Nawame AUS-10 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nawame-burnt-aus10","storeName":"Tsunehisa AUS-10 Nawame Gyuto 240mm with Burnt Oak Handle"},{"slug":"tsunehisa-shirogami-1-tsuchime-gyuto-240","name":"Tsunehisa Tsuchime Shirogami #1 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-tsuchime-shirogami-1","storeName":"Tsunehisa White #1 Stainless Clad Tsuchime Gyuto 240mm"},{"slug":"masakage-shirogami-2-yuki-honesuki-150","name":"Masakage Yuki Shirogami #2 Honesuki 150mm","maker":"Masakage","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Honesuki 150 mm"},{"slug":"hatsukokoro-ginsan-ginrei-mono-nakiri-165","name":"Hatsukokoro Ginrei Ginsan Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-mono-ginsan","storeName":"Hatsukokoro Ginrei Silver #3 Nakiri 165mm with Mono Ebony Handle"},{"slug":"hatsukokoro-aogami-2-aokitae-kurouchi-gyuto-220","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Gyuto 220mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":220,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aokitae-kurouchi-aogami-2","storeName":"Hatsukokoro Aokitae Blue #2 Kurouchi Gyuto 220mm"},{"slug":"hatsukokoro-sg2-ryuhyo-damascus-bunka-180","name":"Hatsukokoro Ryuhyo Damascus Migaki R2/SG2 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryuhyo-damascus-migaki-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Damascus Migaki Bunka 180mm"},{"slug":"ittetsu-aogami-super-santoku-180","name":"Ittetsu Aogami Super Santoku 180mm","maker":"Ittetsu","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ittetsu-aogami-super","hrc":63,"storeName":"Ittetsu Stainless Clad Aogami Super Santoku 180mm Western Handle"},{"slug":"tsunehisa-vg10-tsuchime-brown-gyuto-210","name":"Tsunehisa Tsuchime VG-10 Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-tsuchime-brown-vg10","storeName":"Tsunehisa VG-10 Tsuchime Gyuto 210mm with Brown Western Handle"},{"slug":"yoshimi-kato-sg2-minamo-gold-nakiri-165","name":"Yoshimi Kato Minamo R2/SG2 Nakiri 165mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-minamo-gold-sg2","storeName":"Yoshimi Kato Minamo Gold Nakiri 165mm"},{"slug":"hatsukokoro-sg2-ryuhyo-damascus-kiritsuke-240","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Kiritsuke 240mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-ryuhyo-damascus-sg2","hrc":62,"storeName":"Hatsukokoro Ryuhyo SG2 Damascus Kiritsuke 240 mm"},{"slug":"takeshi-saji-sg2-srs-ironwood-gyuto-180","name":"Takeshi Saji R2/SG2 Gyuto 180mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-ironwood-sg2","storeName":"Takeshi Saji SRS-13 Gyuto 180mm with Ironwood Yo Handle"},{"slug":"tsunehisa-shirogami-2-tokushu-tsuchime-gyuto-180","name":"Tsunehisa Tokushu Tsuchime Shirogami #2 Gyuto 180mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-tokushu-tsuchime-shirogami-2","storeName":"Tsunehisa Tokushu Tsuchime Rosewood Gyuto 180mm"},{"slug":"masakage-shirogami-2-yuki-petty-150","name":"Masakage Yuki Shirogami #2 Petty 150mm","maker":"Masakage","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-yuki-shirogami-2","hrc":62,"storeName":"Masakage Yuki Stainless Clad White #2 Petty 150 mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-only-gyuto-210","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Gyuto 210mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-tsuchime-aogami-2","storeName":"Takumi Ikeda Anryu Aogami #2 Tsuchime Gyuto 210mm"},{"slug":"yoshimi-kato-sg2-minamo-fiber-gyuto-210","name":"Yoshimi Kato Minamo R2/SG2 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-minamo-sg2","hrc":62,"storeName":"Yoshimi Kato Minamo SG2 Gyuto 210mm"},{"slug":"hatsukokoro-aogami-2-kumokage-bubinga-petty-80","name":"Hatsukokoro Kumokage Aogami #2 Petty 80mm","maker":"Hatsukokoro","shape":"petty","lengthMm":80,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kumokage-aogami-2","hrc":62,"storeName":"Hatsukokoro Kumokage Blue #2 Petty 80mm"},{"slug":"yoshimi-kato-sg2-minamo-gold-bunka-170","name":"Yoshimi Kato Minamo R2/SG2 Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-minamo-gold-sg2","storeName":"Yoshimi Kato Minamo Gold Bunka 170mm"},{"slug":"tsunehisa-aogami-super-kurouchi-tsuchime-gyuto-240","name":"Tsunehisa Kurouchi Tsuchime Aogami Super Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-kurouchi-tsuchime-aogami-super","storeName":"Tsunehisa Aogami Super Kurouchi Tsuchime Gyuto 240mm"},{"slug":"teruyasu-fujiwara-shirogami-1-gyuto-195","name":"Teruyasu Fujiwara Shirogami #1 Gyuto 195mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":195,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-shirogami-1","storeName":"Teruyasu Fujiwara Gyuto 195mm"},{"slug":"tojiro-vg10-dp-tsuchime-petty-90","name":"Tojiro DP Tsuchime VG-10 Petty 90mm","maker":"Tojiro","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-dp-tsuchime-vg10","storeName":"Tojiro Dp Tsuchime Petty 90mm"},{"slug":"yoshikane-shirogami-2-nashiji-sujihiki-240","name":"Yoshikane Nashiji Shirogami #2 Sujihiki 240mm","maker":"Yoshikane","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":58,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-shirogami-2","storeName":"Yoshikane | Nashiji | Sujihiki 240mm"},{"slug":"yoshikane-shirogami-2-nashiji-kiritsuke-210","name":"Yoshikane Nashiji Shirogami #2 Kiritsuke 210mm","maker":"Yoshikane","shape":"kiritsuke","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":58,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-shirogami-2","storeName":"Yoshikane | Nashiji | Kiritsuke 210mm"},{"slug":"takeshi-saji-sg2-damascus-sujihiki-240","name":"Takeshi Saji Damascus R2/SG2 Sujihiki 240mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-damascus-sg2","storeName":"Takeshi Saji | R2 Damascus (Wa) | Sujihiki 240mm"},{"slug":"hitohira-aogami-1-onihiro-kurouchi-petty-195","name":"Hitohira Onihiro Kurouchi Aogami #1 Petty 195mm","maker":"Hitohira","shape":"petty","lengthMm":195,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-onihiro-kurouchi-wood-aogami-1","storeName":"Hitohira - Onihiro - Blue #1 - Kurouchi - Petty - 195mm - Magnolia Wood Handle"},{"slug":"hitohira-molybdenum-kh-sujihiki-300","name":"Hitohira KH Molybdenum Sujihiki 300mm","maker":"Hitohira","shape":"sujihiki","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kh-molybdenum","storeName":"Hitohira - KH MV - Stainless - Sujihiki - 300mm - Western Handle"},{"slug":"hitohira-vg10-nm-nashiji-santoku-170","name":"Hitohira NM Nashiji Damascus VG-10 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-nashiji-damascus-wine-vg10","storeName":"Hitohira - NM - Nashiji Damascus - Santoku - 170mm - Wine Pakka Handle"},{"slug":"hitohira-ginsan-futana-tsuchime-santoku-170","name":"Hitohira Futana Tsuchime Damascus Ginsan Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-tsuchime-damascus-ginsan","storeName":"Hitohira - Futana - Ginsan - Tsuchime Damascus - Santoku - 170mm - Keyaki Zelkova Handle"},{"slug":"hitohira-aus10-futana-tsuchime-santoku-170","name":"Hitohira Futana Tsuchime Damascus AUS-10 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-tsuchime-damascus-cherry-wood-aus10","storeName":"Hitohira - Futana - Stainless - Tsuchime Damascus - Santoku - 170mm - Cherry Wood Handle"},{"slug":"morihei-molybdenum-gyuto-270","name":"Morihei Hisamoto Inox Molybdenum Gyuto 270mm","maker":"Morihei","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei - Hisamoto INOX - Gyuto - 270mm - Western Handle"},{"slug":"hitohira-molybdenum-kh-gyuto-195","name":"Hitohira KH Molybdenum Gyuto 195mm","maker":"Hitohira","shape":"gyuto","lengthMm":195,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kh-molybdenum","storeName":"Hitohira - KH MV - Stainless - Gyuto - 195mm - Western Handle"},{"slug":"sakai-kikumori-vg10-seiun-damascus-gyuto-240","name":"Sakai Kikumori Seiun Damascus VG-10 Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-seiun-damascus-vg10","storeName":"Sakai Kikumori - Seiun - VG10 - Damascus - Gyuto - 240mm - Ebony Handle"},{"slug":"hitohira-aogami-2-kurouchi-poplar-yanagiba-240","name":"Hitohira Poplar Kurouchi Aogami #2 Yanagiba 240mm","maker":"Hitohira","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-poplar-aogami-2","storeName":"Hitohira - Kurouchi - Blue #2 - Yanagiba - 240mm - Poplar Handle"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-magnolia-santoku-180","name":"Sakai Kikumori Gokujyo Shirogami #2 Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-shirogami-2","storeName":"Sakai Kikumori - Gokujyo - White #2 - Santoku - 180mm - Magnolia Handle"},{"slug":"isamitsu-hamono-shirogami-1-kurouchi-rosewood-santoku-180","name":"Isamitsu Hamono Kurouchi Shirogami #1 Santoku 180mm","maker":"Isamitsu Hamono","shape":"santoku","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-kurouchi-shirogami-1","storeName":"Isamitsu - White #1 - Stainless Clad - Kurouchi - Santoku - 180mm - Rosewood Handle"},{"slug":"hitohira-shirogami-2-ren-ebony-santoku-180","name":"Hitohira Tanaka Ren Shirogami #2 Santoku 180mm","maker":"Hitohira","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-tanaka-ren-shirogami-2","storeName":"Hitohira - Tanaka x Ren - White #2 - Santoku - 180mm - Ebony Handle"},{"slug":"hitohira-vg10-nm-tsuchime-petty-130","name":"Hitohira NM Tsuchime VG-10 Santoku Petty 130mm","maker":"Hitohira","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-tsuchime-vg10","storeName":"Hitohira Nm Tsuchime Santoku Petty 130mm"},{"slug":"sakai-kikumori-aogami-super-all-migaki-petty-150","name":"Sakai Kikumori Tanaka Limited All Polish Signed Dated Tang Migaki Aogami Super Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-tanaka-limited-super-blue-all-mirror-polish-signed-dated-tang-aogami-super","storeName":"Sakai Kikumori - Tanaka Limited - Super Blue - All Mirror Polish - Petty - 150mm - Ebony Handle - Signed + Dated Tang"},{"slug":"hitohira-ginsan-nashiji-pakka-santoku-165","name":"Hitohira Nashiji Ginsan Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nashiji-ginsan","storeName":"Hitohira - S3 - Nashiji - Santoku - 165mm - Pakka Handle"},{"slug":"hitohira-aus8-hiragana-pakka-yanagiba-240","name":"Hitohira Hiragana AUS-8 Yanagiba 240mm","maker":"Hitohira","shape":"yanagiba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-no-bolster-aus8","storeName":"Hitohira - Hiragana - Yanagiba - 240mm - Pakka Handle - No Bolster"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-magnolia-petty-90","name":"Sakai Kikumori Gokujyo Shirogami #2 Petty 90mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":90,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-shirogami-2","storeName":"Sakai Kikumori Gokujyo Magnolia Petty 90mm"},{"slug":"nigara-hamono-vg-xeos-tsuchime-damascus-gyuto-225","name":"Nigara Hamono Tsuchime Damascus VG-XEOS Gyuto 225mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":225,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg-xeos","storeName":"Nigara Hamono - VG XEOS - Tsuchime Damascus - Gyuto - 225mm - Ebony Handle"},{"slug":"sakai-kikumori-vg10-seiun-damascus-gyuto-210","name":"Sakai Kikumori Seiun Damascus VG-10 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-seiun-damascus-vg10","storeName":"Sakai Kikumori - Seiun - VG10 - Damascus - Gyuto - 210mm - Ebony Handle"},{"slug":"morihei-shirogami-1-kurouchi-gyuto-180","name":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 180mm","maker":"Morihei","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-kurouchi-shirogami-1","storeName":"Morihei - Hisamoto - White #1 - Kurouchi - Gyuto - 180mm - Western Handle"},{"slug":"hitohira-aogami-2-harima-migaki-nakiri-165","name":"Hitohira Harima Migaki Aogami #2 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-harima-migaki-aogami-2","storeName":"Hitohira - Harima Forged - Blue #2 - Stainless Clad Migaki - Nakiri - 165mm - Walnut Handle"},{"slug":"hitohira-ginsan-futana-nashiji-gyuto-240","name":"Hitohira Futana Nashiji Ginsan Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-futana-nashiji-ginsan","storeName":"Hitohira - Futana - Ginsan - Nashiji - Gyuto - 240mm - Western Handle"},{"slug":"morihei-shirogami-1-tsuchime-gyuto-210","name":"Morihei Hisamoto Tsuchime Shirogami #1 Gyuto 210mm","maker":"Morihei","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-tsuchime-shirogami-1","storeName":"Morihei - Hisamoto - White #1 - Stainless Clad - Tsuchime - Gyuto - 210mm - Western Handle"},{"slug":"hitohira-aus8-hiragana-ws-santoku-185","name":"Hitohira Hiragana WS AUS-8 Santoku 185mm","maker":"Hitohira","shape":"santoku","lengthMm":185,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-ws-black-aus8","storeName":"Hitohira - Hiragana - WS - 185mm Santoku - Black Pakka Handle"},{"slug":"hitohira-sg2-tp-migaki-santoku-170","name":"Hitohira TP Migaki R2/SG2 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-tp-migaki-sg2","storeName":"Hitohira - TP - SG2 - Migaki- Santoku - 170mm - Western Handle"},{"slug":"hitohira-sg2-tp-gyuto-210","name":"Hitohira TP R2/SG2 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-tp-sg2","storeName":"Hitohira - TP - Gyuto - 210mm - Western Handle"},{"slug":"hitohira-ginsan-futana-nashiji-gyuto-210","name":"Hitohira Futana Nashiji Ginsan Kiritsuke Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-nashiji-cherry-ginsan","storeName":"Hitohira - Futana - Ginsan - Nashiji - Kiritsuke Gyuto - 210mm - Cherry Handle"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-magnolia-gyuto-240","name":"Sakai Kikumori Gokujyo Shirogami #2 Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-shirogami-2","storeName":"Sakai Kikumori - Gokujyo - White #2 - Gyuto - 240mm - Magnolia Handle"},{"slug":"takumi-ikeda-vg10-damascus-red-santoku-170","name":"Takumi Ikeda Anryu Damascus VG-10 Santoku 170mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takumi-ikeda-anryu-damascus-red-vg10","storeName":"Takumi Ikeda Anryu VG10 Damascus Santoku 170mm Red Pakkawood Handle"},{"slug":"masashi-yamamoto-shirogami-yoshihiro-hongasumi-yanagiba-300","name":"Masashi Yamamoto Yoshihiro Sushi Hon-Kasumi Shirogami Yanagiba 300mm","maker":"Masashi Yamamoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masashi-yamamoto-yoshihiro-hongasumi-sushi-shirogami","hrc":61,"storeName":"Masashi Yamamoto Yoshihiro Hongasumi Sushi Yanagiba 300mm"},{"slug":"takumi-ikeda-shirogami-yoshihiro-mizu-yanagiba-330","name":"Takumi Ikeda Yoshihiro Mizu Migaki Shirogami Yanagiba 330mm","maker":"Takumi Ikeda","shape":"yanagiba","lengthMm":330,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takumi-ikeda-yoshihiro-mizu-migaki-shirogami","hrc":65,"storeName":"Takumi Ikeda Yoshihiro Mizu Migaki Yanagiba 330mm"},{"slug":"isamitsu-hamono-shirogami-swanson-regrind-gyuto-210","name":"Isamitsu Hamono Swanson Regrind Shirogami Gyuto 210mm","maker":"Isamitsu Hamono","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-swanson-regrind-shirogami","storeName":"210mm Isamitsu Shirogami Wa Gyuto Swanson Regrind"},{"slug":"tojiro-vg10-basic-santoku-170","name":"Tojiro Basic VG-10 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-basic-vg10","storeName":"170mm Tojiro Basic VG10 Santoku"},{"slug":"tsunehisa-ginsan-gyuto-180","name":"Tsunehisa Ginsan Gyuto 180mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-ginsan","storeName":"180mm Tsunehisa Ginsan Wa Gyuto"},{"slug":"tsunehisa-aus10-damascus-45layer-gyuto-180","name":"Tsunehisa 45-Layer Damascus AUS-10 Gyuto 180mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-45-layer-damascus-aus10","storeName":"180mm Tsunehisa AUS10 45-Layer Damascus Gyuto"},{"slug":"hatsukokoro-hap40-hayabusa-santoku-180","name":"Hatsukokoro Hayabusa HAP40 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-hap40","hrc":66,"storeName":"180mm Hatsukokoro Hayabusa HAP40 Wa Santoku"},{"slug":"nigara-hamono-aogami-super-birch-bunka-180","name":"Nigara Hamono Aogami Super Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-birch-aogami-super","hrc":65,"storeName":"180mm Nigara AS Wa Bunka Birch"},{"slug":"tsunehisa-vg10-nickel-damascus-nakiri-165","name":"Tsunehisa Damascus VG-10 Nakiri 165mm Wa Nickel Handle","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nickel-damascus-vg10","storeName":"165mm Tsunehisa VG10 Nickel Damascus Wa Nakiri"},{"slug":"takeshi-saji-vg10-damascus-petty-130","name":"Takeshi Saji Damascus VG-10 Petty 130mm","maker":"Takeshi Saji","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-damascus-vg10","hrc":62,"storeName":"130mm Saji VG10 Damascus Petty Utility"},{"slug":"yu-kurosaki-sg2-kokusen-kiritsuke-270","name":"Yu Kurosaki Kokusen R2/SG2 Kiritsuke 270mm","maker":"Yu Kurosaki","shape":"kiritsuke","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-sg2","hrc":64,"storeName":"270mm Yu Kurosaki Kokusen SG2 Wa Kiritsuke"},{"slug":"ittetsu-shirogami-tsuchime-bunka-170","name":"Ittetsu Tsuchime Shirogami Bunka 170mm","maker":"Ittetsu","shape":"bunka","lengthMm":170,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-tsuchime-shirogami","hrc":62,"storeName":"170mm Ittetsu Shirogami Tsuchime Wa Bunka"},{"slug":"ittetsu-vg10-damascus-santoku-165","name":"Ittetsu Damascus VG-10 Santoku 165mm","maker":"Ittetsu","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-damascus-vg10","hrc":62,"storeName":"165mm Ittetsu Vg10 Damascus Wa Santoku"},{"slug":"tojiro-vg10-bunka-160","name":"Tojiro Classic VG-10 Bunka 160mm","maker":"Tojiro","shape":"bunka","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-classic-vg10","storeName":"160mm Tojiro Classic VG10 Bunka"},{"slug":"tojiro-vg10-kiritsuke-gyuto-210","name":"Tojiro Classic VG-10 Kiritsuke Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","lineName":"Classic","storeName":"Tojiro Kiritsuke Gyuto 210mm"},{"slug":"nigara-hamono-sg2-kurouchi-gyuto-270","name":"Nigara Hamono Kurouchi R2/SG2 Gyuto 270mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-sg2","hrc":63,"storeName":"270mm Nigara Sg2 Kurouchi Wa Gyuto"},{"slug":"ittetsu-aogami-super-as-gyuto-270","name":"Ittetsu As Aogami Super Gyuto 270mm","maker":"Ittetsu","shape":"gyuto","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-aogami-super","hrc":64,"storeName":"270mm Ittetsu As Wa Gyuto"},{"slug":"ittetsu-vg10-damascus-gyuto-210","name":"Ittetsu Damascus VG-10 Gyuto 210mm","maker":"Ittetsu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-damascus-vg10","hrc":62,"storeName":"210mm Ittetsu Vg10 Damascus Gyuto Wa Handle"},{"slug":"yu-kurosaki-sg2-shizuku-gyuto-270","name":"Yu Kurosaki Shizuku R2/SG2 Gyuto 270mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","hrc":62,"storeName":"270mm Yu Kurosaki Shizuku SG2 Wa Gyuto"},{"slug":"yoshimi-kato-sg2-minamo-sujihiki-270","name":"Yoshimi Kato Minamo R2/SG2 Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-minamo-sg2","hrc":63,"storeName":"270mm Kato SG2 Minamo Wa Sujihiki"},{"slug":"tsunehisa-vg10-rosewood-sujihiki-240","name":"Tsunehisa VG-10 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-vg10","storeName":"240mm Tsunehisa VG10 Wa Sujihiki Rosewood"},{"slug":"tsunehisa-vg10-sumi-17layer-gyuto-270","name":"Tsunehisa Sumi 17-Layer VG-10 Gyuto 270mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-17-layer-sumi-vg10","storeName":"270mm Tsunehisa 17 Layer Sumi Vg10 Yo Gyuto"},{"slug":"tsunehisa-aus8-tsuchime-santoku-180","name":"Tsunehisa Tsuchime AUS-8 Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-tsuchime-aus8","storeName":"180mm Tsunehisa AUS8 Tsuchime Santoku"},{"slug":"masutani-vg10-koku-damascus-santoku-170","name":"Masutani Kokuryu Damascus VG-10 Santoku 170mm","maker":"Masutani","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-kokuryu-damascus-vg10","storeName":"170mm Masutani Vg10 Kokuryu Damascus Santoku Yo Handle"},{"slug":"katsuyasu-kamo-vg10-damascus-sujihiki-270","name":"Katsuyasu Kamo Damascus VG-10 Sujihiki 270mm","maker":"Katsuyasu Kamo","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"katsuyasu-kamo-damascus-vg10","hrc":62,"storeName":"Katsuyasu Kamo VG10 Damascus Sujihiki 270mm Wa Handle"},{"slug":"ittetsu-vg10-damascus-petty-160","name":"Ittetsu Damascus VG-10 Petty 160mm","maker":"Ittetsu","shape":"petty","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ittetsu-damascus-vg10","hrc":62,"storeName":"160mm Ittetsu Vg10 Damascus Petty Utility Wa Handle"},{"slug":"tsunehisa-vg10-damascus-red-gyuto-210","name":"Tsunehisa Damascus VG-10 Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-damascus-red-vg10","storeName":"210mm Tsunehisa Damascus VG10 Gyuto Red Pakka"},{"slug":"muneishi-aogami-2-damascus-kurouchi-gyuto-210","name":"Muneishi Damascus Kurouchi Aogami #2 Gyuto 210mm","maker":"Muneishi","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-damascus-kurouchi-aogami-2","storeName":"210mm Muneishi Aogami Damascus Kurouchi Wa Gyuto"},{"slug":"tsunehisa-aus10-nickel-damascus-santoku-180","name":"Tsunehisa Damascus AUS-10 Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-nickel-damascus-aus10","storeName":"180mm Tsunehisa Nickel Damascus Aus10 Santoku Yo Handle"},{"slug":"tsunehisa-sld-black-santoku-180","name":"Tsunehisa SLD Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-black-sld","storeName":"180mm Tsunehisa Sld Santoku Black Yo Handle"},{"slug":"tojiro-vg10-basic-damascus-petty-135","name":"Tojiro Basic Damascus VG-10 Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-basic-damascus-vg10","storeName":"135mm Tojiro Basic Vg10 Damascus Petty Utility Yo Handle"},{"slug":"tsunehisa-aogami-super-as-tsuchime-santoku-180","name":"Tsunehisa As Tsuchime Aogami Super Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-tsuchime-aogami-super","storeName":"180mm Tsunehisa As Tsuchime Santoku"},{"slug":"tsunehisa-aogami-super-migaki-as-gyuto-180","name":"Tsunehisa As Migaki Aogami Super Gyuto 180mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aogami-super","storeName":"180mm Tsunehisa Migaki As Wa Gyuto"},{"slug":"tsunehisa-aogami-super-as-migaki-gyuto-240","name":"Tsunehisa As Migaki Aogami Super Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aogami-super","storeName":"240mm Tsunehisa As Migaki Wa Gyuto"},{"slug":"tsunehisa-aogami-super-migaki-as-santoku-170","name":"Tsunehisa As Migaki Aogami Super Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aogami-super","storeName":"170mm Tsunehisa Migaki As Wa Santoku"},{"slug":"tojiro-vg10-dp-honesuki-180","name":"Tojiro DP VG-10 Honesuki 180mm","maker":"Tojiro","shape":"honesuki","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-dp-vg10","storeName":"Tojiro Dp Honesuki 180mm"},{"slug":"tojiro-sg2-forging-gyuto-240","name":"Tojiro Powdered Forging R2/SG2 Gyuto 240mm","maker":"Tojiro","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-powdered-forging-sg2","storeName":"240mm Tojiro Powdered Forging Steel Sg2 Gyuto"},{"slug":"nigara-hamono-spg-strix-sg-ebony-santoku-150","name":"Nigara Hamono SPG STRIX Santoku 150mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":150,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG Strix Santoku 150mm Ebony Handle"},{"slug":"nigara-hamono-spg-strix-sg-ebony-nakiri-150","name":"Nigara Hamono SPG STRIX Nakiri 150mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":150,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG Strix Nakiri 150mm Ebony Handle"},{"slug":"satoshi-nakagawa-aogami-1-kiritsuke-gyuto-240","name":"Satoshi Nakagawa B1 Aogami #1 Kiritsuke Gyuto 240mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-aogami-1","storeName":"Nakagawa Satoshi B1 Kiritsuke Gyuto 240 mm"},{"slug":"teruyasu-fujiwara-aogami-super-denka-honesuki-150","name":"Teruyasu Fujiwara Denka Aogami Super Honesuki 150mm","maker":"Teruyasu Fujiwara","shape":"honesuki","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-denka-aogami-super","storeName":"Teruyasu Fujiwara Denka Honesuki 150 mm"},{"slug":"satoshi-nakagawa-aogami-1-gyuto-210","name":"Satoshi Nakagawa B1 Aogami #1 Gyuto 210mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-aogami-1","storeName":"Nakagawa Satoshi B1 Gyuto 210 mm"},{"slug":"tsunehisa-skd-ichi-tsuchime-nakiri-165","name":"Tsunehisa Ichi Tsuchime Nashiji SKD Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-ichi-tsuchime-nashiji-skd","storeName":"Tsunehisa Ichi Tsuchime Nashiji Nakiri 165mm"},{"slug":"tsunehisa-aogami-super-ni-kurouchi-kiritsuke-210","name":"Tsunehisa Ni Kurouchi Nashiji Aogami Super Kiritsuke 210mm","maker":"Tsunehisa","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-ni-kurouchi-nashiji-aogami-super","storeName":"Tsunehisa Ni Kurouchi Nashiji Kiritsuke 210mm"},{"slug":"tsunehisa-vg1-nijugo-nakiri-165","name":"Tsunehisa Nijugo VG-1 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-nijugo-vg1","storeName":"Tsunehisa Nijugo Nakiri 165mm"},{"slug":"fujimoto-sld-hammer-tone-petty-105","name":"Fujimoto Hammer Tone SLD Ajikiri Petty 105mm","maker":"Fujimoto","shape":"petty","lengthMm":105,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-hammer-tone-ajikiri-sld","storeName":"Fujimoto Hammer Tone SLD Ajikiri Petty 105mm"},{"slug":"hitohira-sld-td-nashiji-nakiri-165","name":"Hitohira TD Nashiji SLD Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-nashiji-sld","storeName":"Hitohira TD SLD Nashiji Nakiri 165mm Walnut Handle"},{"slug":"hitohira-ginsan-futana-tsuchime-bunka-170","name":"Hitohira Futana Tsuchime Damascus Ginsan Bunka 170mm","maker":"Hitohira","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-tsuchime-damascus-ginsan","storeName":"Hitohira Futana S3 Tsuchime Damascus Bunka 170mm Keyaki Zelkova Handle"},{"slug":"morihei-shirogami-2-kurouchi-walnut-gyuto-210","name":"Morihei Hisamoto Kurouchi Shirogami #2 Gyuto 210mm","maker":"Morihei","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-hisamoto-kurouchi-shirogami-2","storeName":"Morihei Hisamoto Kurouchi White #2 Gyuto 210mm Walnut Handle"},{"slug":"hitohira-vg5-dp-pakka-santoku-165","name":"Hitohira DP VG-5 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-dp-vg5","storeName":"Hitohira DP Stainless Santoku 165mm Pakka Handle"},{"slug":"teruyasu-fujiwara-aogami-super-denka-hoto-petty-85","name":"Teruyasu Fujiwara Denka No Hoto Aogami Super Petty 85mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":85,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-denka-no-hoto-aogami-super","storeName":"Teruyasu Fujiwara Denka no Hoto Petty 85mm Pakka Handle"},{"slug":"nigara-hamono-spg-strix-sg-indigo-santoku-165","name":"Nigara Hamono Indigo Dyed Cypress SPG STRIX Santoku 165mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":165,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-indigo-dyed-cypress-spg-strix","storeName":"Nigara Hamono SG Strix Santoku 165mm Indigo-Dyed Cypress Handle"},{"slug":"hitohira-sld-ho-wood-santoku-165","name":"Hitohira SLD Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-sld","storeName":"Hitohira SLD Santoku 165mm Ho Wood Handle"},{"slug":"teruyasu-fujiwara-shirogami-1-pakka-gyuto-180","name":"Teruyasu Fujiwara Maboroshi Shirogami #1 Gyuto 180mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-maboroshi-shirogami-1","storeName":"Teruyasu Fujiwara Maboroshi Gyuto 180mm Pakka Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-gyuto-240","name":"Hitohira Hizen Kurouchi Aogami #1 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-aogami-1","storeName":"Hitohira Hizen Kurouchi Blue #1 Gyuto 240mm Walnut Handle"},{"slug":"isamitsu-hamono-aogami-super-wenge-pentagonal-nakiri-165","name":"Isamitsu Hamono Pentagonal Aogami Super Nakiri 165mm","maker":"Isamitsu Hamono","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-pentagonal-aogami-super","storeName":"Isamitsu Blue Super Nakiri 165mm Wenge Pentagonal Handle"},{"slug":"satoshi-nakagawa-aogami-2-nenohi-model-yanagiba-270","name":"Satoshi Nakagawa Nenohi Model Blue Kasumi Aogami #2 Yanagiba 270mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-nenohi-model-blue-kasumi-aogami-2","storeName":"Nenohi Nakagawa Model: Blue Kasumi Yanagiba 270mm Magnolia Handle"},{"slug":"satoshi-nakagawa-aogami-2-nenohi-model-yanagiba-330","name":"Satoshi Nakagawa Nenohi Model Blue Kasumi Aogami #2 Yanagiba 330mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-nenohi-model-blue-kasumi-aogami-2","storeName":"Nenohi Nakagawa Model: Blue Kasumi Yanagiba 330mm Magnolia Handle"},{"slug":"satoshi-nakagawa-shirogami-2-nenohi-model-yanagiba-270","name":"Satoshi Nakagawa Nenohi Model White Kasumi Shirogami #2 Yanagiba 270mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-nenohi-model-white-kasumi-shirogami-2","storeName":"Nenohi Nakagawa Model: White Kasumi Yanagiba 270mm Magnolia Handle"},{"slug":"satoshi-nakagawa-shirogami-2-nenohi-model-yanagiba-300","name":"Satoshi Nakagawa Nenohi Model White Kasumi Shirogami #2 Yanagiba 300mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-nenohi-model-white-kasumi-shirogami-2","storeName":"Nenohi Nakagawa Model: White Kasumi Yanagiba 300mm Magnolia Handle"},{"slug":"satoshi-nakagawa-shirogami-2-nenohi-model-yanagiba-330","name":"Satoshi Nakagawa Nenohi Model White Kasumi Shirogami #2 Yanagiba 330mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-nenohi-model-white-kasumi-shirogami-2","storeName":"Nenohi Nakagawa Model: White Kasumi Yanagiba 330mm Magnolia Handle"},{"slug":"misono-swedish-carbon-sw-pakka-santoku-180","name":"Misono SW Swedish Carbon Santoku 180mm","maker":"Misono","shape":"santoku","lengthMm":180,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-sw-swedish-carbon","storeName":"Misono SW Carbon Santoku 180mm Pakka Handle"},{"slug":"teruyasu-fujiwara-shirogami-1-pakka-gyuto-240","name":"Teruyasu Fujiwara Maboroshi Shirogami #1 Gyuto 240mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-maboroshi-shirogami-1","storeName":"Teruyasu Fujiwara Maboroshi Gyuto 240mm Pakka Handle"},{"slug":"tadafusa-aogami-2-nashiji-walnut-kiritsuke-240","name":"Tadafusa Nashiji Aogami #2 Kiritsuke 240mm","maker":"Tadafusa","shape":"kiritsuke","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Nashiji Blue #2 Kiritsuke 240mm Walnut Handle"},{"slug":"hitohira-aogami-2-td-kurouchi-gyuto-240","name":"Hitohira TD Kurouchi Aogami #2 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Gyuto 240mm Walnut Handle"},{"slug":"nigara-hamono-spg-strix-sg-ebony-nakiri-180","name":"Nigara Hamono SPG STRIX Nakiri 180mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":180,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG STRIX Nakiri 180mm Ebony Handle"},{"slug":"nigara-hamono-vg-xeos-ebony-nakiri-180","name":"Nigara Hamono VG-XEOS Nakiri 180mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":180,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","storeName":"Nigara VG XEOS Nakiri 180mm Ebony Handle"},{"slug":"nigara-hamono-spg-strix-sg-ebony-bunka-180","name":"Nigara Hamono SPG STRIX Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG STRIX Bunka 180mm Ebony Handle"},{"slug":"hitohira-vg1-nm-tsuchime-nakiri-165","name":"Hitohira NM Tsuchime VG-1 Nakiri 165mm Enju Handle","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-nm-tsuchime-enju-vg1","storeName":"Hitohira NM Tsuchime Nakiri 165mm Enju Handle"},{"slug":"hitohira-ginsan-futana-nashiji-gyuto-180","name":"Hitohira Futana Nashiji Ginsan Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-nashiji-cherry-wood-ginsan","storeName":"Hitohira Futana S3 Nashiji Gyuto 180mm Cherry Wood Handle"},{"slug":"hitohira-vg10-nm-v10-nakiri-165","name":"Hitohira NM V10 Damascus VG-10 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-v10-damascus-vg10","storeName":"Hitohira NM V10 Damascus Nakiri 165mm Pakka Handle"},{"slug":"hitohira-vg1-nm-tsuchime-nakiri-165-2","name":"Hitohira NM Tsuchime VG-1 Nakiri 165mm Imitation Mahogany Handle","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-tsuchime-vg1","storeName":"Hitohira NM Tsuchime 165mm Nakiri Imitation Mahogany Handle"},{"slug":"morihei-molybdenum-pakka-gyuto-180","name":"Morihei Hisamoto Inox Molybdenum Gyuto 180mm","maker":"Morihei","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Gyuto 180mm Pakka Handle"},{"slug":"hitohira-sg2-tp-wine-petty-150","name":"Hitohira TP R2/SG2 Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-tp-wine-sg2","storeName":"Hitohira TP Petty 150mm Wine Pakka Handle"},{"slug":"morihei-molybdenum-pakka-petty-120","name":"Morihei Hisamoto Inox Molybdenum Petty 120mm","maker":"Morihei","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-molybdenum","storeName":"Morihei Hisamoto INOX Petty 120mm Pakka Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-gyuto-210","name":"Hitohira Hinode Nashiji Shirogami #2 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Gyuto 210mm Wenge Handle"},{"slug":"hitohira-sld-nihei-nashiji-gyuto-210","name":"Hitohira Nihei Nashiji Migaki SLD Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-nihei-nashiji-migaki-sld","storeName":"Hitohira Nihei SLD Nashiji Migaki Gyuto 210mm Chestnut Handle"},{"slug":"hitohira-swedish-stainless-ah-ebony-gyuto-240","name":"Hitohira AH Swedish Stainless Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-ah-swedish-stainless","storeName":"Hitohira AH Stainless Gyuto 240mm Ebony Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-santoku-180","name":"Hitohira Hinode Nashiji Shirogami #2 Santoku 180mm","maker":"Hitohira","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Santoku 180mm Wenge Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-petty-90","name":"Hitohira Hinode Nashiji Shirogami #2 Petty 90mm","maker":"Hitohira","shape":"petty","lengthMm":90,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji Wenge Petty 90mm"},{"slug":"hitohira-sld-nihei-nashiji-gyuto-240","name":"Hitohira Nihei Nashiji Migaki SLD Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-nihei-nashiji-migaki-sld","storeName":"Hitohira Nihei SLD Nashiji Migaki Gyuto 240mm Chestnut Handle"},{"slug":"hitohira-ginsan-nashiji-ebony-gyuto-240","name":"Hitohira Nashiji Ginsan Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-nashiji-ginsan","storeName":"Hitohira Silver #3 Nashiji Gyuto 240mm Ebony Handle"},{"slug":"hitohira-aogami-super-mutsumi-hinoura-petty-90","name":"Hitohira Mutsumi Hinoura Kurouchi Aogami Super Petty 90mm","maker":"Hitohira","shape":"petty","lengthMm":90,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-aogami-super","smith":"Mutsumi Hinoura","storeName":"Hitohira Mutsumi Hinoura Kurouchi Petty 90mm"},{"slug":"hitohira-vg10-fj-ho-bunka-165","name":"Hitohira FJ VG-10 Bunka 165mm","maker":"Hitohira","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Wa Bunka 165mm Ho Wood Handle"},{"slug":"hitohira-shirogami-2-hinode-tsuchime-gyuto-240","name":"Hitohira Hinode Taihei Tsuchime Shirogami #2 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-tsuchime-taihei-shirogami-2","storeName":"Hitohira Hinode Tsuchime White #2 Stainless Clad Gyuto 240mm Taihei Rosewood Handle"},{"slug":"nigara-hamono-spg-strix-sg-ebony-gyuto-240","name":"Nigara Hamono SPG STRIX Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG STRIX Gyuto 240mm Ebony Handle"},{"slug":"hitohira-aus8-hiragana-imitation-petty-80","name":"Hitohira Hiragana AUS-8 Petty 80mm","maker":"Hitohira","shape":"petty","lengthMm":80,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-aus8","storeName":"Hitohira Hiragana Imitation Mahogany Petty 80mm"},{"slug":"hitohira-aogami-2-harima-kurouchi-bunka-180","name":"Hitohira Harima Kurouchi Aogami #2 Bunka 180mm","maker":"Hitohira","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-harima-kurouchi-aogami-2","storeName":"Hitohira Harima Forged Blue #2 Stainless Clad Kurouchi Bunka 180mm Walnut Handle"},{"slug":"hitohira-aogami-2-harima-kurouchi-bunka-165","name":"Hitohira Harima Kurouchi Aogami #2 Bunka 165mm","maker":"Hitohira","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-harima-kurouchi-aogami-2","storeName":"Hitohira Harima Forged Blue #2 Stainless Clad Kurouchi Bunka 165mm Walnut Handle"},{"slug":"hitohira-vg10-hg-tsuchime-sujihiki-240","name":"Hitohira HG Tsuchime Damascus VG-10 Sujihiki 240mm","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Tsuchime Damascus Sujihiki 240mm Imitation Mahogany Handle"},{"slug":"hitohira-ginsan-kikuchiyo-ren-santoku-180","name":"Hitohira Kikuchiyo Ren Ginsan Santoku 180mm","maker":"Hitohira","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kikuchiyo-ren-ginsan","storeName":"Hitohira Kikuchiyo Ren Silver #3 Santoku 180mm Ho Wood Handle"},{"slug":"hitohira-ginsan-kikuchiyo-ren-gyuto-210","name":"Hitohira Kikuchiyo Ren Ginsan Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kikuchiyo-ren-ginsan","storeName":"Hitohira Kikuchiyo Ren Silver #3 Gyuto 210mm Ho Wood Handle"},{"slug":"morihei-shirogami-1-kurouchi-pakka-gyuto-300","name":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 300mm","maker":"Morihei","shape":"gyuto","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-kurouchi-shirogami-1","storeName":"Morihei Hisamoto Kurouchi White #1 Gyuto 300mm Pakka Handle"},{"slug":"hitohira-aogami-2-td-nashiji-santoku-170","name":"Hitohira TD Nashiji Aogami #2 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-td-nashiji-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Nashiji Yo Santoku 170mm Walnut Handle"},{"slug":"hitohira-sg2-tp-wine-gyuto-180","name":"Hitohira TP R2/SG2 Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-tp-wine-sg2","storeName":"Hitohira TP Gyuto 180mm Wine Pakka Handle"},{"slug":"hitohira-vg10-hg-tsuchime-santoku-185","name":"Hitohira HG Tsuchime Damascus VG-10 Santoku 185mm","maker":"Hitohira","shape":"santoku","lengthMm":185,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Tsuchime Damascus Santoku 185mm Imitation Mahogany Handle"},{"slug":"sakai-kikumori-swedish-stainless-nds-santoku-180","name":"Sakai Kikumori NDS Swedish Stainless Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-nds-swedish-stainless","storeName":"Sakai Kikumori NDS Santoku 180mm"},{"slug":"sakai-kikumori-shirogami-2-kikuzuki-kurouchi-yanagiba-240","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Yanagiba 240mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kuro-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Kuro Yanagiba 240mm"},{"slug":"sakai-kikumori-440-hcd-gyuto-210","name":"Sakai Kikumori HCD 440 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-hcd-440","storeName":"Sakai Kikumori HCD Gyuto 210mm"},{"slug":"hatsukokoro-chromax-sujihiki-240","name":"Hatsukokoro Chromax Sujihiki 240mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":240,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Steel Sujihiki 240mm"},{"slug":"hatsukokoro-chromax-nakiri-165","name":"Hatsukokoro Chromax Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Steel Nakiri 165mm"},{"slug":"hatsukokoro-chromax-santoku-165","name":"Hatsukokoro Chromax Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Steel Santoku 165mm"},{"slug":"hatsukokoro-chromax-gyuto-225","name":"Hatsukokoro Chromax Gyuto 225mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":225,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Steel Gyuto 225mm"},{"slug":"hatsukokoro-chromax-gyuto-195","name":"Hatsukokoro Chromax Gyuto 195mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":195,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Gyuto 195mm"},{"slug":"nigara-hamono-sg2-kurouchi-tsuchime-petty-95","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Kiritsuke Petty 95mm","maker":"Nigara Hamono","shape":"petty","lengthMm":95,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke Petty 95mm"},{"slug":"hatsukokoro-aogami-2-migaki-damascus-santoku-165","name":"Hatsukokoro Migaki Damascus Aogami #2 Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-migaki-damascus-aogami-2","storeName":"Hatsukokoro Blue2 Steel Migaki Damascus Santoku 165mm"},{"slug":"yoshimi-kato-ginsan-nashiji-bunka-165","name":"Yoshimi Kato Nashiji Ginsan Bunka 165mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-ginsan","storeName":"Yoshimi Kato Silver3 Nashiji Bunka 165mm"},{"slug":"sakai-kikumori-aogami-super-yogiri-kiritsuke-gyuto-225","name":"Sakai Kikumori Yogiri Aogami Super Kiritsuke Gyuto 225mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":225,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-yogiri-aogami-super","storeName":"Sakai Kikumori Yogiri Kiritsuke Gyuto 225mm"},{"slug":"sakai-kikumori-ginsan-kikuzuki-gin-gyuto-240","name":"Sakai Kikumori Kikuzuki Ginsan Kiritsuke Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-gin-ginsan","storeName":"Sakai Kikumori Kikuzuki GIN Kiritsuke Gyuto 240mm"},{"slug":"sakai-kikumori-aogami-1-ren-yanagiba-270","name":"Sakai Kikumori REN Aogami #1 Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-ren-aogami-1","storeName":"Sakai Kikumori REN Yanagiba 270mm"},{"slug":"sakai-kikumori-aogami-1-ren-yanagiba-300","name":"Sakai Kikumori REN Aogami #1 Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-ren-aogami-1","storeName":"Sakai Kikumori REN Yanagiba 300mm"},{"slug":"sakai-kikumori-aogami-1-kikuzuki-uzu-gyuto-210","name":"Sakai Kikumori Kikuzuki UZU Aogami #1 Kiritsuke Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kikuzuki-uzu-aogami-1","storeName":"Sakai Kikuzuki Kikuzuki UZU Kiritsuke Gyuto 210mm"},{"slug":"sakai-kikumori-aogami-1-kikuzuki-uzu-nakiri-180","name":"Sakai Kikumori Kikuzuki UZU Aogami #1 Nakiri 180mm","maker":"Sakai Kikumori","shape":"nakiri","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-uzu-aogami-1","storeName":"Sakai Kikumori Kikuzuki UZU Nakiri 180mm"},{"slug":"sakai-takayuki-molybdenum-poly-sujihiki-270","name":"Sakai Takayuki Inox Poly Molybdenum Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-w-poly-molybdenum","storeName":"Sakai Takayuki INOX Sujihiki 270mm w/Western Poly Handle"},{"slug":"sakai-takayuki-molybdenum-poly-gyuto-270","name":"Sakai Takayuki Inox Poly Molybdenum Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-w-poly-molybdenum","storeName":"Sakai Takayuki INOX Gyuto 270mm w/ Western Poly Handle"},{"slug":"sakai-takayuki-molybdenum-poly-gyuto-240","name":"Sakai Takayuki Inox Poly Molybdenum Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-w-poly-molybdenum","storeName":"Sakai Takayuki INOX Gyuto 240mm w/ Western Poly Handle"},{"slug":"sakai-kikumori-shirogami-2-ndw-sujihiki-240","name":"Sakai Kikumori NDW W2 Shirogami #2 Sujihiki 240mm","maker":"Sakai Kikumori","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-ndw-shirogami-2","storeName":"Sakai Kikumori NDW W2 Sujihiki 240mm"},{"slug":"nigara-hamono-sg2-damascus-petty-120","name":"Nigara Hamono Damascus R2/SG2 Petty 120mm","maker":"Nigara Hamono","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-sg2","storeName":"Nigara Hamono SG2 Damascus Petty 120mm"},{"slug":"sakai-kikumori-ginsan-kikuzuki-gin-santoku-180","name":"Sakai Kikumori Kikuzuki Ginsan Kiritsuke Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-gin-ginsan","storeName":"Sakai Kikumori Kikuzuki GIN Kiritsuke Santoku 180mm"},{"slug":"hatsukokoro-sg2-saihyo-nickel-santoku-180","name":"Hatsukokoro Saihyo Damascus Kurozome R2/SG2 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-saihyo-nickel-damascus-kurozome-sg2","storeName":"Hatsukokoro Saihyo SG2 Nickel Damascus Kurozome Santoku 180mm"},{"slug":"sakai-kikumori-shirogami-2-kikuzuki-rin-gyuto-270","name":"Sakai Kikumori Kikuzuki Rin Shirogami #2 Gyuto 270mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-rin-shirogami-2","storeName":"Sakai Kikumori Kikuzuki RIN Gyuto 270mm"},{"slug":"sakai-kikumori-shirogami-2-kikuzuki-kurouchi-santoku-180","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Kiritsuke Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kuro-shirogami-2","storeName":"Sakai Kikumori Kikuzuki Kuro Kiritsuke Santoku 180mm"},{"slug":"sakai-kikumori-shirogami-2-choyo-santoku-180","name":"Sakai Kikumori Choyo Shirogami #2 Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-choyo-shirogami-2","storeName":"Sakai Kikumori CHOYO Santoku 180mm"},{"slug":"nigara-hamono-aogami-2-kurozome-damascus-yanagiba-270","name":"Nigara Hamono Kurozome Damascus Aogami #2 Yanagiba 270mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurozome-damascus-aogami-2","storeName":"Nigara Hamono Kurozome Damascus Yanagiba 270mm"},{"slug":"nigara-hamono-aogami-2-kurozome-damascus-yanagiba-240","name":"Nigara Hamono Kurozome Damascus Aogami #2 Yanagiba 240mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurozome-damascus-aogami-2","storeName":"Nigara Hamono Kurozome Damascus Yanagiba 240mm"},{"slug":"nigara-hamono-aogami-2-kurozome-damascus-yanagiba-300","name":"Nigara Hamono Kurozome Damascus Aogami #2 Yanagiba 300mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurozome-damascus-aogami-2","storeName":"Nigara Hamono Kurozome Damascus Yanagiba 300mm"},{"slug":"sakai-kikumori-sg2-migaki-yanagiba-300","name":"Sakai Kikumori Migaki R2/SG2 Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-mirror-polished-sg2","storeName":"Sakai Kikumori SG2 Mirror Polished Yanagiba 300mm"},{"slug":"sakai-kikumori-vg10-damascus-magnolia-yanagiba-270","name":"Sakai Kikumori Damascus VG-10 Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-damascus-w-vg10","storeName":"Sakai Kikumori VG10 Damascus Yanagiba 270mm w/ Magnolia handle"},{"slug":"sakai-kikumori-shirogami-2-ndw-nakiri-165","name":"Sakai Kikumori NDW W2 Shirogami #2 Nakiri 165mm","maker":"Sakai Kikumori","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-ndw-shirogami-2","storeName":"Sakai Kikumori NDW W2 Nakiri 165mm"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-gyuto-270","name":"Sakai Kikumori Gokujyo Shirogami #2 Gyuto 270mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-shirogami-2","storeName":"Sakai Kikumori Gokujyo Gyuto 270mm"},{"slug":"hatsukokoro-shirogami-2-shirasagi-ebony-gyuto-210","name":"Hatsukokoro Shirasagi Shirogami #2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-w-turquoise-shirogami-2","storeName":"Hatsukokoro Shirasagi Gyuto 210mm w/Ebony & Turquoise Handle"},{"slug":"hatsukokoro-aogami-1-komorebi-damascus-gyuto-210","name":"Hatsukokoro Komorebi Damascus Aogami #1 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-komorebi-damascus-aogami-1","storeName":"Hatsukokoro Komorebi Damascus Blue#1 Gyuto 210mm"},{"slug":"hatsukokoro-hap40-hayabusa-damascus-gyuto-240","name":"Hatsukokoro Hayabusa Damascus HAP40 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-hayabusa-damascus-hap40","storeName":"Hatsukokoro Hayabusa Damascus HAP40 Gyuto 240mm"},{"slug":"sakai-kikumori-aogami-1-kikuzuki-uzu-santoku-180","name":"Sakai Kikumori Kikuzuki UZU Aogami #1 Kiritsuke Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-uzu-aogami-1","storeName":"Sakai Kikumori Kikuzuki UZU Kiritsuke Santoku 180mm"},{"slug":"sakai-kikumori-aogami-1-kikuzuki-uzu-gyuto-240","name":"Sakai Kikumori Kikuzuki UZU Aogami #1 Kiritsuke Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kikuzuki-uzu-aogami-1","storeName":"Sakai Kikuzuki Kikuzuki UZU Kiritsuke Gyuto 240mm"},{"slug":"hatsukokoro-aogami-2-shirasagi-kurouchi-yanagiba-300","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Kiritsuke Yanagiba 300mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-kurouchi-aogami-2","storeName":"Hatsukokoro Shirasagi Kurouchi Kiritsuke Yanagiba 300mm"},{"slug":"nigara-hamono-sg2-damascus-kiritsuke-240","name":"Nigara Hamono Damascus R2/SG2 Kiritsuke 240mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-sg2","storeName":"Nigara Hamono SG2 Damascus Kiritsuke 240mm"},{"slug":"sakai-kikumori-molybdenum-standard-gyuto-300","name":"Sakai Kikumori Standard Molybdenum Gyuto 300mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-standard-molybdenum","storeName":"Sakai Kikumori Standard Gyuto 300mm"},{"slug":"haruyuki-vg10-goma-nakiri-165","name":"Haruyuki Goma VG-10 Nakiri 165mm","maker":"Haruyuki","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"haruyuki-goma-vg10","storeName":"Haruyuki Goma Nakiri 165mm"},{"slug":"sakai-kikumori-aogami-2-nashiji-gyuto-240","name":"Sakai Kikumori Nashiji Aogami #2 Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-nashiji-aogami-2","storeName":"Sakai Kikumori Nashiji Gyuto 240mm"},{"slug":"sakai-kikumori-aogami-2-nashiji-custom-gyuto-210","name":"Sakai Kikumori Custom Nashiji Aogami #2 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-nashiji-w-custom-aogami-2","storeName":"Sakai Kikumori Nashiji Gyuto 210mm w/custom handle"},{"slug":"sakai-kikumori-aogami-2-nashiji-santoku-180","name":"Sakai Kikumori Nashiji Aogami #2 Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-nashiji-aogami-2","storeName":"Sakai Kikumori Nashiji Santoku 180mm"},{"slug":"fujimoto-sld-hammertone-santoku-165","name":"Fujimoto Hammertone SLD Santoku 165mm","maker":"Fujimoto","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujimoto-hammertone-sld","storeName":"Fujimoto Hammertone SLD Santoku 165mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-bunka-180","name":"Nigara Hamono Anmon Damascus R2/SG2 Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-anmon-damascus-blue-sg2","storeName":"Nigara SG2 Anmon Damascus Western Blue Bunka 180mm"},{"slug":"nigara-hamono-sg2-iron-wood-bunka-180","name":"Nigara Hamono Iron R2/SG2 Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-iron-wood-sg2","storeName":"Nigara Hamono SG2 Western Iron Wood Bunka 180mm"},{"slug":"morihei-shirogami-1-tsuchime-pakka-gyuto-240","name":"Morihei Hisamoto Tsuchime Shirogami #1 Gyuto 240mm","maker":"Morihei","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":65,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-tsuchime-shirogami-1","storeName":"Morihei Hisamoto Shirogami #1 Tsuchime Gyuto 240mm Pakka"},{"slug":"yoshikane-shirogami-2-nashiji-bouleau-honesuki-150","name":"Yoshikane Bouleau Nashiji Shirogami #2 Honesuki 150mm","maker":"Yoshikane","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-bouleau-shirogami-2","storeName":"Yoshikane Hamono Shirogami #2 Nashiji Honesuki 150mm Bouleau"},{"slug":"hitohira-vg1-fj-pakka-petty-120","name":"Hitohira FJ VG-1 Petty 120mm","maker":"Hitohira","shape":"petty","lengthMm":120,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Petty 120mm Pakka"},{"slug":"yoshikane-skd-nashiji-bouleau-nakiri-170","name":"Yoshikane Bouleau Nashiji SKD Nakiri 170mm","maker":"Yoshikane","shape":"nakiri","lengthMm":170,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-bouleau-skd","storeName":"Yoshikane Hamono SKD Nashiji Nakiri 170mm Bouleau"},{"slug":"yoshimi-kato-sg2-minamo-kiritsuke-210","name":"Yoshimi Kato Minamo R2/SG2 Kiritsuke 210mm","maker":"Yoshimi Kato","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-minamo-sg2","storeName":"Yoshimi Kato Minamo SG2 Kiritsuke 210mm"},{"slug":"shigeki-tanaka-aogami-2-santoku-165-2","name":"Shigeki Tanaka Aogami #2 Santoku 165mm Western Handle","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-aogami-2","storeName":"Shigeki Tanaka Aogami #2 Western Santoku 165mm"},{"slug":"yoshimi-kato-sg2-black-damascus-sujihiki-270","name":"Yoshimi Kato Black Damascus R2/SG2 Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-black-damascus-sg2","storeName":"Yoshimi Kato SG2 Sujihiki Black Damascus 270mm"},{"slug":"teruyasu-fujiwara-shirogami-1-santoku-tsuchime-gyuto-210","name":"Teruyasu Fujiwara Maboroshi Tsuchime Shirogami #1 Gyuto 210mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-maboroshi-tsuchime-shirogami-1","storeName":"Fujiwara Maboroshi Santoku Shirogami 1 Tsuchime Western handle Gyuto 210mm"},{"slug":"teruyasu-fujiwara-shirogami-1-tsuchime-santoku-180","name":"Teruyasu Fujiwara Maboroshi Tsuchime Shirogami #1 Santoku 180mm","maker":"Teruyasu Fujiwara","shape":"santoku","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-maboroshi-tsuchime-shirogami-1","storeName":"Fujiwara Maboroshi Santoku Shirogami 1 Tsuchime Western handle 180mm"},{"slug":"hado-sakai-vg10-shiosai-kiritsuke-gyuto-210","name":"Hado Sakai Shiosai VG-10 Kiritsuke Gyuto 210mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hado-sakai-shiosai-vg10","storeName":"Hado Shiosai VG10 Kiritsuke Gyuto 210mm"},{"slug":"hado-sakai-vg10-shiosai-bunka-petty-135","name":"Hado Sakai Shiosai VG-10 Bunka Petty 135mm Mahogany Handle","maker":"Hado Sakai","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hado-sakai-shiosai-vg10","storeName":"Hado Sakai Shiosai Bunka Mahogany Petty 135mm"},{"slug":"teruyasu-fujiwara-aus8-souma-kanefusa-gyuto-150","name":"Teruyasu Fujiwara Souma Kanefusa Fkm AUS-8 Gyuto 150mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-souma-kanefusa-fkm-aus8","hrc":57,"storeName":"Teruyasu Fujiwara Souma Kanefusa Fkm Gyuto 150mm"},{"slug":"teruyasu-fujiwara-aus8-souma-kanefusa-gyuto-300","name":"Teruyasu Fujiwara Souma Kanefusa Fkm AUS-8 Gyuto 300mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-souma-kanefusa-fkm-aus8","hrc":57,"storeName":"Teruyasu Fujiwara Souma Kanefusa Fkm Gyuto 300mm"},{"slug":"teruyasu-fujiwara-aus8-souma-kanefusa-honesuki-150","name":"Teruyasu Fujiwara Souma Kanefusa Fkm AUS-8 Honesuki 150mm","maker":"Teruyasu Fujiwara","shape":"honesuki","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-souma-kanefusa-fkm-aus8","hrc":57,"storeName":"Teruyasu Fujiwara Souma Kanefusa Fkm Honesuki 150mm"},{"slug":"teruyasu-fujiwara-aus8-souma-kanefusa-petty-150","name":"Teruyasu Fujiwara Souma Kanefusa Fkm AUS-8 Petty 150mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-souma-kanefusa-fkm-aus8","hrc":57,"storeName":"Teruyasu Fujiwara Souma Kanefusa Fkm Petty 150mm"},{"slug":"isamitsu-hamono-shirogami-1-kurouchi-kiritsuke-gyuto-210","name":"Isamitsu Hamono Yakusugi Kurouchi Shirogami #1 Kiritsuke Gyuto 210mm","maker":"Isamitsu Hamono","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-kurouchi-yakusugi-cedar-shirogami-1","storeName":"Isamitsu White #1 Stainless Clad Kurouchi Kiritsuke Gyuto 210mm Yakusugi Cedar Handle"},{"slug":"isamitsu-hamono-shirogami-1-kurouchi-yakusugi-nakiri-165","name":"Isamitsu Hamono Yakusugi Kurouchi Shirogami #1 Nakiri 165mm","maker":"Isamitsu Hamono","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-kurouchi-yakusugi-cedar-shirogami-1","storeName":"Isamitsu White #1 Stainless Clad Kurouchi Nakiri 165mm Yakusugi Cedar Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-sujihiki-270","name":"Hitohira Hinode Nashiji Shirogami #2 Sujihiki 270mm","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Sujihiki 270mm Ebony Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-sujihiki-240","name":"Hitohira Hinode Nashiji Shirogami #2 Sujihiki 240mm","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Sujihiki 240mm Wenge Handle"},{"slug":"hitohira-shirogami-1-futana-tsuchime-bunka-170","name":"Hitohira Futana Tsuchime Shirogami #1 Bunka 170mm","maker":"Hitohira","shape":"bunka","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-tsuchime-shirogami-1","storeName":"Hitohira Futana White #1 Tsuchime Bunka 170mm Keyaki Zelkova Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-bunka-180","name":"Hitohira Hinode Nashiji Shirogami #2 Bunka 180mm","maker":"Hitohira","shape":"bunka","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Bunka 180mm Wenge Handle"},{"slug":"nigara-hamono-spg-strix-sg-ebony-gyuto-210","name":"Nigara Hamono SPG STRIX Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG STRIX Gyuto 210mm Ebony Handle"},{"slug":"nigara-hamono-spg-strix-sg-ebony-sujihiki-270","name":"Nigara Hamono SPG STRIX Sujihiki 270mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":270,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-sg-spg-strix","storeName":"Nigara SG STRIX Sujihiki 270mm Ebony Handle"},{"slug":"hitohira-spg-strix-dark-damascus-santoku-170","name":"Hitohira Echizen Dark Damascus SPG STRIX Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-echizen-dark-damascus-spg-strix","storeName":"Hitohira Echizen SPG Strix Dark Damascus Santoku 170mm Ebony Handle"},{"slug":"hitohira-swedish-stainless-futana-nashiji-petty-135","name":"Hitohira Futana Nashiji Damascus Swedish Stainless Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-nashiji-damascus-swedish-stainless","storeName":"Hitohira Futana Swedish Stainless Nashiji Damascus Petty 135mm Walnut Handle"},{"slug":"hitohira-ginsan-ho-wood-yanagiba-240","name":"Hitohira Ginsan Yanagiba 240mm Left-Handed","maker":"Hitohira","shape":"yanagiba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-left-handed-ginsan","storeName":"Hitohira Silver #3 Left-Handed Yanagiba 240mm Ho Wood Handle"},{"slug":"hitohira-aogami-1-onihiro-ho-petty-180","name":"Hitohira Onihiro Aogami #1 Petty 180mm","maker":"Hitohira","shape":"petty","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-onihiro-aogami-1","storeName":"Hitohira Onihiro Blue #1 Petty 180mm Ho Wood Handle"},{"slug":"hitohira-vg1-fj-pakka-yanagiba-210","name":"Hitohira FJ VG-1 Yanagiba 210mm Left-Handed","maker":"Hitohira","shape":"yanagiba","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-left-handed-vg1","storeName":"Hitohira FJ VG-1 Left-Handed Yanagiba 210mm Pakka Handle"},{"slug":"hitohira-sld-futana-nashiji-santoku-170","name":"Hitohira Futana Nashiji SLD Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-nashiji-sld","storeName":"Hitohira Futana SLD Nashiji Santoku 170mm Oak Handle"},{"slug":"hitohira-molybdenum-kh-pakka-gyuto-210","name":"Hitohira KH Molybdenum Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kh-molybdenum","storeName":"Hitohira KH MV Stainless Gyuto 210mm Pakka Handle"},{"slug":"hitohira-aogami-2-td-kurouchi-sujihiki-240","name":"Hitohira TD Kurouchi Aogami #2 Sujihiki 240mm","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-kurouchi-aogami-2","storeName":"Hitohira TD Blue #2 Stainless Clad Kurouchi Sujihiki 240mm Walnut Handle"},{"slug":"hitohira-vg1-fj-pakka-sujihiki-240","name":"Hitohira FJ VG-1 Sujihiki 240mm Left-Handed","maker":"Hitohira","shape":"sujihiki","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-left-handed-vg1","storeName":"Hitohira FJ VG-1 Left-Handed Sujihiki 240mm Pakka Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-nakiri-165","name":"Hitohira Hizen Kurouchi Aogami #1 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-aogami-1","storeName":"Hitohira Hizen Kurouchi Blue #1 Stainless Clad Nakiri 165mm Ho Wood Handle"},{"slug":"hitohira-shirogami-2-ho-wood-yanagiba-210","name":"Hitohira Shirogami #2 Yanagiba 210mm Left-Handed","maker":"Hitohira","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-left-handed-shirogami-2","storeName":"Hitohira Carbon Left-Handed Yanagiba 210mm Ho Wood Handle"},{"slug":"hitohira-vg1-fj-pakka-gyuto-300","name":"Hitohira FJ VG-1 Gyuto 300mm","maker":"Hitohira","shape":"gyuto","lengthMm":300,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Gyuto 300mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-yanagiba-300","name":"Hitohira FJ VG-1 Yanagiba 300mm Left-Handed","maker":"Hitohira","shape":"yanagiba","lengthMm":300,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-left-handed-vg1","storeName":"Hitohira FJ VG-1 Left-Handed Yanagiba 300mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-gyuto-270","name":"Hitohira FJ VG-1 Gyuto 270mm","maker":"Hitohira","shape":"gyuto","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Gyuto 270mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-gyuto-180","name":"Hitohira FJ VG-1 Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Gyuto 180mm Pakka Handle"},{"slug":"hitohira-shirogami-1-futana-migaki-santoku-170","name":"Hitohira Futana Migaki Tsuchime Shirogami #1 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-migaki-tsuchime-shirogami-1","storeName":"Hitohira Futana White #1 Migaki Tsuchime Santoku 170mm Walnut Handle"},{"slug":"hitohira-sld-ho-wood-gyuto-210","name":"Hitohira SLD Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-sld","storeName":"Hitohira SLD Gyuto 210mm Ho Wood Handle"},{"slug":"hitohira-shirogami-2-od-kurouchi-gyuto-210","name":"Hitohira Echizen OD Kurouchi Shirogami #2 Kiritsuke Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-echizen-od-kurouchi-shirogami-2","storeName":"Hitohira Echizen OD White #2 Kurouchi Kiritsuke Gyuto 210mm Rosewood Handle"},{"slug":"hitohira-swedish-stainless-ah-migaki-gyuto-300","name":"Hitohira AH Migaki Swedish Stainless Gyuto 300mm","maker":"Hitohira","shape":"gyuto","lengthMm":300,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-ah-mirror-polished-swedish-stainless","storeName":"Hitohira AH Stainless Mirror Polished Gyuto 300mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-gyuto-210","name":"Hitohira FJ VG-1 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Gyuto 210mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-gyuto-240","name":"Hitohira FJ VG-1 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Gyuto 240mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-sujihiki-270","name":"Hitohira FJ VG-1 Sujihiki 270mm","maker":"Hitohira","shape":"sujihiki","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Sujihiki 270mm Pakka Handle"},{"slug":"morihei-vg1-kiyomitsu-santoku-petty-140","name":"Morihei Kiyomitsu VG-1 Santoku Petty 140mm","maker":"Morihei","shape":"petty","lengthMm":140,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-kiyomitsu-vg1","storeName":"Morihei Kiyomitsu Santoku Pakka Petty 140mm"},{"slug":"hitohira-aogami-super-futana-sb-santoku-170","name":"Hitohira Futana SB Migaki Aogami Super Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-sb-migaki-cherry-wood-aogami-super","storeName":"Hitohira Futana SB Migaki Santoku 170mm Cherry Wood Handle"},{"slug":"hitohira-aus10-hg-damascus-gyuto-210","name":"Hitohira HG Damascus AUS-10 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hg-damascus-aus10","storeName":"Hitohira HG Damascus Gyuto 210mm Pakka Handle"},{"slug":"hitohira-sld-td-tsuchime-gyuto-240","name":"Hitohira TD Tsuchime SLD Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-tsuchime-sld","storeName":"Hitohira TD SLD Tsuchime Gyuto 240mm Walnut Handle"},{"slug":"hitohira-vg10-fj-ho-gyuto-300","name":"Hitohira FJ VG-10 Gyuto 300mm","maker":"Hitohira","shape":"gyuto","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-fj-vg10","hrc":60,"storeName":"Hitohira FJ VG-10 Wa Gyuto 300mm Ho Wood Handle"},{"slug":"hitohira-vg1-fj-pakka-yanagiba-240","name":"Hitohira FJ VG-1 Yanagiba 240mm","maker":"Hitohira","shape":"yanagiba","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Yanagiba 240mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-santoku-165","name":"Hitohira FJ VG-1 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Santoku 165mm Pakka Handle"},{"slug":"hitohira-sg2-fj-pakka-santoku-180","name":"Hitohira FJ R2/SG2 Santoku 180mm","maker":"Hitohira","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-sg2","storeName":"Hitohira FJ SG2 Santoku 180mm Pakka Handle"},{"slug":"sakai-kikumori-vg10-damascus-red-sujihiki-240","name":"Sakai Kikumori 17-Layer Damascus VG-10 Sujihiki 240mm","maker":"Sakai Kikumori","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-17-layer-damascus-red-wood-vg10","storeName":"Sakai Kikumori VG10 17 Layer Damascus Sujihiki 240mm Red Pakka wood Handle"},{"slug":"sakai-kikumori-vg10-damascus-red-santoku-180","name":"Sakai Kikumori 17-Layer Damascus VG-10 Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-17-layer-damascus-red-wood-vg10","storeName":"Sakai Kikumori VG10 17 Layer Damascus Santoku 180mm Red Pakka wood Handle"},{"slug":"sakai-takayuki-vg10-sumire-black-gyuto-210","name":"Sakai Takayuki Sumire VG-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-sumire-black-wood-vg10","storeName":"Sakai Takayuki Sumire VG10 Gyuto 210mm Black Pakka wood Handle"},{"slug":"masakage-vg10-kiri-damascus-gyuto-240","name":"Masakage Kiri Damascus VG-10 Gyuto 240mm","maker":"Masakage","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-kiri-damascus-vg10","storeName":"Masakage Kiri VG10 Damascus Gyuto 240mm Magnolia Handle"},{"slug":"sakai-takayuki-vg10-sumire-black-santoku-165","name":"Sakai Takayuki Sumire VG-10 Santoku 165mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-sumire-black-wood-vg10","storeName":"Sakai Takayuki Sumire VG10 Santoku 165mm Black Pakka wood Handle"},{"slug":"sakai-takayuki-vg10-sumire-black-gyuto-180","name":"Sakai Takayuki Sumire VG-10 Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-sumire-black-wood-vg10","storeName":"Sakai Takayuki Sumire VG10 Gyuto 180mm Black Pakka wood Handle"},{"slug":"masakage-aogami-super-koishi-black-sujihiki-270","name":"Masakage Koishi American Kurouchi Aogami Super Sujihiki 270mm","maker":"Masakage","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-koishi-black-finished-american-cherry-aogami-super","storeName":"Masakage Koishi Blue Super Black Finished Sujihiki 270mm American Cherry Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-kiritsuke-gyuto-190","name":"Sakai Takayuki Tsuchime VG-5 Kiritsuke Gyuto 190mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-brown-wood-vg5","storeName":"Sakai Takayuki VG5 Hammered Kiritsuke Gyuto 190mm Brown Pakka wood Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-brown-nakiri-180","name":"Sakai Takayuki Tsuchime VG-5 Nakiri 180mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-brown-wood-vg5","storeName":"Sakai Takayuki VG5 Hammered Nakiri 180mm Brown Pakka wood Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-brown-santoku-175","name":"Sakai Takayuki Tsuchime VG-5 Santoku 175mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":175,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-brown-wood-vg5","storeName":"Sakai Takayuki VG5 Hammered Santoku 175mm Brown Pakka wood Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-brown-sujihiki-240","name":"Sakai Takayuki Tsuchime VG-5 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-brown-wood-vg5","storeName":"Sakai Takayuki VG5 Hammered Sujihiki 240mm Brown Pakka wood Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-brown-gyuto-240","name":"Sakai Takayuki Tsuchime VG-5 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-brown-wood-vg5","storeName":"Sakai Takayuki VG5 Hammered Gyuto 240mm Brown Pakka wood Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-brown-gyuto-210","name":"Sakai Takayuki Tsuchime VG-5 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-brown-wood-vg5","storeName":"Sakai Takayuki VG5 Hammered Gyuto 210mm Brown Pakka wood Handle"},{"slug":"sakai-takayuki-vg10-damascus-green-nakiri-170","name":"Sakai Takayuki 17-Layer Damascus VG-10 Nakiri 170mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-17-layer-damascus-green-wood-vg10","storeName":"Sakai Takayuki VG10 17 Layer Damascus Nakiri 170mm Green Pakka wood Handle"},{"slug":"takamura-vg10-migaki-finished-petty-150","name":"Takamura Migaki VG-10 Petty 150mm","maker":"Takamura","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-migaki-finished-black-wood-vg10","storeName":"Takamura Knives VG10 Migaki Finished Petty-Utility 150mm Black Pakka wood Handle"},{"slug":"sakai-takayuki-vg10-damascus-green-santoku-170","name":"Sakai Takayuki 17-Layer Damascus VG-10 Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-17-layer-damascus-green-wood-vg10","storeName":"Sakai Takayuki VG10 17 Layer Damascus Santoku 170mm Green Pakka wood Handle"},{"slug":"sakai-takayuki-vg10-damascus-keyaki-petty-180","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty 180mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki VG10 33 Layer Damascus Petty-Utility 180mm Keyaki (Japanese Elm) Handle"},{"slug":"takamura-vg10-migaki-finished-gyuto-180","name":"Takamura Migaki VG-10 Gyuto 180mm","maker":"Takamura","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-migaki-finished-black-wood-vg10","storeName":"Takamura Knives VG10 Migaki Finished Gyuto 180mm Black Pakka wood Handle"},{"slug":"masakage-aogami-super-koishi-black-gyuto-240","name":"Masakage Koishi American Kurouchi Aogami Super Gyuto 240mm","maker":"Masakage","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-koishi-black-finished-american-cherry-aogami-super","storeName":"Masakage Koishi Blue Super Black Finished Gyuto 240mm American Cherry Handle"},{"slug":"sakai-takayuki-aogami-super-tsuchime-black-sujihiki-240","name":"Sakai Takayuki Tsuchime Kurouchi Aogami Super Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-black-finished-aogami-super","storeName":"Sakai Takayuki Blue Super Hammered Black Finished Sujihiki 240mm Keyaki (Japanese Elm) Handle"},{"slug":"masakage-vg10-kumo-damascus-sujihiki-270","name":"Masakage Kumo Damascus VG-10 Sujihiki 270mm","maker":"Masakage","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-kumo-damascus-shitan-vg10","storeName":"Masakage Kumo VG10 Damascus Sujihiki 270mm Shitan Handle"},{"slug":"takamura-sg2-red-pakka-gyuto-180","name":"Takamura R2/SG2 Gyuto 180mm","maker":"Takamura","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-red-wood-sg2","storeName":"Takamura Knives SG2 Gyuto 180mm Red Pakka wood Handle"},{"slug":"takamura-sg2-red-pakka-santoku-170","name":"Takamura R2/SG2 Santoku 170mm","maker":"Takamura","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takamura-red-wood-sg2","storeName":"Takamura Knives SG2 Santoku 170mm with Red Pakka wood Handle"},{"slug":"sakai-takayuki-molybdenum-magnolia-sujihiki-240","name":"Sakai Takayuki Inox Molybdenum Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki INOX Steel Sujihiki 240mm Magnolia Handle"},{"slug":"misono-swedish-stainless-swedish-honesuki-110","name":"Misono Swedish Stainless Honesuki 110mm","maker":"Misono","shape":"honesuki","lengthMm":110,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Swedish Steel Honesuki Boning 110mm"},{"slug":"misono-molybdenum-gyuto-300","name":"Misono Molybdenum Gyuto 300mm","maker":"Misono","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Gyuto 300mm"},{"slug":"sakai-takayuki-aus8-gyuto-180","name":"Sakai Takayuki TUS AUS-8 Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Stainless Steel Gyuto 180mm"},{"slug":"sakai-takayuki-aus8-gyuto-300","name":"Sakai Takayuki TUS AUS-8 Gyuto 300mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Stainless Steel Gyuto 300mm"},{"slug":"misono-swedish-stainless-salmon-gyuto-180","name":"Misono Salmon Swedish Stainless Gyuto 180mm","maker":"Misono","shape":"gyuto","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-salmon-swedish-stainless","storeName":"Misono UX10 Stainless Steel Gyuto Salmon 180mm"},{"slug":"misono-swedish-stainless-salmon-gyuto-300","name":"Misono Salmon Swedish Stainless Gyuto 300mm","maker":"Misono","shape":"gyuto","lengthMm":300,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-salmon-swedish-stainless","storeName":"Misono UX10 Stainless Steel Gyuto Salmon 300mm"},{"slug":"sakai-takayuki-aus8-sujihiki-240","name":"Sakai Takayuki TUS AUS-8 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Stainless Steel Sujihiki 240mm"},{"slug":"sakai-takayuki-aus8-sujihiki-270","name":"Sakai Takayuki TUS AUS-8 Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus8","storeName":"Sakai Takayuki TUS Stainless Steel Sujihiki 270mm"},{"slug":"sakai-takayuki-vg10-damascus-kiritsuke-yanagiba-270","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-33-layer-damascus-wood-vg10","storeName":"Sakai Takayuki VG10 33 Layer Damascus Kengata Yanagiba 270mm Mahogany Pakka wood Handle"},{"slug":"misono-molybdenum-gyuto-180","name":"Misono Molybdenum Gyuto 180mm","maker":"Misono","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Gyuto 180mm"},{"slug":"misono-molybdenum-santoku-160","name":"Misono Molybdenum Santoku 160mm","maker":"Misono","shape":"santoku","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Santoku 160mm"},{"slug":"misono-molybdenum-santoku-180","name":"Misono Molybdenum Santoku 180mm","maker":"Misono","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Santoku 180mm"},{"slug":"misono-swedish-stainless-sujihiki-270","name":"Misono Swedish Stainless Sujihiki 270mm","maker":"Misono","shape":"sujihiki","lengthMm":270,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Stainless Steel Sujihiki 270mm"},{"slug":"sakai-takayuki-aus10-mirrored-finish-gyuto-210","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-45-layer-mirrored-finish-damascus-aus10","storeName":"Sakai Takayuki AUS10 45 Layer Mirrored Finish Damascus Gyuto 210mm"},{"slug":"misono-swedish-stainless-salmon-petty-150","name":"Misono Salmon Swedish Stainless Petty 150mm","maker":"Misono","shape":"petty","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-salmon-swedish-stainless","storeName":"Misono UX10 Stainless Steel Petty-Utility Salmon 150mm"},{"slug":"misono-swedish-stainless-salmon-petty-120","name":"Misono Salmon Swedish Stainless Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-salmon-swedish-stainless","storeName":"Misono UX10 Stainless Steel Petty-Utility Salmon 120mm"},{"slug":"misono-swedish-stainless-salmon-sujihiki-240","name":"Misono Salmon Swedish Stainless Sujihiki 240mm","maker":"Misono","shape":"sujihiki","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-salmon-swedish-stainless","storeName":"Misono UX10 Stainless Steel Sujihiki Salmon 240mm"},{"slug":"yoshimi-kato-sg2-kiritsuke-wenge-gyuto-210","name":"Yoshimi Kato Hyo R2/SG2 Kiritsuke Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-super-gold-2-hyo-sg2","storeName":"Yoshimi Kato Super Gold 2 Kiritsuke Gyuto Chef Knife 210mm Wenge Buffalo Hyo"},{"slug":"yoshimi-kato-sg2-damascus-white-gyuto-210","name":"Yoshimi Kato Damascus R2/SG2 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-super-gold-2-v-damascus-white-turquoise-sg2","storeName":"Yoshimi Kato Super Gold 2 SG2 V Damascus Gyuto Chef Knife 210mm White Turquoise Rosewood"},{"slug":"yoshimi-kato-sg2-seared-oak-gyuto-240","name":"Yoshimi Kato Seared Minamo R2/SG2 Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-super-gold-2-seared-minamo-sg2","storeName":"Yoshimi Kato Super Gold 2 Gyuto Chef Knife 240mm Seared Oak Minamo"},{"slug":"sakai-takayuki-sg2-spg2-tsuchime-gyuto-190","name":"Sakai Takayuki Tsuchime Damascus R2/SG2 Kengata Gyuto 190mm Wa Handle","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-spg2-hammered-damascus-sg2","storeName":"Sakai Takayuki SPG2 Hammered Damascus Wa Kengata Gyuto Chef Knife 190mm"},{"slug":"yoshimi-kato-sg2-black-damascus-petty-120","name":"Yoshimi Kato V-shape Black Damascus R2/SG2 Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-super-gold-2-v-shape-black-damascus-honduras-sg2","storeName":"Yoshimi Kato Super Gold 2 SG2 V-shape Black Damascus Petty Utility Knife 120mm Honduras Rosewood"},{"slug":"yoshimi-kato-sg2-black-damascus-petty-150","name":"Yoshimi Kato V-shape Black Damascus R2/SG2 Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-super-gold-2-v-shape-black-damascus-honduras-sg2","storeName":"Yoshimi Kato Super Gold 2 SG2 V-shape Black Damascus Petty Utility Knife 150mm Honduras Rosewood"},{"slug":"yoshimi-kato-aogami-super-nashiji-nakiri-160","name":"Yoshimi Kato Nashiji Aogami Super Nakiri 160mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":160,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-aogami-super","storeName":"Japanese Yoshimi Kato AOGAMI Super Nashiji Nakiri Knife 160mm"},{"slug":"yoshimi-kato-aogami-super-nashiji-santoku-165","name":"Yoshimi Kato Nashiji Aogami Super Santoku 165mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-aogami-super","storeName":"Japanese Yoshimi Kato AOGAMI Super Nashiji Santoku Knife 165mm"},{"slug":"yoshimi-kato-aogami-super-nashiji-gyuto-210","name":"Yoshimi Kato Nashiji Aogami Super Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-aogami-super","storeName":"Japanese Yoshimi Kato AOGAMI Super Nashiji Gyuto Chef Knife 210mm"},{"slug":"sakai-takayuki-ginsan-ebony-gyuto-210","name":"Sakai Takayuki Ginsan Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsan","storeName":"Sakai Takayuki Ebony Gyuto 210mm"},{"slug":"sakai-takayuki-aogami-2-aonikou-blue-nakiri-170","name":"Sakai Takayuki Aonikou Blue Kurouchi Aogami #2 Nakiri 170mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aonikou-blue-kurouchi-aogami-2","storeName":"Sakai Takayuki Aonikou Blue Kurouchi Nakiri 170mm"},{"slug":"sakai-takayuki-molybdenum-magnolia-wood-gyuto-210","name":"Sakai Takayuki Molybdenum Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-wood-molybdenum","storeName":"Sakai Takayuki Magnolia Wood Gyuto 210mm"},{"slug":"sakai-takayuki-molybdenum-multi-purpose-santoku-170","name":"Sakai Takayuki Molybdenum Santoku 170mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":170,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-multi-purpose-molybdenum","storeName":"Sakai Takayuki Multi Purpose Magnolia Santoku 170mm"},{"slug":"sakai-kikumori-shirogami-gokujyo-yasuki-petty-150","name":"Sakai Kikumori Gokujyo Yasuki Shirogami #2 Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-yasuki-shirogami-2","storeName":"Sakai Kikumori Gokujyo Yasuki Petty 150mm"},{"slug":"sakai-kikumori-molybdenum-vanadium-slicing-sujihiki-270","name":"Sakai Kikumori Vanadium Slicing Molybdenum Sujihiki 270mm","maker":"Sakai Kikumori","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-vanadium-slicing-molybdenum","storeName":"Sakai Kikumori Vanadium Slicing Walnut Sujihiki 270mm"},{"slug":"sakai-takayuki-vg10-nashiji-finish-gyuto-240","name":"Sakai Takayuki Excellent Balance Sharpness Durability Nashiji VG-10 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-finish-style-excellent-balance-of-sharpness-durability-vg10","storeName":"Sakai Takayuki VG-10 Nashiji Finish Japanese Style Gyuto - Stainless Steel Chef's Knife with Excellent Balance of Sharpness and Durability 240mm"},{"slug":"misono-swedish-carbon-eu-kaku-honesuki-145","name":"Misono EU Kaku Poultry Swedish Carbon Honesuki 145mm","maker":"Misono","shape":"honesuki","lengthMm":145,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-eu-poultry-swedish-carbon","storeName":"Misono Eu Kaku Poultry Honesuki 145mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-magnolia-yanagiba-240","name":"Sakai Takayuki Kasumitogi Shirogami Yanagiba 240mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-wood-shirogami","storeName":"Sakai Takayuki Kasumitogi Magnolia Wood Yanagiba 240mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-magnolia-yanagiba-300","name":"Sakai Takayuki Kasumitogi Shirogami Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-wood-shirogami","storeName":"Sakai Takayuki Kasumitogi Magnolia Wood Yanagiba 300mm"},{"slug":"satoshi-nakagawa-aogami-1-yuisenri-blue-gyuto-240","name":"Satoshi Nakagawa Yuisenri Aogami #1 Gyuto 240mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-yuisenri-blue-aogami-1","storeName":"Satoshi Nakagawa Yuisenri Blue Gyuto 240mm"},{"slug":"sakai-takayuki-molybdenum-slicing-magnolia-sujihiki-240","name":"Sakai Takayuki Slicing Molybdenum Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-slicing-wood-molybdenum","storeName":"Sakai Takayuki Slicing Magnolia Wood Sujihiki 240mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-maru-honesuki-150","name":"Sakai Takayuki Grand Maru Poultry Swedish Stainless Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-grand-maru-poultry-swedish-stainless","storeName":"Sakai Takayuki Grand Maru Poultry Honesuki 150mm"},{"slug":"sakai-kikumori-molybdenum-vanadium-walnut-gyuto-210","name":"Sakai Kikumori Vanadium Molybdenum Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-vanadium-molybdenum","storeName":"Sakai Kikumori Vanadium Walnut Gyuto 210mm"},{"slug":"sakai-kikumori-molybdenum-vanadium-walnut-gyuto-240","name":"Sakai Kikumori Vanadium Molybdenum Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-vanadium-molybdenum","storeName":"Sakai Kikumori Vanadium Walnut Gyuto 240mm"},{"slug":"sakai-kikumori-molybdenum-vanadium-walnut-gyuto-270","name":"Sakai Kikumori Vanadium Molybdenum Gyuto 270mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-vanadium-molybdenum","storeName":"Sakai Kikumori Vanadium Walnut Gyuto 270mm"},{"slug":"sakai-kikumori-molybdenum-vanadium-walnut-gyuto-300","name":"Sakai Kikumori Vanadium Molybdenum Gyuto 300mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-vanadium-molybdenum","storeName":"Sakai Kikumori Vanadium Walnut Gyuto 300mm"},{"slug":"sakai-kikumori-molybdenum-vanadium-walnut-petty-150","name":"Sakai Kikumori Vanadium Molybdenum Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-vanadium-molybdenum","storeName":"Sakai Kikumori Vanadium Walnut Petty 150mm"},{"slug":"sakai-takayuki-ginsan-yanagiba-330","name":"Sakai Takayuki Professional Ginsan Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-professional-ginsan","storeName":"Sakai Takayuki GINSAN /Silver #3 Stainless Professional Yanagiba 330mm"},{"slug":"sakai-takayuki-ginsan-yanagiba-360","name":"Sakai Takayuki Professional Ginsan Yanagiba 360mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":360,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-professional-ginsan","storeName":"Sakai Takayuki GINSAN /Silver #3 Stainless Professional Yanagiba 360mm"},{"slug":"sakai-takayuki-molybdenum-kaku-poultry-honesuki-150","name":"Sakai Takayuki Kaku Poultry Molybdenum Honesuki 150mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-poultry-molybdenum","storeName":"Sakai Takayuki Kaku Poultry Honesuki 150mm"},{"slug":"sakai-takayuki-molybdenum-magnolia-wood-petty-150","name":"Sakai Takayuki Molybdenum Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-wood-molybdenum","storeName":"Sakai Takayuki Magnolia Wood Petty 150mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-buffalo-gyuto-270","name":"Sakai Takayuki Grand Swedish Stainless Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-swedish-stainless","storeName":"Sakai Takayuki Grand Buffalo Horn Gyuto 270mm"},{"slug":"shigeki-tanaka-sg2-hss-damascus-petty-135","name":"Shigeki Tanaka Box Damascus R2/SG2 Petty 135mm","maker":"Shigeki Tanaka","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-hss-damascus-wooden-box-sg2","storeName":"\"SHIGEKI TANAKA\" Petty (Japanese Utility Knife) HSS Damascus steel Ebony Handle with Wooden Box, 135mm"},{"slug":"shigeki-tanaka-sg2-premium-damascus-gyuto-270","name":"Shigeki Tanaka Premium Beautiful Damascus R2/SG2 Gyuto 270mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-premium-damascus-beautiful-ironwood-sg2","storeName":"\"SHIGEKI TANAKA\" Gyuto Knife (Japanese Chef's Knife) Premium R2 Damascus with Beautiful Ironwood Handle, 270mm"},{"slug":"shigeki-tanaka-sg2-premium-damascus-gyuto-240","name":"Shigeki Tanaka Premium Beautiful Damascus R2/SG2 Gyuto 240mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-premium-damascus-beautiful-ironwood-sg2","storeName":"\"SHIGEKI TANAKA\" Gyuto Knife (Japanese Chef's Knife) Premium R2 Damascus with Beautiful Ironwood Handle, 240mm"},{"slug":"baba-hamono-ginsan-cabo-de-petty-150","name":"Baba Hamono Kagekiyo Ginsan Petty 150mm","maker":"Baba Hamono","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-cabo-de-laca-ginsan","storeName":"Baba Hamono Wa-Petty KAGEKIYO Ginsan Cabo de Laca 150mm"},{"slug":"baba-hamono-ginsan-cabo-de-petty-210","name":"Baba Hamono Kagekiyo Ginsan Petty 210mm","maker":"Baba Hamono","shape":"petty","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-cabo-de-laca-ginsan","storeName":"Baba Hamono Wa-Petty KAGEKIYO Ginsan Cabo de Laca 210mm"},{"slug":"baba-hamono-ginsan-cabo-de-sujihiki-240","name":"Baba Hamono Cerejeira Ginsan Sujihiki 240mm","maker":"Baba Hamono","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-cabo-de-cerejeira-ginsan","storeName":"Baba Hamono Cabo De Cerejeira Sujihiki 240mm"},{"slug":"baba-hamono-shirogami-gokuj-hakushi-santoku-180","name":"Baba Hamono Gokuj Hakushi Shirogami Santoku 180mm","maker":"Baba Hamono","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-gokuj-hakushi-cabo-shirogami","storeName":"Baba Hamono Gokuj Hakushi Cabo Santoku 180mm"},{"slug":"sakai-takayuki-440-grand-gyuto-240","name":"Sakai Takayuki Grand-Chef 440 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-440","storeName":"Sakai Takayuki Grand Chef Wa Stainless Steel Gyuto Knife 240mm"},{"slug":"sakai-takayuki-440-grand-gyuto-270","name":"Sakai Takayuki Grand-Chef 440 Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-440","storeName":"Sakai Takayuki Grand Chef Wa Stainless Steel Gyuto Knife 270mm"},{"slug":"sakai-takayuki-440-grand-gyuto-300","name":"Sakai Takayuki Grand-Chef 440 Gyuto 300mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":300,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-440","storeName":"Sakai Takayuki Grand Chef Wa Stainless Steel Gyuto Knife 300mm"},{"slug":"misono-molybdenum-bolster-gyuto-195","name":"Misono Molybdenum Gyuto 195mm","maker":"Misono","shape":"gyuto","lengthMm":195,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Gyuto Knife 195mm"},{"slug":"misono-molybdenum-bolster-gyuto-210","name":"Misono Molybdenum Gyuto 210mm","maker":"Misono","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Gyuto Knife 210mm"},{"slug":"misono-molybdenum-santoku-bolster-petty-140","name":"Misono Molybdenum Santoku Petty 140mm","maker":"Misono","shape":"petty","lengthMm":140,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-bolster-molybdenum","storeName":"Misono Santoku Bolster Petty 140mm"},{"slug":"tojiro-molybdenum-sd-yanagiba-240","name":"Tojiro Fujitora SD Molybdenum Yanagiba 240mm Left-Handed","maker":"Tojiro","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-sd-for-left-handed-molybdenum","storeName":"Tojiro Fujitora SD Yanagiba Knife for Left Handed 240mm"},{"slug":"tojiro-molybdenum-sd-yanagiba-210","name":"Tojiro Fujitora SD Molybdenum Yanagiba 210mm","maker":"Tojiro","shape":"yanagiba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-sd-molybdenum","storeName":"Tojiro Fujitora SD Yanagiba Knife with Stainless Steel Handle 210mm"},{"slug":"hitohira-vg-xeos-ebony-santoku-165","name":"Hitohira Echizen VG-XEOS Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-echizen-vg-xeos","storeName":"Hitohira Echizen Forged VG XEOS Santoku 165mm Ebony Handle"},{"slug":"hitohira-aogami-1-onihiro-nakiri-petty-135","name":"Hitohira Onihiro Aogami #1 Nakiri Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-onihiro-ho-aogami-1","storeName":"Hitohira Onihiro Nakiri Ho Petty 135mm"},{"slug":"hitohira-ginsan-ho-wood-yanagiba-270","name":"Hitohira Ginsan Yanagiba 270mm Left-Handed","maker":"Hitohira","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-left-handed-ginsan","storeName":"Hitohira Silver #3 Left-Handed Yanagiba 270mm Ho Wood Handle"},{"slug":"hitohira-swedish-stainless-ah-pakka-petty-210","name":"Hitohira AH Swedish Stainless Petty 210mm","maker":"Hitohira","shape":"petty","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-ah-swedish-stainless","storeName":"Hitohira AH Stainless Petty 210mm Pakka Handle"},{"slug":"hitohira-440-futana-migaki-gyuto-210","name":"Hitohira Futana Migaki 440 Kiritsuke Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-migaki-440","storeName":"Hitohira Futana Stainless Migaki Kiritsuke Gyuto 210mm Ebony Handle"},{"slug":"muneishi-aogami-2-tsuchime-walnut-santoku-165","name":"Muneishi Tsuchime Aogami #2 Santoku 165mm","maker":"Muneishi","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-tsuchime-aogami-2","storeName":"Muneishi Blue #2 Tsuchime Santoku 165mm Walnut Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-petty-150","name":"Hitohira Hizen Kurouchi Aogami #1 Petty 150mm","maker":"Hitohira","shape":"petty","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-aogami-1","storeName":"Hitohira Hizen Kurouchi Blue #1 Stainless Clad Petty 150mm Ho Wood Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-santoku-165","name":"Hitohira Hizen Kurouchi Aogami #1 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-aogami-1","storeName":"Hitohira Hizen Kurouchi Blue #1 Santoku 165mm Walnut Handle"},{"slug":"hitohira-swedish-stainless-ah-pakka-santoku-165","name":"Hitohira AH Swedish Stainless Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-ah-swedish-stainless","storeName":"Hitohira AH Swedish Stainless Santoku 165mm Pakka Handle"},{"slug":"hitohira-shirogami-2-kurouchi-nakiri-petty-135","name":"Hitohira Kurouchi Shirogami #2 Nakiri Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-ho-shirogami-2","storeName":"Hitohira Kurouchi Nakiri Ho Petty 135mm"},{"slug":"hitohira-shirogami-2-ms-kurouchi-santoku-165","name":"Hitohira MS Kurouchi Shirogami #2 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-ms-kurouchi-shirogami-2","storeName":"Hitohira MS Kurouchi White #2 Santoku 165mm Ho Wood Handle"},{"slug":"hitohira-swedish-stainless-ah-pakka-gyuto-270","name":"Hitohira AH Swedish Stainless Gyuto 270mm","maker":"Hitohira","shape":"gyuto","lengthMm":270,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-ah-swedish-stainless","storeName":"Hitohira AH Swedish Stainless Gyuto 270mm Pakka Handle"},{"slug":"hitohira-vg1-nm-tsuchime-petty-130","name":"Hitohira NM Tsuchime VG-1 Santoku Petty 130mm","maker":"Hitohira","shape":"petty","lengthMm":130,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-tsuchime-vg1","storeName":"Hitohira Nm Tsuchime Santoku Petty 130mm"},{"slug":"hitohira-vg10-setsu-damascus-gyuto-210","name":"Hitohira Setsu Jutan Damascus VG-10 Gyuto 210mm","maker":"Hitohira","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-setsu-damascus-jutan-vg10","storeName":"Hitohira Setsu Forged VG-10 Damascus Gyuto 210mm Jutan Handle"},{"slug":"hitohira-vg1-fj-pakka-santoku-145","name":"Hitohira FJ VG-1 Santoku 145mm","maker":"Hitohira","shape":"santoku","lengthMm":145,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Santoku 145mm Pakka Handle"},{"slug":"hitohira-vg1-nm-migaki-santoku-170","name":"Hitohira NM Migaki VG-1 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-migaki-blue-vg1","storeName":"Hitohira NM Migaki Santoku 170mm Blue Pakka Handle"},{"slug":"hitohira-aogami-2-gr-damascus-nakiri-165","name":"Hitohira GR Damascus Aogami #2 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-gr-damascus-aogami-2","storeName":"Hitohira GR Blue #2 Damascus Nakiri 165mm Rosewood Handle"},{"slug":"morihei-shirogami-2-munetsugu-ho-yanagiba-300","name":"Morihei Munetsugu Shirogami #2 Yanagiba 300mm","maker":"Morihei","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-shirogami-2","storeName":"Morihei Munetsugu White #2 Yanagiba 300mm Ho Wood Handle"},{"slug":"morihei-shirogami-1-kurouchi-pakka-gyuto-210","name":"Morihei Hisamoto Kurouchi Shirogami #1 Gyuto 210mm","maker":"Morihei","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-kurouchi-shirogami-1","storeName":"Morihei Hisamoto Kurouchi White #1 Gyuto 210mm Pakka Handle"},{"slug":"hitohira-aogami-super-futana-sb-nakiri-165","name":"Hitohira Futana SB Migaki Aogami Super Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-sb-migaki-cherry-wood-aogami-super","storeName":"Hitohira Futana SB Migaki Nakiri 165mm Cherry Wood Handle"},{"slug":"hitohira-ginsan-futana-migaki-santoku-165","name":"Hitohira Futana Migaki Ginsan Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-futana-migaki-cherry-wood-ginsan","storeName":"Hitohira Futana S3 Migaki Santoku 165mm Cherry Wood Handle"},{"slug":"hatsukokoro-chromax-kanetsugu-migaki-petty-150","name":"Hatsukokoro Kanetsugu Migaki Chromax Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kanetsugu-migaki-chromax","storeName":"Hatsukokoro Kanetsugu Petty Chromax Migaki 150mm (5.9\") [Ebony]"},{"slug":"hatsukokoro-chromax-kanetsugu-migaki-santoku-170","name":"Hatsukokoro Kanetsugu Migaki Chromax Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kanetsugu-migaki-chromax","storeName":"Hatsukokoro Kanetsugu Santoku Chromax Migaki 170mm (6.7\") [Ebony]"},{"slug":"hideo-kitaoka-aogami-1-naoto-damascus-bunka-180","name":"Hideo Kitaoka Naoto Damascus Kurouchi Aogami #1 Bunka 180mm","maker":"Hideo Kitaoka","shape":"bunka","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-naoto-damascus-kuro-uchi-aogami-1","storeName":"Naoto Kitaoka Bunka Aogami #1 Damascus Kuro-uchi 180mm"},{"slug":"tadafusa-sld-tsuchime-kurouchi-santoku-165","name":"Tadafusa Tsuchime Kurouchi SLD Santoku 165mm","maker":"Tadafusa","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-hammered-kuro-uchi-sld","storeName":"Tadafusa Santoku SLD Hammered Kuro-uchi 165mm"},{"slug":"hatsukokoro-hap40-hayabusa-petty-180","name":"Hatsukokoro Hayabusa HAP40 Petty 180mm","maker":"Hatsukokoro","shape":"petty","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-hap40","storeName":"Hatsukokoro Hayabusa Petty 180mm"},{"slug":"shibata-vg10-migaki-black-petty-135","name":"Shibata Seki Kotetsu Migaki VG-10 Petty 135mm","maker":"Shibata","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-seki-kotetsu-migaki-black-vg10","storeName":"Shibata Seki Kotetsu Petty VG-10 Migaki 135mm (5.3\") [black pakkawood]"},{"slug":"shibata-vg10-migaki-black-santoku-180","name":"Shibata Seki Kotetsu Migaki VG-10 Santoku 180mm","maker":"Shibata","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-seki-kotetsu-migaki-black-vg10","storeName":"Shibata Seki Kotetsu Santoku VG-10 Migaki 180mm (7.1\") [black pakkawood]"},{"slug":"hado-sakai-vg10-bunka-shiosai-petty-135","name":"Hado Sakai Shiosai VG-10 Bunka Petty 135mm Blue Handle","maker":"Hado Sakai","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-blue-vg10","storeName":"Hado Sakai Bunka Shiosai Blue Petty 135mm"},{"slug":"hado-sakai-vg10-shiosai-black-bunka-180","name":"Hado Sakai Shiosai VG-10 Bunka 180mm Black Pakka Handle","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hado-sakai-shiosai-black-vg10","storeName":"Hado Bunka VG-10 Shiosai Black Pakka 180mm"},{"slug":"hado-sakai-vg10-shiosai-blue-bunka-180","name":"Hado Sakai Shiosai VG-10 Bunka 180mm Blue Handle","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-shiosai-blue-vg10","storeName":"Hado Bunka VG-10 Shiosai Blue 180mm"},{"slug":"tsunehisa-ginsan-geppaku-damascus-santoku-170","name":"Tsunehisa Geppaku Damascus Ginsan Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-ginsanko-geppaku-damascus-ginsan","storeName":"Tsunehisa Santoku Ginsanko Geppaku Damascus 170mm"},{"slug":"yu-kurosaki-aogami-2-migaki-yanagiba-300","name":"Yu Kurosaki Migaki Aogami #2 Yanagiba 300mm","maker":"Yu Kurosaki","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-migaki-aogami-2","storeName":"Yu Kurosaki Yanagiba Aogami #2 Migaki 300mm"},{"slug":"yu-kurosaki-aogami-2-migaki-yanagiba-330","name":"Yu Kurosaki Migaki Aogami #2 Yanagiba 330mm","maker":"Yu Kurosaki","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-migaki-aogami-2","storeName":"Yu Kurosaki Yanagiba Aogami #2 Migaki 330mm"},{"slug":"tojiro-vg10-damascus-gyuto-180","name":"Tojiro Damascus VG-10 Gyuto 180mm","maker":"Tojiro","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-damascus-vg10","storeName":"Tojiro Gyuto Damascus 180mm"},{"slug":"tojiro-shirogami-2-atelier-bunka-petty-140","name":"Tojiro Atelier Kurouchi Shirogami #2 Bunka Petty 140mm","maker":"Tojiro","shape":"petty","lengthMm":140,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-kurouchi-shirogami-2","storeName":"Tojiro Atelier Bunka Kurouchi Petty 140mm"},{"slug":"tsunehisa-vg10-damascus-black-honesuki-150","name":"Tsunehisa Damascus VG-10 Honesuki 150mm","maker":"Tsunehisa","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-damascus-black-vg10","storeName":"Tsunehisa Honesuki VG-10 Damascus Black 150mm"},{"slug":"tsunehisa-vg10-brown-santoku-170","name":"Tsunehisa VG-10 Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-brown-vg10","storeName":"Tsunehisa Santoku VG-10 Brown 170mm"},{"slug":"hatsukokoro-ginsan-ginrei-nashiji-nakiri-160","name":"Hatsukokoro Ginrei Nashiji Ginsan Nakiri 160mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":160,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-ginsanko-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Nakiri Ginsanko Nashiji Ebony 160mm"},{"slug":"shun-vg-xeos-kai-premier-petty-150","name":"Shun Kai Premier Tim VG-XEOS Petty 150mm","maker":"Shun","shape":"petty","lengthMm":150,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kai-premier-tim-vg-xeos","storeName":"Shun Kai Premier Tim Petty 150mm"},{"slug":"shun-vg-xeos-kai-magoroku-kiritsuke-150","name":"Shun Kai Seki Magoroku Kaname VG-XEOS Kiritsuke 150mm","maker":"Shun","shape":"kiritsuke","lengthMm":150,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kai-seki-magoroku-kaname-vg-xeos","storeName":"Kai Shun Seki Magoroku Kaname Kiritsuke 150mm"},{"slug":"tsunehisa-aus10-nawame-damascus-petty-135","name":"Tsunehisa Nawame Damascus AUS-10 Petty 135mm","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nawame-damascus-aus10","storeName":"Tsunehisa Petty AUS-10 Nawame Damascus 135mm"},{"slug":"masutani-vg1-etsu-village-nakiri-165","name":"Masutani Etsu Village Wide Damascus VG-1 Nakiri 165mm","maker":"Masutani","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-etsu-village-wide-damascus-vg1","storeName":"Masutani Etsu Village Wide Nakiri Damascus 165mm"},{"slug":"shun-vg-max-kai-kiritsuke-150","name":"Shun Kai Classic VG-MAX Kiritsuke 150mm","maker":"Shun","shape":"kiritsuke","lengthMm":150,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-MAX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-classic-vg-max","hrc":61,"storeName":"Kai Shun Classic Kiritsuke 150mm"},{"slug":"shun-vg-max-kai-gokujo-honesuki-165","name":"Shun Kai Gokujo VG-MAX Honesuki 165mm","maker":"Shun","shape":"honesuki","lengthMm":165,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-MAX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-gokujo-vg-max","storeName":"Shun Kai Gokujo Honesuki 165mm"},{"slug":"shun-vg-max-kai-santoku-180","name":"Shun Kai Classic VG-MAX Santoku 180mm","maker":"Shun","shape":"santoku","lengthMm":180,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-MAX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-classic-vg-max","hrc":61,"storeName":"Kai Shun Classic Santoku 180mm"},{"slug":"shun-vg-max-kai-santoku-petty-140","name":"Shun Kai VG-MAX Santoku Petty 140mm","maker":"Shun","shape":"petty","lengthMm":140,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-MAX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-vg-max","hrc":61,"storeName":"Shun Kai Santoku Petty 140mm"},{"slug":"shibata-vg10-migaki-black-nakiri-165","name":"Shibata Seki Kotetsu Migaki VG-10 Nakiri 165mm","maker":"Shibata","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-seki-kotetsu-migaki-black-vg10","storeName":"Shibata Seki Kotetsu Nakiri VG-10 Migaki 165mm (6.5\") [black pakkawood]"},{"slug":"tojiro-vg10-sakuya-santoku-165-2","name":"Tojiro Sakuya VG-10 Santoku 165mm","maker":"Tojiro","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-sakuya-vg10","storeName":"TOJIRO Santoku Sakuya 165mm"},{"slug":"tojiro-vg10-sakuya-nakiri-165","name":"Tojiro Sakuya VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-sakuya-vg10","storeName":"TOJIRO Nakiri Sakuya 165mm"},{"slug":"tojiro-vg10-sakuya-petty-130","name":"Tojiro Sakuya VG-10 Petty 130mm","maker":"Tojiro","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-sakuya-vg10","storeName":"TOJIRO Petty Sakuya 130mm"},{"slug":"tsunehisa-aogami-super-migaki-santoku-165","name":"Tsunehisa Migaki Aogami Super Santoku 165mm","maker":"Tsunehisa","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-aogami-super","storeName":"Tsunehisa Santoku AS Migaki 165mm"},{"slug":"tsunehisa-ginsan-nashiji-santoku-180","name":"Tsunehisa Nashiji Ginsan Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-ginsanko-nashiji-ginsan","storeName":"Tsunehisa Santoku Ginsanko Nashiji 180mm"},{"slug":"tsunehisa-sld-damascus-rosewood-santoku-165","name":"Tsunehisa Rosewood-Cedar Damascus SLD Santoku 165mm","maker":"Tsunehisa","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-damascus-cedar-sld","storeName":"Tsunehisa Santoku SLD Damascus 165mm (6.5\") [Rosewood-Cedar]"},{"slug":"shibata-vg10-damascus-pakka-nakiri-160","name":"Shibata Kotetsu Damascus VG-10 Nakiri 160mm","maker":"Shibata","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-damascus-wood-vg10","storeName":"Shibata Kotetsu Nakiri VG-10 Damascus 160mm (6.3\") [pakka wood]"},{"slug":"shibata-vg10-damascus-pakka-petty-150","name":"Shibata Kotetsu Damascus VG-10 Petty 150mm","maker":"Shibata","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-damascus-wood-vg10","storeName":"Shibata Kotetsu Petty VG-10 Damascus 150mm (5.9\") [pakka wood]"},{"slug":"sakai-kikumori-shirogami-1-kawamura-kiritsuke-yanagiba-300","name":"Sakai Kikumori Kawamura Damascus Shirogami #1 Kiritsuke Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kawamura-damascus-shirogami-1","storeName":"Sakai Kikumori Kawamura Kiritsuke Damascus Yanagiba 300mm"},{"slug":"hatsukokoro-aogami-2-hayabusa-rainbow-santoku-180","name":"Hatsukokoro Hayabusa Rainbow Damascus Aogami #2 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-rainbow-damascus-aogami-2","storeName":"Hatsukokoro Hayabusa Santoku Aogami #2 Rainbow Damascus 180mm"},{"slug":"tojiro-vg10-atelier-kurouchi-petty-150","name":"Tojiro Atelier Kurouchi Damascus VG-10 Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-kuro-uchi-damascus-vg10","storeName":"Tojiro Petty Atelier VG-10 Kuro-uchi Damascus 150mm"},{"slug":"takeshi-saji-vg10-gold-rwo-bunka-165","name":"Takeshi Saji RWO VG-10 Bunka 165mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-gold-rwo-vg10","storeName":"Saji Bunka VG-10 Gold RWO 165mm"},{"slug":"shigeki-tanaka-vg10-amatsubu-gyuto-180","name":"Shigeki Tanaka Amatsubu VG-10 Gyuto 180mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-amatsubu-vg10","storeName":"Tanaka Amatsubu Gyuto VG-10 180mm"},{"slug":"shigeki-tanaka-aogami-2-kiri-damascus-gyuto-180","name":"Shigeki Tanaka Kiri-Gyuto Damascus Aogami #2 Gyuto 180mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-kiri-damascus-aogami-2","storeName":"Tanaka Kiri-Gyuto Aogami #2 Damascus [Buffalo] 180mm"},{"slug":"tsunehisa-shirogami-2-cherry-santoku-170","name":"Tsunehisa Shirogami #2 Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-cherry-shirogami-2","storeName":"Tsunehisa Santoku Shirogami #2 Cherry 170mm"},{"slug":"tsunehisa-shirogami-2-cherry-nakiri-165","name":"Tsunehisa Shirogami #2 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-cherry-shirogami-2","storeName":"Tsunehisa Nakiri Shirogami #2 Cherry 165mm"},{"slug":"shigeki-tanaka-ginsan-migaki-santoku-165","name":"Shigeki Tanaka Migaki Ginsan Santoku 165mm","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-ginsanko-migaki-ginsan","storeName":"Tanaka Santoku Ginsanko Migaki 165mm"},{"slug":"hatsukokoro-ginsan-hayabusa-santoku-170","name":"Hatsukokoro Hayabusa Ginsan Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-ginsanko-ginsan","storeName":"Hatsukokoro Hayabusa Santoku Ginsanko 170mm"},{"slug":"hatsukokoro-ginsan-hayabusa-bunka-170","name":"Hatsukokoro Hayabusa Ginsan Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-ginsanko-ginsan","storeName":"Hatsukokoro Hayabusa Bunka Ginsanko 170mm"},{"slug":"hatsukokoro-shirogami-2-migaki-yanagiba-300","name":"Hatsukokoro Migaki Shirogami #2 Yanagiba 300mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-migaki-shirogami-2","storeName":"Hatsukokoro Migaki Yanagiba 300mm"},{"slug":"tojiro-vg10-zen-nakiri-165","name":"Tojiro Zen VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-zen-vg10","storeName":"Tojiro Nakiri Zen 165mm"},{"slug":"makoto-kurosaki-vg10-kodama-petty-150","name":"Makoto Kurosaki Kodama VG-10 Petty 150mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-kodama-vg10","storeName":"Makoto Kurosaki Petty VG-10 Kodama 150mm"},{"slug":"masutani-vg1-etsu-village-gyuto-180","name":"Masutani Etsu Village Damascus VG-1 Gyuto 180mm","maker":"Masutani","shape":"gyuto","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-etsu-village-damascus-black-vg1","storeName":"Masutani Etsu Village Gyuto Damascus Black 180mm"},{"slug":"masutani-vg1-etsu-village-santoku-170","name":"Masutani Etsu Village Tsuchime VG-1 Santoku 170mm","maker":"Masutani","shape":"santoku","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-etsu-village-hammered-vg1","storeName":"Masutani Etsu Village Hammered Santoku 170mm"},{"slug":"yu-kurosaki-sg2-shizuku-petty-150","name":"Yu Kurosaki Shizuku R2/SG2 Petty 150mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Yu Kurosaki Petty Shizuku R2 150mm"},{"slug":"tsunehisa-vg1-rosewood-cedar-santoku-180","name":"Tsunehisa Rosewood-Cedar VG-1 Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-cedar-vg1","storeName":"Tsunehisa Santoku VG-1 180mm (7.1\") [Rosewood-Cedar]"},{"slug":"sakai-kikumori-aus10-kawamura-damascus-santoku-180","name":"Sakai Kikumori Kawamura Damascus AUS-10 Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kawamura-damascus-aus10","storeName":"Sakai Kikumori Kawamura Santoku Damascus 180mm (7.1\") [Chestnut]"},{"slug":"sakai-kikumori-aogami-1-kawamura-aoki-santoku-165","name":"Sakai Kikumori Kawamura Aoki Aogami #1 Santoku 165mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-kawamura-aoki-black-aogami-1","storeName":"Sakai Kikumori Kawamura Aoki Santoku Black 165mm"},{"slug":"tsunehisa-ginsan-nashiji-petty-135","name":"Tsunehisa Nashiji Ginsan Petty 135mm Wa Handle","maker":"Tsunehisa","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-ginsanko-nashiji-ginsan","storeName":"Tsunehisa Petty Ginsanko Nashiji Wa 135mm"},{"slug":"tsunehisa-aogami-super-cherry-santoku-165","name":"Tsunehisa Aogami Super Santoku 165mm","maker":"Tsunehisa","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-cherry-aogami-super","storeName":"Tsunehisa Santoku Aogami Super Cherry 165mm"},{"slug":"tsunehisa-ginsan-nashiji-santoku-170","name":"Tsunehisa Nashiji Ginsan Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-ginsanko-nashiji-ginsan","storeName":"Tsunehisa Santoku Ginsanko Nashiji Wa 170mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-rosewood-nakiri-165","name":"Takumi Ikeda Tsuchime Aogami #2 Nakiri 165mm","maker":"Takumi Ikeda","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-tsuchime-aogami-2","storeName":"Takumi Ikeda Nakiri 165mm Blue #2 Stainless Clad Tsuchime Rosewood"},{"slug":"yu-kurosaki-sg2-shizuku-tsuchime-santoku-170","name":"Yu Kurosaki Shizuku Tsuchime R2/SG2 Santoku 170mm","maker":"Yu Kurosaki","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-tsuchime-sg2","storeName":"Yu Kurosaki \"Shizuku\" R2/SG2 Tsuchime 170mm Santoku with Rosewood Handle"},{"slug":"masakage-vg10-kumo-kurosome-santoku-170","name":"Masakage Kumo Kurosome Damascus VG-10 Santoku 170mm","maker":"Masakage","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kumo-kurosome-damascus-vg10","storeName":"Masakage \"Kumo\" VG10 Kurosome Damascus 170mm Santoku"},{"slug":"yoshimi-kato-aogami-super-nashiji-kurouchi-santoku-180","name":"Yoshimi Kato Violet Nashiji Kurouchi Aogami Super Santoku 180mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-nashiji-kurouchi-violet-aogami-super","storeName":"Yoshimi Kato Aogami Super Nashiji Kurouchi 180mm Santoku with Violet Pakkawood Handle"},{"slug":"nigara-hamono-aogami-2-mizu-mount-yanagiba-300","name":"Nigara Hamono Mizu-Honyaki Mount Fuji Aogami #2 Yanagiba 300mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-mizu-honyaki-mount-fuji-aogami-2","storeName":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 300mm Yanagiba"},{"slug":"shigeki-tanaka-vg10-damascus-black-gyuto-180","name":"Shigeki Tanaka Damascus VG-10 Gyuto 180mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-damascus-black-vg10","storeName":"Shigeki Tanaka VG10 Damascus 180mm Gyuto with Black Pakkawood Western Handle"},{"slug":"nigara-hamono-aogami-super-ryky-jet-gyuto-210","name":"Nigara Hamono Ryky Jet Li Limited Edition Matt Nautical Acrylic Migaki Tsuchime Aogami Super Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-ryky-jet-li-limited-edition-matt-migaki-tsuchime-polished-nautical-blue-acrylic-aogami-super","storeName":"Nigara \"Ryky x Jet Li\" Limited Edition Aogami Super Matt Migaki Tsuchime 210mm Gyuto with Polished Nautical Blue Acrylic Handle"},{"slug":"takeshi-saji-vg10-colored-damascus-sujihiki-240","name":"Takeshi Saji Colored Damascus VG-10 Sujihiki 240mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-colored-damascus-orange-bone-vg10","storeName":"Takeshi Saji VG10 Colored Damascus Sujihiki with Orange Bone Handle 240mm"},{"slug":"takeshi-saji-vg10-colored-damascus-sujihiki-270","name":"Takeshi Saji Colored Damascus VG-10 Sujihiki 270mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-colored-damascus-orange-bone-vg10","storeName":"Takeshi Saji VG10 Colored Damascus Sujihiki with Orange Bone Handle 270mm"},{"slug":"masakage-aogami-super-zero-tsuchime-santoku-165","name":"Masakage Zero Tsuchime Aogami Super Santoku 165mm","maker":"Masakage","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masakage-zero-tsuchime-aogami-super","storeName":"Masakage \"Zero\" Aogami Super Tsuchime 165mm Santoku"},{"slug":"yoshimi-kato-aogami-super-kurouchi-damascus-bunka-170","name":"Yoshimi Kato Kurouchi Suminagashi Aogami Super Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-kurouchi-suminagashi-aogami-super","storeName":"Yoshimi Kato Aogami Super Kurouchi Suminagashi 170mm Bunka with Wenge Buffalo Horn Handle"},{"slug":"takumi-ikeda-aogami-2-tsuchime-wenge-petty-150","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Petty 150mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-tsuchime-aogami-2","storeName":"Takumi Ikeda Anryu Aogami #2 Tsuchime Petty 150mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-wenge-petty-120","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Petty 120mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-tsuchime-aogami-2","storeName":"Takumi Ikeda Anryu Aogami #2 Tsuchime Petty 120mm"},{"slug":"yu-kurosaki-sg2-senko-ironwood-gyuto-270","name":"Yu Kurosaki Senko R2/SG2 Gyuto 270mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yu-kurosaki-senko-ironwood-sg2","storeName":"Yu Kurosaki \"Senko\" R2/SG2 Gyuto with Ironwood Handle 270mm"},{"slug":"teruyasu-fujiwara-shirogami-1-meito-tsuchime-nakiri-150","name":"Teruyasu Fujiwara Maboroshi No Meito Tsuchime Nashiji Shirogami #1 Nakiri 150mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-maboroshi-no-meito-tsuchime-nashiji-shirogami-1","storeName":"Teruyasu Fujiwara \"Maboroshi no Meito\" Shirogami #1 Tsuchime Nashiji Nakiri 150mm"},{"slug":"teruyasu-fujiwara-shirogami-1-meito-tsuchime-gyuto-180","name":"Teruyasu Fujiwara Maboroshi No Meito Tsuchime Nashiji Shirogami #1 Gyuto 180mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-maboroshi-no-meito-tsuchime-nashiji-shirogami-1","storeName":"Teruyasu Fujiwara \"Maboroshi no Meito\" Shirogami #1 Tsuchime Nashiji Gyuto 180mm"},{"slug":"misono-molybdenum-sujihiki-300","name":"Misono Molybdenum Sujihiki 300mm","maker":"Misono","shape":"sujihiki","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Sujihiki 300mm"},{"slug":"misono-440-petty-120","name":"Misono 440 Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-440","storeName":"Misono 440 Series Petty 120mm"},{"slug":"sakai-takayuki-molybdenum-nanairo-pearl-yanagiba-300","name":"Sakai Takayuki Nanairo Molybdenum Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nanairo-molybdenum","storeName":"Sakai Takayuki \"Nanairo\" Series Yanagiba 300mm"},{"slug":"hatsukokoro-ginsan-kurouchi-damascus-gyuto-240","name":"Hatsukokoro Fibre Kurouchi Damascus Ginsan Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurouchi-damascus-fibre-ginsan","storeName":"Hatsukokoro Ginsan Kurouchi Damascus Gyuto 240mm Carbon Fibre Handle"},{"slug":"hatsukokoro-ginsan-kurouchi-damascus-santoku-170","name":"Hatsukokoro Fibre Kurouchi Damascus Ginsan Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurouchi-damascus-fibre-ginsan","storeName":"Hatsukokoro Ginsan Kurouchi Damascus Santoku 170mm Carbon Fibre Handle"},{"slug":"nigara-hamono-sg2-kurouchi-tsuchime-gyuto-240","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-kurouchi-tsuchime-ironwood-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Gyuto 240mm Western Ironwood"},{"slug":"shiro-kamo-sg2-damascus-stabilized-gyuto-240","name":"Shiro Kamo Damascus R2/SG2 Gyuto 240mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Gyuto 240mm"},{"slug":"nigara-hamono-spg-strix-tsuchime-damascus-nakiri-170","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Nakiri 170mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":170,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-spg-strix","storeName":"Nigara SPG STRIX Tsuchime Damascus 170mm Nakiri, Ebony Handle"},{"slug":"nigara-hamono-sg2-kurouchi-tsuchime-sujihiki-300","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Sujihiki 300mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":300,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-kurouchi-tsuchime-ironwood-sg2","storeName":"Nigara SG2 Kurouchi Tsuchime Sujihiki 300mm Western Ironwood"},{"slug":"tojiro-vg10-kurouchi-tsuchime-gyuto-240","name":"Tojiro Kurouchi Tsuchime VG-10 Gyuto 240mm","maker":"Tojiro","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-kurouchi-tsuchime-vg10","storeName":"Tojiro VG10 Kurouchi Tsuchime Gyuto 240mm F-1116"},{"slug":"hatsukokoro-shirogami-2-sukenari-kiritsuke-yanagiba-300","name":"Hatsukokoro Sukenari Brass Shirogami #2 Kiritsuke Yanagiba 300mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sukenari-brass-shirogami-2","storeName":"Hatsukokoro Sukenari White 2 K-tip Yanagiba 300mm, Ebony Brass Handle"},{"slug":"hatsukokoro-aogami-2-sukenari-kiritsuke-yanagiba-270","name":"Hatsukokoro Sukenari Brass Aogami #2 Kiritsuke Yanagiba 270mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sukenari-brass-aogami-2","storeName":"Hatsukokoro Sukenari Blue 2 K-tip Yanagiba 270mm, Ebony Brass Handle"},{"slug":"nigara-hamono-sg2-tsuchime-kiritsuke-nakiri-165","name":"Nigara Hamono Tsuchime Kurouchi R2/SG2 Kiritsuke Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-tsuchime-kurouchi-turquoise-sg2","storeName":"Nigara SG2 Tsuchime K-tip Nakiri 165mm Kurouchi Turquoise Handle"},{"slug":"hatsukokoro-hap40-sukenari-migaki-yanagiba-330","name":"Hatsukokoro Sukenari Brass Migaki HAP40 Yanagiba 330mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":330,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sukenari-mirror-polished-brass-hap40","storeName":"Hatsukokoro Sukenari HAP40 Mirror Polished Yanagiba 330 mm, Ebony Brass Handle"},{"slug":"masutani-vg1-nashiji-santoku-petty-135","name":"Masutani Nashiji VG-1 Santoku Petty 135mm","maker":"Masutani","shape":"petty","lengthMm":135,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-nashiji-vg1","storeName":"Masutani Nashiji Santoku Petty 135mm"},{"slug":"tsunehisa-ginsan-migaki-black-gyuto-210","name":"Tsunehisa Chacate Migaki Ginsan Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-black-chacate-ginsan","storeName":"Tsunehisa Ginsan Migaki Gyuto 210mm, Black Chacate Handle"},{"slug":"yoshimi-kato-sg2-hyo-fibre-santoku-170","name":"Yoshimi Kato Hyo Fibre R2/SG2 Santoku 170mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-hyo-fibre-sg2","storeName":"Yoshimi Kato Hyo SG2 Santoku 170mm, Carbon Fibre Handle"},{"slug":"masutani-vg1-nashiji-slim-nakiri-165","name":"Masutani Slim Nashiji VG-1 Nakiri 165mm","maker":"Masutani","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-nashiji-slim-vg1","storeName":"Masutani VG1 Nashiji Nakiri 165mm Slim"},{"slug":"shibata-chromax-kotetsu-kiritsuke-petty-135","name":"Shibata Koutetsu Chromax Kiritsuke Petty 135mm","maker":"Shibata","shape":"petty","lengthMm":135,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Chromax (powder stainless) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-koutetsu-chromax","storeName":"Shibata Koutetsu Chromax K-tip Petty 135mm"},{"slug":"nigara-hamono-spg-strix-petty-110-kurouchi-damascus","name":"Nigara Hamono Kurouchi Damascus SPG STRIX Petty 110mm","maker":"Nigara Hamono","shape":"petty","lengthMm":110,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-damascus-spg-strix","hrc":65,"storeName":"Nigara Hamono SPG Strix Petty 110mm Kurouchi Damascus"},{"slug":"nigara-hamono-spg-strix-nakiri-165-kurouchi-damascus","name":"Nigara Hamono Kurouchi Damascus SPG STRIX Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-damascus-spg-strix","hrc":65,"storeName":"Nigara Hamono SPG Strix Nakiri 165mm Kurouchi Damascus"},{"slug":"nigara-hamono-spg-strix-gyuto-230-kurouchi-damascus","name":"Nigara Hamono Kurouchi Damascus SPG STRIX Gyuto 230mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":230,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-damascus-spg-strix","hrc":65,"storeName":"Nigara Hamono SPG Strix Gyuto 230mm Kurouchi Damascus"},{"slug":"nigara-hamono-spg-strix-gyuto-200-kurouchi-damascus","name":"Nigara Hamono Kurouchi Damascus SPG STRIX Gyuto 200mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":200,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-damascus-spg-strix","hrc":65,"storeName":"Nigara Hamono SPG Strix Gyuto 200mm Kurouchi Damascus"},{"slug":"shiro-kamo-sg2-tall-nakiri-165","name":"Shiro Kamo Tall R2/SG2 Nakiri 165mm","maker":"Shiro Kamo","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-sg2","storeName":"Shiro Kamo SG2 Tall Nakiri 165mm"},{"slug":"shiro-kamo-sg2-gyuto-240-wa","name":"Shiro Kamo R2/SG2 Gyuto 240mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-sg2","storeName":"Shiro Kamo SG2 Gyuto 240mm"},{"slug":"tojiro-vg10-damascus-vg-santoku-170","name":"Tojiro Vg Damascus VG-10 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-damascus-vg-vg10","storeName":"Tojiro Damascus Vg Santoku 170mm"},{"slug":"tojiro-vg10-damascus-vg-nakiri-165","name":"Tojiro Vg Damascus VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-damascus-vg-vg10","storeName":"Tojiro Damascus Vg Nakiri 165mm"},{"slug":"hitohira-shirogami-2-kurouchi-hizen-gyuto-155","name":"Hitohira Hizen Kurouchi Shirogami #2 Gyuto 155mm","maker":"Hitohira","shape":"gyuto","lengthMm":155,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-hizen-shirogami-2","storeName":"Hitohira Kurouchi Hizen Walnut Gyuto 155mm"},{"slug":"nigara-hamono-vg-xeos-vg-xeos-gyuto-225","name":"Nigara Hamono VG-XEOS Gyuto 225mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":225,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-vg-xeos","storeName":"Nigara Hamono Vg Xeos Gyuto 225mm"},{"slug":"hatsukokoro-ginsan-ginsan-birch-bunka-180","name":"Hatsukokoro Ginsan Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-birch-ginsan","storeName":"Hatsukokoro Ginsan Birch Bunka 180mm"},{"slug":"hatsukokoro-vg10-damascus-tsuchime-sujihiki-270","name":"Hatsukokoro Hayabusa Damascus Tsuchime VG-10 Sujihiki 270mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-damascus-tsuchime-hayabusa-vg10","storeName":"Hatsukokoro Damascus Tsuchime Hayabusa Sujihiki 270mm"},{"slug":"hitohira-aus10-damascus-hg-nakiri-160","name":"Hitohira HG Damascus AUS-10 Nakiri 160mm","maker":"Hitohira","shape":"nakiri","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-damascus-hg-aus10","storeName":"Hitohira Damascus Hg Aus10 Nakiri 160mm"},{"slug":"hitohira-vg10-damascus-hg-nakiri-160","name":"Hitohira HG Damascus Tsuchime VG-10 Nakiri 160mm","maker":"Hitohira","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-damascus-hg-tsuchime-vg10","storeName":"Hitohira Damascus Hg Tsuchime Nakiri 160mm"},{"slug":"nigara-hamono-vg-xeos-vg-xeos-gyuto-255","name":"Nigara Hamono VG-XEOS Gyuto 255mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":255,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-vg-xeos","storeName":"Nigara Hamono Vg Xeos Ebony Gyuto 255mm"},{"slug":"hitohira-vg1-vg1-natural-gyuto-195","name":"Hitohira Imojiya OKD VG-1 Gyuto 195mm","maker":"Hitohira","shape":"gyuto","lengthMm":195,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-natural-wood-vg1","lineName":"Imojiya OKD","storeName":"Hitohira Vg1 Natural Wood Gyuto 195mm"},{"slug":"hitohira-molybdenum-petty-180","name":"Hitohira Imojiya KF Molybdenum Petty 180mm","maker":"Hitohira","shape":"petty","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-molybdenum","lineName":"Imojiya KF","storeName":"Hitohira Petty 180mm"},{"slug":"tojiro-molybdenum-mov-santoku-170","name":"Tojiro Molybdenum Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-molybdenum","storeName":"Tojiro Mov Santoku 170mm"},{"slug":"tojiro-molybdenum-mov-sujihiki-270","name":"Tojiro Molybdenum Sujihiki 270mm","maker":"Tojiro","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-molybdenum","storeName":"Tojiro Mov Sujihiki 270mm"},{"slug":"tojiro-molybdenum-mov-petty-150","name":"Tojiro Molybdenum Petty 150mm","maker":"Tojiro","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-molybdenum","storeName":"Tojiro Mov Petty 150mm"},{"slug":"tojiro-molybdenum-mov-petty-120","name":"Tojiro Molybdenum Petty 120mm","maker":"Tojiro","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-molybdenum","storeName":"Tojiro Mov Petty 120mm"},{"slug":"hitohira-shirogami-2-gyuto-270","name":"Hitohira Shirogami #2 Gyuto 270mm","maker":"Hitohira","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-shirogami-2","storeName":"Hitohira Gyuto 270mm"},{"slug":"hitohira-molybdenum-mov-gyuto-240","name":"Hitohira Molybdenum Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-molybdenum","storeName":"Hitohira Mov Gyuto 240mm"},{"slug":"hitohira-molybdenum-pakka-gyuto-180","name":"Hitohira Molybdenum Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-molybdenum","storeName":"Hitohira Pakka Gyuto 180mm"},{"slug":"hitohira-molybdenum-pakka-gyuto-150","name":"Hitohira Molybdenum Gyuto 150mm","maker":"Hitohira","shape":"gyuto","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-molybdenum","storeName":"Hitohira Pakka Gyuto 150mm"},{"slug":"hitohira-1k6-mono-dsr1k6-petty-80","name":"Hitohira Dsr1k6 1K6 Petty 80mm","maker":"Hitohira","shape":"petty","lengthMm":80,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 1K6 stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-mono-dsr1k6-1k6","storeName":"Hitohira Mono Dsr1k6 Pakkawood Petty 80mm"},{"slug":"tadafusa-aogami-2-nashiji-walnut-gyuto-180","name":"Tadafusa Nashiji Aogami #2 Gyuto 180mm","maker":"Tadafusa","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Nashiji Walnut Gyuto 180mm"},{"slug":"tsunehisa-aus10-gyuto-tsuchime-petty-190","name":"Tsunehisa Tsuchime AUS-10 Gyuto Kiritsuke Petty 190mm","maker":"Tsunehisa","shape":"petty","lengthMm":190,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-tsuchime-aus10","storeName":"Tsunehisa Gyuto Tsuchime Kiritsuke Petty 190mm"},{"slug":"yoshikane-skd-skd-petty-150","name":"Yoshikane SKD Petty 150mm","maker":"Yoshikane","shape":"petty","lengthMm":150,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-skd","storeName":"Yoshikane Skd Petty 150mm"},{"slug":"hitohira-ginsan-nashiji-futana-bunka-170","name":"Hitohira Futana Nashiji Ginsan Bunka 170mm","maker":"Hitohira","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nashiji-futana-ginsan","storeName":"Hitohira Nashiji Futana Ginsan Bunka 170mm"},{"slug":"yoshikane-skd-skd-nashiji-gyuto-248","name":"Yoshikane Nashiji SKD Gyuto 248mm","maker":"Yoshikane","shape":"gyuto","lengthMm":248,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane Skd Nashiji Gyuto 248mm"},{"slug":"yoshikane-skd-skd-nashiji-gyuto-223","name":"Yoshikane Nashiji SKD Gyuto 223mm","maker":"Yoshikane","shape":"gyuto","lengthMm":223,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane Skd Nashiji Gyuto 223mm"},{"slug":"takeshi-saji-sg2-gyuto-210","name":"Takeshi Saji R2/SG2 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-sg2","storeName":"Takeshi Saji Gyuto 210mm"},{"slug":"tadafusa-aogami-2-aogami2-walnut-sujihiki-240","name":"Tadafusa Aogami #2 Sujihiki 240mm","maker":"Tadafusa","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-aogami-2","storeName":"Tadafusa Aogami2 Walnut Sujihiki 240mm"},{"slug":"nigara-hamono-sg2-sknigasg2damkgyu24016-gyuto-240","name":"Nigara Hamono Sknigasg2damkgyu24016 R2/SG2 Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-sknigasg2damkgyu24016-sg2","storeName":"Nigara Hamono Sknigasg2damkgyu24016 Gyuto 240mm"},{"slug":"nigara-hamono-sg2-sknigasg2damgyu24016-gyuto-240","name":"Nigara Hamono Sknigasg2damgyu24016 R2/SG2 Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-sknigasg2damgyu24016-sg2","storeName":"Nigara Hamono Sknigasg2damgyu24016 Gyuto 240mm"},{"slug":"sakai-takayuki-vg10-vg-bunka-160","name":"Sakai Takayuki Vg VG-10 Bunka 160mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-vg-vg10","storeName":"Sakai Takayuki Vg Bunka 160mm"},{"slug":"sakai-takayuki-vg10-vg-gyuto-190","name":"Sakai Takayuki Vg VG-10 Gyuto 190mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-vg-vg10","storeName":"Sakai Takayuki Vg Gyuto 190mm"},{"slug":"nigara-hamono-sg2-sknigasg2mtkpet150-petty-150","name":"Nigara Hamono Sknigasg2mtkpet150 R2/SG2 Petty 150mm","maker":"Nigara Hamono","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-sknigasg2mtkpet150-sg2","storeName":"Nigara Hamono Sknigasg2mtkpet150 Petty 150mm"},{"slug":"tojiro-vg10-migaki-sktojif-petty-135","name":"Tojiro Sktojif Migaki VG-10 Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-migaki-sktojif-vg10","storeName":"Tojiro Migaki Sktojif Petty 135mm"},{"slug":"tojiro-vg10-basic-vg10-gyuto-200","name":"Tojiro Basic VG-10 Gyuto 200mm","maker":"Tojiro","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-basic-vg10","storeName":"Tojiro Basic Vg10 Gyuto 200mm"},{"slug":"tojiro-vg10-vg10-pakkawood-nakiri-165","name":"Tojiro VG-10 Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","storeName":"Tojiro Vg10 Pakkawood Nakiri 165mm"},{"slug":"tojiro-molybdenum-yanagiba-270","name":"Tojiro Molybdenum Yanagiba 270mm","maker":"Tojiro","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-molybdenum","storeName":"Tojiro Yanagiba 270mm"},{"slug":"tojiro-vg10-vg10-gyuto-180","name":"Tojiro VG-10 Gyuto 180mm","maker":"Tojiro","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","storeName":"Tojiro Vg10 Gyuto 180mm"},{"slug":"teruyasu-fujiwara-shirogami-1-shir-gyuto-240","name":"Teruyasu Fujiwara Shir Shirogami #1 Gyuto 240mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-shir-shirogami-1","storeName":"Teruyasu Fujiwara Shir Gyuto 240mm"},{"slug":"tadafusa-aogami-2-aogami2-walnut-gyuto-240","name":"Tadafusa Aogami #2 Gyuto 240mm","maker":"Tadafusa","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-aogami-2","storeName":"Tadafusa Aogami2 Walnut Gyuto 240mm"},{"slug":"tadafusa-aogami-2-aogami2-nashiji-gyuto-210","name":"Tadafusa Nashiji Aogami #2 Gyuto 210mm","maker":"Tadafusa","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-nashiji-aogami-2","storeName":"Tadafusa Aogami2 Nashiji Gyuto 210mm"},{"slug":"tojiro-vg10-sujihiki-210","name":"Tojiro Classic VG-10 Sujihiki 210mm","maker":"Tojiro","shape":"sujihiki","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","lineName":"Classic","storeName":"Tojiro Sujihiki 210mm"},{"slug":"sakai-takayuki-aus10-petty-135","name":"Sakai Takayuki AUS-10 Petty 135mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":135,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aus10","storeName":"Sakai Takayuki Petty 135mm"},{"slug":"yoshikane-skd-bunka-165-2","name":"Yoshikane SKD Bunka 165mm","maker":"Yoshikane","shape":"bunka","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-skd","storeName":"Yoshikane Bunka 165mm"},{"slug":"yoshikane-shirogami-2-bunka-165","name":"Yoshikane Shirogami #2 Bunka 165mm","maker":"Yoshikane","shape":"bunka","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-shirogami-2","storeName":"Yoshikane Bunka 165mm"},{"slug":"yoshikazu-tanaka-shirogami-1-gyuto-240","name":"Yoshikazu Tanaka Shirogami #1 Gyuto 240mm","maker":"Yoshikazu Tanaka","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikazu-tanaka-shirogami-1","storeName":"Yoshikazu Tanaka Gyuto 240mm"},{"slug":"yoshikane-shirogami-2-gyuto-240","name":"Yoshikane Shirogami #2 Gyuto 240mm","maker":"Yoshikane","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-shirogami-2","storeName":"Yoshikane Gyuto 240mm"},{"slug":"yoshikazu-tanaka-shirogami-1-gyuto-210","name":"Yoshikazu Tanaka Shirogami #1 Gyuto 210mm","maker":"Yoshikazu Tanaka","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikazu-tanaka-shirogami-1","storeName":"Yoshikazu Tanaka Gyuto 210mm"},{"slug":"takumi-ikeda-aogami-2-santoku-165","name":"Takumi Ikeda Aogami #2 Santoku 165mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takumi-ikeda-aogami-2","storeName":"Takumi Ikeda Santoku 165mm"},{"slug":"hatsukokoro-hap40-gyuto-210","name":"Hatsukokoro HAP40 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-hap40","storeName":"Hatsukokoro Gyuto 210mm"},{"slug":"tojiro-vg10-petty-160","name":"Tojiro VG-10 Petty 160mm","maker":"Tojiro","shape":"petty","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","storeName":"Tojiro Petty 160mm"},{"slug":"tojiro-vg10-vg10-integral-gyuto-240","name":"Tojiro Integral VG-10 Gyuto 240mm","maker":"Tojiro","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-integral-f890-vg10","storeName":"Tojiro Vg10 Integral F890 Gyuto 240mm"},{"slug":"tojiro-vg10-vg-integral-gyuto-210","name":"Tojiro Vg Integral VG-10 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it resists rust better than carbon steel, which makes it an easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg-integral-vg10","storeName":"Tojiro Vg Integral Gyuto 210mm"},{"slug":"sakai-takayuki-ginsan-zangetsu-sakimaru-other-300","name":"Sakai Takayuki Zangetsu Ginsan Sakimaru 300mm","maker":"Sakai Takayuki","shape":"other","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-zangetsu-sakimaru-ginsan","storeName":"Takayuki Zangetsu Ginsan Sakimaru 300mm"},{"slug":"yusaku-aogami-2-kurouchi-funayuki-other-210","name":"Yusaku Kurouchi Aogami #2 Funayuki 210mm","maker":"Yusaku","shape":"other","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-funayuki-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Funayuki/Gyuto 210mm"},{"slug":"sentan-sld-nashiji-blue-petty-150","name":"Sentan Nashiji SLD Petty 150mm","maker":"Sentan","shape":"petty","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-blue-sld","storeName":"Sentan SLD Nashiji Petty 150mm Blue"},{"slug":"tojiro-pankiri-240","name":"Tojiro Stainless Pankiri 240mm","maker":"Tojiro","shape":"pankiri","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-stainless-unstated","storeName":"TOJIRO Bread Knife 240mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-bunka-170","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Bunka 170mm","maker":"Takumi Ikeda","shape":"bunka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-hammered-aogami-2","storeName":"Takumi Ikeda Anryu Blue #2 Hammered Bunka 170mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-gyuto-180","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Gyuto 180mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-hammered-aogami-2","storeName":"Takumi Ikeda Anryu Blue #2 Hammered Gyuto 180mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-gyuto-240","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Gyuto 240mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-hammered-aogami-2","storeName":"Takumi Ikeda Anryu Blue #2 Hammered Gyuto 240mm"},{"slug":"harukaze-aogami-2-mune-damascus-bunka-165","name":"Harukaze Mune Damascus Aogami #2 Bunka 165mm","maker":"Harukaze","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-mune-damascus-aogami-2","storeName":"Harukaze Blue #2 Mune Damascus Bunka 165mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-petty-75","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Petty 75mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":75,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-hammered-aogami-2","storeName":"Takumi Ikeda Anryu Blue #2 Hammered Petty 75mm"},{"slug":"kyohei-shindo-aogami-2-funayuki-other-165","name":"Kyohei Shindo Aogami #2 Funayuki 165mm","maker":"Kyohei Shindo","shape":"other","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-funayuki-aogami-2","storeName":"Shindo Blue #2 Funayuki 165mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-sujihiki-270","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Sujihiki 270mm","maker":"Takumi Ikeda","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-hammered-aogami-2","storeName":"Takumi Ikeda Anryu Blue #2 Hammered Sujihiki 270mm"},{"slug":"kohetsu-1k6-maple-sujihiki-210","name":"Kohetsu Small 1K6 Sujihiki 210mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":210,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-small-maple-1k6","storeName":"Kohetsu 1K6 Stainless Small Slicer 210mm Maple"},{"slug":"harukaze-aogami-super-morado-bunka-170","name":"Harukaze Morado Aogami Super Bunka 170mm","maker":"Harukaze","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Bunka 170mm"},{"slug":"kohetsu-aogami-super-gyuto-270","name":"Kohetsu Aogami Super Gyuto 270mm","maker":"Kohetsu","shape":"gyuto","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-aogami-super","storeName":"Kohetsu Aogami Super Gyuto 270mm"},{"slug":"takumi-ikeda-shirogami-2-kurouchi-damascus-gyuto-210","name":"Takumi Ikeda Anryu Kurouchi Damascus Shirogami #2 Gyuto 210mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-kurouchi-damascus-shirogami-2","storeName":"Takumi Ikeda Anryu Kurouchi Damascus Gyuto 210mm"},{"slug":"yoshikane-skd-nashiji-kiritsuke-kiritsuke-240","name":"Yoshikane Nashiji SKD Kiritsuke 240mm","maker":"Yoshikane","shape":"kiritsuke","lengthMm":240,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-nashiji-skd","storeName":"Yoshikane SKD Nashiji Kiritsuke 240mm"},{"slug":"yoshikazu-tanaka-aogami-1-petty-150","name":"Yoshikazu Tanaka Aogami #1 Petty 150mm","maker":"Yoshikazu Tanaka","shape":"petty","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Petty 150mm"},{"slug":"yoshikazu-tanaka-shirogami-2-bunka-165","name":"Yoshikazu Tanaka Shirogami #2 Bunka 165mm","maker":"Yoshikazu Tanaka","shape":"bunka","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshikazu-tanaka-shirogami-2","storeName":"Yoshikazu Tanaka White #2 Bunka 165mm"},{"slug":"yoshikazu-tanaka-aogami-1-nakiri-180","name":"Yoshikazu Tanaka Aogami #1 Nakiri 180mm","maker":"Yoshikazu Tanaka","shape":"nakiri","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Nakiri 180mm"},{"slug":"yoshikazu-tanaka-aogami-1-petty-120","name":"Yoshikazu Tanaka Aogami #1 Petty 120mm","maker":"Yoshikazu Tanaka","shape":"petty","lengthMm":120,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Petty 120mm"},{"slug":"yusaku-aogami-2-nashiji-tall-petty-120","name":"Yusaku Tall Nashiji Aogami #2 Petty 120mm","maker":"Yusaku","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yusaku-nashiji-aogami-2","storeName":"Yusaku Blue #2 Nashiji Tall Petty 120mm"},{"slug":"yusaku-aogami-2-nashiji-honesuki-150","name":"Yusaku Nashiji Aogami #2 Honesuki 150mm","maker":"Yusaku","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-nashiji-aogami-2","storeName":"Yusaku Blue #2 Nashiji Honesuki 150mm"},{"slug":"yusaku-aogami-2-kurouchi-petty-150","name":"Yusaku Kurouchi Aogami #2 Petty 150mm","maker":"Yusaku","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Petty 150mm"},{"slug":"yusaku-aogami-2-kurouchi-kiri-chuka-180","name":"Yusaku Kiri Kurouchi Aogami #2 Chukabocho 180mm","maker":"Yusaku","shape":"chuka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-kiri-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Kiri Cleaver 180mm"},{"slug":"yusaku-aogami-2-kurouchi-bunka-180","name":"Yusaku Kurouchi Aogami #2 Bunka 180mm","maker":"Yusaku","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Bunka 180mm"},{"slug":"yoshimitsu-shirogami-1-fugen-petty-150","name":"Yoshimitsu Fugen Shirogami #1 Petty 150mm","maker":"Yoshimitsu","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Petty 150mm"},{"slug":"zakuri-aogami-super-gyuto-240","name":"Zakuri Aogami Super Gyuto 240mm","maker":"Zakuri","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"zakuri-aogami-super","storeName":"Zakuri AS Gyuto 240mm"},{"slug":"yusaku-aogami-2-nashiji-bunka-165","name":"Yusaku Nashiji Aogami #2 Bunka 165mm","maker":"Yusaku","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yusaku-nashiji-aogami-2","storeName":"Yusaku Blue #2 Nashiji Bunka 165mm"},{"slug":"yusaku-aogami-2-kurouchi-nakiri-180","name":"Yusaku Kurouchi Aogami #2 Nakiri 180mm","maker":"Yusaku","shape":"nakiri","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Nakiri 180mm"},{"slug":"yusaku-aogami-2-kurouchi-kiritsuke-kiritsuke-240","name":"Yusaku Kurouchi Aogami #2 Kiritsuke 240mm","maker":"Yusaku","shape":"kiritsuke","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Kiritsuke 240mm"},{"slug":"yamashin-shirogami-1-tall-petty-120","name":"Yamashin Tall Shirogami #1 Petty 120mm","maker":"Yamashin","shape":"petty","lengthMm":120,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-shirogami-1","storeName":"Yamashin White #1 Tall Petty 120mm"},{"slug":"yoshikazu-tanaka-aogami-1-gyuto-180","name":"Yoshikazu Tanaka Aogami #1 Gyuto 180mm","maker":"Yoshikazu Tanaka","shape":"gyuto","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Gyuto 180mm"},{"slug":"yoshikazu-tanaka-aogami-1-gyuto-240","name":"Yoshikazu Tanaka Aogami #1 Gyuto 240mm","maker":"Yoshikazu Tanaka","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Gyuto 240mm"},{"slug":"yoshikazu-tanaka-aogami-1-santoku-165","name":"Yoshikazu Tanaka Aogami #1 Santoku 165mm","maker":"Yoshikazu Tanaka","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Santoku 165mm"},{"slug":"yahiko-ginsan-nashiji-engraved-santoku-165","name":"Yahiko Hand Engraved Nashiji Ginsan Santoku 165mm","maker":"Yahiko","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Santoku 165mm"},{"slug":"yahiko-ginsan-nashiji-engraved-gyuto-240","name":"Yahiko Hand Engraved Nashiji Ginsan Gyuto 240mm","maker":"Yahiko","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Gyuto 240mm"},{"slug":"yahiko-ginsan-nashiji-engraved-nakiri-165","name":"Yahiko Hand Engraved Nashiji Ginsan Nakiri 165mm","maker":"Yahiko","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Nakiri 165mm"},{"slug":"yamashin-aogami-2-kasumi-gyuto-210","name":"Yamashin Kasumi Aogami #2 Gyuto 210mm","maker":"Yamashin","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-kasumi-aogami-2","storeName":"Yamashin Blue #2 Kasumi Gyuto 210mm"},{"slug":"yamashin-shirogami-1-gyuto-210","name":"Yamashin Shirogami #1 Gyuto 210mm","maker":"Yamashin","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-shirogami-1","storeName":"Yamashin White #1 Gyuto 210mm"},{"slug":"yasunori-vg10-warikomi-damascus-gyuto-210","name":"Yasunori Damascus VG-10 Gyuto 210mm","maker":"Yasunori","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yasunori-warikomi-damascus-vg10","storeName":"Yasunori VG-10 Warikomi Damascus Gyuto 210mm"},{"slug":"yamashin-shirogami-1-bunka-175","name":"Yamashin Shirogami #1 Bunka 175mm","maker":"Yamashin","shape":"bunka","lengthMm":175,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-shirogami-1","storeName":"Yamashin White #1 Bunka 175mm"},{"slug":"yamato-shirogami-2-oboro-gyuto-210","name":"Yamato Oboro Shirogami #2 Gyuto 210mm","maker":"Yamato","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamato-oboro-shirogami-2","storeName":"Yamato White #2 Oboro Gyuto 210mm"},{"slug":"yoshimi-kato-vg10-enju-bunka-170","name":"Yoshimi Kato VG-10 Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Bunka 170mm"},{"slug":"yoshimi-kato-shirogami-2-hino-santoku-170","name":"Yoshimi Kato Hino Shirogami #2 Santoku 170mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Santoku 170mm"},{"slug":"yoshimi-kato-shirogami-2-hino-sujihiki-270","name":"Yoshimi Kato Hino Shirogami #2 Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Sujihiki 270mm"},{"slug":"yoshimitsu-aogami-2-petty-165","name":"Yoshimitsu Aogami #2 Petty 165mm","maker":"Yoshimitsu","shape":"petty","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Petty 165mm"},{"slug":"yoshimitsu-aogami-2-petty-210","name":"Yoshimitsu Aogami #2 Petty 210mm","maker":"Yoshimitsu","shape":"petty","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Petty 210mm"},{"slug":"yoshimitsu-aogami-2-nakiri-165","name":"Yoshimitsu Aogami #2 Nakiri 165mm","maker":"Yoshimitsu","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Nakiri 165mm"},{"slug":"yoshimitsu-aogami-2-petty-150","name":"Yoshimitsu Aogami #2 Petty 150mm","maker":"Yoshimitsu","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Petty 150mm"},{"slug":"yoshimitsu-aogami-super-tall-nakiri-180","name":"Yoshimitsu Tall Aogami Super Nakiri 180mm","maker":"Yoshimitsu","shape":"nakiri","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-super","storeName":"Yoshimitsu AS Tall Nakiri 180mm"},{"slug":"yoshimitsu-aogami-super-gyuto-240","name":"Yoshimitsu Aogami Super Gyuto 240mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-super","storeName":"Yoshimitsu AS Gyuto 240mm"},{"slug":"yoshimitsu-aogami-super-bunka-180","name":"Yoshimitsu Aogami Super Bunka 180mm","maker":"Yoshimitsu","shape":"bunka","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-super","storeName":"Yoshimitsu AS Bunka 180mm"},{"slug":"yoshimitsu-shirogami-1-fugen-gyuto-240","name":"Yoshimitsu Fugen Shirogami #1 Gyuto 240mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Gyuto 240mm"},{"slug":"yoshimitsu-shirogami-1-fugen-honesuki-150","name":"Yoshimitsu Fugen Shirogami #1 Honesuki 150mm","maker":"Yoshimitsu","shape":"honesuki","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Honesuki 150mm"},{"slug":"yoshimitsu-shirogami-1-fugen-bunka-170","name":"Yoshimitsu Fugen Shirogami #1 Bunka 170mm","maker":"Yoshimitsu","shape":"bunka","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Bunka 170mm"},{"slug":"yoshimi-kato-shirogami-2-hino-bunka-170","name":"Yoshimi Kato Hino Shirogami #2 Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Bunka 170mm"},{"slug":"yoshimitsu-shirogami-1-fugen-tall-nakiri-185","name":"Yoshimitsu Fugen Tall Shirogami #1 Nakiri 185mm","maker":"Yoshimitsu","shape":"nakiri","lengthMm":185,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Tall Nakiri 185mm"},{"slug":"yoshimitsu-aogami-super-gyuto-210","name":"Yoshimitsu Aogami Super Gyuto 210mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-super","storeName":"Yoshimitsu AS Gyuto 210mm"},{"slug":"yoshimitsu-shirogami-1-fugen-kiri-chuka-195","name":"Yoshimitsu Fugen Kiri Shirogami #1 Chukabocho 195mm","maker":"Yoshimitsu","shape":"chuka","lengthMm":195,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-fugen-kiri-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Kiri Cleaver 195mm"},{"slug":"yoshimitsu-shirogami-1-fugen-sujihiki-240","name":"Yoshimitsu Fugen Shirogami #1 Sujihiki 240mm","maker":"Yoshimitsu","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Sujihiki 240mm"},{"slug":"yoshimitsu-shirogami-1-fugen-kiritsuke-kiritsuke-210","name":"Yoshimitsu Fugen Shirogami #1 Kiritsuke 210mm","maker":"Yoshimitsu","shape":"kiritsuke","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Kiritsuke 210mm"},{"slug":"yoshimitsu-shirogami-1-fugen-kiritsuke-kiritsuke-240","name":"Yoshimitsu Fugen Shirogami #1 Kiritsuke 240mm","maker":"Yoshimitsu","shape":"kiritsuke","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Kiritsuke 240mm"},{"slug":"yoshimi-kato-vg10-enju-gyuto-180","name":"Yoshimi Kato VG-10 Gyuto 180mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Gyuto 180mm"},{"slug":"yoshimi-kato-vg10-enju-nakiri-160","name":"Yoshimi Kato VG-10 Nakiri 160mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Nakiri 160mm"},{"slug":"yoshimitsu-shirogami-1-fugen-gyuto-210","name":"Yoshimitsu Fugen Shirogami #1 Gyuto 210mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Gyuto 210mm"},{"slug":"yoshimi-kato-vg10-enju-nakiri-180","name":"Yoshimi Kato VG-10 Nakiri 180mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Nakiri 180mm"},{"slug":"yoshimi-kato-vg10-enju-santoku-170","name":"Yoshimi Kato VG-10 Santoku 170mm","maker":"Yoshimi Kato","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimi-kato-enju-vg10","storeName":"Yoshimi Kato Enju VG10 Santoku 170mm"},{"slug":"yoshimitsu-aogami-2-gyuto-210","name":"Yoshimitsu Aogami #2 Gyuto 210mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Gyuto 210mm"},{"slug":"yoshimitsu-aogami-2-gyuto-240","name":"Yoshimitsu Aogami #2 Gyuto 240mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Gyuto 240mm"},{"slug":"yoshimitsu-aogami-2-bunka-175","name":"Yoshimitsu Aogami #2 Bunka 175mm","maker":"Yoshimitsu","shape":"bunka","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Bunka 175mm"},{"slug":"yoshimitsu-aogami-2-bunka-210","name":"Yoshimitsu Aogami #2 Bunka 210mm","maker":"Yoshimitsu","shape":"bunka","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Bunka 210mm"},{"slug":"yasunori-aogami-2-santoku-165","name":"Yasunori Aogami #2 Santoku 165mm","maker":"Yasunori","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yasunori-aogami-2","storeName":"Yasunori Blue #2 Santoku 165mm"},{"slug":"yoshimitsu-aogami-2-tall-petty-120","name":"Yoshimitsu Tall Aogami #2 Petty 120mm","maker":"Yoshimitsu","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-2","storeName":"Yoshimitsu Blue #2 Tall Petty 120mm"},{"slug":"yoshimi-kato-shirogami-2-hino-petty-120","name":"Yoshimi Kato Hino Shirogami #2 Petty 120mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Petty 120mm"},{"slug":"yoshimi-kato-shirogami-2-hino-petty-150","name":"Yoshimi Kato Hino Shirogami #2 Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Petty 150mm"},{"slug":"yoshimi-kato-shirogami-2-hino-honesuki-150","name":"Yoshimi Kato Hino Shirogami #2 Honesuki 150mm","maker":"Yoshimi Kato","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Honesuki 150mm"},{"slug":"yamashin-shirogami-1-nakiri-165","name":"Yamashin Shirogami #1 Nakiri 165mm","maker":"Yamashin","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-shirogami-1","storeName":"Yamashin White #1 Nakiri 165mm"},{"slug":"yasunori-aogami-1-honesuki-90","name":"Yasunori Aogami #1 Honesuki 90mm","maker":"Yasunori","shape":"honesuki","lengthMm":90,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yasunori-aogami-1","storeName":"Yasunori Blue #1 Boning Knife 90mm"},{"slug":"yamashin-shirogami-1-honesuki-150","name":"Yamashin Shirogami #1 Honesuki 150mm","maker":"Yamashin","shape":"honesuki","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-shirogami-1","storeName":"Yamashin White #1 Honesuki 150mm"},{"slug":"yamashin-shirogami-1-kiri-chuka-180","name":"Yamashin Kiri Shirogami #1 Chukabocho 180mm","maker":"Yamashin","shape":"chuka","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-kiri-shirogami-1","storeName":"Yamashin White #1 Kiri Cleaver 180mm"},{"slug":"yoshito-saku-aogami-2-gyuto-210","name":"Yoshito Saku Aogami #2 Gyuto 210mm","maker":"Yoshito Saku","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshito-saku-aogami-2","storeName":"Yoshito Saku Blue #2 Gyuto 210mm"},{"slug":"yoshito-saku-aogami-2-tall-petty-120","name":"Yoshito Saku Tall Aogami #2 Petty 120mm","maker":"Yoshito Saku","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshito-saku-aogami-2","storeName":"Yoshito Saku Blue #2 Tall Petty 120mm"},{"slug":"yoshimitsu-aogami-super-nakiri-165","name":"Yoshimitsu Aogami Super Nakiri 165mm","maker":"Yoshimitsu","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-super","storeName":"Yoshimitsu AS Nakiri 165mm"},{"slug":"yoshimitsu-aogami-super-santoku-180","name":"Yoshimitsu Aogami Super Santoku 180mm","maker":"Yoshimitsu","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-aogami-super","storeName":"Yoshimitsu AS Santoku 180mm"},{"slug":"yamato-shirogami-2-kon-gou-gyuto-210","name":"Yamato Kon-gou Shirogami #2 Gyuto 210mm","maker":"Yamato","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamato-kon-gou-shirogami-2","storeName":"Yamato White #2 Kon-gou Gyuto 210mm"},{"slug":"yoshimitsu-shirogami-1-fugen-santoku-165","name":"Yoshimitsu Fugen Shirogami #1 Santoku 165mm","maker":"Yoshimitsu","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Santoku 165mm"},{"slug":"yahiko-migaki-tsuchime-gyuto-210","name":"Yahiko Migaki Tsuchime Stainless Gyuto 210mm","maker":"Yahiko","shape":"gyuto","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-mirror-hammered-sus440c-stainless-unstated","storeName":"Yahiko Mirror Hammered SUS440C Gyuto 210mm"},{"slug":"yahiko-migaki-tsuchime-nakiri-165","name":"Yahiko Migaki Tsuchime Stainless Nakiri 165mm","maker":"Yahiko","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-mirror-hammered-sus440c-stainless-unstated","storeName":"Yahiko Mirror Hammered SUS440C Nakiri 165mm"},{"slug":"yahiko-migaki-tsuchime-bunka-170","name":"Yahiko Migaki Tsuchime Stainless Bunka 170mm","maker":"Yahiko","shape":"bunka","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-mirror-hammered-sus440c-stainless-unstated","storeName":"Yahiko Mirror Hammered SUS440C Bunka 170mm"},{"slug":"yahiko-migaki-tsuchime-gyuto-180","name":"Yahiko Migaki Tsuchime Stainless Gyuto 180mm","maker":"Yahiko","shape":"gyuto","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-mirror-hammered-sus440c-stainless-unstated","storeName":"Yahiko Mirror Hammered SUS440C Gyuto 180mm"},{"slug":"yasunori-aogami-2-bunka-165","name":"Yasunori Aogami #2 Bunka 165mm","maker":"Yasunori","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yasunori-aogami-2","storeName":"Yasunori Blue #2 Bunka 165mm"},{"slug":"yahiko-ginsan-nashiji-engraved-petty-80","name":"Yahiko Hand Engraved Nashiji Ginsan Petty 80mm","maker":"Yahiko","shape":"petty","lengthMm":80,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Petty 80mm"},{"slug":"yamashin-aogami-2-kurouchi-petty-150","name":"Yamashin Kurouchi Aogami #2 Petty 150mm","maker":"Yamashin","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamashin-kurouchi-aogami-2","storeName":"Yamashin Blue #2 Kurouchi Petty 150mm"},{"slug":"yahiko-ginsan-nashiji-engraved-gyuto-210","name":"Yahiko Hand Engraved Nashiji Ginsan Gyuto 210mm","maker":"Yahiko","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Gyuto 210mm"},{"slug":"yahiko-ginsan-nashiji-engraved-bunka-175","name":"Yahiko Hand Engraved Nashiji Ginsan Bunka 175mm","maker":"Yahiko","shape":"bunka","lengthMm":175,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Bunka 175mm"},{"slug":"yahiko-ginsan-nashiji-engraved-sujihiki-240","name":"Yahiko Hand Engraved Nashiji Ginsan Sujihiki 240mm","maker":"Yahiko","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Sujihiki 240mm"},{"slug":"tojiro-fuji-cutlery-chuka-180","name":"Tojiro Fuji Chinese-Style Carbon Chukabocho 180mm","maker":"Tojiro","shape":"chuka","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-fuji-cutlery-chinese-style-carbon-unstated","storeName":"Tojiro Fuji Cutlery Stainless Steel Chinese-Style Cleaver 180mm"},{"slug":"yamashin-aogami-2-damascus-nakiri-165","name":"Yamashin Damascus Aogami #2 Nakiri 165mm","maker":"Yamashin","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamashin-damascus-aogami-2","storeName":"Yamashin Blue #2 Damascus Nakiri 165mm"},{"slug":"yamashin-aogami-2-damascus-petty-135","name":"Yamashin Damascus Aogami #2 Petty 135mm","maker":"Yamashin","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-damascus-aogami-2","storeName":"Yamashin Blue #2 Damascus Petty 135mm"},{"slug":"yamashin-aogami-2-damascus-gyuto-240","name":"Yamashin Damascus Aogami #2 Gyuto 240mm","maker":"Yamashin","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-damascus-aogami-2","storeName":"Yamashin Blue #2 Damascus Gyuto 240mm"},{"slug":"tsunehisa-aus10-tsuchime-damascus-petty-80","name":"Tsunehisa Tsuchime Damascus AUS-10 Petty 80mm","maker":"Tsunehisa","shape":"petty","lengthMm":80,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Petty 80mm"},{"slug":"tsunehisa-aus10-tsuchime-damascus-nakiri-160","name":"Tsunehisa Tsuchime Damascus AUS-10 Nakiri 160mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Nakiri 160mm"},{"slug":"yamashin-aogami-2-kurouchi-honesuki-150","name":"Yamashin Kurouchi Aogami #2 Honesuki 150mm","maker":"Yamashin","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamashin-kurouchi-aogami-2","storeName":"Yamashin Blue #2 Kurouchi Honesuki 150mm"},{"slug":"yamashin-aogami-2-kurouchi-bunka-180","name":"Yamashin Kurouchi Aogami #2 Bunka 180mm","maker":"Yamashin","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamashin-kurouchi-aogami-2","storeName":"Yamashin Blue #2 Kurouchi Bunka 180mm"},{"slug":"tsunehisa-aogami-super-sakura-nakiri-165","name":"Tsunehisa Sakura Aogami Super Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-sakura-aogami-super","storeName":"Tsunehisa AS Sakura Nakiri 165mm"},{"slug":"tsunehisa-ginsan-migaki-bunka-170","name":"Tsunehisa Migaki Ginsan Bunka 170mm","maker":"Tsunehisa","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa G3 Migaki Bunka 170mm"},{"slug":"harukaze-ginsan-migaki-sujihiki-270","name":"Harukaze Migaki Ginsan Sujihiki 270mm","maker":"Harukaze","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-migaki-ginsan","storeName":"Harukaze G3 Migaki Sujihiki 270mm"},{"slug":"yahiko-aogami-super-kurouchi-tsuchime-gyuto-180","name":"Yahiko Kurouchi Tsuchime Aogami Super Gyuto 180mm","maker":"Yahiko","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yahiko-kuro-tsuchime-aogami-super","storeName":"Yahiko AS Kuro Tsuchime Gyuto 180mm"},{"slug":"yahiko-aogami-super-kurouchi-tsuchime-gyuto-210","name":"Yahiko Kurouchi Tsuchime Aogami Super Gyuto 210mm","maker":"Yahiko","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yahiko-kuro-tsuchime-aogami-super","storeName":"Yahiko AS Kuro Tsuchime Gyuto 210mm"},{"slug":"yahiko-aogami-super-kurouchi-tsuchime-bunka-175","name":"Yahiko Kurouchi Tsuchime Aogami Super Bunka 175mm","maker":"Yahiko","shape":"bunka","lengthMm":175,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-kuro-tsuchime-aogami-super","storeName":"Yahiko AS Kuro Tsuchime Bunka 175mm"},{"slug":"tsubaki-aogami-2-damascus-gyuto-210","name":"Tsubaki Damascus Aogami #2 Gyuto 210mm","maker":"Tsubaki","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsubaki-damascus-aogami-2","storeName":"TSUBAKI Blue #2 Damascus Gyuto 210mm"},{"slug":"tsubaki-aogami-2-damascus-gyuto-240","name":"Tsubaki Damascus Aogami #2 Gyuto 240mm","maker":"Tsubaki","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsubaki-damascus-aogami-2","storeName":"TSUBAKI Blue #2 Damascus Gyuto 240mm"},{"slug":"tsubaki-aogami-2-bunka-150","name":"Tsubaki Aogami #2 Bunka 150mm","maker":"Tsubaki","shape":"bunka","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsubaki-aogami-2","storeName":"TSUBAKI Blue #2 Bunka 150mm"},{"slug":"tsunehisa-vg10-tsuchime-damascus-bunka-185","name":"Tsunehisa Tsuchime Damascus VG-10 Bunka 185mm","maker":"Tsunehisa","shape":"bunka","lengthMm":185,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-vg10","storeName":"Tsunehisa VG10 Hammered Damascus Bunka 185mm"},{"slug":"tsunehisa-srs13-nakiri-165","name":"Tsunehisa SRS-13 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-srs13-srs13","storeName":"Tsunehisa SRS13 Stainless Nakiri 165mm"},{"slug":"tsunehisa-srs13-santoku-165","name":"Tsunehisa SRS-13 Santoku 165mm","maker":"Tsunehisa","shape":"santoku","lengthMm":165,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-srs13-srs13","storeName":"Tsunehisa SRS13 Stainless Santoku 165mm"},{"slug":"tsunehisa-z18-damascus-santoku-185","name":"Tsunehisa Z18 Damascus Stainless Santoku 185mm","maker":"Tsunehisa","shape":"santoku","lengthMm":185,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-z18-damascus-stainless-unstated","storeName":"Tsunehisa Z18 Damascus Santoku 185mm"},{"slug":"tsunehisa-aus10-nami-nakiri-165","name":"Tsunehisa Nami AUS-10 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Nakiri 165mm"},{"slug":"tsunehisa-aus10-nami-kiritsuke-kiritsuke-210","name":"Tsunehisa Nami AUS-10 Kiritsuke 210mm","maker":"Tsunehisa","shape":"kiritsuke","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Kiritsuke 210mm"},{"slug":"tsunehisa-vg10-tsuchime-damascus-gyuto-180","name":"Tsunehisa Tsuchime Damascus VG-10 Gyuto 180mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-vg10","storeName":"Tsunehisa VG10 Hammered Damascus Gyuto 180mm"},{"slug":"tsunehisa-aus10-nami-santoku-170","name":"Tsunehisa Nami AUS-10 Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Santoku 170mm"},{"slug":"tsunehisa-ginsan-migaki-gyuto-240","name":"Tsunehisa Migaki Ginsan Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa G3 Migaki Gyuto 240mm"},{"slug":"tsunehisa-ginsan-migaki-santoku-165","name":"Tsunehisa Migaki Ginsan Santoku 165mm","maker":"Tsunehisa","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa G3 Migaki Santoku 165mm"},{"slug":"tsubaki-aogami-2-tsuchime-kiritsuke-kiritsuke-230","name":"Tsubaki Tsuchime Aogami #2 Kiritsuke 230mm","maker":"Tsubaki","shape":"kiritsuke","lengthMm":230,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsubaki-tsuchime-aogami-2","storeName":"TSUBAKI Blue #2 Tsuchime Kiritsuke 230mm"},{"slug":"tsubaki-aogami-2-nakiri-150","name":"Tsubaki Aogami #2 Nakiri 150mm","maker":"Tsubaki","shape":"nakiri","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsubaki-aogami-2","storeName":"TSUBAKI Blue #2 Nakiri 150mm"},{"slug":"tsubaki-ginsan-tsuchime-bunka-180","name":"Tsubaki Tsuchime Ginsan Bunka 180mm","maker":"Tsubaki","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsubaki-tsuchime-ginsan","storeName":"TSUBAKI Ginsan Tsuchime Bunka 180mm"},{"slug":"tsunehisa-aus10-tsuchime-damascus-kiritsuke-240","name":"Tsunehisa Tsuchime Damascus AUS-10 Kiritsuke 240mm","maker":"Tsunehisa","shape":"kiritsuke","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Kiritsuke 240mm"},{"slug":"tsunehisa-aus10-tsuchime-damascus-bunka-175","name":"Tsunehisa Tsuchime Damascus AUS-10 Bunka 175mm","maker":"Tsunehisa","shape":"bunka","lengthMm":175,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-aus10","storeName":"Tsunehisa AUS10 Hammered Damascus Bunka 175mm"},{"slug":"yamashin-aogami-2-kasumi-santoku-165","name":"Yamashin Kasumi Aogami #2 Santoku 165mm","maker":"Yamashin","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-kasumi-aogami-2","storeName":"Yamashin Blue #2 Kasumi Santoku 165mm"},{"slug":"yasunori-aogami-2-funayuki-other-165","name":"Yasunori Aogami #2 Funayuki 165mm","maker":"Yasunori","shape":"other","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yasunori-funayuki-aogami-2","storeName":"Yasunori Blue #2 Funayuki 165mm"},{"slug":"yamashin-aogami-2-kasumi-bunka-165","name":"Yamashin Kasumi Aogami #2 Bunka 165mm","maker":"Yamashin","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamashin-kasumi-aogami-2","storeName":"Yamashin Blue #2 Kasumi Bunka 165mm"},{"slug":"yahiko-aogami-super-kurouchi-tsuchime-kiritsuke-210","name":"Yahiko Kurouchi Tsuchime Aogami Super Kiritsuke 210mm","maker":"Yahiko","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yahiko-kuro-tsuchime-aogami-super","storeName":"Yahiko AS Kuro Tsuchime Kiritsuke 210mm"},{"slug":"yahiko-aogami-super-kurouchi-tsuchime-santoku-165","name":"Yahiko Kurouchi Tsuchime Aogami Super Santoku 165mm","maker":"Yahiko","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yahiko-kuro-tsuchime-aogami-super","storeName":"Yahiko AS Kuro Tsuchime Santoku 165mm"},{"slug":"yahiko-ginsan-nashiji-engraved-kiritsuke-240","name":"Yahiko Hand Engraved Nashiji Ginsan Kiritsuke 240mm","maker":"Yahiko","shape":"kiritsuke","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm"},{"slug":"yahiko-ginsan-nashiji-engraved-petty-135","name":"Yahiko Hand Engraved Nashiji Ginsan Petty 135mm","maker":"Yahiko","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Petty 135mm"},{"slug":"yahiko-ginsan-nashiji-engraved-sujihiki-270","name":"Yahiko Hand Engraved Nashiji Ginsan Sujihiki 270mm","maker":"Yahiko","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Sujihiki 270mm"},{"slug":"yahiko-ginsan-nashiji-engraved-gyuto-180","name":"Yahiko Hand Engraved Issue Nashiji Ginsan Gyuto 180mm","maker":"Yahiko","shape":"gyuto","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-finish-issue-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Gyuto 180mm - Finish Issue"},{"slug":"tsunehisa-aogami-super-sakura-gyuto-210","name":"Tsunehisa Sakura Aogami Super Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-sakura-aogami-super","storeName":"Tsunehisa AS Sakura Gyuto 210mm"},{"slug":"tsunehisa-aus10-nami-bunka-170","name":"Tsunehisa Nami AUS-10 Bunka 170mm","maker":"Tsunehisa","shape":"bunka","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-nami-aus10","storeName":"Tsunehisa AUS10 Nami Bunka 170mm"},{"slug":"tsunehisa-aogami-super-sakura-bunka-170","name":"Tsunehisa Sakura Aogami Super Bunka 170mm","maker":"Tsunehisa","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-sakura-aogami-super","storeName":"Tsunehisa AS Sakura Bunka 170mm"},{"slug":"yahiko-aogami-2-finish-issue-nakiri-170","name":"Yahiko Issue Aogami #2 Nakiri 170mm","maker":"Yahiko","shape":"nakiri","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yahiko-finish-issue-aogami-2","storeName":"Yahiko Blue #2 Nakiri 170mm - Finish Issue"},{"slug":"yasunori-aogami-2-nakiri-165","name":"Yasunori Aogami #2 Nakiri 165mm","maker":"Yasunori","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yasunori-aogami-2","storeName":"Yasunori Blue #2 Nakiri 165mm"},{"slug":"tojiro-shirogami-deba-165","name":"Tojiro Shirogami Deba 165mm","maker":"Tojiro","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-shirogami","storeName":"TOJIRO SHIROGAMI Deba 165mm"},{"slug":"gihei-aogami-2-nakiri-165","name":"Gihei Aogami #2 Nakiri 165mm","maker":"Gihei","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"gihei-aogami-2","storeName":"Gihei Blue #2 Nakiri 165mm"},{"slug":"tojiro-vg10-santoku-210","name":"Tojiro Classic Large VG-10 Santoku 210mm","maker":"Tojiro","shape":"santoku","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-classic-large-vg10","storeName":"TOJIRO CLASSIC Large Santoku 210mm"},{"slug":"tojiro-shirogami-usuba-165","name":"Tojiro Shirogami Usuba 165mm","maker":"Tojiro","shape":"usuba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-shirogami","storeName":"TOJIRO SHIROGAMI Usuba 165mm"},{"slug":"yahiko-ginsan-tsuchime-damascus-bunka-170","name":"Yahiko Tsuchime Damascus Ginsan Bunka 170mm","maker":"Yahiko","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-tsuchime-damascus-ginsan","storeName":"Yahiko G3 Tsuchime Damascus Bunka 170mm"},{"slug":"tojiro-vg10-pankiri-215","name":"Tojiro Pro VG-10 Pankiri 215mm","maker":"Tojiro","shape":"pankiri","lengthMm":215,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-pro-vg10","storeName":"TOJIRO PRO Bread Knife 215mm"},{"slug":"tojiro-origami-santoku-165","name":"Tojiro Origami Stainless Santoku 165mm","maker":"Tojiro","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-origami-stainless-unstated","storeName":"TOJIRO ORIGAMI Santoku 165mm"},{"slug":"tojiro-kigami-3-color-gyuto-270","name":"Tojiro Color Kigami #3 Gyuto 270mm","maker":"Tojiro","shape":"gyuto","lengthMm":270,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-color-yellow-kigami-3","storeName":"TOJIRO Color Chef Knife 270mm Yellow"},{"slug":"hatsukokoro-ats34-hayabusa-damascus-santoku-180","name":"Hatsukokoro Hayabusa Damascus ATS-34 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-hayabusa-ats34-damascus-ats34","storeName":"Hatsukokoro Hayabusa ATS34 Damascus Santoku 180mm"},{"slug":"tsunehisa-vg10-tsuchime-damascus-santoku-185","name":"Tsunehisa Tsuchime Damascus VG-10 Santoku 185mm","maker":"Tsunehisa","shape":"santoku","lengthMm":185,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-hammered-damascus-vg10","storeName":"Tsunehisa VG10 Hammered Damascus Santoku 185mm"},{"slug":"tojiro-kigami-3-color-gyuto-210","name":"Tojiro Color Kigami #3 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-color-yellow-kigami-3","storeName":"TOJIRO Color Chef Knife 210mm Yellow"},{"slug":"yoshimi-kato-shirogami-2-hino-gyuto-240","name":"Yoshimi Kato Hino Shirogami #2 Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Gyuto 240mm"},{"slug":"hatsukokoro-ginsan-ginrei-kiri-petty-115","name":"Hatsukokoro Ginrei Kiri-Petty Ginsan Petty 115mm","maker":"Hatsukokoro","shape":"petty","lengthMm":115,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ginrei-kiri-ginsan","storeName":"Hatsukokoro Ginrei Silver 3 Kiri-Petty 115mm"},{"slug":"tojiro-kigami-3-color-gyuto-240","name":"Tojiro Color Kigami #3 Gyuto 240mm","maker":"Tojiro","shape":"gyuto","lengthMm":240,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-color-yellow-kigami-3","storeName":"TOJIRO Color Chef Knife 240mm Yellow"},{"slug":"hatsukokoro-ats34-hayabusa-damascus-bunka-180","name":"Hatsukokoro Hayabusa Damascus ATS-34 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-hayabusa-ats34-damascus-ats34","storeName":"Hatsukokoro Hayabusa ATS34 Damascus Bunka 180mm"},{"slug":"harukaze-ginsan-nashiji-kiritsuke-kiritsuke-210","name":"Harukaze Nashiji Ginsan Kiritsuke 210mm","maker":"Harukaze","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Kiritsuke 210mm"},{"slug":"sakai-takayuki-molybdenum-left-deba-165","name":"Sakai Takayuki Inox Molybdenum Deba 165mm Left-Handed","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-left-handed-molybdenum","storeName":"Takayuki Inox Deba 165mm Left Handed"},{"slug":"tojiro-shirogami-tsuchime-usuba-180","name":"Tojiro Tsuchime Shirogami Usuba 180mm","maker":"Tojiro","shape":"usuba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-hammered-shirogami","storeName":"TOJIRO SHIROGAMI Hammered Usuba 180mm"},{"slug":"tojiro-shirogami-deba-180","name":"Tojiro Shirogami Deba 180mm","maker":"Tojiro","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-shirogami","storeName":"TOJIRO SHIROGAMI Deba 180mm"},{"slug":"kohetsu-hap40-petty-120","name":"Kohetsu HAP40 Petty 120mm","maker":"Kohetsu","shape":"petty","lengthMm":120,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Petty 120mm"},{"slug":"tojiro-kigami-3-color-gyuto-180","name":"Tojiro Color Kigami #3 Gyuto 180mm","maker":"Tojiro","shape":"gyuto","lengthMm":180,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-color-yellow-kigami-3","storeName":"TOJIRO Color Chef Knife 180mm Yellow"},{"slug":"yahiko-aogami-2-gyuto-210","name":"Yahiko Aogami #2 Gyuto 210mm","maker":"Yahiko","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-aogami-2","storeName":"Yahiko Blue #2 Gyuto 210mm"},{"slug":"gihei-aogami-2-petty-170","name":"Gihei Aogami #2 Petty 170mm","maker":"Gihei","shape":"petty","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"gihei-aogami-2","storeName":"Gihei Blue #2 Petty 170mm"},{"slug":"takeda-aogami-super-gyuto-210","name":"Takeda Aogami Super Gyuto 210mm","maker":"Takeda","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-saya-aogami-super","storeName":"Takeda Stainless Clad Gyuto 210mm With Saya"},{"slug":"sakai-takayuki-ginsan-zangetsu-sakimaru-other-360","name":"Sakai Takayuki Zangetsu Ginsan Sakimaru 360mm","maker":"Sakai Takayuki","shape":"other","lengthMm":360,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-zangetsu-sakimaru-ginsan","storeName":"Takayuki Zangetsu Ginsan Sakimaru 360mm Sale!"},{"slug":"takeda-aogami-super-bunka-160","name":"Takeda Aogami Super Bunka 160mm","maker":"Takeda","shape":"bunka","lengthMm":160,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-aogami-super","storeName":"Takeda Stainless Clad Bunka 160mm"},{"slug":"takeda-aogami-super-kiritsuke-kiritsuke-220","name":"Takeda Aogami Super Kiritsuke 220mm","maker":"Takeda","shape":"kiritsuke","lengthMm":220,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-aogami-super","storeName":"Takeda Stainless Clad Kiritsuke 220mm"},{"slug":"tani-shirogami-2-yanagiba-210","name":"Tani Shirogami #2 Yanagiba 210mm","maker":"Tani","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Yanagiba 210mm"},{"slug":"tani-shirogami-2-yanagiba-240","name":"Tani Shirogami #2 Yanagiba 240mm","maker":"Tani","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Yanagiba 240mm"},{"slug":"tani-shirogami-2-usuba-180","name":"Tani Shirogami #2 Usuba 180mm","maker":"Tani","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Usuba 180mm"},{"slug":"sakai-takayuki-vg10-nashiji-bunka-165","name":"Sakai Takayuki Nashiji VG-10 Bunka 165mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-nashiji-vg10","storeName":"Takayuki VG-10 Nashiji Bunka 165mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-deba-165","name":"Sakai Takayuki Tokujyo Shirogami #2 Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Deba 165mm"},{"slug":"tabata-aogami-2-kiri-chuka-180","name":"Tabata Kiri Aogami #2 Chukabocho 180mm","maker":"Tabata","shape":"chuka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kiri-aogami-2","storeName":"Tabata Blue #2 Kiri Cleaver 180mm"},{"slug":"tabata-aogami-2-kurouchi-sujihiki-300","name":"Tabata Kurouchi Aogami #2 Sujihiki 300mm","maker":"Tabata","shape":"sujihiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Sujihiki 300mm"},{"slug":"takeda-aogami-super-yanagiba-220","name":"Takeda Aogami Super Yanagiba 220mm","maker":"Takeda","shape":"yanagiba","lengthMm":220,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-aogami-super","storeName":"Takeda Stainless Clad Yanagiba 220mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-mukimono-other-180","name":"Sakai Takayuki Tokujyo Shirogami #2 Mukimono 180mm","maker":"Sakai Takayuki","shape":"other","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-mukimono-shirogami-2","storeName":"Takayuki Tokujyo White #2 Mukimono 180mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-mioroshi-other-210","name":"Sakai Takayuki Tokujyo Shirogami #2 Mioroshi Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Mioroshi Deba 210mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-yanagiba-330","name":"Sakai Takayuki Tokujyo Shirogami #2 Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Yanagiba 330mm"},{"slug":"sakai-takayuki-vg10-tsuchime-damascus-chuka-195","name":"Sakai Takayuki Tsuchime Damascus VG-10 Chukabocho 195mm","maker":"Sakai Takayuki","shape":"chuka","lengthMm":195,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-damascus-vg10","storeName":"Takayuki VG-10 Hammered Damascus Cleaver 195mm"},{"slug":"tani-shirogami-2-yanagiba-270","name":"Tani Shirogami #2 Yanagiba 270mm","maker":"Tani","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tani-shirogami-2","storeName":"Tani White #2 Yanagiba 270mm"},{"slug":"tani-shirogami-2-yanagiba-300","name":"Tani Shirogami #2 Yanagiba 300mm","maker":"Tani","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tani-shirogami-2","storeName":"Tani White #2 Yanagiba 300mm"},{"slug":"takeda-aogami-super-kiritsuke-kiritsuke-240","name":"Takeda Aogami Super Kiritsuke 240mm","maker":"Takeda","shape":"kiritsuke","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-aogami-super","storeName":"Takeda Stainless Clad Kiritsuke 240mm"},{"slug":"takeda-aogami-super-nakiri-170","name":"Takeda Aogami Super Nakiri 170mm","maker":"Takeda","shape":"nakiri","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeda-aogami-super","storeName":"Takeda Stainless Clad Nakiri 170mm"},{"slug":"takeda-aogami-super-funayuki-other-180","name":"Takeda Aogami Super Funayuki 180mm","maker":"Takeda","shape":"other","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-funayuki-aogami-super","storeName":"Takeda Stainless Clad Funayuki 180mm"},{"slug":"takeda-aogami-super-gyuto-240","name":"Takeda Aogami Super Gyuto 240mm","maker":"Takeda","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-aogami-super","storeName":"Takeda Stainless Clad Gyuto 240mm"},{"slug":"sakai-takayuki-ginsan-zangetsu-sakimaru-other-330","name":"Sakai Takayuki Zangetsu Ginsan Sakimaru 330mm","maker":"Sakai Takayuki","shape":"other","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-zangetsu-sakimaru-ginsan","storeName":"Takayuki Zangetsu Ginsan Sakimaru 330mm"},{"slug":"tani-shirogami-2-gyuto-240","name":"Tani Shirogami #2 Gyuto 240mm","maker":"Tani","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Gyuto 240mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-tall-bunka-180","name":"Sakai Takayuki Tokujyo Tall Shirogami #2 Bunka 180mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Tall Bunka 180mm"},{"slug":"tani-shirogami-2-deba-165","name":"Tani Shirogami #2 Deba 165mm","maker":"Tani","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tani-shirogami-2","storeName":"Tani White #2 Deba 165mm"},{"slug":"tani-shirogami-2-deba-180","name":"Tani Shirogami #2 Deba 180mm","maker":"Tani","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Deba 180mm"},{"slug":"shigeki-tanaka-aogami-2-sekiso-bunka-180","name":"Shigeki Tanaka Sekiso Aogami #2 Bunka 180mm","maker":"Shigeki Tanaka","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shigeki-tanaka-sekiso-aogami-2","storeName":"Tanaka Blue #2 Sekiso Bunka 180mm"},{"slug":"tani-shirogami-2-deba-150","name":"Tani Shirogami #2 Deba 150mm","maker":"Tani","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Deba 150mm"},{"slug":"sukenari-zdp189-damascus-gyuto-210","name":"Sukenari Damascus ZDP-189 Gyuto 210mm","maker":"Sukenari","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-damascus-zdp189","storeName":"Sukenari ZDP189 Damascus Gyuto 210mm"},{"slug":"sakai-takayuki-molybdenum-left-deba-180","name":"Sakai Takayuki Inox Molybdenum Deba 180mm Left-Handed","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-left-handed-molybdenum","storeName":"Takayuki Inox Deba 180mm Left Handed"},{"slug":"sakai-takayuki-molybdenum-deba-135","name":"Sakai Takayuki Inox Molybdenum Deba 135mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":135,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Takayuki Inox Deba 135mm"},{"slug":"sakai-takayuki-molybdenum-left-deba-150","name":"Sakai Takayuki Inox Molybdenum Deba 150mm Left-Handed","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-left-handed-molybdenum","storeName":"Takayuki Inox Deba 150mm Left Handed"},{"slug":"sakai-takayuki-molybdenum-left-yanagiba-300","name":"Sakai Takayuki Inox Molybdenum Yanagiba 300mm Left-Handed","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-left-handed-molybdenum","storeName":"Takayuki Inox Yanagiba 300mm Left Handed"},{"slug":"takeda-aogami-super-chuka-222","name":"Takeda Small Aogami Super Chukabocho 222mm","maker":"Takeda","shape":"chuka","lengthMm":222,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-small-aogami-super","storeName":"Takeda Stainless Clad Cleaver Small 222mm"},{"slug":"sukenari-zdp189-hairline-gyuto-270","name":"Sukenari Hairline ZDP-189 Gyuto 270mm","maker":"Sukenari","shape":"gyuto","lengthMm":270,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-hairline-zdp189","storeName":"Sukenari ZDP189 Hairline Gyuto 270mm"},{"slug":"sukenari-zdp189-hairline-gyuto-240","name":"Sukenari Hairline ZDP-189 Gyuto 240mm","maker":"Sukenari","shape":"gyuto","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-hairline-zdp189","storeName":"Sukenari ZDP189 Hairline Gyuto 240mm"},{"slug":"taguchi-ginsan-damascus-bunka-180","name":"Taguchi Damascus Ginsan Bunka 180mm","maker":"Taguchi","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"taguchi-damascus-ginsan","storeName":"Taguchi Ginsan Damascus Bunka 180mm"},{"slug":"taguchi-ginsan-damascus-gyuto-210","name":"Taguchi Damascus Ginsan Gyuto 210mm","maker":"Taguchi","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"taguchi-damascus-ginsan","storeName":"Taguchi Ginsan Damascus Gyuto 210mm"},{"slug":"sakai-takayuki-grand-salmon-sujihiki-300","name":"Sakai Takayuki Grand-Chef Salmon Stainless Sujihiki 300mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-salmon-stainless-unstated","storeName":"Takayuki Grand Chef Salmon Slicer 300mm"},{"slug":"tabata-aogami-2-petty-100","name":"Tabata Aogami #2 Petty 100mm","maker":"Tabata","shape":"petty","lengthMm":100,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-aogami-2","storeName":"Tabata Blue #2 Petty 100mm"},{"slug":"tabata-aogami-2-kurouchi-santoku-170","name":"Tabata Kurouchi Aogami #2 Santoku 170mm","maker":"Tabata","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Santoku 170mm"},{"slug":"tabata-aogami-2-kurouchi-nakiri-180","name":"Tabata Kurouchi Aogami #2 Nakiri 180mm","maker":"Tabata","shape":"nakiri","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Nakiri 180mm"},{"slug":"tabata-aogami-2-kurouchi-petty-170","name":"Tabata Kurouchi Aogami #2 Petty 170mm","maker":"Tabata","shape":"petty","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Petty 170mm"},{"slug":"tabata-aogami-2-kurouchi-tall-gyuto-180","name":"Tabata Tall Kurouchi Aogami #2 Gyuto 180mm","maker":"Tabata","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Gyuto Tall 180mm"},{"slug":"sakai-takayuki-aogami-2-kamagata-usuba-other-210","name":"Sakai Takayuki Aogami #2 Kamagata Usuba 210mm Left-Handed","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-lefty-aogami-2","storeName":"Takayuki Blue #2 Kamagata Usuba 210mm Lefty"},{"slug":"yoshikazu-tanaka-aogami-1-gyuto-210","name":"Yoshikazu Tanaka Aogami #1 Gyuto 210mm","maker":"Yoshikazu Tanaka","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-aogami-1","storeName":"Yoshikazu Tanaka Blue #1 Gyuto 210mm"},{"slug":"tabata-aogami-2-kurouchi-gyuto-240","name":"Tabata Kurouchi Aogami #2 Gyuto 240mm","maker":"Tabata","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Gyuto 240mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hankotsu-other-150","name":"Sakai Takayuki Grand-Chef Swedish Stainless Hankotsu 150mm","maker":"Sakai Takayuki","shape":"other","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-hankotsu-swedish-stainless","storeName":"Takayuki Grand Chef Hankotsu 150mm"},{"slug":"tabata-aogami-2-kurouchi-gyuto-210","name":"Tabata Kurouchi Aogami #2 Gyuto 210mm","maker":"Tabata","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Gyuto 210mm"},{"slug":"tabata-aogami-2-kurouchi-tall-petty-120","name":"Tabata Tall Kurouchi Aogami #2 Petty 120mm","maker":"Tabata","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Tall Petty 120mm"},{"slug":"sakai-takayuki-vg10-tsuchime-damascus-kiritsuke-270","name":"Sakai Takayuki Tsuchime Damascus VG-10 Kiritsuke 270mm","maker":"Sakai Takayuki","shape":"kiritsuke","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-hammered-damascus-vg10","storeName":"Takayuki VG-10 Hammered Damascus Kiritsuke 270mm"},{"slug":"sakai-takayuki-grand-kiritsuke-kiritsuke-260","name":"Sakai Takayuki Grand-Chef Stainless Kiritsuke 260mm","maker":"Sakai Takayuki","shape":"kiritsuke","lengthMm":260,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-stainless-unstated","storeName":"Takayuki Grand Chef Kiritsuke 260mm"},{"slug":"sakai-takayuki-grand-kiritsuke-kiritsuke-300","name":"Sakai Takayuki Grand-Chef Stainless Kiritsuke 300mm","maker":"Sakai Takayuki","shape":"kiritsuke","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-stainless-unstated","storeName":"Takayuki Grand Chef Kiritsuke 300mm"},{"slug":"sakai-takayuki-grand-deba-240","name":"Sakai Takayuki Grand-Chef Stainless Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-stainless-unstated","storeName":"Takayuki Grand Chef Deba 240mm"},{"slug":"sakai-takayuki-grand-petty-210","name":"Sakai Takayuki Grand-Chef Stainless Petty 210mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-stainless-unstated","storeName":"Takayuki Grand Chef Petty 210mm"},{"slug":"tabata-aogami-2-kurouchi-nakiri-165","name":"Tabata Kurouchi Aogami #2 Nakiri 165mm","maker":"Tabata","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Nakiri 165mm"},{"slug":"tabata-aogami-2-kurouchi-kiritsuke-kiritsuke-240","name":"Tabata Kurouchi Aogami #2 Kiritsuke 240mm","maker":"Tabata","shape":"kiritsuke","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Kiritsuke 240mm"},{"slug":"shigeki-tanaka-aogami-2-nashiji-gyuto-190","name":"Shigeki Tanaka Nashiji Aogami #2 Gyuto 190mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":190,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-nashiji-aogami-2","storeName":"Tanaka Blue #2 Nashiji Gyuto 190mm"},{"slug":"tabata-aogami-2-petty-110","name":"Tabata Aogami #2 Petty 110mm","maker":"Tabata","shape":"petty","lengthMm":110,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tabata-aogami-2","storeName":"Tabata Blue #2 Petty 110mm"},{"slug":"taguchi-ginsan-damascus-petty-140","name":"Taguchi Damascus Ginsan Petty 140mm","maker":"Taguchi","shape":"petty","lengthMm":140,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"taguchi-damascus-ginsan","storeName":"Taguchi Ginsan Damascus Petty 140mm"},{"slug":"taguchi-ginsan-damascus-santoku-180","name":"Taguchi Damascus Ginsan Santoku 180mm","maker":"Taguchi","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"taguchi-damascus-ginsan","storeName":"Taguchi Ginsan Damascus Santoku 180mm"},{"slug":"tabata-aogami-2-sujihiki-240","name":"Tabata Aogami #2 Sujihiki 240mm","maker":"Tabata","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-aogami-2","storeName":"Tabata Blue #2 Sujihiki 240mm"},{"slug":"tabata-aogami-2-kurouchi-sujihiki-270","name":"Tabata Kurouchi Aogami #2 Sujihiki 270mm","maker":"Tabata","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Sujihiki 270mm"},{"slug":"shigeki-tanaka-aogami-2-sekiso-nakiri-165","name":"Shigeki Tanaka Sekiso Aogami #2 Nakiri 165mm","maker":"Shigeki Tanaka","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-sekiso-aogami-2","storeName":"Tanaka Blue #2 Sekiso Nakiri 165mm"},{"slug":"tabata-aogami-2-crooked-sujihiki-210","name":"Tabata Crooked Aogami #2 Sujihiki 210mm","maker":"Tabata","shape":"sujihiki","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-crooked-aogami-2","storeName":"Tabata Blue #2 Sujihiki 210mm - Crooked Handle"},{"slug":"sakai-takayuki-aogami-super-tsuchime-gyuto-240","name":"Sakai Takayuki Tsuchime Aogami Super Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-hammered-aogami-super","storeName":"Takayuki AS Hammered Gyuto 240mm"},{"slug":"sakai-takayuki-aogami-super-tsuchime-gyuto-210","name":"Sakai Takayuki Tsuchime Aogami Super Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-hammered-aogami-super","storeName":"Takayuki AS Hammered Gyuto 210mm"},{"slug":"sakai-takayuki-molybdenum-mukimono-other-180","name":"Sakai Takayuki Inox Molybdenum Mukimono 180mm","maker":"Sakai Takayuki","shape":"other","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-mukimono-molybdenum","storeName":"Takayuki Inox Mukimono 180mm"},{"slug":"sakai-takayuki-molybdenum-usuba-155","name":"Sakai Takayuki Inox Molybdenum Usuba 155mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":155,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Takayuki Inox Usuba 155mm"},{"slug":"tabata-aogami-2-chuka-210","name":"Tabata Aogami #2 Chukabocho 210mm","maker":"Tabata","shape":"chuka","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-aogami-2","storeName":"Tabata Blue #2 Cleaver 210mm"},{"slug":"tabata-aogami-2-bunka-165","name":"Tabata Aogami #2 Bunka 165mm","maker":"Tabata","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-aogami-2","storeName":"Tabata Blue #2 Bunka 165mm"},{"slug":"sakai-takayuki-aogami-super-tsuchime-santoku-165","name":"Sakai Takayuki Tsuchime Aogami Super Santoku 165mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-hammered-aogami-super","storeName":"Takayuki AS Hammered Santoku 165mm"},{"slug":"sakai-takayuki-aogami-2-homura-sakimaru-other-300","name":"Sakai Takayuki Homura Aogami #2 Sakimaru 300mm","maker":"Sakai Takayuki","shape":"other","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-homura-sakimaru-aogami-2","storeName":"Takayuki Homura Blue #2 Sakimaru 300mm"},{"slug":"sukenari-zdp189-damascus-kiritsuke-kiritsuke-240","name":"Sukenari Damascus ZDP-189 Kiritsuke 240mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-damascus-zdp189","storeName":"Sukenari ZDP189 Damascus Kiritsuke 240mm"},{"slug":"sukenari-zdp189-damascus-petty-160","name":"Sukenari Damascus ZDP-189 Petty 160mm","maker":"Sukenari","shape":"petty","lengthMm":160,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-damascus-zdp189","storeName":"Sukenari ZDP189 Damascus Petty 160mm"},{"slug":"sukenari-hap40-gyuto-210","name":"Sukenari HAP40 Gyuto 210mm","maker":"Sukenari","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hap40","storeName":"Sukenari HAP40 Gyuto 210mm"},{"slug":"sukenari-hap40-gyuto-240","name":"Sukenari HAP40 Gyuto 240mm","maker":"Sukenari","shape":"gyuto","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hap40","storeName":"Sukenari HAP40 Gyuto 240mm"},{"slug":"shiro-kamo-aogami-super-gyuto-210","name":"Shiro Kamo Aogami Super Gyuto 210mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Gyuto 210mm"},{"slug":"shiro-kamo-aogami-super-gyuto-240","name":"Shiro Kamo Aogami Super Gyuto 240mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Gyuto 240mm"},{"slug":"shiro-kamo-aogami-super-bunka-165","name":"Shiro Kamo Aogami Super Bunka 165mm","maker":"Shiro Kamo","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Bunka 165mm"},{"slug":"sukenari-hap40-gyuto-270","name":"Sukenari HAP40 Gyuto 270mm","maker":"Sukenari","shape":"gyuto","lengthMm":270,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hap40","storeName":"Sukenari HAP40 Gyuto 270mm"},{"slug":"shizu-vg10-gen-gyuto-180","name":"Shizu Gen VG-10 Gyuto 180mm","maker":"Shizu","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Gyuto 180mm"},{"slug":"shizu-1k6-morinoki-pankiri-238","name":"Shizu Morinoki 1K6 Pankiri 238mm","maker":"Shizu","shape":"pankiri","lengthMm":238,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shizu-morinoki-1k6","storeName":"Shizu Morinoki Bread Knife 238mm"},{"slug":"shiro-kamo-sg2-damascus-gyuto-180","name":"Shiro Kamo Damascus R2/SG2 Gyuto 180mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Gyuto 180mm"},{"slug":"shiro-kamo-sg2-damascus-bunka-170","name":"Shiro Kamo Damascus R2/SG2 Bunka 170mm","maker":"Shiro Kamo","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shiro-kamo-damascus-sg2","storeName":"Shiro Kamo SG2 Damascus Bunka 170mm"},{"slug":"shiro-kamo-aogami-2-migaki-gyuto-180","name":"Shiro Kamo Migaki Aogami #2 Gyuto 180mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-migaki-aogami-2","storeName":"Shiro Kamo Blue #2 Migaki Gyuto 180mm"},{"slug":"shiro-kamo-aogami-2-migaki-gyuto-210","name":"Shiro Kamo Migaki Aogami #2 Gyuto 210mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-migaki-aogami-2","storeName":"Shiro Kamo Blue #2 Migaki Gyuto 210mm"},{"slug":"shiro-kamo-aogami-2-migaki-bunka-165","name":"Shiro Kamo Migaki Aogami #2 Bunka 165mm","maker":"Shiro Kamo","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-migaki-aogami-2","storeName":"Shiro Kamo Blue #2 Migaki Bunka 165mm"},{"slug":"shungo-ogata-sg2-kasumi-santoku-150","name":"Shungo Ogata Kasumi R2/SG2 Santoku 150mm","maker":"Shungo Ogata","shape":"santoku","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Santoku 150mm"},{"slug":"shizu-1k6-morinoki-petty-130","name":"Shizu Morinoki 1K6 Petty 130mm","maker":"Shizu","shape":"petty","lengthMm":130,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-morinoki-1k6","storeName":"Shizu Morinoki Petty 130mm"},{"slug":"shibata-aogami-super-santoku-165","name":"Shibata Aogami Super Santoku 165mm","maker":"Shibata","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-aogami-super","storeName":"Shibata AS Santoku 165mm"},{"slug":"shiro-kamo-aogami-2-yoru-santoku-165","name":"Shiro Kamo Yoru Aogami #2 Santoku 165mm","maker":"Shiro Kamo","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-yoru-aogami-2","storeName":"Shiro Kamo Blue #2 Yoru Santoku 165mm"},{"slug":"shiro-kamo-aogami-2-yoru-gyuto-240","name":"Shiro Kamo Yoru Aogami #2 Gyuto 240mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-yoru-aogami-2","storeName":"Shiro Kamo Blue #2 Yoru Gyuto 240mm"},{"slug":"shiro-kamo-aogami-2-yoru-nakiri-165","name":"Shiro Kamo Yoru Aogami #2 Nakiri 165mm","maker":"Shiro Kamo","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-yoru-aogami-2","storeName":"Shiro Kamo Blue #2 Yoru Nakiri 165mm"},{"slug":"shizu-1k6-morinoki-petty-170","name":"Shizu Morinoki 1K6 Petty 170mm","maker":"Shizu","shape":"petty","lengthMm":170,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-morinoki-1k6","storeName":"Shizu Morinoki Petty Knife 170mm"},{"slug":"shibata-aogami-super-gyuto-210","name":"Shibata Aogami Super Gyuto 210mm","maker":"Shibata","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shibata-aogami-super","storeName":"Shibata AS Gyuto 210mm"},{"slug":"shibata-sg2-gyuto-240","name":"Shibata Koutetsu R2/SG2 Gyuto 240mm","maker":"Shibata","smith":"Koutetsu","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-r-2-sg2","storeName":"Shibata Koutetsu R-2 Gyuto 240mm"},{"slug":"shibata-sg2-kobunka-135","name":"Shibata Koutetsu R2/SG2 Ko-Bunka 135mm","maker":"Shibata","smith":"Koutetsu","shape":"kobunka","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-r-2-sg2","storeName":"Shibata Koutetsu R-2 Ko-Bunka 135mm"},{"slug":"shibata-sg2-petty-80","name":"Shibata Koutetsu Migaki R2/SG2 Petty 80mm","maker":"Shibata","smith":"Koutetsu","shape":"petty","lengthMm":80,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-r-2-sg2","lineName":"Migaki","storeName":"Shibata Koutetsu R-2 Petty 80mm"},{"slug":"shibata-sg2-boss-bunka-225","name":"Shibata Koutetsu Boss R2/SG2 Bunka 225mm","maker":"Shibata","smith":"Koutetsu","shape":"bunka","lengthMm":225,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-r-2-boss-sg2","storeName":"Shibata Koutetsu R-2 Boss Bunka 225mm"},{"slug":"shungo-ogata-sg2-kasumi-nakiri-petty-135","name":"Shungo Ogata Kasumi R2/SG2 Nakiri Petty 135mm","maker":"Shungo Ogata","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-kasumi-sg2","storeName":"Shungo Ogata Kasumi Nakiri Petty 135mm"},{"slug":"shungo-ogata-sg2-kasumi-bunka-180","name":"Shungo Ogata Kasumi R2/SG2 Bunka 180mm","maker":"Shungo Ogata","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Bunka 180mm"},{"slug":"shungo-ogata-sg2-kasumi-gyuto-210","name":"Shungo Ogata Kasumi R2/SG2 Gyuto 210mm","maker":"Shungo Ogata","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Gyuto 210mm"},{"slug":"shigeki-tanaka-ginsan-majiro-gyuto-210","name":"Shigeki Tanaka Majiro Ginsan Gyuto 210mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-majiro-ginsan","storeName":"Shigeki Tanaka Majiro Ginsan Gyuto 210mm"},{"slug":"shigeki-tanaka-ginsan-majiro-nakiri-165","name":"Shigeki Tanaka Majiro Ginsan Nakiri 165mm","maker":"Shigeki Tanaka","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-majiro-ginsan","storeName":"Shigeki Tanaka Majiro Ginsan Nakiri 165mm"},{"slug":"shiro-kamo-aogami-super-santoku-165","name":"Shiro Kamo Aogami Super Santoku 165mm","maker":"Shiro Kamo","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Santoku 165mm"},{"slug":"shiro-kamo-shirogami-2-santoku-170","name":"Shiro Kamo Shirogami #2 Santoku 170mm","maker":"Shiro Kamo","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Santoku 170mm"},{"slug":"shiro-kamo-shirogami-2-nakiri-165","name":"Shiro Kamo Shirogami #2 Nakiri 165mm","maker":"Shiro Kamo","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Nakiri 165mm"},{"slug":"shiro-kamo-shirogami-2-gyuto-185","name":"Shiro Kamo Shirogami #2 Gyuto 185mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":185,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo White #2 Gyuto 185mm"},{"slug":"shibata-chromax-boss-nakiri-180","name":"Shibata Boss Chromax Nakiri 180mm","maker":"Shibata","shape":"nakiri","lengthMm":180,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-boss-chromax","storeName":"Shibata Chromax Boss Nakiri 180mm"},{"slug":"shibata-chromax-gyuto-240","name":"Shibata Koutetsu Chromax Gyuto 240mm","maker":"Shibata","smith":"Koutetsu","shape":"gyuto","lengthMm":240,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-chromax","storeName":"Shibata Koutetsu Chromax Gyuto 240mm"},{"slug":"sukenari-zdp189-hairline-kiritsuke-kiritsuke-270","name":"Sukenari Hairline ZDP-189 Kiritsuke 270mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":270,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hairline-zdp189","storeName":"Sukenari ZDP189 Hairline Kiritsuke 270mm"},{"slug":"sukenari-hap40-kiritsuke-kiritsuke-240","name":"Sukenari HAP40 Kiritsuke 240mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hap40","storeName":"Sukenari HAP40 Kiritsuke 240mm"},{"slug":"shiro-kamo-aogami-super-nakiri-165","name":"Shiro Kamo Aogami Super Nakiri 165mm","maker":"Shiro Kamo","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-super","storeName":"Shiro Kamo Aogami Super Nakiri 165mm"},{"slug":"sakai-takayuki-aogami-2-aoniko-kamagata-other-180","name":"Sakai Takayuki Aoniko Aogami #2 Kamagata Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aoniko-aogami-2","storeName":"Sakai Takayuki Aoniko Blue #2 Kamagata Usuba 180mm"},{"slug":"sakoda-shirogami-2-petty-150","name":"Sakoda Shirogami #2 Petty 150mm","maker":"Sakoda","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakoda-shirogami-2","storeName":"Sakoda Shirogami #2 Petty 150mm"},{"slug":"sakoda-shirogami-2-gyuto-210","name":"Sakoda Shirogami #2 Gyuto 210mm","maker":"Sakoda","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakoda-shirogami-2","storeName":"Sakoda Shirogami #2 Gyuto 210mm"},{"slug":"takeshi-saji-srs13-tsuchime-bunka-175","name":"Takeshi Saji Tsuchime SRS-13 Bunka 175mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":175,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-tsuchime-srs13-srs13","storeName":"Saji Tsuchime SRS13 Western Bunka 175mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-gyuto-240","name":"Takeshi Saji Rainbow Damascus Aogami #2 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-rainbow-damascus-ironwood-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Gyuto 240mm Ironwood"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-gyuto-210","name":"Takeshi Saji Rainbow Damascus Aogami #2 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Wa Gyuto 210mm"},{"slug":"shibata-sg2-battleship-gyuto-195","name":"Shibata Koutetsu Battleship R2/SG2 Gyuto 195mm","maker":"Shibata","smith":"Koutetsu","shape":"gyuto","lengthMm":195,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-battleship-sg2","storeName":"Shibata Koutetsu R2 Battleship Gyuto 195mm"},{"slug":"sakai-takayuki-aogami-2-homura-guren-gyuto-225","name":"Sakai Takayuki Homura Guren Aogami #2 Gyuto 225mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-homura-guren-aogami-2","storeName":"Takayuki Homura Guren Gyuto 225mm"},{"slug":"shizu-vg10-gen-bunka-145","name":"Shizu Gen VG-10 Bunka 145mm","maker":"Shizu","shape":"bunka","lengthMm":145,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Bunka 145mm"},{"slug":"yoshito-saku-aogami-2-santoku-165","name":"Yoshito Saku Aogami #2 Santoku 165mm","maker":"Yoshito Saku","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshito-saku-aogami-2","storeName":"Yoshito Saku Blue #2 Santoku 165mm"},{"slug":"sakai-takayuki-vg10-coreless-damascus-chuka-120","name":"Sakai Takayuki Coreless Tall Small Damascus VG-10 Chukabocho 120mm","maker":"Sakai Takayuki","shape":"chuka","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-coreless-damascus-small-vg10","storeName":"Takayuki Coreless Damascus Tall Cleaver Small 120mm"},{"slug":"sentan-sld-nashiji-blue-gyuto-240","name":"Sentan Nashiji SLD Gyuto 240mm","maker":"Sentan","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-blue-sld","storeName":"Sentan SLD Nashiji Gyuto 240mm Blue"},{"slug":"sentan-sld-nashiji-blue-gyuto-210","name":"Sentan Nashiji SLD Gyuto 210mm","maker":"Sentan","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-blue-sld","storeName":"Sentan SLD Nashiji Gyuto 210mm Blue"},{"slug":"sentan-sld-nashiji-blue-petty-180","name":"Sentan Nashiji SLD Petty 180mm","maker":"Sentan","shape":"petty","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-blue-sld","storeName":"Sentan SLD Nashiji Petty 180mm Blue"},{"slug":"sentan-sld-nashiji-green-santoku-180","name":"Sentan Nashiji SLD Santoku 180mm","maker":"Sentan","shape":"santoku","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-green-sld","storeName":"Sentan SLD Nashiji Santoku 180mm Green"},{"slug":"sentan-sld-nashiji-blue-petty-120","name":"Sentan Nashiji SLD Petty 120mm","maker":"Sentan","shape":"petty","lengthMm":120,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-blue-sld","storeName":"Sentan SLD Nashiji Petty 120mm Blue"},{"slug":"sentan-sld-nashiji-green-nakiri-165","name":"Sentan Nashiji SLD Nakiri 165mm","maker":"Sentan","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-green-sld","storeName":"Sentan SLD Nashiji Nakiri 165mm Green"},{"slug":"sentan-sld-nashiji-green-sujihiki-240","name":"Sentan Nashiji SLD Sujihiki 240mm","maker":"Sentan","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sentan-nashiji-green-sld","storeName":"Sentan SLD Nashiji Sujihiki 240mm Green"},{"slug":"sentan-shirogami-2-chuka-190","name":"Sentan Shirogami #2 Chukabocho 190mm","maker":"Sentan","shape":"chuka","lengthMm":190,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sentan-shirogami-2","storeName":"Sentan White #2 Cleaver 190mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-nakiri-165","name":"Takeshi Saji Rainbow Damascus Aogami #2 Nakiri 165mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Wa Nakiri 165mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-deba-180","name":"Sakai Takayuki Tokujyo Shirogami #2 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Deba 180mm"},{"slug":"harukaze-vg10-tsuchime-santoku-185","name":"Harukaze Tsuchime VG-10 Santoku 185mm","maker":"Harukaze","shape":"santoku","lengthMm":185,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Santoku 185mm"},{"slug":"harukaze-vg10-tsuchime-gyuto-180","name":"Harukaze Tsuchime VG-10 Gyuto 180mm","maker":"Harukaze","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Gyuto 180mm"},{"slug":"yoshito-saku-aogami-2-nakiri-165","name":"Yoshito Saku Aogami #2 Nakiri 165mm","maker":"Yoshito Saku","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshito-saku-aogami-2","storeName":"Yoshito Saku Blue #2 Nakiri 165mm"},{"slug":"kyohei-shindo-aogami-2-nakiri-165","name":"Kyohei Shindo Aogami #2 Nakiri 165mm","maker":"Kyohei Shindo","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-aogami-2","storeName":"Shindo Blue #2 Nakiri 165mm"},{"slug":"kyohei-shindo-aogami-2-gyuto-240","name":"Kyohei Shindo Aogami #2 Gyuto 240mm","maker":"Kyohei Shindo","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-aogami-2","storeName":"Shindo Blue #2 Gyuto 240mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-gyuto-270","name":"Takeshi Saji Rainbow Damascus Aogami #2 Gyuto 270mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Gyuto 270mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-santoku-185","name":"Takeshi Saji Rainbow Damascus Aogami #2 Santoku 185mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":185,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Wa Santoku 185mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-santoku-180","name":"Takeshi Saji Rainbow Damascus Aogami #2 Santoku 180mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-rainbow-damascus-ironwood-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Santoku 180mm Ironwood"},{"slug":"sakai-takayuki-vg10-coreless-damascus-chuka-179","name":"Sakai Takayuki Coreless Tall Large Damascus VG-10 Chukabocho 179mm","maker":"Sakai Takayuki","shape":"chuka","lengthMm":179,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-coreless-damascus-large-vg10","storeName":"Takayuki Coreless Damascus Tall Cleaver Large 179mm"},{"slug":"shizu-vg10-gen-gyuto-240","name":"Shizu Gen VG-10 Gyuto 240mm","maker":"Shizu","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Gyuto 240mm"},{"slug":"shizu-vg10-gen-petty-130","name":"Shizu Gen VG-10 Petty 130mm","maker":"Shizu","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Petty 130mm"},{"slug":"shizu-vg10-gen-bunka-190","name":"Shizu Gen VG-10 Bunka 190mm","maker":"Shizu","shape":"bunka","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Bunka 190mm"},{"slug":"shizu-vg10-gen-gyuto-210","name":"Shizu Gen VG-10 Gyuto 210mm","maker":"Shizu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Gyuto 210mm"},{"slug":"konosuke-hd2-ebony-petty-150","name":"Konosuke HD2 Semi-Stainless Petty 150mm","maker":"Konosuke","shape":"petty","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-hd2-semi-stainless-unstated","storeName":"Konosuke HD2 Petty 150mm Ebony"},{"slug":"kohetsu-hap40-kiritsuke-kiritsuke-240","name":"Kohetsu HAP40 Kiritsuke 240mm","maker":"Kohetsu","shape":"kiritsuke","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Kiritsuke 240mm"},{"slug":"kohetsu-hap40-sujihiki-270","name":"Kohetsu HAP40 Sujihiki 270mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":270,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Sujihiki 270mm"},{"slug":"konosuke-hd2-ebony-sujihiki-270","name":"Konosuke HD2 Semi-Stainless Sujihiki 270mm","maker":"Konosuke","shape":"sujihiki","lengthMm":270,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-hd2-semi-stainless-unstated","storeName":"Konosuke HD2 Sujihiki 270mm Ebony"},{"slug":"konosuke-hd2-ebony-gyuto-240","name":"Konosuke HD2 Gyuto 240mm","maker":"Konosuke","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-hd2-unstated","storeName":"Konosuke HD2 Gyuto 240mm Ebony"},{"slug":"kurotori-ginsan-gyuto-210","name":"Kurotori Ginsan Gyuto 210mm","maker":"Kurotori","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kurotori-ginsan","storeName":"Kurotori G3 Gyuto 210mm"},{"slug":"konosuke-shirogami-1-ks-gyuto-225","name":"Konosuke Shirogami #1 Gyuto 225mm","maker":"Konosuke","shape":"gyuto","lengthMm":225,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-shirogami-1","storeName":"Konosuke KS-01 White #1 Gyuto 225mm"},{"slug":"yu-kurosaki-sg2-fujin-santoku-170","name":"Yu Kurosaki Fujin R2/SG2 Santoku 170mm","maker":"Yu Kurosaki","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Kurosaki Fujin SG2 Santoku 170mm"},{"slug":"yu-kurosaki-sg2-fujin-gyuto-270","name":"Yu Kurosaki Fujin R2/SG2 Gyuto 270mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Kurosaki Fujin SG2 Gyuto 270mm"},{"slug":"kurotori-ginsan-bunka-165","name":"Kurotori Ginsan Bunka 165mm","maker":"Kurotori","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kurotori-ginsan","storeName":"Kurotori Ginsan Bunka 165mm"},{"slug":"kohetsu-vg5-tsuchime-santoku-180","name":"Kohetsu Tsuchime VG-5 Santoku 180mm","maker":"Kohetsu","shape":"santoku","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-tsuchime-vg5","storeName":"Kohetsu VG-5 Tsuchime Santoku 180mm"},{"slug":"kohetsu-vg5-tsuchime-petty-120","name":"Kohetsu Tsuchime VG-5 Petty 120mm","maker":"Kohetsu","shape":"petty","lengthMm":120,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-tsuchime-vg5","storeName":"Kohetsu VG-5 Tsuchime Petty 120mm"},{"slug":"kohetsu-aogami-super-honesuki-150","name":"Kohetsu Aogami Super Honesuki 150mm","maker":"Kohetsu","shape":"honesuki","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Honesuki 150mm"},{"slug":"kei-kobayashi-sg2-damascus-nakiri-160","name":"Kei Kobayashi Damascus R2/SG2 Nakiri 160mm","maker":"Kei Kobayashi","shape":"nakiri","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-damascus-sg2","storeName":"Kobayashi SG2 Damascus Nakiri 160mm"},{"slug":"kei-kobayashi-sg2-damascus-gyuto-240","name":"Kei Kobayashi Damascus R2/SG2 Gyuto 240mm","maker":"Kei Kobayashi","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-damascus-sg2","storeName":"Kobayashi SG2 Damascus Gyuto 240mm"},{"slug":"kohetsu-shirogami-2-bunka-170","name":"Kohetsu Shirogami #2 Bunka 170mm","maker":"Kohetsu","shape":"bunka","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-shirogami-2","storeName":"Kohetsu White #2 Bunka 170mm"},{"slug":"kohetsu-aogami-super-gyuto-240","name":"Kohetsu Aogami Super Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Gyuto 240mm"},{"slug":"kohetsu-shirogami-2-nakiri-165","name":"Kohetsu Shirogami #2 Nakiri 165mm","maker":"Kohetsu","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-shirogami-2","storeName":"Kohetsu White #2 Nakiri 165mm"},{"slug":"kohetsu-sld-nakiri-165","name":"Kohetsu SLD Nakiri 165mm","maker":"Kohetsu","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-sld","storeName":"Kohetsu SLD Nakiri 165mm"},{"slug":"kohetsu-sld-bunka-210","name":"Kohetsu SLD Bunka 210mm","maker":"Kohetsu","shape":"bunka","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Bunka 210mm"},{"slug":"kohetsu-sld-sujihiki-270","name":"Kohetsu SLD Sujihiki 270mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Sujihiki 270mm"},{"slug":"kohetsu-sld-sujihiki-240","name":"Kohetsu SLD Sujihiki 240mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Sujihiki 240mm"},{"slug":"kohetsu-vg5-sujihiki-270","name":"Kohetsu VG-5 Sujihiki 270mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":270,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-vg5","storeName":"Kohetsu VG5 Stainless Sujihiki 270mm"},{"slug":"kohetsu-vg5-gyuto-240","name":"Kohetsu VG-5 Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-vg5","storeName":"Kohetsu VG5 Stainless Gyuto 240mm"},{"slug":"kohetsu-vg5-tsuchime-petty-150","name":"Kohetsu Tsuchime VG-5 Petty 150mm","maker":"Kohetsu","shape":"petty","lengthMm":150,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-tsuchime-vg5","storeName":"Kohetsu VG-5 Tsuchime Petty 150mm"},{"slug":"kohetsu-aogami-2-shinano-nakiri-165","name":"Kohetsu Shinano Aogami #2 Nakiri 165mm","maker":"Kohetsu","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Nakiri 165mm"},{"slug":"kohetsu-aogami-2-shinano-gyuto-240","name":"Kohetsu Shinano Aogami #2 Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Gyuto 240mm"},{"slug":"kohetsu-sld-gyuto-210","name":"Kohetsu SLD Gyuto 210mm","maker":"Kohetsu","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Gyuto 210mm"},{"slug":"kohetsu-aogami-2-shinano-tall-petty-120","name":"Kohetsu Shinano Tall Aogami #2 Petty 120mm","maker":"Kohetsu","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Tall Petty 120mm"},{"slug":"kohetsu-vg10-damascus-kiritsuke-kiritsuke-240","name":"Kohetsu Damascus VG-10 Kiritsuke 240mm","maker":"Kohetsu","shape":"kiritsuke","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Kiritsuke 240mm"},{"slug":"kohetsu-vg10-damascus-gyuto-270","name":"Kohetsu Damascus VG-10 Gyuto 270mm","maker":"Kohetsu","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Gyuto 270mm"},{"slug":"kohetsu-vg10-damascus-honesuki-135","name":"Kohetsu Damascus VG-10 Honesuki 135mm","maker":"Kohetsu","shape":"honesuki","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Honesuki 135mm"},{"slug":"kohetsu-vg10-damascus-petty-120","name":"Kohetsu Damascus VG-10 Petty 120mm","maker":"Kohetsu","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Petty 120mm"},{"slug":"kohetsu-vg10-damascus-gyuto-240","name":"Kohetsu Damascus VG-10 Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Gyuto 240mm"},{"slug":"kohetsu-vg10-damascus-gyuto-210","name":"Kohetsu Damascus VG-10 Gyuto 210mm","maker":"Kohetsu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Gyuto 210mm"},{"slug":"kohetsu-sld-gyuto-180","name":"Kohetsu SLD Gyuto 180mm","maker":"Kohetsu","shape":"gyuto","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Gyuto 180mm"},{"slug":"kohetsu-sld-bunka-170","name":"Kohetsu SLD Bunka 170mm","maker":"Kohetsu","shape":"bunka","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Bunka 170mm"},{"slug":"kohetsu-sld-honesuki-150","name":"Kohetsu SLD Honesuki 150mm","maker":"Kohetsu","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Honesuki 150mm"},{"slug":"kohetsu-sld-gyuto-240","name":"Kohetsu SLD Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Gyuto 240mm"},{"slug":"kohetsu-1k6-maple-pankiri-240","name":"Kohetsu 1K6 Pankiri 240mm","maker":"Kohetsu","shape":"pankiri","lengthMm":240,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-maple-1k6","storeName":"Kohetsu 1K6 Bread Knife 240mm Maple"},{"slug":"kohetsu-vg5-nakiri-175","name":"Kohetsu VG-5 Nakiri 175mm","maker":"Kohetsu","shape":"nakiri","lengthMm":175,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-vg5","storeName":"Kohetsu VG5 Stainless Nakiri 175mm"},{"slug":"konosuke-swedish-stainless-gyuto-240","name":"Konosuke Swedish Stainless Gyuto 240mm","maker":"Konosuke","shape":"gyuto","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-swedish-stainless","storeName":"Konosuke Swedish Stainless Gyuto 240mm"},{"slug":"konosuke-swedish-stainless-gyuto-210","name":"Konosuke Swedish Stainless Gyuto 210mm","maker":"Konosuke","shape":"gyuto","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"konosuke-swedish-stainless","storeName":"Konosuke Swedish Stainless Gyuto 210mm"},{"slug":"kohetsu-aogami-super-petty-120","name":"Kohetsu Aogami Super Petty 120mm","maker":"Kohetsu","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Petty 120mm"},{"slug":"kohetsu-aogami-super-nakiri-165","name":"Kohetsu Aogami Super Nakiri 165mm","maker":"Kohetsu","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Nakiri 165mm"},{"slug":"kohetsu-aogami-super-santoku-180","name":"Kohetsu Aogami Super Santoku 180mm","maker":"Kohetsu","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Santoku 180mm"},{"slug":"kohetsu-aogami-super-petty-150","name":"Kohetsu Aogami Super Petty 150mm","maker":"Kohetsu","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Petty 150mm"},{"slug":"kei-kobayashi-sg2-gyuto-210","name":"Kei Kobayashi R2/SG2 Gyuto 210mm","maker":"Kei Kobayashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kei-kobayashi-sg2","storeName":"Kobayashi SG2 Gyuto 210mm"},{"slug":"kei-kobayashi-sg2-nakiri-165","name":"Kei Kobayashi R2/SG2 Nakiri 165mm","maker":"Kei Kobayashi","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kei-kobayashi-sg2","storeName":"Kobayashi SG2 Nakiri 165mm"},{"slug":"kohetsu-vg5-tsuchime-gyuto-180","name":"Kohetsu Tsuchime VG-5 Gyuto 180mm","maker":"Kohetsu","shape":"gyuto","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-tsuchime-vg5","storeName":"Kohetsu VG-5 Tsuchime Gyuto 180mm"},{"slug":"kohetsu-vg10-damascus-petty-80","name":"Kohetsu Damascus VG-10 Petty 80mm","maker":"Kohetsu","shape":"petty","lengthMm":80,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-damascus-vg10","storeName":"Kohetsu VG-10 Damascus Petty 80mm"},{"slug":"kohetsu-vg5-tsuchime-gyuto-210","name":"Kohetsu Tsuchime VG-5 Gyuto 210mm","maker":"Kohetsu","shape":"gyuto","lengthMm":210,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-tsuchime-vg5","storeName":"Kohetsu VG-5 Tsuchime Gyuto 210mm"},{"slug":"kohetsu-aogami-2-shinano-bunka-170","name":"Kohetsu Shinano Aogami #2 Bunka 170mm","maker":"Kohetsu","shape":"bunka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Bunka 170mm"},{"slug":"kohetsu-aogami-2-shinano-honesuki-150","name":"Kohetsu Shinano Aogami #2 Honesuki 150mm","maker":"Kohetsu","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Honesuki 150mm"},{"slug":"kohetsu-aogami-2-shinano-gyuto-210","name":"Kohetsu Shinano Aogami #2 Gyuto 210mm","maker":"Kohetsu","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Gyuto 210mm"},{"slug":"kohetsu-aogami-2-shinano-bunka-210","name":"Kohetsu Shinano Aogami #2 Bunka 210mm","maker":"Kohetsu","shape":"bunka","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-shinano-aogami-2","storeName":"Kohetsu Shinano Blue #2 Bunka 210mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-nakiri-160","name":"Yu Kurosaki Gekko VG-XEOS Nakiri 160mm","maker":"Yu Kurosaki","shape":"nakiri","lengthMm":160,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Kurosaki Gekko VG XEOS Nakiri 160mm"},{"slug":"yu-kurosaki-sg2-fujin-nakiri-160","name":"Yu Kurosaki Fujin R2/SG2 Nakiri 160mm","maker":"Yu Kurosaki","shape":"nakiri","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Kurosaki Fujin SG2 Nakiri 160mm"},{"slug":"kei-kobayashi-sg2-bunka-170","name":"Kei Kobayashi R2/SG2 Bunka 170mm","maker":"Kei Kobayashi","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kei-kobayashi-sg2","storeName":"Kobayashi SG2 Bunka 170mm"},{"slug":"yu-kurosaki-aogami-super-kokusen-gyuto-240","name":"Yu Kurosaki Kokusen Aogami Super Gyuto 240mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-aogami-super","storeName":"Kurosaki Kokusen AS Gyuto 240mm"},{"slug":"konosuke-hd2-kiritsuke-kiritsuke-240","name":"Konosuke HD2 Kiritsuke 240mm","maker":"Konosuke","shape":"kiritsuke","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-hd2-unstated","storeName":"Konosuke HD2 Kiritsuke 240mm"},{"slug":"konosuke-hd2-ebony-gyuto-220","name":"Konosuke HD2 Semi-Stainless Gyuto 220mm","maker":"Konosuke","shape":"gyuto","lengthMm":220,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-hd2-semi-stainless-unstated","storeName":"Konosuke HD2 Gyuto 220mm Ebony"},{"slug":"konosuke-hd2-ebony-nakiri-165","name":"Konosuke HD2 Semi-Stainless Nakiri 165mm","maker":"Konosuke","shape":"nakiri","lengthMm":165,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-hd2-semi-stainless-unstated","storeName":"Konosuke HD2 Nakiri 165mm Ebony"},{"slug":"kohetsu-sld-santoku-170","name":"Kohetsu SLD Santoku 170mm","maker":"Kohetsu","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Santoku 170mm"},{"slug":"kohetsu-sld-petty-130","name":"Kohetsu SLD Petty 130mm","maker":"Kohetsu","shape":"petty","lengthMm":130,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-sld","storeName":"Kohetsu SLD Petty 130mm"},{"slug":"kohetsu-hap40-petty-150","name":"Kohetsu HAP40 Petty 150mm","maker":"Kohetsu","shape":"petty","lengthMm":150,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Petty 150mm"},{"slug":"kohetsu-hap40-petty-180","name":"Kohetsu HAP40 Petty 180mm","maker":"Kohetsu","shape":"petty","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Petty 180mm"},{"slug":"kanjo-zdp189-gyuto-240","name":"Kanjo ZDP-189 Gyuto 240mm","maker":"Kanjo","shape":"gyuto","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":66,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-zdp189","storeName":"Kanjo ZDP189 Gyuto 240mm"},{"slug":"kanjo-zdp189-petty-150","name":"Kanjo ZDP-189 Petty 150mm","maker":"Kanjo","shape":"petty","lengthMm":150,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":66,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanjo-zdp189","storeName":"Kanjo ZDP189 Petty 150mm"},{"slug":"kohetsu-hap40-gyuto-270","name":"Kohetsu HAP40 Gyuto 270mm","maker":"Kohetsu","shape":"gyuto","lengthMm":270,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Gyuto 270mm"},{"slug":"kohetsu-hap40-bunka-175","name":"Kohetsu HAP40 Bunka 175mm","maker":"Kohetsu","shape":"bunka","lengthMm":175,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Bunka 175mm"},{"slug":"kohetsu-hap40-santoku-180","name":"Kohetsu HAP40 Santoku 180mm","maker":"Kohetsu","shape":"santoku","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Santoku 180mm"},{"slug":"konosuke-gs-petty-150","name":"Konosuke GS Semi-Stainless Petty 150mm","maker":"Konosuke","shape":"petty","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-gs-semi-stainless-unstated","storeName":"Konosuke GS+ Petty 150mm"},{"slug":"hideo-kitaoka-shirogami-1-damascus-deba-180","name":"Hideo Kitaoka Damascus Shirogami #1 Deba 180mm","maker":"Hideo Kitaoka","shape":"deba","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Deba 180mm"},{"slug":"hideo-kitaoka-shirogami-1-damascus-deba-165","name":"Hideo Kitaoka Damascus Shirogami #1 Deba 165mm","maker":"Hideo Kitaoka","shape":"deba","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Deba 165mm"},{"slug":"hideo-kitaoka-shirogami-1-damascus-funayuki-other-170","name":"Hideo Kitaoka Damascus Shirogami #1 Funayuki 170mm","maker":"Hideo Kitaoka","shape":"other","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-damascus-funayuki-shirogami-1","storeName":"Kitaoka Damascus White #1 Funayuki 170mm"},{"slug":"kohetsu-hap40-togatta-gyuto-240","name":"Kohetsu Togatta HAP40 Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-togatta-hap40","storeName":"Kohetsu HAP40 Togatta Gyuto 240mm"},{"slug":"kohetsu-hap40-honesuki-150","name":"Kohetsu HAP40 Honesuki 150mm","maker":"Kohetsu","shape":"honesuki","lengthMm":150,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Honesuki 150mm"},{"slug":"kohetsu-aogami-2-nashiji-deba-105","name":"Kohetsu Nashiji Aogami #2 Ko-Deba 105mm","maker":"Kohetsu","shape":"deba","lengthMm":105,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-nashiji-ko-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Ko Deba 105mm"},{"slug":"kikuichi-sk4-elite-petty-120","name":"Kikuichi Elite SK4 Petty 120mm","maker":"Kikuichi","shape":"petty","lengthMm":120,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk4","storeName":"Kikuichi Elite Carbon Petty 120mm"},{"slug":"kikuichi-sk5-elite-sujihiki-270","name":"Kikuichi Elite SK5 Sujihiki 270mm","maker":"Kikuichi","shape":"sujihiki","lengthMm":270,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk5","storeName":"Kikuichi Elite Carbon Sujihiki 270mm"},{"slug":"kikuichi-sk5-elite-sujihiki-240","name":"Kikuichi Elite SK5 Sujihiki 240mm","maker":"Kikuichi","shape":"sujihiki","lengthMm":240,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk5","storeName":"Kikuichi Elite Carbon Sujihiki 240mm"},{"slug":"kohetsu-aogami-2-tall-gyuto-240","name":"Kohetsu Tall Aogami #2 Gyuto 240mm","maker":"Kohetsu","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-aogami-2","storeName":"Kohetsu Blue #2 Tall Gyuto 240mm"},{"slug":"kohetsu-aogami-2-nashiji-petty-135","name":"Kohetsu Nashiji Aogami #2 Petty 135mm","maker":"Kohetsu","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-nashiji-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Petty 135mm"},{"slug":"kohetsu-aogami-2-nashiji-santoku-165","name":"Kohetsu Nashiji Aogami #2 Santoku 165mm","maker":"Kohetsu","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-nashiji-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Santoku 165mm"},{"slug":"shibata-aogami-2-tsuchime-santoku-170","name":"Shibata Kotetsu Tsuchime Aogami #2 Santoku 170mm","maker":"Shibata","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-kotetsu-tsuchime-aogami-2","storeName":"Shibata Kotetsu Tsuchime Blue #2 Santoku 170mm"},{"slug":"kohetsu-aogami-super-kiritsuke-kiritsuke-240","name":"Kohetsu Aogami Super Kiritsuke 240mm","maker":"Kohetsu","shape":"kiritsuke","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-aogami-super","storeName":"Kohetsu Aogami Super Kiritsuke 240mm"},{"slug":"kohetsu-aogami-super-sujihiki-270","name":"Kohetsu Aogami Super Sujihiki 270mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Sujihiki 270mm"},{"slug":"kohetsu-aogami-super-gyuto-210","name":"Kohetsu Aogami Super Gyuto 210mm","maker":"Kohetsu","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Gyuto 210mm"},{"slug":"kohetsu-aogami-super-bunka-175","name":"Kohetsu Aogami Super Bunka 175mm","maker":"Kohetsu","shape":"bunka","lengthMm":175,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-aogami-super","storeName":"Kohetsu AS Western Bunka 175mm"},{"slug":"kikuichi-vg10-warikomi-damascus-gyuto-210","name":"Kikuichi Damascus VG-10 Gyuto 210mm Warikomi","maker":"Kikuichi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kikuichi-warikomi-damascus-vg10","storeName":"Kikuichi Warikomi Damascus Gyuto 210mm"},{"slug":"kikuichi-vg10-warikomi-damascus-nakiri-165","name":"Kikuichi Damascus VG-10 Nakiri 165mm","maker":"Kikuichi","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kikuichi-warikomi-damascus-vg10","storeName":"Kikuichi Warikomi Damascus Nakiri 165mm"},{"slug":"kikuichi-vg10-warikomi-damascus-gyuto-240","name":"Kikuichi Damascus VG-10 Gyuto 240mm Warikomi","maker":"Kikuichi","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kikuichi-warikomi-damascus-vg10","storeName":"Kikuichi Warikomi Damascus Gyuto 240mm Sale!"},{"slug":"kikuichi-vg10-warikomi-damascus-santoku-185","name":"Kikuichi Damascus VG-10 Santoku 185mm","maker":"Kikuichi","shape":"santoku","lengthMm":185,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kikuichi-warikomi-damascus-vg10","storeName":"Kikuichi Warikomi Damascus Santoku 185mm"},{"slug":"kohetsu-aogami-super-gyuto-180","name":"Kohetsu Aogami Super Gyuto 180mm","maker":"Kohetsu","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-aogami-super","storeName":"Kohetsu Aogami Super Gyuto 180mm"},{"slug":"shibata-aogami-super-gyuto-240","name":"Shibata Aogami Super Gyuto 240mm","maker":"Shibata","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-aogami-super","storeName":"Shibata AS Gyuto 240mm"},{"slug":"kohetsu-aogami-2-nashiji-petty-170","name":"Kohetsu Nashiji Aogami #2 Petty 170mm","maker":"Kohetsu","shape":"petty","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-nashiji-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Petty 170mm"},{"slug":"kohetsu-aogami-2-nashiji-deba-120","name":"Kohetsu Nashiji Aogami #2 Ko-Deba 120mm","maker":"Kohetsu","shape":"deba","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-nashiji-ko-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Ko Deba 120mm"},{"slug":"kohetsu-aogami-2-nashiji-sujihiki-270","name":"Kohetsu Nashiji Aogami #2 Sujihiki 270mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-nashiji-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Sujihiki 270mm"},{"slug":"kohetsu-aogami-2-nashiji-sujihiki-240","name":"Kohetsu Nashiji Aogami #2 Sujihiki 240mm","maker":"Kohetsu","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kohetsu-nashiji-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Sujihiki 240mm"},{"slug":"kohetsu-aogami-2-nashiji-gyuto-180","name":"Kohetsu Nashiji Aogami #2 Gyuto 180mm","maker":"Kohetsu","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-nashiji-aogami-2","storeName":"Kohetsu Blue #2 Nashiji Gyuto 180mm"},{"slug":"hideo-kitaoka-aogami-2-lefty-deba-165","name":"Hideo Kitaoka Aogami #2 Deba 165mm Left-Handed","maker":"Hideo Kitaoka","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-lefty-aogami-2","storeName":"Kitaoka Blue #2 Deba 165mm Lefty"},{"slug":"hideo-kitaoka-aogami-2-lefty-deba-180","name":"Hideo Kitaoka Aogami #2 Deba 180mm Left-Handed","maker":"Hideo Kitaoka","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-lefty-aogami-2","storeName":"Kitaoka Blue #2 Deba 180mm Lefty"},{"slug":"kohetsu-hap40-gyuto-180","name":"Kohetsu HAP40 Gyuto 180mm","maker":"Kohetsu","shape":"gyuto","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Gyuto 180mm"},{"slug":"kohetsu-hap40-gyuto-210","name":"Kohetsu HAP40 Gyuto 210mm","maker":"Kohetsu","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Gyuto 210mm"},{"slug":"hideo-kitaoka-shirogami-1-damascus-kiritsuke-kiritsuke-270","name":"Hideo Kitaoka Damascus Shirogami #1 Kiritsuke 270mm","maker":"Hideo Kitaoka","shape":"kiritsuke","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Kiritsuke 270mm"},{"slug":"hideo-kitaoka-shirogami-1-damascus-usuba-165","name":"Hideo Kitaoka Damascus Shirogami #1 Usuba 165mm","maker":"Hideo Kitaoka","shape":"usuba","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Usuba 165mm"},{"slug":"hideo-kitaoka-shirogami-1-damascus-usuba-180","name":"Hideo Kitaoka Damascus Shirogami #1 Usuba 180mm","maker":"Hideo Kitaoka","shape":"usuba","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-damascus-shirogami-1","storeName":"Kitaoka Damascus White #1 Usuba 180mm"},{"slug":"konosuke-shirogami-1-fujiyama-gyuto-210","name":"Konosuke Fujiyama Shirogami #1 Gyuto 210mm","maker":"Konosuke","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-fujiyama-shirogami-1","storeName":"Konosuke Fujiyama White #1 Gyuto 210mm"},{"slug":"konosuke-shirogami-1-fujiyama-fm-gyuto-225","name":"Konosuke Fujiyama FM Shirogami #1 Gyuto 225mm","maker":"Konosuke","shape":"gyuto","lengthMm":225,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"konosuke-fujiyama-fm-shirogami-1","storeName":"Konosuke Fujiyama FM White #1 Gyuto 225mm"},{"slug":"kikuichi-sk5-elite-gyuto-240","name":"Kikuichi Elite SK5 Gyuto 240mm","maker":"Kikuichi","shape":"gyuto","lengthMm":240,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk5","storeName":"Kikuichi Elite Carbon Gyuto 240mm"},{"slug":"kikuichi-sk5-elite-gyuto-210","name":"Kikuichi Elite SK5 Gyuto 210mm","maker":"Kikuichi","shape":"gyuto","lengthMm":210,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk5","storeName":"Kikuichi Elite Carbon Gyuto 210mm"},{"slug":"kikuichi-sk5-elite-honesuki-150","name":"Kikuichi Elite SK5 Honesuki 150mm","maker":"Kikuichi","shape":"honesuki","lengthMm":150,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk5","storeName":"Kikuichi Elite Carbon Honesuki 150mm"},{"slug":"kikuichi-sk5-elite-gyuto-270","name":"Kikuichi Elite SK5 Gyuto 270mm","maker":"Kikuichi","shape":"gyuto","lengthMm":270,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kikuichi-elite-sk5","storeName":"Kikuichi Elite Carbon Gyuto 270mm"},{"slug":"hideo-kitaoka-aogami-2-funayuki-other-180","name":"Hideo Kitaoka Aogami #2 Funayuki 180mm","maker":"Hideo Kitaoka","shape":"other","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-funayuki-aogami-2","storeName":"Kitaoka Blue #2 Funayuki 180mm"},{"slug":"kohetsu-hap40-nakiri-165","name":"Kohetsu HAP40 Nakiri 165mm","maker":"Kohetsu","shape":"nakiri","lengthMm":165,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kohetsu-hap40","storeName":"Kohetsu HAP40 Western Nakiri 165mm"},{"slug":"sakai-kikumori-shirogami-2-deba-165","name":"Sakai Kikumori Shirogami #2 Deba 165mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-shirogami-2","storeName":"Kikumori White #2 Deba 165mm"},{"slug":"yoshimi-kato-aogami-super-gyuto-180","name":"Yoshimi Kato Aogami Super Gyuto 180mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-aogami-super","storeName":"Kato AS Gyuto 180mm"},{"slug":"karaku-aogami-super-bunka-185","name":"Karaku Aogami Super Bunka 185mm","maker":"Karaku","shape":"bunka","lengthMm":185,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-super","storeName":"Karaku AS Bunka 185mm"},{"slug":"karaku-aogami-super-gyuto-240","name":"Karaku Aogami Super Gyuto 240mm","maker":"Karaku","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-super","storeName":"Karaku AS Gyuto 240mm"},{"slug":"kawasaki-kajiya-aogami-2-tall-petty-110","name":"Kawasaki Kajiya Tall Aogami #2 Petty 110mm","maker":"Kawasaki Kajiya","shape":"petty","lengthMm":110,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Blue #2 Tall Petty 110mm"},{"slug":"kawasaki-kajiya-aogami-2-nakiri-165","name":"Kawasaki Kajiya Aogami #2 Nakiri 165mm","maker":"Kawasaki Kajiya","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Blue #2 Nakiri 165mm"},{"slug":"kawasaki-kajiya-aogami-2-santoku-petty-135","name":"Kawasaki Kajiya Aogami #2 Santoku Petty 135mm","maker":"Kawasaki Kajiya","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Kajiya Santoku Petty 135mm"},{"slug":"karaku-aogami-1-bunka-185","name":"Karaku Aogami #1 Bunka 185mm","maker":"Karaku","shape":"bunka","lengthMm":185,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-1","storeName":"Karaku Blue #1 Bunka 185mm"},{"slug":"kanehide-bessaku-left-sujihiki-270","name":"Kanehide Bessaku Left Semi-Stainless Sujihiki 270mm","maker":"Kanehide","shape":"sujihiki","lengthMm":270,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-bessaku-left-semi-stainless-unstated","storeName":"Kanehide Bessaku Sujihiki 270mm Left"},{"slug":"karaku-aogami-1-gyuto-210","name":"Karaku Aogami #1 Gyuto 210mm","maker":"Karaku","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-1","storeName":"Karaku Blue #1 Gyuto 210mm"},{"slug":"karaku-aogami-1-bunka-170","name":"Karaku Aogami #1 Bunka 170mm","maker":"Karaku","shape":"bunka","lengthMm":170,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"karaku-aogami-1","storeName":"Karaku Blue #1 Bunka 170mm"},{"slug":"kanehide-tk-santoku-180","name":"Kanehide TK Semi-Stainless Santoku 180mm","maker":"Kanehide","shape":"santoku","lengthMm":180,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-tk-semi-stainless-unstated","storeName":"Kanehide TK Santoku 180mm"},{"slug":"kanetsugu-aus8-nakiri-165","name":"Kanetsugu AUS-8 Nakiri 165mm","maker":"Kanetsugu","shape":"nakiri","lengthMm":165,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Nakiri 165mm"},{"slug":"kanetsugu-aus8-gyuto-210","name":"Kanetsugu AUS-8 Gyuto 210mm","maker":"Kanetsugu","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Gyuto 210mm"},{"slug":"kanetsugu-aus8-petty-150","name":"Kanetsugu AUS-8 Petty 150mm","maker":"Kanetsugu","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Petty 150mm"},{"slug":"kanetsugu-aus8-petty-120","name":"Kanetsugu AUS-8 Petty 120mm","maker":"Kanetsugu","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Petty 120mm"},{"slug":"kanetsugu-vg10-petty-150","name":"Kanetsugu Shiun VG-10 Petty 150mm","maker":"Kanetsugu","smith":"Shiun","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-vg10","storeName":"Kanetsugu Shiun VG10 Petty 150mm"},{"slug":"kanetsugu-sg2-gyuto-210","name":"Kanetsugu R2/SG2 Gyuto 210mm","maker":"Kanetsugu","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-spg2-sg2","storeName":"Kanetsugu SPG2 Gyuto 210mm"},{"slug":"kanetsugu-vg10-gyuto-210","name":"Kanetsugu Shiun VG-10 Gyuto 210mm","maker":"Kanetsugu","smith":"Shiun","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-vg10","storeName":"Kanetsugu Shiun VG10 Gyuto 210mm"},{"slug":"kawasaki-kajiya-aogami-2-gyuto-185","name":"Kawasaki Kajiya Aogami #2 Gyuto 185mm","maker":"Kawasaki Kajiya","shape":"gyuto","lengthMm":185,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Blue #2 Gyuto 185mm"},{"slug":"karaku-aogami-1-santoku-165","name":"Karaku Aogami #1 Santoku 165mm","maker":"Karaku","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"karaku-aogami-1","storeName":"Karaku Blue #1 Santoku 165mm"},{"slug":"kawasaki-kajiya-aogami-2-petty-140","name":"Kawasaki Kajiya Aogami #2 Petty 140mm","maker":"Kawasaki Kajiya","shape":"petty","lengthMm":140,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Kajiya Blue #2 Petty 140mm"},{"slug":"kawasaki-kajiya-aogami-2-gyuto-210","name":"Kawasaki Kajiya Aogami #2 Gyuto 210mm","maker":"Kawasaki Kajiya","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Blue #2 Gyuto 210mm"},{"slug":"yuta-katayama-vg10-nakiri-160","name":"Yuta Katayama VG-10 Nakiri 160mm","maker":"Yuta Katayama","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama VG10 Nakiri 160mm"},{"slug":"yuta-katayama-vg10-gyuto-210","name":"Yuta Katayama VG-10 Gyuto 210mm","maker":"Yuta Katayama","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama VG10 Gyuto 210mm"},{"slug":"kanehide-tk-petty-120","name":"Kanehide TK Semi-Stainless Petty 120mm","maker":"Kanehide","shape":"petty","lengthMm":120,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-tk-semi-stainless-unstated","storeName":"Kanehide TK Petty 120mm"},{"slug":"yuta-katayama-vg10-gyuto-240","name":"Yuta Katayama VG-10 Gyuto 240mm","maker":"Yuta Katayama","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama VG10 Gyuto 240mm"},{"slug":"kanetsugu-aus8-santoku-165","name":"Kanetsugu AUS-8 Santoku 165mm","maker":"Kanetsugu","shape":"santoku","lengthMm":165,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Santoku 165mm"},{"slug":"kanehide-bessaku-hankotsu-other-150","name":"Kanehide Bessaku Right Semi-Stainless Hankotsu 150mm","maker":"Kanehide","shape":"other","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-bessaku-hankotsu-right-semi-stainless-unstated","storeName":"Kanehide Bessaku Hankotsu 150mm Right"},{"slug":"kanetsugu-vg10-nakiri-170","name":"Kanetsugu Shiun VG-10 Nakiri 170mm","maker":"Kanetsugu","smith":"Shiun","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-vg10","storeName":"Kanetsugu Shiun VG10 Nakiri 170mm"},{"slug":"kanehide-aeb-l-ps60-kiritsuke-kiritsuke-240","name":"Kanehide AEB-L Kiritsuke 240mm","maker":"Kanehide","shape":"kiritsuke","lengthMm":240,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Wa Kiritsuke 240mm"},{"slug":"kanehide-aeb-l-ps60-gyuto-240","name":"Kanehide AEB-L Gyuto 240mm","maker":"Kanehide","shape":"gyuto","lengthMm":240,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Wa Gyuto 240mm"},{"slug":"kanehide-aeb-l-ps60-nakiri-180","name":"Kanehide AEB-L Nakiri 180mm","maker":"Kanehide","shape":"nakiri","lengthMm":180,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Nakiri 180mm"},{"slug":"kawasaki-kajiya-shirogami-1-santoku-160","name":"Kawasaki Kajiya Shirogami #1 Santoku 160mm","maker":"Kawasaki Kajiya","shape":"santoku","lengthMm":160,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kawasaki-kajiya-shirogami-1","storeName":"Kawasaki Kajiya White #1 Santoku 160mm"},{"slug":"kawasaki-kajiya-shirogami-1-santoku-petty-135","name":"Kawasaki Kajiya Shirogami #1 Santoku Petty 135mm","maker":"Kawasaki Kajiya","shape":"petty","lengthMm":135,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kawasaki-kajiya-shirogami-1","storeName":"Kawasaki Kajiya Santoku Petty 135mm"},{"slug":"kawasaki-kajiya-shirogami-1-tall-petty-110","name":"Kawasaki Kajiya Tall Shirogami #1 Petty 110mm","maker":"Kawasaki Kajiya","shape":"petty","lengthMm":110,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kawasaki-kajiya-shirogami-1","storeName":"Kawasaki Kajiya White #1 Tall Petty 110mm"},{"slug":"kanehide-aeb-l-ps60-sujihiki-240","name":"Kanehide AEB-L Sujihiki 240mm","maker":"Kanehide","shape":"sujihiki","lengthMm":240,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Sujihiki 240mm"},{"slug":"kanehide-aeb-l-ps60-santoku-180","name":"Kanehide AEB-L Santoku 180mm","maker":"Kanehide","shape":"santoku","lengthMm":180,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Wa Santoku 180mm"},{"slug":"kanehide-ps60-sujihiki-270","name":"Kanehide Carbon Sujihiki 270mm","maker":"Kanehide","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-ps60-carbon-unstated","storeName":"Kanehide PS60 Wa Sujihiki 270mm"},{"slug":"kanehide-aeb-l-ps60-sujihiki-270","name":"Kanehide AEB-L Sujihiki 270mm","maker":"Kanehide","shape":"sujihiki","lengthMm":270,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Sujihiki 270mm"},{"slug":"kanehide-ps60-petty-120","name":"Kanehide Carbon Petty 120mm","maker":"Kanehide","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanehide-ps60-carbon-unstated","storeName":"Kanehide PS60 Petty 120mm"},{"slug":"kanehide-aeb-l-ps60-petty-150","name":"Kanehide AEB-L Petty 150mm","maker":"Kanehide","shape":"petty","lengthMm":150,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Petty 150mm"},{"slug":"kanehide-ps60-gyuto-195","name":"Kanehide Stainless Gyuto 195mm","maker":"Kanehide","shape":"gyuto","lengthMm":195,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-ps60-stainless-unstated","storeName":"Kanehide PS60 Wa Gyuto 195mm"},{"slug":"kanehide-ps60-bunka-180","name":"Kanehide Carbon Bunka 180mm","maker":"Kanehide","shape":"bunka","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-ps60-carbon-unstated","storeName":"Kanehide PS60 Wa Bunka 180mm"},{"slug":"kanehide-aeb-l-ps60-gyuto-210","name":"Kanehide AEB-L Gyuto 210mm","maker":"Kanehide","shape":"gyuto","lengthMm":210,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanehide-ps60-aeb-l","storeName":"Kanehide PS60 Gyuto 210mm"},{"slug":"kanta-okada-aogami-2-bunka-180","name":"Kanta Okada Aogami #2 Bunka 180mm","maker":"Kanta Okada","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanta-okada-aogami-2","storeName":"Kanta Okada Blue #2 Bunka 180mm"},{"slug":"kanta-okada-aogami-2-nakiri-165","name":"Kanta Okada Aogami #2 Nakiri 165mm","maker":"Kanta Okada","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanta-okada-aogami-2","storeName":"Kanta Okada Blue #2 Nakiri 165mm"},{"slug":"kanta-okada-aogami-2-gyuto-210","name":"Kanta Okada Aogami #2 Gyuto 210mm","maker":"Kanta Okada","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanta-okada-aogami-2","storeName":"Kanta Okada Blue #2 Gyuto 210mm"},{"slug":"kanetsugu-sg2-santoku-180","name":"Kanetsugu R2/SG2 Santoku 180mm","maker":"Kanetsugu","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-spg2-sg2","storeName":"Kanetsugu SPG2 Santoku 180mm"},{"slug":"kawasaki-kajiya-aogami-2-santoku-165","name":"Kawasaki Kajiya Aogami #2 Santoku 165mm","maker":"Kawasaki Kajiya","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-aogami-2","storeName":"Kawasaki Blue #2 Santoku 165mm"},{"slug":"kawasaki-kajiya-shirogami-1-petty-140","name":"Kawasaki Kajiya Shirogami #1 Petty 140mm","maker":"Kawasaki Kajiya","shape":"petty","lengthMm":140,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kawasaki-kajiya-shirogami-1","storeName":"Kawasaki Kajiya White #1 Petty 140mm"},{"slug":"kawasaki-kajiya-shirogami-1-nakiri-160","name":"Kawasaki Kajiya Shirogami #1 Nakiri 160mm","maker":"Kawasaki Kajiya","shape":"nakiri","lengthMm":160,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kawasaki-kajiya-shirogami-1","storeName":"Kawasaki Kajiya White #1 Nakiri 160mm"},{"slug":"yuta-katayama-vg10-bunka-165","name":"Yuta Katayama VG-10 Bunka 165mm","maker":"Yuta Katayama","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama VG10 Bunka 165mm"},{"slug":"kanetsugu-aus8-sujihiki-210","name":"Kanetsugu AUS-8 Sujihiki 210mm","maker":"Kanetsugu","shape":"sujihiki","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Sujihiki 210mm"},{"slug":"kanehide-bessaku-honesuki-150","name":"Kanehide Bessaku Right Semi-Stainless Honesuki 150mm","maker":"Kanehide","shape":"honesuki","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-bessaku-right-semi-stainless-unstated","storeName":"Kanehide Bessaku Honesuki 150mm Right"},{"slug":"kanehide-tk-honesuki-150","name":"Kanehide TK Right Semi-Stainless Honesuki 150mm","maker":"Kanehide","shape":"honesuki","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-tk-right-semi-stainless-unstated","storeName":"Kanehide TK Honesuki 150mm Right"},{"slug":"kanehide-tk-gyuto-210","name":"Kanehide TK Semi-Stainless Gyuto 210mm","maker":"Kanehide","shape":"gyuto","lengthMm":210,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-tk-semi-stainless-unstated","storeName":"Kanehide TK Gyuto 210mm"},{"slug":"kanehide-tk-petty-150","name":"Kanehide TK Semi-Stainless Petty 150mm","maker":"Kanehide","shape":"petty","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanehide-tk-semi-stainless-unstated","storeName":"Kanehide TK Petty 150mm"},{"slug":"karaku-aogami-1-gyuto-240","name":"Karaku Aogami #1 Gyuto 240mm","maker":"Karaku","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"karaku-aogami-1","storeName":"Karaku Blue #1 Gyuto 240mm"},{"slug":"karaku-aogami-super-gyuto-210","name":"Karaku Aogami Super Gyuto 210mm","maker":"Karaku","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-super","storeName":"Karaku AS Gyuto 210mm"},{"slug":"karaku-aogami-super-santoku-165","name":"Karaku Aogami Super Santoku 165mm","maker":"Karaku","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-super","storeName":"Karaku AS Santoku 165mm"},{"slug":"karaku-aogami-1-nakiri-165","name":"Karaku Aogami #1 Nakiri 165mm","maker":"Karaku","shape":"nakiri","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-1","storeName":"Karaku Blue #1 Nakiri 165mm"},{"slug":"yoshimi-kato-aogami-super-nakiri-165","name":"Yoshimi Kato Aogami Super Nakiri 165mm","maker":"Yoshimi Kato","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-aogami-super","storeName":"Kato AS Nakiri 165mm"},{"slug":"karaku-aogami-super-bunka-165","name":"Karaku Aogami Super Bunka 165mm","maker":"Karaku","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-super","storeName":"Karaku AS Bunka 165mm"},{"slug":"yuta-katayama-vg10-santoku-165","name":"Yuta Katayama VG-10 Santoku 165mm","maker":"Yuta Katayama","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama VG10 Santoku 165mm"},{"slug":"yuta-katayama-vg10-petty-135","name":"Yuta Katayama VG-10 Petty 135mm","maker":"Yuta Katayama","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama VG10 Petty 135mm"},{"slug":"kanetsugu-vg10-santoku-170","name":"Kanetsugu Shiun VG-10 Santoku 170mm","maker":"Kanetsugu","smith":"Shiun","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-vg10","storeName":"Kanetsugu Shiun VG10 Santoku 170mm"},{"slug":"karaku-aogami-super-nakiri-165","name":"Karaku Aogami Super Nakiri 165mm","maker":"Karaku","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"karaku-aogami-super","storeName":"Karaku AS Nakiri 165mm"},{"slug":"kanetsugu-aus8-gyuto-180","name":"Kanetsugu AUS-8 Gyuto 180mm","maker":"Kanetsugu","shape":"gyuto","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-aus8","storeName":"Kanetsugu AUS-8A Stainless Gyuto 180mm"},{"slug":"kanetsugu-aus8-sheep-foot-petty-90","name":"Kanetsugu Sheep's Foot AUS-8 Petty 90mm","maker":"Kanetsugu","shape":"petty","lengthMm":90,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-aus-8a-sheep-s-foot-aus8","storeName":"Kanetsugu AUS-8A Sheep's Foot Petty 90mm"},{"slug":"yahiko-aogami-2-santoku-190","name":"Yahiko Aogami #2 Santoku 190mm","maker":"Yahiko","shape":"santoku","lengthMm":190,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-aogami-2","storeName":"Yahiko Blue #2 Santoku 190mm"},{"slug":"hinokuni-shirogami-1-gyuto-210","name":"Hinokuni Shirogami #1 Gyuto 210mm","maker":"Hinokuni","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Gyuto 210mm"},{"slug":"yahiko-ginsan-nashiji-engraved-kiritsuke-210","name":"Yahiko Hand Engraved Nashiji Ginsan Kiritsuke 210mm","maker":"Yahiko","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 210mm"},{"slug":"hinokuni-shirogami-1-nakiri-210","name":"Hinokuni Shirogami #1 Nakiri 210mm","maker":"Hinokuni","shape":"nakiri","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Nakiri 210mm"},{"slug":"hinokuni-shirogami-1-nakiri-180","name":"Hinokuni Shirogami #1 Nakiri 180mm","maker":"Hinokuni","shape":"nakiri","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Nakiri 180mm"},{"slug":"hinokuni-shirogami-1-santoku-180","name":"Hinokuni Shirogami #1 Santoku 180mm","maker":"Hinokuni","shape":"santoku","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Santoku 180mm"},{"slug":"hinokuni-shirogami-1-petty-150","name":"Hinokuni Shirogami #1 Petty 150mm","maker":"Hinokuni","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Petty 150mm"},{"slug":"harukaze-ginsan-nashiji-bunka-175","name":"Harukaze Nashiji Ginsan Bunka 175mm","maker":"Harukaze","shape":"bunka","lengthMm":175,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Bunka 175mm"},{"slug":"harukaze-aogami-super-sujihiki-270","name":"Harukaze Aogami Super Sujihiki 270mm","maker":"Harukaze","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-aogami-super","storeName":"Harukaze AS Sujihiki 270mm"},{"slug":"harukaze-vg10-tsuchime-gyuto-240","name":"Harukaze Tsuchime VG-10 Gyuto 240mm","maker":"Harukaze","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Gyuto 240mm"},{"slug":"hatsukokoro-vg10-sunaarashi-kurozome-bunka-180","name":"Hatsukokoro Sunaarashi Kurozome VG-10 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-sunaarashi-kurozome-vg10","storeName":"Hatsukokoro VG10 Sunaarashi Kurozome Bunka 180mm"},{"slug":"harukaze-aogami-2-mune-damascus-santoku-165","name":"Harukaze Mune Damascus Aogami #2 Santoku 165mm","maker":"Harukaze","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-mune-damascus-aogami-2","storeName":"Harukaze Blue #2 Mune Damascus Santoku 165mm"},{"slug":"harukaze-aogami-super-morado-nakiri-165","name":"Harukaze Morado Aogami Super Nakiri 165mm","maker":"Harukaze","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Nakiri 165mm"},{"slug":"harukaze-ginsan-nashiji-petty-135","name":"Harukaze Nashiji Ginsan Petty 135mm","maker":"Harukaze","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Petty 135mm"},{"slug":"harukaze-shirogami-2-kurouchi-bunka-170","name":"Harukaze Kurouchi Shirogami #2 Bunka 170mm","maker":"Harukaze","shape":"bunka","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-kurouchi-shirogami-2","storeName":"Harukaze White #2 Kurouchi Bunka 170mm"},{"slug":"harukaze-vg10-tsuchime-sujihiki-240","name":"Harukaze Tsuchime VG-10 Sujihiki 240mm","maker":"Harukaze","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Sujihiki 240mm"},{"slug":"sakai-takayuki-molybdenum-pankiri-250","name":"Sakai Takayuki Molybdenum Pankiri 250mm","maker":"Sakai Takayuki","shape":"pankiri","lengthMm":250,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki Bread Knife 250mm"},{"slug":"hatsukokoro-sg2-ryuhyo-migaki-santoku-180","name":"Hatsukokoro Ryuhyo Migaki Damascus R2/SG2 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ryuhyo-migaki-damascus-sg2","storeName":"Hatsukokoro Ryuhyo SG2 Migaki Damascus Santoku 180mm"},{"slug":"hatsukokoro-ats34-hayabusa-damascus-petty-150","name":"Hatsukokoro Hayabusa Damascus ATS-34 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-hayabusa-ats34-damascus-ats34","storeName":"Hatsukokoro Hayabusa ATS34 Damascus Petty 150mm"},{"slug":"hatsukokoro-aogami-2-kaijin-kiritsuke-kiritsuke-210","name":"Hatsukokoro Kaijin Aogami #2 Kiritsuke 210mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kaijin-aogami-2","storeName":"Hatsukokoro Kaijin Blue #2 Kiritsuke 210mm"},{"slug":"hatsukokoro-sld-hikari-kiri-petty-110","name":"Hatsukokoro Hikari Kiri-Petty SLD Petty 110mm","maker":"Hatsukokoro","shape":"petty","lengthMm":110,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-hikari-kiri-sld","storeName":"Hatsukokoro Hikari SLD Kiri-Petty 110mm"},{"slug":"harukaze-vg10-tsuchime-honesuki-150","name":"Harukaze Tsuchime VG-10 Honesuki 150mm","maker":"Harukaze","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Honesuki 150mm"},{"slug":"hatsukokoro-aogami-2-kumokage-bunka-180","name":"Hatsukokoro Kumokage Aogami #2 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kumokage-aogami-2","storeName":"Hatsukokoro Blue #2 Kumokage Bunka 180mm"},{"slug":"harukaze-vg1-gyuto-240","name":"Harukaze VG-1 Gyuto 240mm","maker":"Harukaze","shape":"gyuto","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-vg1","storeName":"Harukaze VG1 Gyuto 240mm"},{"slug":"harukaze-vg1-gyuto-210","name":"Harukaze VG-1 Gyuto 210mm","maker":"Harukaze","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-vg1","storeName":"Harukaze VG1 Gyuto 210mm"},{"slug":"tabata-aogami-2-kurouchi-honesuki-150","name":"Tabata Kurouchi Aogami #2 Honesuki 150mm","maker":"Tabata","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Honesuki 150mm"},{"slug":"hatsukokoro-sld-damascus-kiri-petty-115","name":"Hatsukokoro Kiri-Petty Damascus SLD Petty 115mm","maker":"Hatsukokoro","shape":"petty","lengthMm":115,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-damascus-kiri-sld","storeName":"Hatsukokoro SLD Damascus Kiri-Petty 115mm"},{"slug":"yoshimi-kato-shirogami-2-hino-gyuto-210","name":"Yoshimi Kato Hino Shirogami #2 Gyuto 210mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimi-kato-hino-shirogami-2","storeName":"Yoshimi Hino White #2 Gyuto 210mm"},{"slug":"hatsukokoro-ginsan-damascus-santoku-180","name":"Hatsukokoro Damascus Ginsan Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-damascus-ginsan","storeName":"Hatsukokoro Silver 3 Damascus Santoku 180mm"},{"slug":"hatsukokoro-sld-damascus-gyuto-195","name":"Hatsukokoro Damascus SLD Gyuto 195mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":195,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-damascus-sld","storeName":"Hatsukokoro SLD Damascus Gyuto 195mm"},{"slug":"harukaze-vg10-tsuchime-nakiri-165","name":"Harukaze Tsuchime VG-10 Nakiri 165mm","maker":"Harukaze","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Nakiri 165mm"},{"slug":"harukaze-vg10-tsuchime-petty-135","name":"Harukaze Tsuchime VG-10 Petty 135mm","maker":"Harukaze","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Petty 135mm"},{"slug":"harukaze-ginsan-nashiji-gyuto-240","name":"Harukaze Nashiji Ginsan Gyuto 240mm","maker":"Harukaze","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Gyuto 240mm"},{"slug":"harukaze-vg10-tsuchime-gyuto-210","name":"Harukaze Tsuchime VG-10 Gyuto 210mm","maker":"Harukaze","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Gyuto 210mm"},{"slug":"harukaze-aogami-super-morado-petty-135","name":"Harukaze Morado Aogami Super Petty 135mm","maker":"Harukaze","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Petty 135mm"},{"slug":"harukaze-vg10-tsuchime-petty-80","name":"Harukaze Tsuchime VG-10 Petty 80mm","maker":"Harukaze","shape":"petty","lengthMm":80,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-tsuchime-vg10","storeName":"Harukaze VG10 Tsuchime Petty 80mm"},{"slug":"harukaze-vg1-santoku-185","name":"Harukaze VG-1 Santoku 185mm","maker":"Harukaze","shape":"santoku","lengthMm":185,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-vg1","storeName":"Harukaze VG1 Santoku 185mm"},{"slug":"harukaze-vg1-petty-150","name":"Harukaze VG-1 Petty 150mm","maker":"Harukaze","shape":"petty","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-vg1","storeName":"Harukaze VG1 Petty 150mm"},{"slug":"harukaze-vg1-sujihiki-270","name":"Harukaze VG-1 Sujihiki 270mm","maker":"Harukaze","shape":"sujihiki","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-vg1","storeName":"Harukaze VG1 Sujihiki 270mm"},{"slug":"hinokuni-shirogami-1-bunka-180","name":"Hinokuni Shirogami #1 Bunka 180mm","maker":"Hinokuni","shape":"bunka","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Bunka 180mm"},{"slug":"hatsukokoro-aogami-2-kurokaze-deba-180","name":"Hatsukokoro Kurokaze Aogami #2 Deba 180mm","maker":"Hatsukokoro","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kurokaze-aogami-2","storeName":"Hatsukokoro Kurokaze Blue #2 Deba 180mm"},{"slug":"harukaze-shirogami-2-kurouchi-santoku-170","name":"Harukaze Kurouchi Shirogami #2 Santoku 170mm","maker":"Harukaze","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-kurouchi-shirogami-2","storeName":"Harukaze White #2 Kurouchi Santoku 170mm"},{"slug":"yahiko-aogami-2-gyuto-240","name":"Yahiko Aogami #2 Gyuto 240mm","maker":"Yahiko","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yahiko-aogami-2","storeName":"Yahiko Blue #2 Gyuto 240mm"},{"slug":"harukaze-aogami-super-morado-gyuto-240","name":"Harukaze Morado Aogami Super Gyuto 240mm","maker":"Harukaze","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Gyuto 240mm"},{"slug":"harukaze-aogami-2-mune-damascus-gyuto-210","name":"Harukaze Mune Damascus Aogami #2 Gyuto 210mm","maker":"Harukaze","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-mune-damascus-aogami-2","storeName":"Harukaze Blue #2 Mune Damascus Gyuto 210mm"},{"slug":"gihei-aogami-2-santoku-165","name":"Gihei Aogami #2 Santoku 165mm","maker":"Gihei","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"gihei-aogami-2","storeName":"Gihei Blue #2 Santoku 165mm"},{"slug":"hinokuni-shirogami-1-tall-nakiri-185","name":"Hinokuni Tall Shirogami #1 Nakiri 185mm","maker":"Hinokuni","shape":"nakiri","lengthMm":185,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Tall Nakiri 185mm"},{"slug":"hinokuni-shirogami-1-santoku-210","name":"Hinokuni Shirogami #1 Santoku 210mm","maker":"Hinokuni","shape":"santoku","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Shirogami #1 Santoku 210mm"},{"slug":"nigara-hamono-ginsan-damascus-kiritsuke-kiritsuke-210","name":"Nigara Hamono Damascus Ginsan Kiritsuke 210mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Kiritsuke 210mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-bunka-170","name":"Nigara Hamono Anmon Damascus R2/SG2 Bunka 170mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus Bunka 170mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damascus-bunka-180","name":"Takeshi Saji Rainbow Damascus Aogami #2 Bunka 180mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-rainbow-damascus-aogami-2","storeName":"Saji Rainbow Blue #2 Damascus Wa Bunka 180mm"},{"slug":"nigara-hamono-ginsan-damascus-gyuto-210","name":"Nigara Hamono Damascus Ginsan Gyuto 210mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Gyuto 210mm"},{"slug":"nigara-hamono-ginsan-damascus-bunka-170","name":"Nigara Hamono Damascus Ginsan Bunka 170mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Bunka 170mm"},{"slug":"nigara-hamono-ginsan-damascus-kiritsuke-kiritsuke-240","name":"Nigara Hamono Damascus Ginsan Kiritsuke 240mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Kiritsuke 240mm"},{"slug":"nigara-hamono-ginsan-damascus-gyuto-240","name":"Nigara Hamono Damascus Ginsan Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Gyuto 240mm"},{"slug":"shungo-ogata-sg2-kasumi-gyuto-240","name":"Shungo Ogata Kasumi R2/SG2 Gyuto 240mm","maker":"Shungo Ogata","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Gyuto 240mm"},{"slug":"shungo-ogata-sg2-kasumi-petty-140","name":"Shungo Ogata Kasumi R2/SG2 Petty 140mm","maker":"Shungo Ogata","shape":"petty","lengthMm":140,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Petty 140mm"},{"slug":"shungo-ogata-sg2-kasumi-santoku-180","name":"Shungo Ogata Kasumi R2/SG2 Santoku 180mm","maker":"Shungo Ogata","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Santoku 180mm"},{"slug":"shungo-ogata-sg2-kasumi-nakiri-160","name":"Shungo Ogata Kasumi R2/SG2 Nakiri 160mm","maker":"Shungo Ogata","shape":"nakiri","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-kasumi-sg2","storeName":"Ogata SG2 Kasumi Nakiri 160mm"},{"slug":"nigara-hamono-vg10-tsuchime-damascus-nakiri-150","name":"Nigara Hamono Tsuchime Damascus VG-10 Nakiri 150mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara VG10 Tsuchime Damascus Nakiri 150mm"},{"slug":"nigara-hamono-vg10-tsuchime-damascus-kiritsuke-240","name":"Nigara Hamono Tsuchime Damascus VG-10 Kiritsuke 240mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-damascus-vg10","storeName":"Nigara VG10 Tsuchime Damascus Kiritsuke 240mm"},{"slug":"okeya-ginsan-bunka-165","name":"Okeya Ginsan Bunka 165mm","maker":"Okeya","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-ginsan","storeName":"Okeya Ginsan Bunka 165mm"},{"slug":"okeya-shirogami-2-deba-105","name":"Okeya Shirogami #2 Ko-Deba 105mm","maker":"Okeya","shape":"deba","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-50-50-shirogami-2","storeName":"Okeya White #2 Ko-Deba 105mm 50/50"},{"slug":"okeya-ginsan-honesuki-150","name":"Okeya Ginsan Honesuki 150mm","maker":"Okeya","shape":"honesuki","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"okeya-ginsan","storeName":"Okeya Ginsan Honesuki 150mm Western"},{"slug":"okeya-shirogami-2-hairline-honesuki-150","name":"Okeya Hairline Shirogami #2 Honesuki 150mm","maker":"Okeya","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-hairline-shirogami-2","storeName":"Okeya White #2 Hairline Honesuki 150mm"},{"slug":"okeya-shirogami-2-hairline-gyuto-210","name":"Okeya Hairline Shirogami #2 Gyuto 210mm","maker":"Okeya","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-hairline-shirogami-2","storeName":"Okeya White #2 Hairline Gyuto 210mm"},{"slug":"takeo-murata-aogami-super-funayuki-other-165","name":"Takeo Murata Aogami Super Funayuki 165mm","maker":"Takeo Murata","shape":"other","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeo-murata-funayuki-aogami-super","storeName":"Murata AS Funayuki 165mm"},{"slug":"okeya-aogami-2-tsuchime-honesuki-150","name":"Okeya Tsuchime Aogami #2 Honesuki 150mm","maker":"Okeya","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-tsuchime-aogami-2","storeName":"Okeya Blue #2 Tsuchime Honesuki 150mm"},{"slug":"okeya-shirogami-2-hairline-petty-150","name":"Okeya Hairline Shirogami #2 Petty 150mm","maker":"Okeya","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-hairline-shirogami-2","storeName":"Okeya White #2 Hairline Petty 150mm"},{"slug":"okeya-aogami-2-gyuto-210","name":"Okeya Aogami #2 Gyuto 210mm","maker":"Okeya","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-aogami-2","storeName":"Okeya Blue #2 Gyuto 210mm"},{"slug":"kanta-okada-shirogami-2-funayuki-other-165","name":"Kanta Okada Shirogami #2 Funayuki 165mm","maker":"Kanta Okada","shape":"other","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-funayuki-shirogami-2","storeName":"Okada White #2 Funayuki 165mm"},{"slug":"okeya-aogami-2-santoku-165","name":"Okeya Aogami #2 Santoku 165mm","maker":"Okeya","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-aogami-2","storeName":"Okeya Blue #2 Santoku 165mm"},{"slug":"kanta-okada-shirogami-2-kurouchi-santoku-170","name":"Kanta Okada Kurouchi Shirogami #2 Santoku 170mm","maker":"Kanta Okada","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-kurouchi-shirogami-2","storeName":"Okada White #2 Kurouchi Santoku 170mm"},{"slug":"kanta-okada-shirogami-2-tall-petty-120","name":"Kanta Okada Tall Shirogami #2 Petty 120mm","maker":"Kanta Okada","shape":"petty","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-shirogami-2","storeName":"Okada White #2 Tall Petty 120mm"},{"slug":"kanta-okada-shirogami-2-kurouchi-gyuto-180","name":"Kanta Okada Kurouchi Shirogami #2 Gyuto 180mm","maker":"Kanta Okada","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-kurouchi-shirogami-2","storeName":"Okada White #2 Kurouchi Gyuto 180mm"},{"slug":"kanta-okada-shirogami-2-kurouchi-gyuto-240","name":"Kanta Okada Kurouchi Shirogami #2 Gyuto 240mm","maker":"Kanta Okada","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-kurouchi-shirogami-2","storeName":"Okada White #2 Kurouchi Gyuto 240mm"},{"slug":"kanta-okada-shirogami-2-kurouchi-gyuto-210","name":"Kanta Okada Kurouchi Shirogami #2 Gyuto 210mm","maker":"Kanta Okada","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-kurouchi-shirogami-2","storeName":"Okada White #2 Kurouchi Gyuto 210mm"},{"slug":"okeya-aogami-2-bunka-165","name":"Okeya Aogami #2 Bunka 165mm","maker":"Okeya","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-aogami-2","storeName":"Okeya Blue #2 Bunka 165mm"},{"slug":"okeya-aogami-2-nakiri-160","name":"Okeya Aogami #2 Nakiri 160mm","maker":"Okeya","shape":"nakiri","lengthMm":160,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-aogami-2","storeName":"Okeya Blue #2 Nakiri 160mm"},{"slug":"okeya-shirogami-2-deba-150","name":"Okeya Shirogami #2 Deba 150mm","maker":"Okeya","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-50-50-shirogami-2","storeName":"Okeya White #2 Deba 150mm 50/50"},{"slug":"okeya-shirogami-2-hairline-bunka-185","name":"Okeya Hairline Shirogami #2 Bunka 185mm","maker":"Okeya","shape":"bunka","lengthMm":185,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-hairline-shirogami-2","storeName":"Okeya White #2 Hairline Bunka 185mm"},{"slug":"okeya-shirogami-2-deba-120","name":"Okeya Shirogami #2 Ko-Deba 120mm","maker":"Okeya","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okeya-shirogami-2","storeName":"Okeya White #2 Ko-Deba 120mm"},{"slug":"okeya-aogami-2-santoku-160","name":"Okeya Aogami #2 Santoku 160mm","maker":"Okeya","shape":"santoku","lengthMm":160,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"okeya-aogami-2","storeName":"Okeya Blue #2 Santoku 160mm Western"},{"slug":"kanta-okada-shirogami-2-funayuki-other-130","name":"Kanta Okada Shirogami #2 Funayuki 130mm","maker":"Kanta Okada","shape":"other","lengthMm":130,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-funayuki-shirogami-2","storeName":"Okada White #2 Funayuki 130mm"},{"slug":"kanta-okada-shirogami-2-funayuki-other-180","name":"Kanta Okada Shirogami #2 Funayuki 180mm","maker":"Kanta Okada","shape":"other","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-funayuki-shirogami-2","storeName":"Okada White #2 Funayuki 180mm"},{"slug":"nigara-hamono-sg2-tsuchime-tall-bunka-180","name":"Nigara Hamono Tall Tsuchime R2/SG2 Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-sg2","storeName":"Nigara SG2 Tsuchime Tall Bunka 180mm"},{"slug":"nigara-hamono-ginsan-damascus-santoku-170","name":"Nigara Hamono Damascus Ginsan Santoku 170mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-ginsan","storeName":"Nigara Silver 3 Damascus Santoku 170mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-santoku-170","name":"Nigara Hamono Anmon Damascus R2/SG2 Santoku 170mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus Santoku 170mm"},{"slug":"shibata-aogami-2-nashiji-santoku-180","name":"Shibata Kotetsu Nashiji Aogami #2 Santoku 180mm","maker":"Shibata","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-kotetsu-nashiji-aogami-2","storeName":"Shibata Kotetsu Nashiji Blue #2 Santoku 180mm"},{"slug":"shibata-aogami-2-nashiji-petty-135","name":"Shibata Kotetsu Nashiji Aogami #2 Petty 135mm","maker":"Shibata","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-kotetsu-nashiji-aogami-2","storeName":"Shibata Kotetsu Nashiji Blue #2 Petty 135mm"},{"slug":"shibata-aogami-2-nashiji-gyuto-210","name":"Shibata Kotetsu Nashiji Aogami #2 Gyuto 210mm","maker":"Shibata","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-kotetsu-nashiji-aogami-2","storeName":"Shibata Kotetsu Nashiji Blue #2 Gyuto 210mm"},{"slug":"nigara-hamono-sg2-damascus-nakiri-180","name":"Nigara Hamono Damascus R2/SG2 Nakiri 180mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-sg2","storeName":"Nigara SG2 Damascus Nakiri 180mm"},{"slug":"shibata-swedish-stainless-hamon-petty-150","name":"Shibata Kotetsu Hamon Swedish Stainless Petty 150mm","maker":"Shibata","shape":"petty","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-hamon-19c27-swedish-stainless","storeName":"Shibata Kotetsu Hamon 19C27 Petty 150mm"},{"slug":"shibata-swedish-stainless-hamon-gyuto-180","name":"Shibata Kotetsu Hamon Swedish Stainless Gyuto 180mm","maker":"Shibata","shape":"gyuto","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-kotetsu-hamon-19c27-swedish-stainless","storeName":"Shibata Kotetsu Hamon 19C27 Gyuto 180mm"},{"slug":"shibata-vg10-damascus-gyuto-240","name":"Shibata Kotetsu Damascus VG-10 Gyuto 240mm","maker":"Shibata","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-damascus-vg10","storeName":"Shibata Kotetsu VG-10 Damascus Gyuto 240mm"},{"slug":"shibata-vg10-damascus-gyuto-210","name":"Shibata Kotetsu Damascus VG-10 Gyuto 210mm","maker":"Shibata","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-damascus-vg10","storeName":"Shibata Kotetsu VG-10 Damascus Gyuto 210mm"},{"slug":"nao-yamamoto-ginsan-tsuchime-nakiri-165","name":"Nao Yamamoto Tsuchime Ginsan Nakiri 165mm","maker":"Nao Yamamoto","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-hammered-ginsan","storeName":"Nao Yamamoto Ginsan Hammered Nakiri 165mm"},{"slug":"nao-yamamoto-ginsan-tsuchime-bunka-165","name":"Nao Yamamoto Tsuchime Ginsan Bunka 165mm","maker":"Nao Yamamoto","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-hammered-ginsan","storeName":"Nao Yamamoto Ginsan Hammered Bunka 165mm"},{"slug":"nao-yamamoto-ginsan-tsuchime-petty-140","name":"Nao Yamamoto Tsuchime Ginsan Petty 140mm","maker":"Nao Yamamoto","shape":"petty","lengthMm":140,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-hammered-ginsan","storeName":"Nao Yamamoto Ginsan Hammered Petty 140mm"},{"slug":"nao-yamamoto-ginsan-tsuchime-santoku-165","name":"Nao Yamamoto Tsuchime Ginsan Santoku 165mm","maker":"Nao Yamamoto","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-hammered-ginsan","storeName":"Nao Yamamoto Ginsan Hammered Santoku 165mm"},{"slug":"misuzu-sks93-kobunka-105","name":"Misuzu Sks93 Carbon Ko-Bunka 105mm","maker":"Misuzu","shape":"kobunka","lengthMm":105,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misuzu-sks93-carbon-unstated","storeName":"Misuzu Sks93 Ko-Bunka 105mm"},{"slug":"misuzu-sks93-kama-nakiri-170","name":"Misuzu Kama Carbon Nakiri 170mm","maker":"Misuzu","shape":"nakiri","lengthMm":170,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misuzu-sks93-kama-carbon-unstated","storeName":"Misuzu SKS93 Kama Nakiri 170mm"},{"slug":"misuzu-sks93-petty-150","name":"Misuzu Carbon Petty 150mm","maker":"Misuzu","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misuzu-sks93-carbon-unstated","storeName":"Misuzu SKS93 Petty 150mm"},{"slug":"misuzu-sks93-nakiri-165","name":"Misuzu Carbon Nakiri 165mm","maker":"Misuzu","shape":"nakiri","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misuzu-sks93-carbon-unstated","storeName":"Misuzu SKS93 Nakiri 165mm"},{"slug":"moritaka-aogami-super-deba-165","name":"Moritaka Aogami Super Deba 165mm","maker":"Moritaka","shape":"deba","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka AS Deba 165mm"},{"slug":"moritaka-aogami-super-custom-gyuto-270","name":"Moritaka Custom Aogami Super Gyuto 270mm","maker":"Moritaka","shape":"gyuto","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-custom-aogami-super","storeName":"Moritaka AS Gyuto 270mm Custom"},{"slug":"moritaka-aogami-super-custom-gyuto-250","name":"Moritaka Custom Aogami Super Gyuto 250mm","maker":"Moritaka","shape":"gyuto","lengthMm":250,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-custom-aogami-super","storeName":"Moritaka AS Gyuto 250mm Custom"},{"slug":"nakamura-aogami-1-santoku-165","name":"Nakamura Aogami #1 Santoku 165mm","maker":"Nakamura","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakamura-aogami-1","storeName":"Nakamura Blue #1 Santoku 165mm"},{"slug":"moritaka-aogami-super-deba-180","name":"Moritaka Aogami Super Deba 180mm","maker":"Moritaka","shape":"deba","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka AS Deba 180mm"},{"slug":"takeo-murata-aogami-super-kiritsuke-kiritsuke-210","name":"Takeo Murata Aogami Super Kiritsuke 210mm","maker":"Takeo Murata","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeo-murata-aogami-super","storeName":"Murata AS Kiritsuke 210mm"},{"slug":"takeo-murata-aogami-super-gyuto-210","name":"Takeo Murata Aogami Super Gyuto 210mm","maker":"Takeo Murata","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeo-murata-aogami-super","storeName":"Murata AS Gyuto 210mm"},{"slug":"moritaka-aogami-super-kiritsuke-kiritsuke-270","name":"Moritaka Aogami Super Kiritsuke 270mm","maker":"Moritaka","shape":"kiritsuke","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka AS Kiritsuke 270mm"},{"slug":"satoshi-nakagawa-ginsan-gyuto-180","name":"Satoshi Nakagawa Ginsan Gyuto 180mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-ginsan","storeName":"Nakagawa Ginsan Gyuto 180mm"},{"slug":"nakamura-aogami-2-gyuto-210","name":"Nakamura Aogami #2 Gyuto 210mm","maker":"Nakamura","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakamura-aogami-2","storeName":"Nakamura Blue #2 Gyuto 210mm"},{"slug":"moritaka-aogami-super-chuka-190","name":"Moritaka Aogami Super Chukabocho 190mm","maker":"Moritaka","shape":"chuka","lengthMm":190,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-bocho-aogami-super","storeName":"Moritaka AS Chuka Bocho 190mm"},{"slug":"moritaka-aogami-super-petty-150","name":"Moritaka Aogami Super Petty 150mm","maker":"Moritaka","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka AS Petty 150mm"},{"slug":"takeo-murata-aogami-super-tall-petty-135","name":"Takeo Murata Tall Aogami Super Petty 135mm","maker":"Takeo Murata","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeo-murata-aogami-super","storeName":"Murata AS Tall Petty 135mm"},{"slug":"takeo-murata-aogami-super-nakiri-165","name":"Takeo Murata Aogami Super Nakiri 165mm","maker":"Takeo Murata","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeo-murata-aogami-super","storeName":"Murata AS Nakiri 165mm"},{"slug":"takeo-murata-aogami-super-petty-150","name":"Takeo Murata Aogami Super Petty 150mm","maker":"Takeo Murata","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeo-murata-aogami-super","storeName":"Murata AS Petty 150mm"},{"slug":"satoshi-nakagawa-ginsan-kiritsuke-kiritsuke-210","name":"Satoshi Nakagawa Ginsan Kiritsuke 210mm","maker":"Satoshi Nakagawa","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-ginsan","storeName":"Nakagawa Ginsan Kiritsuke 210mm"},{"slug":"satoshi-nakagawa-ginsan-gyuto-270","name":"Satoshi Nakagawa Ginsan Gyuto 270mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-ginsan","storeName":"Nakagawa Ginsan Gyuto 270mm"},{"slug":"misuzu-vg10-bunka-210","name":"Misuzu VG-10 Bunka 210mm","maker":"Misuzu","shape":"bunka","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-vg10","storeName":"Misuzu VG10 Bunka 210mm"},{"slug":"misuzu-vg10-bunka-160","name":"Misuzu VG-10 Bunka 160mm","maker":"Misuzu","shape":"bunka","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-vg10","storeName":"Misuzu VG10 Bunka 160mm"},{"slug":"misuzu-shirogami-2-lefty-yanagiba-270","name":"Misuzu Shirogami #2 Yanagiba 270mm Left-Handed","maker":"Misuzu","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misuzu-lefty-shirogami-2","storeName":"Misuzu White #2 Yanagiba 270mm Lefty"},{"slug":"moritaka-aogami-super-chuka-210","name":"Moritaka Aogami Super Chukabocho 210mm","maker":"Moritaka","shape":"chuka","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-bocho-aogami-super","storeName":"Moritaka AS Chuka Bocho 210mm"},{"slug":"moritaka-aogami-super-bunka-170","name":"Moritaka Aogami Super Bunka 170mm","maker":"Moritaka","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka AS Bunka 170mm"},{"slug":"nigara-hamono-sg2-anmon-damascus-bunka-195","name":"Nigara Hamono Anmon Damascus R2/SG2 Bunka 195mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":195,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-anmon-damascus-sg2","storeName":"Nigara Anmon SG2 Damascus Bunka 195mm"},{"slug":"shibata-aogami-2-nashiji-nakiri-165","name":"Shibata Kotetsu Nashiji Aogami #2 Nakiri 165mm","maker":"Shibata","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-kotetsu-nashiji-aogami-2","storeName":"Shibata Kotetsu Nashiji Blue #2 Nakiri 165mm"},{"slug":"masakage-aogami-2-mizu-oak-bunka-170","name":"Masakage Mizu Aogami #2 Bunka 170mm","maker":"Masakage","shape":"bunka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Bunka 170mm Oak"},{"slug":"masakage-aogami-2-mizu-gyuto-180","name":"Masakage Mizu Aogami #2 Gyuto 180mm","maker":"Masakage","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Gyuto 180mm"},{"slug":"masakage-vg10-kumo-kobunka-135","name":"Masakage Kumo VG-10 Ko-Bunka 135mm","maker":"Masakage","shape":"kobunka","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Ko-Bunka 135mm"},{"slug":"masakage-vg10-kumo-gyuto-270","name":"Masakage Kumo VG-10 Gyuto 270mm","maker":"Masakage","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Gyuto 270mm"},{"slug":"masakage-vg10-kumo-nakiri-165","name":"Masakage Kumo VG-10 Nakiri 165mm","maker":"Masakage","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Nakiri 165mm"},{"slug":"masakage-vg10-kumo-bunka-175","name":"Masakage Kumo VG-10 Bunka 175mm","maker":"Masakage","shape":"bunka","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Bunka 175mm"},{"slug":"masakage-vg10-kiri-gyuto-270","name":"Masakage Kiri VG-10 Gyuto 270mm","maker":"Masakage","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Gyuto 270mm"},{"slug":"masakage-vg10-kiri-kobunka-130","name":"Masakage Kiri VG-10 Ko-Bunka 130mm","maker":"Masakage","shape":"kobunka","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Ko-Bunka 130mm"},{"slug":"masakage-vg10-kiri-santoku-165","name":"Masakage Kiri VG-10 Santoku 165mm","maker":"Masakage","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Santoku 165mm"},{"slug":"masakage-aogami-2-mizu-gyuto-210","name":"Masakage Mizu Aogami #2 Gyuto 210mm","maker":"Masakage","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Gyuto 210mm"},{"slug":"shibata-swedish-stainless-hamon-santoku-180","name":"Shibata Kotetsu Hamon Swedish Stainless Santoku 180mm","maker":"Shibata","shape":"santoku","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-hamon-19c27-swedish-stainless","storeName":"Shibata Kotetsu Hamon 19C27 Santoku 180mm"},{"slug":"kanta-okada-aogami-2-tall-nakiri-180","name":"Kanta Okada Tall Aogami #2 Nakiri 180mm","maker":"Kanta Okada","shape":"nakiri","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kanta-okada-aogami-2","storeName":"Okada Blue #2 Tall Nakiri 180mm"},{"slug":"shibata-aogami-2-tsuchime-gyuto-180","name":"Shibata Kotetsu Tsuchime Aogami #2 Gyuto 180mm","maker":"Shibata","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-kotetsu-tsuchime-aogami-2","storeName":"Shibata Kotetsu Tsuchime Blue #2 Gyuto 180mm"},{"slug":"masakage-shirogami-2-shimo-gyuto-240","name":"Masakage Shimo Shirogami #2 Gyuto 240mm","maker":"Masakage","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-shimo-shirogami-2","storeName":"Masakage Shimo Gyuto 240mm"},{"slug":"masakage-shirogami-2-shimo-gyuto-210","name":"Masakage Shimo Shirogami #2 Gyuto 210mm","maker":"Masakage","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-shimo-shirogami-2","storeName":"Masakage Shimo Gyuto 210mm"},{"slug":"masakage-shirogami-2-shimo-nakiri-165","name":"Masakage Shimo Shirogami #2 Nakiri 165mm","maker":"Masakage","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-shimo-shirogami-2","storeName":"Masakage Shimo Nakiri 165mm"},{"slug":"masakage-shirogami-2-yuki-gyuto-180","name":"Masakage Yuki Shirogami #2 Gyuto 180mm","maker":"Masakage","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Gyuto 180mm"},{"slug":"masakage-shirogami-2-yuki-bunka-170","name":"Masakage Yuki Shirogami #2 Bunka 170mm","maker":"Masakage","shape":"bunka","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Bunka 170mm"},{"slug":"masakage-shirogami-2-yuki-gyuto-240","name":"Masakage Yuki Shirogami #2 Gyuto 240mm","maker":"Masakage","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Gyuto 240mm"},{"slug":"masakage-shirogami-2-yuki-petty-120","name":"Masakage Yuki Shirogami #2 Petty 120mm","maker":"Masakage","shape":"petty","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Petty 120mm"},{"slug":"masakage-shirogami-2-yuki-petty-75","name":"Masakage Yuki Shirogami #2 Petty 75mm","maker":"Masakage","shape":"petty","lengthMm":75,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Petty 75mm"},{"slug":"masutani-vg1-nashiji-santoku-165","name":"Masutani Nashiji VG-1 Santoku 165mm","maker":"Masutani","shape":"santoku","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-nashiji-vg1","storeName":"Masutani Nashiji VG1 Santoku 165mm"},{"slug":"matsubara-aogami-2-wavy-face-gyuto-210","name":"Matsubara Wavy Face Aogami #2 Gyuto 210mm","maker":"Matsubara","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-wavy-face-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Gyuto 210mm"},{"slug":"matsubara-aogami-2-wavy-face-gyuto-240","name":"Matsubara Wavy Face Aogami #2 Gyuto 240mm","maker":"Matsubara","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-wavy-face-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Gyuto 240mm"},{"slug":"matsubara-ginsan-nashiji-tall-nakiri-180","name":"Matsubara Tall Nashiji Ginsan Nakiri 180mm","maker":"Matsubara","shape":"nakiri","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara G3 Nashiji Tall Nakiri 180mm Oak"},{"slug":"matsubara-ginsan-nashiji-kiri-chuka-190","name":"Matsubara Kiri Nashiji Ginsan Chukabocho 190mm","maker":"Matsubara","shape":"chuka","lengthMm":190,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-kiri-ginsan","storeName":"Matsubara G3 Nashiji Kiri Cleaver 190mm Oak"},{"slug":"matsubara-aogami-2-wavy-face-nakiri-180","name":"Matsubara Wavy Face Tall Aogami #2 Nakiri 180mm","maker":"Matsubara","shape":"nakiri","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-wavy-face-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Tall Nakiri 180mm"},{"slug":"masakage-shirogami-2-yuki-gyuto-270","name":"Masakage Yuki Shirogami #2 Gyuto 270mm","maker":"Masakage","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Gyuto 270mm"},{"slug":"masakage-shirogami-2-yuki-kobunka-135","name":"Masakage Yuki Shirogami #2 Ko-Bunka 135mm","maker":"Masakage","shape":"kobunka","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Ko-Bunka 135mm"},{"slug":"masakage-shirogami-2-shimo-bunka-165","name":"Masakage Shimo Shirogami #2 Bunka 165mm","maker":"Masakage","shape":"bunka","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-shimo-shirogami-2","storeName":"Masakage Shimo Bunka 165mm"},{"slug":"matsubara-aogami-2-wavy-face-nakiri-170","name":"Matsubara Wavy Face Aogami #2 Nakiri 170mm","maker":"Matsubara","shape":"nakiri","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-wavy-face-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Nakiri 170mm"},{"slug":"matsubara-shirogami-1-bunka-170","name":"Matsubara Shirogami #1 Bunka 170mm","maker":"Matsubara","shape":"bunka","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-shirogami-1","storeName":"Matsubara White #1 Bunka 170mm"},{"slug":"masakage-shirogami-2-shimo-santoku-170","name":"Masakage Shimo Shirogami #2 Santoku 170mm","maker":"Masakage","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-shimo-shirogami-2","storeName":"Masakage Shimo Santoku 170mm"},{"slug":"misuzu-aus10-gyuto-240","name":"Misuzu AUS-10 Gyuto 240mm","maker":"Misuzu","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-aus10","storeName":"Misuzu AUS10 Gyuto 240mm"},{"slug":"misuzu-aus10-gyuto-210","name":"Misuzu AUS-10 Gyuto 210mm","maker":"Misuzu","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misuzu-aus10","storeName":"Misuzu AUS10 Gyuto 210mm"},{"slug":"misuzu-aus10-petty-150","name":"Misuzu AUS-10 Petty 150mm","maker":"Misuzu","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misuzu-aus10","storeName":"Misuzu AUS10 Petty 150mm"},{"slug":"matsubara-zdp189-damascus-bunka-180","name":"Matsubara Damascus ZDP-189 Bunka 180mm","maker":"Matsubara","shape":"bunka","lengthMm":180,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"matsubara-damascus-zdp189","storeName":"Matsubara ZDP189 Damascus Bunka 180mm"},{"slug":"masakage-shirogami-2-yuki-sujihiki-270","name":"Masakage Yuki Shirogami #2 Sujihiki 270mm","maker":"Masakage","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-yuki-shirogami-2","storeName":"Masakage Yuki Sujihiki 270mm"},{"slug":"matsubara-zdp189-migaki-gyuto-210","name":"Matsubara Migaki ZDP-189 Gyuto 210mm","maker":"Matsubara","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-mirror-zdp189","storeName":"Matsubara ZDP189 Mirror Gyuto 210mm"},{"slug":"masakage-vg10-kumo-petty-150","name":"Masakage Kumo VG-10 Petty 150mm","maker":"Masakage","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Petty 150mm"},{"slug":"masakage-vg10-kumo-petty-120","name":"Masakage Kumo VG-10 Petty 120mm","maker":"Masakage","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Petty 120mm"},{"slug":"masakage-vg10-kumo-petty-75","name":"Masakage Kumo VG-10 Petty 75mm","maker":"Masakage","shape":"petty","lengthMm":75,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Petty 75mm"},{"slug":"masakage-aogami-2-mizu-bunka-175","name":"Masakage Mizu Aogami #2 Bunka 175mm","maker":"Masakage","shape":"bunka","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Bunka 175mm"},{"slug":"masakage-aogami-2-mizu-santoku-170","name":"Masakage Mizu Aogami #2 Santoku 170mm","maker":"Masakage","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Santoku 170mm"},{"slug":"masakage-aogami-2-mizu-petty-75","name":"Masakage Mizu Aogami #2 Petty 75mm","maker":"Masakage","shape":"petty","lengthMm":75,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-mizu-aogami-2","storeName":"Masakage Mizu Blue #2 Petty 75mm"},{"slug":"yu-kurosaki-sg2-fujin-gyuto-210","name":"Yu Kurosaki Fujin R2/SG2 Gyuto 210mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Kurosaki Fujin SG2 Gyuto 210mm"},{"slug":"yu-kurosaki-sg2-fujin-bunka-170","name":"Yu Kurosaki Fujin R2/SG2 Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Kurosaki Fujin SG2 Bunka 170mm"},{"slug":"makoto-kurosaki-samidorizuki-gyuto-240","name":"Makoto Kurosaki Samidorizuki Stainless Gyuto 240mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-samidorizuki-stainless-unstated","storeName":"Makoto Samidorizuki Gyuto 240mm"},{"slug":"yu-kurosaki-sg2-shizuku-bunka-170","name":"Yu Kurosaki Shizuku R2/SG2 Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Kurosaki Shizuku R2 Bunka 170mm"},{"slug":"masakage-vg10-kumo-gyuto-180","name":"Masakage Kumo VG-10 Gyuto 180mm","maker":"Masakage","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kumo-vg10","storeName":"Masakage Kumo Gyuto 180mm"},{"slug":"yahiko-aus8-petty-150","name":"Yahiko AUS-8 Petty 150mm","maker":"Yahiko","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-aus8","storeName":"Yahiko AUS8 Petty 150mm"},{"slug":"kyohei-shindo-aogami-2-gyuto-210","name":"Kyohei Shindo Aogami #2 Gyuto 210mm","maker":"Kyohei Shindo","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-aogami-2","storeName":"Shindo Blue #2 Gyuto 210mm"},{"slug":"yahiko-aus8-santoku-180","name":"Yahiko AUS-8 Santoku 180mm","maker":"Yahiko","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yahiko-aus8","storeName":"Yahiko AUS8 Santoku 180mm"},{"slug":"masakage-vg10-kiri-bunka-170","name":"Masakage Kiri VG-10 Bunka 170mm","maker":"Masakage","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Bunka 170mm"},{"slug":"masakage-vg10-kiri-gyuto-180","name":"Masakage Kiri VG-10 Gyuto 180mm","maker":"Masakage","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kiri-vg10","storeName":"Masakage Kiri VG-10 Gyuto 180mm"},{"slug":"masakage-aogami-super-koishi-gyuto-270","name":"Masakage Koishi Aogami Super Gyuto 270mm","maker":"Masakage","shape":"gyuto","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Gyuto 270mm"},{"slug":"masakage-aogami-super-koishi-nakiri-165","name":"Masakage Koishi Aogami Super Nakiri 165mm","maker":"Masakage","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Nakiri 165mm"},{"slug":"matsubara-aogami-2-wavy-face-bunka-175","name":"Matsubara Wavy Face Aogami #2 Bunka 175mm","maker":"Matsubara","shape":"bunka","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-wavy-face-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Bunka 175mm"},{"slug":"matsubara-aogami-2-wavy-face-petty-120","name":"Matsubara Wavy Face Tall Aogami #2 Petty 120mm","maker":"Matsubara","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-wavy-face-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Tall Petty 120mm"},{"slug":"matsubara-aogami-2-nashiji-santoku-180","name":"Matsubara Nashiji Aogami #2 Santoku 180mm","maker":"Matsubara","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Santoku 180mm"},{"slug":"matsubara-aogami-2-nashiji-kiritsuke-kiritsuke-240","name":"Matsubara Nashiji Aogami #2 Kiritsuke 240mm","maker":"Matsubara","shape":"kiritsuke","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Kiritsuke 240mm"},{"slug":"matsubara-aogami-2-nashiji-kiri-chuka-190","name":"Matsubara Kiri Nashiji Aogami #2 Chukabocho 190mm","maker":"Matsubara","shape":"chuka","lengthMm":190,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-kiri-aogami-2","storeName":"Matsubara Blue #2 Nashiji Kiri Cleaver 190mm"},{"slug":"matsubara-ginsan-damascus-bunka-180","name":"Matsubara Damascus Ginsan Bunka 180mm","maker":"Matsubara","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"matsubara-damascus-ginsan","storeName":"Matsubara Ginsan Damascus Bunka 180mm"},{"slug":"matsubara-hap40-bunka-170","name":"Matsubara HAP40 Bunka 170mm","maker":"Matsubara","shape":"bunka","lengthMm":170,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"matsubara-hap40","storeName":"Matsubara HAP40 Bunka 170mm"},{"slug":"mac-molybdenum-fillet-gyuto-160","name":"MAC Molybdenum Gyuto 160mm","maker":"MAC","shape":"gyuto","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-fillet-molybdenum","storeName":"MAC Chef's Series Fillet 160mm"},{"slug":"mac-molybdenum-sushi-ex-gyuto-215","name":"MAC Sushi eX Molybdenum Gyuto 215mm","maker":"MAC","shape":"gyuto","lengthMm":215,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-sushi-ex-molybdenum","storeName":"MAC Sushi Chef eX Gyuto 215mm"},{"slug":"mac-mac-superior-pankiri-270","name":"MAC Superior AUS-8 Molybdenum Pankiri 270mm","maker":"MAC","shape":"pankiri","lengthMm":270,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. MAC Superior (AUS-8/Molybdenum) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-superior-mac-superior","storeName":"MAC Superior Bread Knife 270mm"},{"slug":"matsubara-ginsan-nashiji-gyuto-240","name":"Matsubara Nashiji Ginsan Gyuto 240mm","maker":"Matsubara","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara G3 Nashiji Gyuto 240mm"},{"slug":"mac-mac-superior-petty-100","name":"MAC Superior AUS-8 Molybdenum Petty 100mm","maker":"MAC","shape":"petty","lengthMm":100,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. MAC Superior (AUS-8/Molybdenum) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-superior-mac-superior","storeName":"MAC Superior Petty 100mm"},{"slug":"mac-molybdenum-mighty-gyuto-230","name":"MAC Professional Mighty Molybdenum Gyuto 230mm","maker":"MAC","shape":"gyuto","lengthMm":230,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-professional-mighty-molybdenum","storeName":"MAC Professional Mighty Chef's Knife 230mm"},{"slug":"matsubara-aogami-2-nashiji-chuka-210","name":"Matsubara Nashiji Aogami #2 Chukabocho 210mm","maker":"Matsubara","shape":"chuka","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Cleaver 210mm"},{"slug":"matsubara-aogami-2-nashiji-nakiri-165","name":"Matsubara Nashiji Aogami #2 Nakiri 165mm","maker":"Matsubara","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Nakiri 165mm"},{"slug":"matsubara-aogami-2-nashiji-togatta-gyuto-240","name":"Matsubara Togatta Nashiji Aogami #2 Gyuto 240mm","maker":"Matsubara","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-togatta-aogami-2","storeName":"Matsubara Blue #2 Nashiji Togatta Gyuto 240mm"},{"slug":"matsubara-ginsan-nashiji-tall-nakiri-170","name":"Matsubara Tall Nashiji Ginsan Nakiri 170mm","maker":"Matsubara","shape":"nakiri","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara G3 Nashiji Tall Nakiri 170mm"},{"slug":"matsubara-ginsan-nashiji-petty-120","name":"Matsubara Nashiji Ginsan Petty 120mm","maker":"Matsubara","shape":"petty","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara G3 Nashiji Petty 120mm"},{"slug":"mac-molybdenum-tomato-slicer-pankiri-170","name":"MAC Tomato Molybdenum Pankiri 170mm","maker":"MAC","shape":"pankiri","lengthMm":170,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-tomato-molybdenum","storeName":"MAC Chef Series Bread and Tomato Slicer 170mm"},{"slug":"masakage-aogami-super-koishi-gyuto-180","name":"Masakage Koishi Aogami Super Gyuto 180mm","maker":"Masakage","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Gyuto 180mm"},{"slug":"masakage-aogami-super-koishi-petty-75","name":"Masakage Koishi Aogami Super Petty 75mm","maker":"Masakage","shape":"petty","lengthMm":75,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Petty 75mm"},{"slug":"masakage-aogami-super-koishi-gyuto-210","name":"Masakage Koishi Aogami Super Gyuto 210mm","maker":"Masakage","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Gyuto 210mm"},{"slug":"masakage-aogami-super-koishi-bunka-170","name":"Masakage Koishi Aogami Super Bunka 170mm","maker":"Masakage","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Bunka 170mm"},{"slug":"yu-kurosaki-sg2-senko-ei-nakiri-165","name":"Yu Kurosaki Senko Ei R2/SG2 Nakiri 165mm","maker":"Yu Kurosaki","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Kurosaki Senko Ei SG2 Nakiri 165mm"},{"slug":"yu-kurosaki-sg2-fujin-gyuto-240","name":"Yu Kurosaki Fujin R2/SG2 Gyuto 240mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-fujin-sg2","storeName":"Kurosaki Fujin SG2 Gyuto 240mm"},{"slug":"matsubara-hap40-santoku-170","name":"Matsubara HAP40 Santoku 170mm","maker":"Matsubara","shape":"santoku","lengthMm":170,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"matsubara-hap40","storeName":"Matsubara HAP40 Santoku 170mm"},{"slug":"matsubara-aogami-2-nashiji-funayuki-other-180","name":"Matsubara Nashiji Aogami #2 Funayuki 180mm","maker":"Matsubara","shape":"other","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-funayuki-aogami-2","storeName":"Matsubara Blue #2 Nashiji Funayuki 180mm"},{"slug":"matsubara-aogami-2-nashiji-bunka-160","name":"Matsubara Nashiji Aogami #2 Bunka 160mm","maker":"Matsubara","shape":"bunka","lengthMm":160,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Bunka 160mm"},{"slug":"matsubara-aogami-2-nashiji-gyuto-180","name":"Matsubara Nashiji Aogami #2 Gyuto 180mm","maker":"Matsubara","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Gyuto 180mm"},{"slug":"yu-kurosaki-sg2-shizuku-gyuto-240","name":"Yu Kurosaki Shizuku R2/SG2 Gyuto 240mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Kurosaki Shizuku R2 Gyuto 240mm"},{"slug":"yu-kurosaki-sg2-shizuku-gyuto-210","name":"Yu Kurosaki Shizuku R2/SG2 Gyuto 210mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-shizuku-sg2","storeName":"Kurosaki Shizuku R2 Gyuto 210mm"},{"slug":"masakage-aogami-super-koishi-petty-150","name":"Masakage Koishi Aogami Super Petty 150mm","maker":"Masakage","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Petty 150mm"},{"slug":"masakage-aogami-super-koishi-petty-120","name":"Masakage Koishi Aogami Super Petty 120mm","maker":"Masakage","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Petty 120mm"},{"slug":"masakage-aogami-super-koishi-santoku-170","name":"Masakage Koishi Aogami Super Santoku 170mm","maker":"Masakage","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Santoku 170mm"},{"slug":"yu-kurosaki-sg2-senko-ei-petty-120","name":"Yu Kurosaki Senko Ei R2/SG2 Petty 120mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-sg2","storeName":"Kurosaki Senko Ei SG2 Petty 120mm"},{"slug":"yusaku-aogami-2-kurouchi-funayuki-other-185","name":"Yusaku Kurouchi Aogami #2 Funayuki 185mm","maker":"Yusaku","shape":"other","lengthMm":185,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yusaku-kurouchi-funayuki-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Funayuki/Gyuto 185mm"},{"slug":"yu-kurosaki-aogami-super-kokusen-bunka-170","name":"Yu Kurosaki Kokusen Aogami Super Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-kokusen-aogami-super","storeName":"Kurosaki Kokusen AS Bunka 170mm"},{"slug":"yusaku-aogami-2-kurouchi-gyuto-240","name":"Yusaku Kurouchi Aogami #2 Gyuto 240mm","maker":"Yusaku","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Gyuto 240mm"},{"slug":"gihei-hap40-santoku-165","name":"Gihei HAP40 Santoku 165mm","maker":"Gihei","shape":"santoku","lengthMm":165,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"gihei-hap40","storeName":"Gihei HAP40 Santoku 165mm"},{"slug":"gihei-hap40-nakiri-165","name":"Gihei HAP40 Nakiri 165mm","maker":"Gihei","shape":"nakiri","lengthMm":165,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"gihei-hap40","storeName":"Gihei HAP40 Nakiri 165mm"},{"slug":"gihei-aogami-2-gyuto-210","name":"Gihei Aogami #2 Gyuto 210mm","maker":"Gihei","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"gihei-aogami-2","storeName":"Gihei Blue #2 Gyuto 210mm"},{"slug":"harukaze-ginsan-nashiji-santoku-165","name":"Harukaze Nashiji Ginsan Santoku 165mm","maker":"Harukaze","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Santoku 165mm"},{"slug":"harukaze-ginsan-nashiji-petty-80","name":"Harukaze Nashiji Ginsan Petty 80mm","maker":"Harukaze","shape":"petty","lengthMm":80,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Petty 80mm"},{"slug":"harukaze-ginsan-nashiji-sujihiki-240","name":"Harukaze Nashiji Ginsan Sujihiki 240mm","maker":"Harukaze","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Sujihiki 240mm"},{"slug":"hatsukokoro-hap40-bunka-180","name":"Hatsukokoro HAP40 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-hap40","storeName":"Hatsukokoro HAP40 Bunka 180mm"},{"slug":"harukaze-aogami-super-santoku-170","name":"Harukaze Aogami Super Santoku 170mm","maker":"Harukaze","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-aogami-super","storeName":"Harukaze AS Santoku 170mm"},{"slug":"harukaze-aogami-super-petty-150","name":"Harukaze Aogami Super Petty 150mm","maker":"Harukaze","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-aogami-super","storeName":"Harukaze AS Petty 150mm"},{"slug":"harukaze-ginsan-migaki-petty-150","name":"Harukaze Migaki Ginsan Petty 150mm","maker":"Harukaze","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-migaki-ginsan","storeName":"Harukaze G3 Migaki Petty 150mm"},{"slug":"hatsukokoro-aogami-1-kokugei-gyuto-240","name":"Hatsukokoro Kokugei Aogami #1 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kokugei-aogami-1","storeName":"Hatsukokoro Blue #1 Kokugei Gyuto 240mm"},{"slug":"hatsukokoro-aogami-1-kokugei-tall-petty-120","name":"Hatsukokoro Kokugei Tall Aogami #1 Petty 120mm","maker":"Hatsukokoro","shape":"petty","lengthMm":120,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kokugei-aogami-1","storeName":"Hatsukokoro Blue #1 Kokugei Tall Petty 120mm"},{"slug":"hatsukokoro-aogami-1-kokugei-gyuto-210","name":"Hatsukokoro Kokugei Aogami #1 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kokugei-aogami-1","storeName":"Hatsukokoro Blue #1 Kokugei Gyuto 210mm"},{"slug":"harukaze-aogami-super-bunka-165","name":"Harukaze Aogami Super Bunka 165mm","maker":"Harukaze","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-aogami-super","storeName":"Harukaze AS Bunka 165mm"},{"slug":"harukaze-aogami-super-kiritsuke-kiritsuke-240","name":"Harukaze Aogami Super Kiritsuke 240mm","maker":"Harukaze","shape":"kiritsuke","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-aogami-super","storeName":"Harukaze AS Kiritsuke 240mm"},{"slug":"harukaze-aogami-super-morado-gyuto-210","name":"Harukaze Morado Aogami Super Gyuto 210mm","maker":"Harukaze","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Gyuto 210mm"},{"slug":"harukaze-aogami-super-morado-gyuto-180","name":"Harukaze Morado Aogami Super Gyuto 180mm","maker":"Harukaze","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Gyuto 180mm"},{"slug":"hatsukokoro-vg10-hayabusa-tsuchime-nakiri-165","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG10 Tsuchime Nakiri 165mm"},{"slug":"hatsukokoro-ginsan-hayabusa-gyuto-210","name":"Hatsukokoro Hayabusa Ginsan Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-ginsan","storeName":"Hatsukokoro Hayabusa Ginsan Gyuto 210mm"},{"slug":"harukaze-aogami-super-sujihiki-240","name":"Harukaze Aogami Super Sujihiki 240mm","maker":"Harukaze","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-aogami-super","storeName":"Harukaze AS Sujihiki 240mm"},{"slug":"hatsukokoro-ginsan-ginrei-nakiri-170","name":"Hatsukokoro Ginrei Ginsan Nakiri 170mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ginrei-ginsan","storeName":"Hatsukokoro Ginrei Silver 3 Nakiri 170mm"},{"slug":"harukaze-ginsan-migaki-gyuto-210","name":"Harukaze Migaki Ginsan Gyuto 210mm","maker":"Harukaze","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"harukaze-migaki-ginsan","storeName":"Harukaze G3 Migaki Gyuto 210mm"},{"slug":"harukaze-ginsan-migaki-bunka-170","name":"Harukaze Migaki Ginsan Bunka 170mm","maker":"Harukaze","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-migaki-ginsan","storeName":"Harukaze G3 Migaki Bunka 170mm"},{"slug":"hatsukokoro-aogami-2-rainbow-damascus-santoku-185","name":"Hatsukokoro Rainbow Damascus Aogami #2 Santoku 185mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":185,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-rainbow-damascus-aogami-2","storeName":"Hatsukokoro Blue #2 Rainbow Damascus Santoku 185mm"},{"slug":"harukaze-ginsan-nashiji-nakiri-165","name":"Harukaze Nashiji Ginsan Nakiri 165mm","maker":"Harukaze","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Nakiri 165mm"},{"slug":"harukaze-ginsan-nashiji-kiritsuke-kiritsuke-240","name":"Harukaze Nashiji Ginsan Kiritsuke 240mm","maker":"Harukaze","shape":"kiritsuke","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"harukaze-nashiji-ginsan","storeName":"Harukaze G3 Nashiji Kiritsuke 240mm"},{"slug":"gihei-aogami-2-petty-150","name":"Gihei Aogami #2 Petty 150mm","maker":"Gihei","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"gihei-aogami-2","storeName":"Gihei Blue #2 Petty 150mm"},{"slug":"gihei-aogami-2-gyuto-240","name":"Gihei Aogami #2 Gyuto 240mm","maker":"Gihei","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"gihei-aogami-2","storeName":"Gihei Blue #2 Gyuto 240mm"},{"slug":"gihei-hap40-gyuto-210","name":"Gihei HAP40 Gyuto 210mm","maker":"Gihei","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"gihei-hap40","storeName":"Gihei HAP40 Gyuto 210mm"},{"slug":"gihei-hap40-gyuto-240","name":"Gihei HAP40 Gyuto 240mm","maker":"Gihei","shape":"gyuto","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"gihei-hap40","storeName":"Gihei HAP40 Gyuto 240mm"},{"slug":"gihei-hap40-bunka-170","name":"Gihei HAP40 Bunka 170mm","maker":"Gihei","shape":"bunka","lengthMm":170,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"gihei-hap40","storeName":"Gihei HAP40 Bunka 170mm"},{"slug":"shibata-swedish-stainless-hamon-nakiri-165","name":"Shibata Kotetsu Hamon Swedish Stainless Nakiri 165mm","maker":"Shibata","shape":"nakiri","lengthMm":165,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-hamon-19c27-swedish-stainless","storeName":"Shibata Kotetsu Hamon 19C27 Nakiri 165mm"},{"slug":"hatsukokoro-aogami-2-kurokaze-deba-155","name":"Hatsukokoro Kurokaze Aogami #2 Deba 155mm","maker":"Hatsukokoro","shape":"deba","lengthMm":155,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kurokaze-aogami-2","storeName":"Hatsukokoro Kurokaze Blue #2 Deba 155mm"},{"slug":"hatsukokoro-aogami-2-kurokaze-deba-165","name":"Hatsukokoro Kurokaze Aogami #2 Deba 165mm","maker":"Hatsukokoro","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kurokaze-aogami-2","storeName":"Hatsukokoro Kurokaze Blue #2 Deba 165mm"},{"slug":"yahiko-ginsan-nashiji-engraved-petty-150","name":"Yahiko Hand Engraved Nashiji Ginsan Petty 150mm","maker":"Yahiko","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yahiko-nashiji-hand-engraved-ginsan","storeName":"Yahiko Ginsan Nashiji Hand Engraved Petty 150mm"},{"slug":"kohetsu-aogami-super-kiritsuke-kiritsuke-210","name":"Kohetsu Aogami Super Kiritsuke 210mm","maker":"Kohetsu","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-aogami-super","storeName":"Kohetsu Aogami Super Kiritsuke 210mm"},{"slug":"kyohei-shindo-shirogami-enjin-srk8-kiritsuke-210","name":"Kyohei Shindo Enjin Shirogami Kiritsuke 210mm","maker":"Kyohei Shindo","shape":"kiritsuke","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-enjin-srk8-shirogami","storeName":"Shindo Enjin SRK8 Kiritsuke 210mm"},{"slug":"matsubara-aogami-2-wavy-face-chuka-180","name":"Matsubara Wavy Face Kiri Aogami #2 Chukabocho 180mm","maker":"Matsubara","shape":"chuka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-wavy-face-kiri-aogami-2","storeName":"Matsubara Blue #2 Wavy Face Kiri Cleaver 180mm"},{"slug":"matsubara-aogami-2-nashiji-tall-nakiri-175","name":"Matsubara Tall Nashiji Aogami #2 Nakiri 175mm","maker":"Matsubara","shape":"nakiri","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Tall Nakiri 175mm"},{"slug":"harukaze-aogami-super-morado-kiritsuke-kiritsuke-210","name":"Harukaze Morado Aogami Super Kiritsuke 210mm","maker":"Harukaze","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"harukaze-morado-aogami-super","storeName":"Harukaze AS Morado Kiritsuke 210mm"},{"slug":"hatsukokoro-sld-damascus-kiritsuke-gyuto-205","name":"Hatsukokoro Damascus SLD Kiritsuke Gyuto 205mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":205,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-damascus-sld","storeName":"Hatsukokoro SLD Damascus Kiritsuke Gyuto 205mm"},{"slug":"tsubaki-aogami-2-tsuchime-kiritsuke-kiritsuke-200","name":"Tsubaki Tsuchime Aogami #2 Kiritsuke 200mm","maker":"Tsubaki","shape":"kiritsuke","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsubaki-tsuchime-aogami-2","storeName":"TSUBAKI Blue #2 Tsuchime Kiritsuke 200mm"},{"slug":"matsubara-aogami-2-nashiji-kiritsuke-kiritsuke-210","name":"Matsubara Nashiji Aogami #2 Kiritsuke 210mm","maker":"Matsubara","shape":"kiritsuke","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-nashiji-aogami-2","storeName":"Matsubara Blue #2 Nashiji Kiritsuke 210mm"},{"slug":"hatsukokoro-ats34-hayabusa-kiritsuke-kiritsuke-210","name":"Hatsukokoro Hayabusa ATS-34 Kiritsuke 210mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":210,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-hayabusa-ats34-ats34","storeName":"Hatsukokoro Hayabusa ATS34 Kiritsuke 210mm"},{"slug":"sakai-takayuki-vg10-kurokage-bunka-195","name":"Sakai Takayuki Kurokage VG-10 Bunka 195mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":195,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-kurokage-vg10","storeName":"Takayuki Kurokage VG10 Bunka 195mm"},{"slug":"kyohei-shindo-aogami-2-bunka-170","name":"Kyohei Shindo Aogami #2 Bunka 170mm","maker":"Kyohei Shindo","shape":"bunka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-aogami-2","storeName":"Shindo Blue #2 Bunka 170mm"},{"slug":"takeo-murata-aogami-super-bunka-165","name":"Takeo Murata Aogami Super Bunka 165mm","maker":"Takeo Murata","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeo-murata-aogami-super","storeName":"Murata AS Bunka 165mm"},{"slug":"kohetsu-1k6-pankiri-270","name":"Kohetsu 1K6 Pankiri 270mm","maker":"Kohetsu","shape":"pankiri","lengthMm":270,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-1k6","storeName":"Kohetsu 1K6 Bread Knife 270mm"},{"slug":"yusaku-aogami-2-kurouchi-gyuto-210","name":"Yusaku Kurouchi Aogami #2 Gyuto 210mm","maker":"Yusaku","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yusaku-kurouchi-aogami-2","storeName":"Yusaku Blue #2 Kurouchi Gyuto 210mm"},{"slug":"kanetsugu-sg2-petty-150","name":"Kanetsugu R2/SG2 Petty 150mm","maker":"Kanetsugu","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-spg2-sg2","storeName":"Kanetsugu SPG2 Petty 150mm"},{"slug":"hatsukokoro-chromax-gyuto-210","name":"Hatsukokoro Chromax Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Gyuto 210mm"},{"slug":"hatsukokoro-chromax-nakiri-160","name":"Hatsukokoro Chromax Nakiri 160mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":160,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Nakiri 160mm"},{"slug":"tabata-aogami-2-petty-150","name":"Tabata Aogami #2 Petty 150mm","maker":"Tabata","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-aogami-2","storeName":"Tabata Blue #2 Petty 150mm Sale!"},{"slug":"takumi-ikeda-aogami-super-nakiri-165","name":"Takumi Ikeda Anryu Aogami Super Nakiri 165mm","maker":"Takumi Ikeda","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Nakiri 165mm"},{"slug":"takumi-ikeda-aogami-super-petty-120","name":"Takumi Ikeda Anryu Aogami Super Petty 120mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Petty 120mm"},{"slug":"takumi-ikeda-aogami-super-gyuto-210","name":"Takumi Ikeda Anryu Aogami Super Gyuto 210mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Gyuto 210mm"},{"slug":"takumi-ikeda-aogami-super-gyuto-240","name":"Takumi Ikeda Anryu Aogami Super Gyuto 240mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Gyuto 240mm"},{"slug":"tsubaki-aogami-2-tsuchime-bunka-175","name":"Tsubaki Tsuchime Aogami #2 Bunka 175mm","maker":"Tsubaki","shape":"bunka","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsubaki-tsuchime-aogami-2","storeName":"TSUBAKI Blue #2 Tsuchime Bunka 175mm"},{"slug":"hatsukokoro-aogami-1-kokugei-santoku-165","name":"Hatsukokoro Kokugei Aogami #1 Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kokugei-aogami-1","storeName":"Hatsukokoro Blue #1 Kokugei Santoku 165mm"},{"slug":"ariake-aus10-honesuki-145","name":"Ariake AUS-10 Honesuki 145mm","maker":"Ariake","shape":"honesuki","lengthMm":145,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Honesuki 145mm"},{"slug":"ariake-aus10-petty-150","name":"Ariake AUS-10 Petty 150mm","maker":"Ariake","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Petty 150mm"},{"slug":"ariake-aus10-nakiri-165","name":"Ariake AUS-10 Nakiri 165mm","maker":"Ariake","shape":"nakiri","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Nakiri 165mm"},{"slug":"ariake-aus10-santoku-165","name":"Ariake AUS-10 Santoku 165mm","maker":"Ariake","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Santoku 165mm"},{"slug":"kanjo-vg10-damascus-bunka-180","name":"Kanjo Damascus VG-10 Bunka 180mm","maker":"Kanjo","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-damascus-vg10","storeName":"Kanjo VG-10 Damascus Bunka 180mm"},{"slug":"hon-tanegashima-hap40-gyuto-210","name":"Hon-tanegashima HAP40 Gyuto 210mm","maker":"Hon-tanegashima","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hon-tanegashima-hon-tanegashima-hap40","storeName":"Hon-Tanegashima HAP40 Gyuto 210mm"},{"slug":"hon-tanegashima-hap40-gyuto-170","name":"Hon-tanegashima HAP40 Gyuto 170mm","maker":"Hon-tanegashima","shape":"gyuto","lengthMm":170,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hon-tanegashima-hon-tanegashima-hap40","storeName":"Hon-Tanegashima HAP40 Gyuto 170mm"},{"slug":"hon-tanegashima-hap40-nakiri-160","name":"Hon-tanegashima HAP40 Nakiri 160mm","maker":"Hon-tanegashima","shape":"nakiri","lengthMm":160,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hon-tanegashima-hon-tanegashima-hap40","storeName":"Hon-Tanegashima HAP40 Nakiri 160mm"},{"slug":"gihei-hap40-kiritsuke-kiritsuke-200","name":"Gihei HAP40 Kiritsuke 200mm","maker":"Gihei","shape":"kiritsuke","lengthMm":200,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"gihei-hap40","storeName":"Gihei HAP40 Kiritsuke 200mm"},{"slug":"gihei-hap40-petty-150","name":"Gihei HAP40 Petty 150mm","maker":"Gihei","shape":"petty","lengthMm":150,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"gihei-hap40","storeName":"Gihei HAP40 Petty 150mm"},{"slug":"sakai-takayuki-molybdenum-chuka-210","name":"Sakai Takayuki Inox Molybdenum Chukabocho 210mm","maker":"Sakai Takayuki","shape":"chuka","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-molybdenum","storeName":"Takayuki Inox Cleaver 210mm"},{"slug":"ariake-aus10-bunka-190","name":"Ariake AUS-10 Bunka 190mm","maker":"Ariake","shape":"bunka","lengthMm":190,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Bunka 190mm"},{"slug":"ariake-aus10-gyuto-180","name":"Ariake AUS-10 Gyuto 180mm","maker":"Ariake","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Gyuto 180mm"},{"slug":"ariake-aus10-gyuto-240","name":"Ariake AUS-10 Gyuto 240mm","maker":"Ariake","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ariake-aus10","storeName":"Ariake AUS10 Gyuto 240mm"},{"slug":"taguchi-aogami-super-gyuto-210","name":"Taguchi Aogami Super Gyuto 210mm","maker":"Taguchi","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"taguchi-aogami-super","storeName":"Taguchi AS Gyuto 210mm"},{"slug":"takumi-ikeda-aogami-super-bunka-170","name":"Takumi Ikeda Anryu Aogami Super Bunka 170mm","maker":"Takumi Ikeda","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Bunka 170mm"},{"slug":"hatsukokoro-chromax-gyuto-240","name":"Hatsukokoro Chromax Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Chromax Gyuto 240mm"},{"slug":"sakoda-shirogami-2-nakiri-165","name":"Sakoda Shirogami #2 Nakiri 165mm","maker":"Sakoda","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakoda-shirogami-2","storeName":"Sakoda Shirogami #2 Nakiri 165mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-bunka-170","name":"Yu Kurosaki Gekko VG-XEOS Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Kurosaki Gekko VG XEOS Bunka 170mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-deba-195","name":"Sakai Takayuki Tokujyo Shirogami #2 Deba 195mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Deba 195mm"},{"slug":"sakai-takayuki-shirogami-2-tokujyo-deba-210","name":"Sakai Takayuki Tokujyo Shirogami #2 Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujyo-shirogami-2","storeName":"Takayuki Tokujyo White #2 Deba 210mm"},{"slug":"sakai-takayuki-molybdenum-honesuki-145","name":"Sakai Takayuki Inox Molybdenum Honesuki 145mm","maker":"Sakai Takayuki","shape":"honesuki","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-molybdenum","storeName":"Takayuki Inox Boning Knife 145mm"},{"slug":"tojiro-molybdenum-reigetsu-santoku-165","name":"Tojiro Reigetsu Molybdenum Santoku 165mm","maker":"Tojiro","shape":"santoku","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-reigetsu-molybdenum","storeName":"Tojiro Reigetsu Santoku 165mm"},{"slug":"yoshimitsu-shirogami-1-fugen-tall-petty-120","name":"Yoshimitsu Fugen Tall Shirogami #1 Petty 120mm","maker":"Yoshimitsu","shape":"petty","lengthMm":120,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Tall Petty 120mm"},{"slug":"yoshimitsu-shirogami-1-fugen-gyuto-185","name":"Yoshimitsu Fugen Shirogami #1 Gyuto 185mm","maker":"Yoshimitsu","shape":"gyuto","lengthMm":185,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Gyuto 185mm"},{"slug":"tani-shirogami-2-gyuto-210","name":"Tani Shirogami #2 Gyuto 210mm","maker":"Tani","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Gyuto 210mm"},{"slug":"tani-shirogami-2-nakiri-165","name":"Tani Shirogami #2 Nakiri 165mm","maker":"Tani","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tani-shirogami-2","storeName":"Tani White #2 Nakiri 165mm"},{"slug":"kyohei-shindo-aogami-2-enjin-honesuki-150","name":"Kyohei Shindo Enjin Aogami #2 Honesuki 150mm","maker":"Kyohei Shindo","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-aogami-2","storeName":"Shindo Enjin Blue #2 Honesuki 150mm"},{"slug":"kyohei-shindo-aogami-2-enjin-bunka-165","name":"Kyohei Shindo Enjin Aogami #2 Bunka 165mm","maker":"Kyohei Shindo","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-aogami-2","storeName":"Shindo Enjin Blue #2 Bunka 165mm"},{"slug":"itsuo-doi-aogami-2-hien-kiritsuke-deba-180","name":"Itsuo Doi Hien Aogami #2 Kengata Deba 180mm","maker":"Itsuo Doi","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"itsuo-doi-hien-aogami-2","storeName":"Doi Blue #2 Hien Kengata Deba 180mm"},{"slug":"sakai-takayuki-aogami-2-aoniko-deba-180","name":"Sakai Takayuki Aoniko Aogami #2 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-aoniko-aogami-2","storeName":"Sakai Takayuki Aoniko Blue #2 Deba 180mm"},{"slug":"kyohei-shindo-shirogami-enjin-srk8-sujihiki-240","name":"Kyohei Shindo Enjin Shirogami Sujihiki 240mm","maker":"Kyohei Shindo","shape":"sujihiki","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-srk8-shirogami","storeName":"Shindo Enjin SRK8 Sujihiki 240mm"},{"slug":"kyohei-shindo-enjin-srk8-sujihiki-270","name":"Kyohei Shindo Enjin Carbon Sujihiki 270mm","maker":"Kyohei Shindo","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-srk8-carbon-unstated","storeName":"Shindo Enjin SRK8 Sujihiki 270mm"},{"slug":"kyohei-shindo-shirogami-enjin-srk8-petty-135","name":"Kyohei Shindo Enjin Shirogami Petty 135mm","maker":"Kyohei Shindo","shape":"petty","lengthMm":135,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-srk8-shirogami","storeName":"Shindo Enjin SRK8 Petty 135mm"},{"slug":"kyohei-shindo-shirogami-2-enjin-srk8-santoku-165","name":"Kyohei Shindo Enjin Shirogami #2 Santoku 165mm","maker":"Kyohei Shindo","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-srk8-shirogami-2","storeName":"Shindo Enjin SRK8 Santoku 165mm"},{"slug":"kyohei-shindo-shirogami-enjin-srk8-petty-120","name":"Kyohei Shindo Enjin Shirogami Petty 120mm","maker":"Kyohei Shindo","shape":"petty","lengthMm":120,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-srk8-shirogami","storeName":"Shindo Enjin SRK8 Petty 120mm"},{"slug":"itsuo-doi-aogami-2-gyuto-240","name":"Itsuo Doi Aogami #2 Gyuto 240mm","maker":"Itsuo Doi","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"itsuo-doi-aogami-2","storeName":"Doi Blue #2 Gyuto 240mm"},{"slug":"sakai-takayuki-aogami-2-aoniko-yanagiba-300","name":"Sakai Takayuki Aoniko Aogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-aoniko-aogami-2","storeName":"Sakai Takayuki Aoniko Blue #2 Yanagiba 300mm"},{"slug":"itsuo-doi-aogami-2-gyuto-215","name":"Itsuo Doi Aogami #2 Gyuto 215mm","maker":"Itsuo Doi","shape":"gyuto","lengthMm":215,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"itsuo-doi-aogami-2","storeName":"Doi Blue #2 Gyuto 215mm"},{"slug":"kyohei-shindo-aogami-2-enjin-santoku-165","name":"Kyohei Shindo Enjin Aogami #2 Santoku 165mm","maker":"Kyohei Shindo","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyohei-shindo-enjin-aogami-2","storeName":"Shindo Enjin Blue #2 Santoku 165mm"},{"slug":"tani-shirogami-2-bunka-170","name":"Tani Shirogami #2 Bunka 170mm","maker":"Tani","shape":"bunka","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tani-shirogami-2","storeName":"Tani White #2 Bunka 170mm"},{"slug":"yoshimitsu-shirogami-1-fugen-nakiri-165","name":"Yoshimitsu Fugen Shirogami #1 Nakiri 165mm","maker":"Yoshimitsu","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-fugen-shirogami-1","storeName":"Yoshimitsu Fugen White #1 Nakiri 165mm"},{"slug":"tojiro-molybdenum-reigetsu-nakiri-160","name":"Tojiro Reigetsu Molybdenum Nakiri 160mm","maker":"Tojiro","shape":"nakiri","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-reigetsu-molybdenum","storeName":"Tojiro Reigetsu Nakiri 160mm"},{"slug":"takumi-ikeda-shirogami-2-kurouchi-damascus-petty-150","name":"Takumi Ikeda Anryu Kurouchi Damascus Shirogami #2 Petty 150mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-kurouchi-damascus-shirogami-2","storeName":"Takumi Ikeda Anryu Kurouchi Damascus Petty 150mm"},{"slug":"takumi-ikeda-shirogami-2-kurouchi-damascus-santoku-165","name":"Takumi Ikeda Anryu Kurouchi Damascus Shirogami #2 Santoku 165mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-kurouchi-damascus-shirogami-2","storeName":"Takumi Ikeda Anryu Kurouchi Damascus Santoku 165mm"},{"slug":"takumi-ikeda-aogami-super-petty-150","name":"Takumi Ikeda Anryu Aogami Super Petty 150mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Petty 150mm"},{"slug":"takumi-ikeda-aogami-super-santoku-170","name":"Takumi Ikeda Anryu Aogami Super Santoku 170mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-aogami-super","storeName":"Takumi Ikeda Anryu AS Santoku 170mm"},{"slug":"kohetsu-shirogami-2-santoku-165","name":"Kohetsu Shirogami #2 Santoku 165mm","maker":"Kohetsu","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kohetsu-shirogami-2","storeName":"Kohetsu White #2 Santoku 165mm"},{"slug":"tabata-aogami-2-kurouchi-deba-165","name":"Tabata Kurouchi Aogami #2 Deba 165mm","maker":"Tabata","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tabata-kurouchi-aogami-2","storeName":"Tabata Kurouchi Blue #2 Deba 165mm"},{"slug":"yu-kurosaki-vg-xeos-gekko-santoku-170","name":"Yu Kurosaki Gekko VG-XEOS Santoku 170mm","maker":"Yu Kurosaki","shape":"santoku","lengthMm":170,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yu-kurosaki-gekko-vg-xeos","storeName":"Kurosaki Gekko VG XEOS Santoku 170mm"},{"slug":"kanta-okada-aogami-2-santoku-185","name":"Kanta Okada Aogami #2 Santoku 185mm","maker":"Kanta Okada","shape":"santoku","lengthMm":185,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanta-okada-aogami-2","storeName":"Kanta Okada Blue #2 Santoku 185mm"},{"slug":"takumi-ikeda-shirogami-2-kurouchi-damascus-bunka-165","name":"Takumi Ikeda Anryu Kurouchi Damascus Shirogami #2 Bunka 165mm","maker":"Takumi Ikeda","shape":"bunka","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-kurouchi-damascus-shirogami-2","storeName":"Takumi Ikeda Anryu Kurouchi Damascus Bunka 165mm"},{"slug":"takumi-ikeda-shirogami-2-kurouchi-damascus-petty-120","name":"Takumi Ikeda Anryu Kurouchi Damascus Shirogami #2 Petty 120mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-kurouchi-damascus-shirogami-2","storeName":"Takumi Ikeda Anryu Kurouchi Damascus Petty 120mm"},{"slug":"yahiko-aus8-gyuto-210","name":"Yahiko AUS-8 Gyuto 210mm","maker":"Yahiko","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yahiko-aus8","storeName":"Yahiko AUS8 Gyuto 210mm"},{"slug":"tojiro-molybdenum-itk-pankiri-270","name":"Tojiro ITK Molybdenum Pankiri 270mm","maker":"Tojiro","shape":"pankiri","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-itk-molybdenum","storeName":"TOJIRO ITK Bread Knife 270mm"},{"slug":"shibata-sg2-arare-nakiri-165","name":"Shibata Arare R2/SG2 Nakiri 165mm","maker":"Shibata","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-arare-sg2","storeName":"Shibata Arare SG2 Nakiri 165mm"},{"slug":"ryusen-sg2-oukoku-kai-sujihiki-260","name":"Ryusen Oukoku-Ryu KAI R2/SG2 Sujihiki 260mm","maker":"Ryusen","shape":"sujihiki","lengthMm":260,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-oukokuryu-kai-sg2","storeName":"Ryusen Oukokuryu Kai Sujihiki 260mm"},{"slug":"ryusen-sg2-oukoku-kai-santoku-175","name":"Ryusen Oukoku-Ryu KAI R2/SG2 Santoku 175mm","maker":"Ryusen","shape":"santoku","lengthMm":175,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-oukokuryu-kai-sg2","storeName":"Ryusen Oukokuryu Kai Santoku 175mm"},{"slug":"hitohira-vg1-mz-imitation-nakiri-165","name":"Hitohira Imojiya MZ VG-1 Nakiri 165mm","maker":"Hitohira","smith":"Imojiya","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-mz-vg1","storeName":"Hitohira Imojiya MZ VG-1 Nakiri 165mm Imitation Mahogany Handle"},{"slug":"kudo-vg10-forge-damascus-petty-130","name":"Kudo Forge Damascus VG-10 Petty 130mm","maker":"Kudo","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kudo-forge-damascus-wood-vg10","storeName":"Kudo Knife Forge VG10 Damascus Petty 130mm Wood Handle"},{"slug":"kisuke-manaka-aogami-1-kokuenn-sujihiki-270","name":"Kisuke Manaka Kokuenn Aogami #1 Sujihiki 270mm","maker":"Kisuke Manaka","shape":"sujihiki","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kisuke-manaka-kokuenn-aogami-1","storeName":"Manaka Hamono Kisuke Kokuenn Sujihiki 270mm"},{"slug":"muteki-shirogami-1-zach-petty-130","name":"Muteki Zach Shirogami #1 Petty 130mm","maker":"Muteki","shape":"petty","lengthMm":130,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"muteki-zach-6518-shirogami-1","storeName":"Muteki Petty by Zach #6518 130mm"},{"slug":"muteki-shirogami-1-zane-bunka-173","name":"Muteki Zane Shirogami #1 Bunka 173mm","maker":"Muteki","shape":"bunka","lengthMm":173,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"muteki-zane-6395-shirogami-1","storeName":"Muteki Bunka by Zane #6395 173mm"},{"slug":"tsunehisa-shirogami-2-tsuchime-gyuto-240","name":"Tsunehisa Tsuchime Shirogami #2 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-tsuchime-shirogami-2","storeName":"Tsunehisa White #2 Tsuchime Gyuto 240mm"},{"slug":"tsunehisa-ginsan-kamagata-usuba-other-210","name":"Tsunehisa Ginsan Kamagata Usuba 210mm","maker":"Tsunehisa","shape":"usuba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-ginsan","storeName":"Tsunehisa Ginsan Kamagata Usuba 210mm"},{"slug":"sakai-kikumori-vg10-ts10-santoku-165","name":"Sakai Kikumori VG-10 Santoku 165mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-ts10-vg10","storeName":"Sakai Kikumori TS10 Santoku 165mm"},{"slug":"sakai-kikumori-vg10-ts10-nakiri-165","name":"Sakai Kikumori VG-10 Nakiri 165mm","maker":"Sakai Kikumori","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-ts10-vg10","storeName":"Sakai Kikumori TS10 Nakiri 165mm"},{"slug":"sakai-kikumori-shirogami-1-kasumi-nakiri-180","name":"Sakai Kikumori Satoshi Nakagawa Kasumi Shirogami #1 Nakiri 180mm","maker":"Sakai Kikumori","smith":"Satoshi Nakagawa","shape":"nakiri","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-kasumi-shirogami-1","storeName":"Sakai Kikumori Nakagawa White 1 Stainless Clad Kasumi Nakiri 180mm"},{"slug":"sakai-kikumori-shirogami-2-kurouchi-deba-180","name":"Sakai Kikumori Kurouchi Shirogami #2 Deba 180mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-kurouchi-shirogami-2","storeName":"Sakai Kikumori White #2 Kurouchi Deba 180mm"},{"slug":"hitohira-shirogami-2-hizen-kurouchi-bunka-190","name":"Hitohira Hizen Kurouchi Shirogami #2 Bunka 190mm","maker":"Hitohira","shape":"bunka","lengthMm":190,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-shirogami-2","storeName":"Hitohira Hizen Kurouchi White #2 Bunka 190mm Walnut Handle"},{"slug":"hitohira-shirogami-2-hizen-kurouchi-nakiri-165","name":"Hitohira Hizen Kurouchi Shirogami #2 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-shirogami-2","storeName":"Hitohira Hizen Kurouchi White #2 Nakiri 165mm Walnut Handle"},{"slug":"sukenari-hap40-sus-migaki-sujihiki-270","name":"Sukenari SUS Migaki HAP40 Sujihiki 270mm","maker":"Sukenari","shape":"sujihiki","lengthMm":270,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sukenari-sus-migaki-hap40","storeName":"Sukenari HAP40/SUS Migaki Sujihiki 270mm"},{"slug":"tanso-swedish-tsuchime-santoku-180","name":"Tanso Tsuchime Santoku 180mm","maker":"Tanso","shape":"santoku","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"tanso-tsuchime-unstated","storeName":"Tanso Swedish Tsuchime Santoku 180mm"},{"slug":"hitohira-vg10-kt-micarta-gyuto-200","name":"Hitohira Imojiya KT VG-10 Gyuto 200mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-kt-vg10","storeName":"Hitohira Imojiya KT VG-10 Gyuto 200mm Micarta Handle"},{"slug":"hitohira-vg1-mz-imitation-santoku-145","name":"Hitohira Imojiya MZ VG-1 Santoku 145mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":145,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-mz-vg1","storeName":"Hitohira Imojiya MZ VG-1 Santoku 145mm Imitation Mahogany Handle"},{"slug":"hitohira-vg10-kt-micarta-gyuto-230","name":"Hitohira Imojiya KT VG-10 Gyuto 230mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":230,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-kt-vg10","storeName":"Hitohira Imojiya KT VG-10 Gyuto 230mm Micarta Handle"},{"slug":"sukenari-hap40-sus-migaki-sujihiki-240","name":"Sukenari SUS Migaki HAP40 Sujihiki 240mm","maker":"Sukenari","shape":"sujihiki","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sukenari-sus-migaki-hap40","storeName":"Sukenari HAP40/SUS Migaki Sujihiki 240mm"},{"slug":"sukenari-hap40-sus-migaki-santoku-195","name":"Sukenari SUS Migaki HAP40 Santoku 195mm","maker":"Sukenari","shape":"santoku","lengthMm":195,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sukenari-sus-migaki-hap40","storeName":"Sukenari HAP40/SUS Migaki Santoku 195mm"},{"slug":"sukenari-hap40-sus-migaki-petty-165","name":"Sukenari SUS Migaki HAP40 Petty 165mm","maker":"Sukenari","shape":"petty","lengthMm":165,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sukenari-sus-migaki-hap40","storeName":"Sukenari HAP40/SUS Migaki Petty 165mm"},{"slug":"hitohira-vg10-fw-tsuchime-santoku-210","name":"Hitohira Imojiya FW Tsuchime Damascus VG-10 Santoku 210mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fw-tsuchime-damascus-vg10","storeName":"Hitohira Imojiya FW VG10 Tsuchime Damascus Santoku Pakka Handle 210mm"},{"slug":"hitohira-vg10-kt-micarta-santoku-210","name":"Hitohira Imojiya KT VG-10 Santoku 210mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-kt-vg10","storeName":"Hitohira Imojiya KT VG-10 Santoku Micarta Handle 210mm"},{"slug":"hitohira-v-toku2-th-ebony-bunka-240","name":"Hitohira Imojiya TH V-Toku 2 Bunka 240mm","maker":"Hitohira","smith":"Imojiya","shape":"bunka","lengthMm":240,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-v-toku-2-v-toku2","storeName":"Hitohira Imojiya TH V-Toku 2 Bunka Ebony Handle 240mm"},{"slug":"hitohira-v-toku2-th-ebony-santoku-240","name":"Hitohira Imojiya TH V-Toku 2 Santoku 240mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":240,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-v-toku-2-v-toku2","storeName":"Hitohira Imojiya TH V-Toku 2 Santoku Ebony Handle 240mm"},{"slug":"hitohira-vg1-mz-imitation-santoku-165","name":"Hitohira Imojiya MZ VG-1 Santoku 165mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-mz-vg1","storeName":"Hitohira Imojiya MZ VG-1 Santoku 165mm Imitation Mahogany Handle"},{"slug":"hitohira-vg1-mz-imitation-gyuto-180","name":"Hitohira Imojiya MZ VG-1 Gyuto 180mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-mz-vg1","storeName":"Hitohira Imojiya MZ VG-1 Gyuto 180mm Imitation Mahogany Handle"},{"slug":"kogetsu-mandai-imitation-gyuto-180","name":"Kogetsu Mandai Stainless Gyuto 180mm","maker":"Kogetsu","shape":"gyuto","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kogetsu-mandai-stainless-unstated","storeName":"Kogetsu Mandai Stainless Gyuto 180mm Imitation Mahogany Handle"},{"slug":"hitohira-shirogami-2-hamokiri-ho-other-270","name":"Hitohira Kenji Togashi Shirogami #2 Hamokiri 270mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"other","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hamokiri-shirogami-2","storeName":"Hitohira Togashi White #2 Hamokiri 270mm Ho Wood Handle"},{"slug":"hitohira-ho-wood-deba-165","name":"Hitohira Carbon Deba 165mm","maker":"Hitohira","shape":"deba","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-carbon-unstated","storeName":"Hitohira Carbon Deba 165mm Ho Wood Handle"},{"slug":"hitohira-shirogami-2-hamokiri-ho-other-240","name":"Hitohira Kenji Togashi Shirogami #2 Hamokiri 240mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"other","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hamokiri-shirogami-2","storeName":"Hitohira Togashi White #2 Hamokiri 240mm Ho Wood Handle"},{"slug":"sukehisa-masachiyo-nihoko-gyuto-270","name":"Sukehisa Masachiyo Nihoko Carbon Gyuto 270mm","maker":"Sukehisa","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-made-masachiyo-nihoko-sk-carbon-unstated","storeName":"Sukehisa Made Masachiyo Nihoko SK Carbon Gyuto 270mm Pakka Handle"},{"slug":"muneishi-aogami-2-tsuchime-walnut-bunka-165","name":"Muneishi Tsuchime Aogami #2 Bunka 165mm","maker":"Muneishi","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-tsuchime-aogami-2","storeName":"Muneishi Blue #2 Tsuchime Bunka 165mm Walnut Handle"},{"slug":"muneishi-aogami-2-tsuchime-walnut-nakiri-165","name":"Muneishi Tsuchime Aogami #2 Nakiri 165mm","maker":"Muneishi","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"muneishi-tsuchime-aogami-2","storeName":"Muneishi Blue #2 Tsuchime Nakiri 165mm Walnut Handle"},{"slug":"satoshi-nakagawa-shirogami-2-shigehiro-magnolia-usuba-180","name":"Satoshi Nakagawa Shigehiro Shirogami #2 Usuba 180mm","maker":"Satoshi Nakagawa","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-shigehiro-shirogami-2","storeName":"Shigehiro Nakagawa White 2 Usuba 180mm Magnolia"},{"slug":"satoshi-nakagawa-shirogami-2-shigehiro-kasumi-gyuto-210","name":"Satoshi Nakagawa Shigehiro Kasumi Shirogami #2 Kiritsuke Gyuto 210mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-shigehiro-kasumi-shirogami-2","storeName":"Shigehiro Nakagawa White 2 Kasumi Kiritsuke Gyuto 210mm Ebony"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-funayuki-other-150","name":"Sakai Takayuki Kasumitogi Shirogami #3 Funayuki 150mm","maker":"Sakai Takayuki","shape":"other","lengthMm":150,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-funayuki-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Funayuki 150mm"},{"slug":"tsunehisa-shirogami-2-tsuchime-petty-80","name":"Tsunehisa Tsuchime Shirogami #2 Petty 80mm","maker":"Tsunehisa","shape":"petty","lengthMm":80,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-tsuchime-shirogami-2","storeName":"Tsunehisa White #2 Tsuchime Petty 80mm"},{"slug":"satoshi-nakagawa-shirogami-2-shigehiro-kasumi-gyuto-240","name":"Satoshi Nakagawa Shigehiro Kasumi Shirogami #2 Gyuto 240mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"satoshi-nakagawa-shigehiro-kasumi-shirogami-2","storeName":"Shigehiro Nakagawa White 2 Kasumi Gyuto 240mm"},{"slug":"satoshi-nakagawa-shirogami-2-shigehiro-kasumi-sujihiki-240","name":"Satoshi Nakagawa Shigehiro Kasumi Shirogami #2 Sujihiki 240mm","maker":"Satoshi Nakagawa","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"satoshi-nakagawa-shigehiro-kasumi-shirogami-2","storeName":"Shigehiro Nakagawa White 2 Kasumi Sujihiki 240mm"},{"slug":"sakai-kikumori-sg2-damascus-kiritsuke-gyuto-210","name":"Sakai Kikumori Damascus R2/SG2 Kiritsuke Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-damascus-sg2","storeName":"Sakai Kikumori SG2 Damascus Kiritsuke Gyuto 210mm"},{"slug":"sakai-kikumori-sg2-damascus-nakiri-165","name":"Sakai Kikumori Damascus R2/SG2 Nakiri 165mm","maker":"Sakai Kikumori","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-damascus-sg2","storeName":"Sakai Kikumori SG2 Damascus Nakiri 165mm"},{"slug":"sakai-kikumori-sg2-damascus-bunka-165","name":"Sakai Kikumori Damascus R2/SG2 Bunka 165mm","maker":"Sakai Kikumori","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-damascus-sg2","storeName":"Sakai Kikumori SG2 Damascus Bunka 165mm"},{"slug":"hitohira-molybdenum-hg-petty-80","name":"Hitohira HG Molybdenum Petty 80mm","maker":"Hitohira","shape":"petty","lengthMm":80,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-hg-molybdenum","storeName":"Hitohira HG Molybdenum Paring 80mm"},{"slug":"tsunehisa-aus10-nawame-damascus-nakiri-165","name":"Tsunehisa Nawame Damascus AUS-10 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-nawame-aus-10-damascus-aus10","storeName":"Tsunehisa Nawame AUS 10 Damascus Nakiri 165mm"},{"slug":"morihei-yoshitomo-poplar-usuba-150","name":"Morihei Yoshitomo Poplar Carbon Usuba 150mm","maker":"Morihei","shape":"usuba","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"morihei-yoshitomo-poplar-carbon-unstated","storeName":"Morihei Yoshitomo Usuba 150mm Poplar Handle"},{"slug":"toshihiro-wakui-shirogami-2-nashiji-santoku-165","name":"Toshihiro Wakui Nashiji Shirogami #2 Santoku 165mm","maker":"Toshihiro Wakui","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"toshihiro-wakui-nashiji-shirogami-2","storeName":"Wakui Nashiji White #2 Santoku 165mm"},{"slug":"hitohira-vg10-fw-tsuchime-gyuto-210","name":"Hitohira Imojiya FW Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fw-tsuchime-damascus-vg10","storeName":"Hitohira Imojiya FW VG10 Tsuchime Damascus Gyuto 210mm Pakka Handle"},{"slug":"hitohira-vg10-fw-tsuchime-nakiri-160","name":"Hitohira Imojiya FW Tsuchime Damascus VG-10 Nakiri 160mm","maker":"Hitohira","smith":"Imojiya","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fw-tsuchime-damascus-vg10","storeName":"Hitohira Imojiya FW VG10 Tsuchime Damascus Nakiri Pakka Handle 160mm"},{"slug":"satoshi-nakagawa-shirogami-2-shigehiro-kasumi-santoku-170","name":"Satoshi Nakagawa Shigehiro Kasumi Shirogami #2 Santoku 170mm","maker":"Satoshi Nakagawa","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"satoshi-nakagawa-shigehiro-kasumi-shirogami-2","storeName":"Shigehiro Nakagawa White 2 Kasumi Santoku 170mm"},{"slug":"sakai-kikumori-skk-chuka-225","name":"Sakai Kikumori SKK Carbon Chukabocho 225mm","maker":"Sakai Kikumori","shape":"chuka","lengthMm":225,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-skk-chinese-carbon-unstated","storeName":"Sakai Kikumori SKK Stainless Chinese Cleaver 225mm"},{"slug":"sakai-kikumori-sk-chuka-225","name":"Sakai Kikumori Carbon Chukabocho 225mm","maker":"Sakai Kikumori","shape":"chuka","lengthMm":225,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-sk-chinese-carbon-unstated","storeName":"Sakai Kikumori SK Carbon Chinese Cleaver 225mm"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-chuka-225","name":"Sakai Kikumori Gokujyo Shirogami #2 Chukabocho 225mm","maker":"Sakai Kikumori","shape":"chuka","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-gokujyo-chinese-shirogami-2","storeName":"Sakai Kikumori Gokujyo White #2 Chinese Cleaver 225mm"},{"slug":"hitohira-ginsan-mosuke-mioroshi-other-210","name":"Hitohira Satoshi Nakagawa Mosuke Ginsan Mioroshi Deba 210mm","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"deba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-mosuke-ginsan","storeName":"Hitohira Nakagawa Mosuke Silver #3 Mioroshi Deba 210mm Ho Wood Handle"},{"slug":"hitohira-aogami-2-kurouchi-kiritsuke-gyuto-240","name":"Hitohira Kenji Togashi Kurouchi Aogami #2 Kiritsuke Gyuto 240mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-aogami-2","storeName":"Hitohira Togashi Blue #2 Kurouchi Kiritsuke Gyuto 240mm Ebony Handle"},{"slug":"tsunehisa-ginsan-migaki-oak-kiritsuke-240","name":"Tsunehisa Migaki Ginsan Kiritsuke 240mm","maker":"Tsunehisa","shape":"kiritsuke","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa Ginsan Migaki Oak Kiritsuke 240mm"},{"slug":"tsunehisa-aogami-super-migaki-bunka-175","name":"Tsunehisa Migaki Aogami Super Bunka 175mm","maker":"Tsunehisa","shape":"bunka","lengthMm":175,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-migaki-aogami-super","storeName":"Tsunehisa AS Migaki Bunka 175mm"},{"slug":"hatsukokoro-vg10-hayabusa-tsuchime-pankiri-210","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Pankiri 210mm","maker":"Hatsukokoro","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-hayabusa-tsuchime-vg10","storeName":"Hatsukokoro Hayabusa VG10 Tsuchime Bread Knife 210mm"},{"slug":"tsunehisa-shirogami-2-tsuchime-kiritsuke-gyuto-210","name":"Tsunehisa Tsuchime Shirogami #2 Kiritsuke Gyuto 210mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-tsuchime-shirogami-2","storeName":"Tsunehisa White #2 Tsuchime Kiritsuke Gyuto 210mm"},{"slug":"matsubara-ginsan-nashiji-bunka-170","name":"Matsubara Nashiji Ginsan Bunka 170mm","maker":"Matsubara","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"matsubara-nashiji-ginsan","storeName":"Matsubara Ginsan Nashiji Bunka 170mm"},{"slug":"toshihiro-wakui-shirogami-2-migaki-santoku-180","name":"Toshihiro Wakui Migaki Shirogami #2 Santoku 180mm","maker":"Toshihiro Wakui","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"toshihiro-wakui-migaki-shirogami-2","storeName":"Wakui Migaki Santoku 180mm"},{"slug":"munetoshi-shirogami-2-nashiji-nakiri-165","name":"Munetoshi Nashiji Shirogami #2 Nakiri 165mm","maker":"Munetoshi","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"munetoshi-nashiji-shirogami-2","storeName":"Munetoshi White #2 Nashiji Nakiri 165mm"},{"slug":"sakai-takayuki-shirogami-2-michiko-kubota-deba-225","name":"Sakai Takayuki Michiko Kubota Engraved Koi Autumn Night Kasumitogi Shirogami #2 Deba 225mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-michiko-kubota-engraved-koi-autumn-night-kasumitogi-shirogami-2","storeName":"Sakai Takayuki Michiko Kubota Engraved \"Koi Autumn Night\" Kasumitogi Deba 225mm"},{"slug":"tsunehisa-ginsan-migaki-oak-petty-80","name":"Tsunehisa Migaki Ginsan Petty 80mm","maker":"Tsunehisa","shape":"petty","lengthMm":80,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-migaki-ginsan","storeName":"Tsunehisa Ginsan Migaki Oak Petty 80mm"},{"slug":"tsunehisa-aus8-migaki-hankotsu-other-150","name":"Tsunehisa Migaki AUS-8 Hankotsu 150mm","maker":"Tsunehisa","shape":"other","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-migaki-hankotsu-aus8","storeName":"Tsunehisa AUS8 Migaki Hankotsu 150mm"},{"slug":"hitohira-1k6-th-ebony-nakiri-175","name":"Hitohira Imojiya TH 1K6 Nakiri 175mm","maker":"Hitohira","smith":"Imojiya","shape":"nakiri","lengthMm":175,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Nakiri 175mm Ebony Handle"},{"slug":"masutani-vg1-tsuchime-usuba-165","name":"Masutani Tsuchime VG-1 Usuba 165mm","maker":"Masutani","shape":"usuba","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masutani-hammered-vg1","storeName":"Masutani VG1 Hammered Usuba 165mm"},{"slug":"naoki-mazaki-shirogami-2-kurouchi-nashiji-sujihiki-300","name":"Naoki Mazaki Kurouchi Nashiji Shirogami #2 Sujihiki 300mm","maker":"Naoki Mazaki","shape":"sujihiki","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"naoki-mazaki-kuro-nashiji-shirogami-2","storeName":"Mazaki White #2 Kuro Nashiji Sujihiki 300mm"},{"slug":"hitohira-aogami-2-kurouchi-cherry-gyuto-210","name":"Hitohira Kenji Togashi Kurouchi Aogami #2 Gyuto 210mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-cherry-wood-aogami-2","storeName":"Hitohira Togashi Blue #2 Kurouchi Gyuto 210mm Cherry Wood Handle"},{"slug":"takahiro-nihei-sld-nashiji-sujihiki-270","name":"Takahiro Nihei Nashiji SLD Sujihiki 270mm","maker":"Takahiro Nihei","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"takahiro-nihei-nashiji-sld","storeName":"Nihei SLD Nashiji Sujihiki 270mm"},{"slug":"gihei-zdp189-zuika-gyuto-210","name":"Gihei Zuika ZDP-189 Gyuto 210mm","maker":"Gihei","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"gihei-zuika-zdp189","storeName":"Gihei Zuika ZDP189 Gyuto 210mm"},{"slug":"hitohira-ginsan-ho-wood-deba-180","name":"Hitohira Ginsan Deba 180mm","maker":"Hitohira","shape":"deba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-ginsan","storeName":"Hitohira Silver #3 Deba 180mm Ho Wood Handle"},{"slug":"nigara-hamono-vg-xeos-kurouchi-damascus-santoku-180","name":"Nigara Hamono Kurouchi Damascus VG-XEOS Santoku 180mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":180,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-kurouchi-damascus-vg-xeos","storeName":"Nigara Hamono VG XEOS Kurouchi Damascus Santoku 180mm"},{"slug":"ashi-swedish-stainless-ginga-left-other-150","name":"Ashi Ginga Swedish Stainless Hankotsu 150mm Left-Handed","maker":"Ashi","shape":"other","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ashi-ginga-left-handed-hankotsu-swedish-stainless","storeName":"Ashi Ginga Stainless Left Handed Western Hankotsu 150mm"},{"slug":"hitohira-vg10-kt-micarta-petty-90","name":"Hitohira Imojiya KT VG-10 Petty 90mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-kt-vg10","storeName":"Hitohira Imojiya KT VG-10 Paring 90mm Micarta Handle"},{"slug":"hitohira-1k6-th-teak-pankiri-240","name":"Hitohira Imojiya TH 1K6 Pankiri 240mm","maker":"Hitohira","smith":"Imojiya","shape":"pankiri","lengthMm":240,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-teak-1k6","storeName":"Hitohira Imojiya TH Stainless Bread Knife 240mm Teak Handle"},{"slug":"tsunehisa-aus8-migaki-deba-210","name":"Tsunehisa Migaki AUS-8 Deba 210mm","maker":"Tsunehisa","shape":"deba","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-migaki-aus8","storeName":"Tsunehisa AUS8 Migaki Yo-Deba 210mm"},{"slug":"tsunehisa-shirogami-2-tsuchime-sujihiki-240","name":"Tsunehisa Tsuchime Shirogami #2 Sujihiki 240mm","maker":"Tsunehisa","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-tsuchime-shirogami-2","storeName":"Tsunehisa White #2 Tsuchime Sujihiki 240mm"},{"slug":"hitohira-shirogami-2-ren-ebony-nakiri-180","name":"Hitohira Tanaka Ren Shirogami #2 Nakiri 180mm","maker":"Hitohira","shape":"nakiri","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-tanaka-ren-shirogami-2","storeName":"Hitohira Tanaka Ren White #2 Nakiri 180mm Ebony Handle"},{"slug":"sakai-takayuki-aogami-2-aonikou-deba-150","name":"Sakai Takayuki Aonikou Aogami #2 Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-aonikou-aogami-2","storeName":"Sakai Takayuki Aonikou Blue 2 Deba 150mm"},{"slug":"sakai-takayuki-aogami-2-aonikou-deba-240","name":"Sakai Takayuki Aonikou Aogami #2 Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aonikou-aogami-2","storeName":"Sakai Takayuki Aonikou Blue 2 Western Yo-Deba 240mm"},{"slug":"sakai-takayuki-aogami-2-aonikou-deba-210","name":"Sakai Takayuki Aonikou Aogami #2 Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aonikou-aogami-2","storeName":"Sakai Takayuki Aonikou Blue 2 Western Yo-Deba 210mm"},{"slug":"tadafusa-sld-black-tsuchime-deba-105","name":"Tadafusa Black Tsuchime SLD Ajikiri Deba 105mm","maker":"Tadafusa","shape":"deba","lengthMm":105,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-black-tsuchime-ajikiri-sld","storeName":"Tadafusa Black Tsuchime Ajikiri Deba 105mm"},{"slug":"tsunehisa-shirogami-2-tsuchime-bunka-175","name":"Tsunehisa Tsuchime Shirogami #2 Bunka 175mm","maker":"Tsunehisa","shape":"bunka","lengthMm":175,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-tsuchime-shirogami-2","storeName":"Tsunehisa White #2 Tsuchime Bunka 175mm"},{"slug":"hinoura-shirogami-2-nashiji-gyuto-240","name":"Hinoura Ajikataya Nashiji Shirogami #2 Gyuto 240mm","maker":"Hinoura","smith":"Ajikataya","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Gyuto 240mm"},{"slug":"hinoura-shirogami-2-nashiji-gyuto-180","name":"Hinoura Ajikataya Nashiji Shirogami #2 Gyuto 180mm","maker":"Hinoura","smith":"Ajikataya","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Gyuto 180mm"},{"slug":"hinoura-shirogami-2-nashiji-sujihiki-270","name":"Hinoura Ajikataya Nashiji Shirogami #2 Sujihiki 270mm","maker":"Hinoura","smith":"Ajikataya","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Sujihiki 270mm"},{"slug":"hinoura-shirogami-2-nashiji-sujihiki-240","name":"Hinoura Ajikataya Nashiji Shirogami #2 Sujihiki 240mm","maker":"Hinoura","smith":"Ajikataya","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Sujihiki 240mm"},{"slug":"hinoura-shirogami-2-nashiji-sujihiki-210","name":"Hinoura Ajikataya Nashiji Shirogami #2 Sujihiki 210mm","maker":"Hinoura","smith":"Ajikataya","shape":"sujihiki","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Sujihiki 210mm"},{"slug":"hinoura-shirogami-2-nashiji-petty-180","name":"Hinoura Ajikataya Nashiji Shirogami #2 Petty 180mm","maker":"Hinoura","smith":"Ajikataya","shape":"petty","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Petty 180mm"},{"slug":"hinoura-shirogami-2-nashiji-petty-150","name":"Hinoura Ajikataya Nashiji Shirogami #2 Petty 150mm","maker":"Hinoura","smith":"Ajikataya","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-nashiji-shirogami-2","storeName":"Hinoura Ajikataya Stainless Clad White #2 Nashiji Petty 150mm"},{"slug":"kogetsu-mandai-imitation-petty-150","name":"Kogetsu Mandai Stainless Petty 150mm","maker":"Kogetsu","shape":"petty","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kogetsu-mandai-stainless-unstated","storeName":"Kogetsu Mandai Stainless Petty 150mm Imitation Mahogany Handle"},{"slug":"sakai-takayuki-shirogami-tokujou-deba-150","name":"Sakai Takayuki Tokujou Shirogami Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-shirogami","storeName":"Sakai Takayuki Tokujou Deba 150mm"},{"slug":"sakai-takayuki-shirogami-tokujou-left-deba-180","name":"Sakai Takayuki Tokujou Left Shirogami Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-left-shirogami","storeName":"Sakai Takayuki Tokujou Left Deba 180mm"},{"slug":"sakai-takayuki-shirogami-tokujou-kamagata-other-180","name":"Sakai Takayuki Tokujou Shirogami Kamagata 180mm","maker":"Sakai Takayuki","shape":"other","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-shirogami","storeName":"Sakai Takayuki Tokujou Kamagata 180mm"},{"slug":"sakai-takayuki-shirogami-tokujou-deba-210","name":"Sakai Takayuki Tokujou Shirogami Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-shirogami","storeName":"Sakai Takayuki Tokujou Deba 210mm"},{"slug":"sakai-takayuki-shirogami-tokujou-takohiki-300","name":"Sakai Takayuki Tokujou Shirogami Takohiki 300mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-shirogami","storeName":"Sakai Takayuki Tokujou Takohiki 300mm"},{"slug":"tadafusa-sld-black-tsuchime-gyuto-240","name":"Tadafusa Black Tsuchime SLD Gyuto 240mm","maker":"Tadafusa","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-black-tsuchime-sld","storeName":"Tadafusa SLD Black Tsuchime Gyuto 240mm"},{"slug":"tadafusa-sld-black-tsuchime-nakiri-165","name":"Tadafusa Black Tsuchime SLD Nakiri 165mm","maker":"Tadafusa","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-black-tsuchime-sld","storeName":"Tadafusa SLD Black Tsuchime Nakiri 165mm"},{"slug":"sakai-kikumori-ats34-minamo-damascus-gyuto-225","name":"Sakai Kikumori Minamo Damascus ATS-34 Kiritsuke Gyuto 225mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":225,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-minamo-damascus-ats34","storeName":"Sakai Kikumori Minamo ATS-34 Damascus Kiritsuke Gyuto 225mm"},{"slug":"sakai-kikumori-ats34-minamo-damascus-gyuto-210","name":"Sakai Kikumori Minamo Damascus ATS-34 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-minamo-damascus-ats34","storeName":"Sakai Kikumori Minamo ATS-34 Damascus Gyuto 210mm"},{"slug":"toshitaka-zdp189-migaki-bunka-180","name":"Toshitaka Migaki ZDP-189 Bunka 180mm","maker":"Toshitaka","shape":"bunka","lengthMm":180,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":67,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"toshitaka-migaki-zdp189","storeName":"Toshitaka ZDP-189 Migaki Bunka 180mm"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-funayuki-other-210","name":"Sakai Takayuki Kasumitogi Shirogami #3 Funayuki 210mm","maker":"Sakai Takayuki","shape":"other","lengthMm":210,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-funayuki-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Funayuki 210mm"},{"slug":"takumi-ikeda-shirogami-2-kurouchi-damascus-nakiri-165","name":"Takumi Ikeda Katsushige Anryu Kurouchi Damascus Shirogami #2 Nakiri 165mm","maker":"Takumi Ikeda","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-katsushige-anryu-kurouchi-damascus-shirogami-2","storeName":"Takumi Ikeda Katsushige Anryu Kurouchi Damascus White #2 Nakiri 165mm"},{"slug":"taihei-custom-wood-yanagiba-270","name":"Taihei Custom Yanagiba 270mm","maker":"Taihei","shape":"yanagiba","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-custom-wood-unstated","storeName":"Taihei Custom Wood Yanagiba 270mm"},{"slug":"taihei-custom-wood-yanagiba-300","name":"Taihei Custom Yanagiba 300mm","maker":"Taihei","shape":"yanagiba","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-custom-wood-unstated","storeName":"Taihei Custom Wood Yanagiba 300mm"},{"slug":"hitohira-vg10-fj-pakka-bunka-174","name":"Hitohira FJ VG-10 Bunka 174mm","maker":"Hitohira","shape":"bunka","lengthMm":174,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg10","storeName":"Hitohira FJ VG-10 Bunka Pakka Handle 174mm"},{"slug":"sakai-takayuki-shirogami-2-tokujou-kiritsuke-deba-240","name":"Sakai Takayuki Tokujou Shirogami #2 Kiritsuke Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-shirogami-2","storeName":"Sakai Takayuki Tokujou Kiritsuke Deba 240mm"},{"slug":"sakai-takayuki-molybdenum-pc-deba-150","name":"Sakai Takayuki Inox PC Molybdenum Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-pc-molybdenum","storeName":"Sakai Takayuki INOX PC Handle Deba 150mm"},{"slug":"sakai-takayuki-molybdenum-pc-deba-180","name":"Sakai Takayuki Inox PC Molybdenum Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-pc-molybdenum","storeName":"Sakai Takayuki INOX PC Handle Deba 180mm"},{"slug":"sakai-takayuki-molybdenum-pc-usuba-180","name":"Sakai Takayuki Inox PC Molybdenum Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-pc-molybdenum","storeName":"Sakai Takayuki INOX PC Handle Usuba 180mm"},{"slug":"kanehide-bessaku-left-sujihiki-240","name":"Kanehide Bessaku Stainless Sujihiki 240mm Left-Handed","maker":"Kanehide","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanehide-bessaku-left-handed-wood-stainless-unstated","storeName":"Kanehide Bessaku Stainless Left-Handed Sujihiki 240mm Wood Handle"},{"slug":"tsunehisa-aus8-yanagiba-240","name":"Tsunehisa AUS-8 Yanagiba 240mm","maker":"Tsunehisa","shape":"yanagiba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-aus8","storeName":"Tsunehisa AUS8 Yanagiba 240mm"},{"slug":"nigara-hamono-aogami-super-migaki-tsuchime-gyuto-240","name":"Nigara Hamono Migaki Tsuchime Aogami Super Gyuto 240mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-migaki-tsuchime-aogami-super","storeName":"Nigara Hamono AS Migaki Tsuchime Gyuto 240mm"},{"slug":"tsunehisa-aus8-migaki-deba-240","name":"Tsunehisa Migaki AUS-8 Deba 240mm","maker":"Tsunehisa","shape":"deba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-migaki-aus8","storeName":"Tsunehisa AUS8 Migaki Yo-Deba 240mm"},{"slug":"sakai-kikumori-ginsan-tsuchime-petty-150","name":"Sakai Kikumori Tsuchime Ginsan Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-tsuchime-ginsan","storeName":"Sakai Kikumori Ginsan Tsuchime Petty 150mm"},{"slug":"sakai-kikumori-ginsan-tsuchime-gyuto-210","name":"Sakai Kikumori Tsuchime Ginsan Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-tsuchime-ginsan","storeName":"Sakai Kikumori Ginsan Tsuchime Gyuto 210mm"},{"slug":"kanehide-bessaku-left-gyuto-240","name":"Kanehide Bessaku Hirakiri Semi-Stainless Gyuto 240mm Left-Handed","maker":"Kanehide","shape":"gyuto","lengthMm":240,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-bessaku-left-handed-hirakiri-wood-semi-stainless-unstated","storeName":"Kanehide Bessaku Left-Handed Hirakiri Gyuto 240mm Wood Handle"},{"slug":"hitohira-vg10-st-tsuchime-sujihiki-240","name":"Hitohira Imojiya ST Tsuchime Damascus VG-10 Sujihiki 240mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-st-tsuchime-damascus-vg10","storeName":"Hitohira Imojiya ST Tsuchime Damascus Sujihiki 240mm Imitation Mahogany Handle"},{"slug":"hado-sakai-shirogami-1-junpaku-bunka-180","name":"Hado Sakai Junpaku Shirogami #1 Bunka 180mm","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-junpaku-shirogami-1","storeName":"HADO Junpaku White #1 Stainless Clad Bunka 180mm"},{"slug":"kogetsu-shirogami-1-wine-pakka-gyuto-210","name":"Kogetsu Shirogami #1 Gyuto 210mm","maker":"Kogetsu","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-wine-shirogami-1","storeName":"Kogetsu White #1 Gyuto 210mm Wine Pakka Handle"},{"slug":"hatsukokoro-shirogami-2-chuka-200","name":"Hatsukokoro Sentan Shirogami #2 Chukabocho 200mm","maker":"Hatsukokoro","smith":"Sentan","shape":"chuka","lengthMm":200,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-chinese-shirogami-2","storeName":"Hatsukokoro Sentan Stainless Clad White #2 Chinese Cleaver 200mm"},{"slug":"hitohira-chromax-mz-pakka-santoku-165","name":"Hitohira Imojiya MZ Chromax Santoku 165mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":165,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-mz-chromax","storeName":"Hitohira Imojiya MZ Chromax Santoku 165mm Pakka Handle"},{"slug":"yoshimi-kato-sg2-damascus-kobunka-135","name":"Yoshimi Kato Damascus R2/SG2 Ko-Bunka 135mm","maker":"Yoshimi Kato","shape":"kobunka","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimi-kato-damascus-sg2","storeName":"Kato SG2 Damascus Ko-Bunka 135mm"},{"slug":"toshihiro-wakui-shirogami-2-nashiji-gyuto-240","name":"Toshihiro Wakui Nashiji Shirogami #2 Gyuto 240mm","maker":"Toshihiro Wakui","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"toshihiro-wakui-nashiji-shirogami-2","storeName":"Wakui Nashiji White #2 Gyuto 240mm"},{"slug":"taihei-ho-yanagiba-240","name":"Taihei Yanagiba 240mm","maker":"Taihei","shape":"yanagiba","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-ho-unstated","storeName":"Taihei Ho Yanagiba 240mm"},{"slug":"taihei-ho-petty-150","name":"Taihei Petty 150mm","maker":"Taihei","shape":"petty","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-ho-unstated","storeName":"Taihei Ho Petty 150mm"},{"slug":"sakai-takayuki-shirogami-2-tokujou-mioroshi-other-240","name":"Sakai Takayuki Tokujou Shirogami #2 Mioroshi Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujou-shirogami-2","storeName":"Sakai Takayuki Tokujou White 2 Mioroshi Deba 240mm"},{"slug":"takahiro-nihei-shirogami-2-sujihiki-210","name":"Takahiro Nihei Shirogami #2 Sujihiki 210mm","maker":"Takahiro Nihei","shape":"sujihiki","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takahiro-nihei-shirogami-2","storeName":"Nihei White #2 Stainless Clad Sujihiki 210mm"},{"slug":"takahiro-nihei-shirogami-2-sujihiki-270","name":"Takahiro Nihei Shirogami #2 Sujihiki 270mm","maker":"Takahiro Nihei","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takahiro-nihei-shirogami-2","storeName":"Nihei White #2 Stainless Clad Sujihiki 270mm"},{"slug":"naoki-mazaki-shirogami-2-kurouchi-nashiji-sujihiki-270","name":"Naoki Mazaki Kurouchi Nashiji Shirogami #2 Sujihiki 270mm","maker":"Naoki Mazaki","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"naoki-mazaki-kuro-nashiji-shirogami-2","storeName":"Mazaki White #2 Kuro Nashiji Sujihiki 270mm"},{"slug":"hado-sakai-shirogami-2-sumi-gyuto-210","name":"Hado Sakai Sumi Shirogami #2 Gyuto 210mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-sumi-shirogami-2","storeName":"HADO Sumi White #2 Gyuto 210mm"},{"slug":"hado-sakai-shirogami-2-sumi-gyuto-240","name":"Hado Sakai Sumi Shirogami #2 Gyuto 240mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-sumi-shirogami-2","storeName":"HADO Sumi White #2 Gyuto 240mm"},{"slug":"hitohira-vg1-mz-imitation-gyuto-210","name":"Hitohira Imojiya MZ VG-1 Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-mz-vg1","storeName":"Hitohira Imojiya MZ VG-1 Gyuto 210mm Imitation Mahogany Handle"},{"slug":"shogo-yamatsuka-ginsan-momotaro-kiritsuke-petty-120","name":"Shogo Yamatsuka Sakai Momotaro Ginsan Kiritsuke Petty 120mm","maker":"Shogo Yamatsuka","shape":"petty","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shogo-yamatsuka-de-sakai-momotaro-ginsan","storeName":"Shogo Yamatsuka De Sakai Momotaro Ginsan Kiritsuke Petty 120mm"},{"slug":"shogo-yamatsuka-ginsan-momotaro-kiritsuke-santoku-180","name":"Shogo Yamatsuka Sakai Momotaro Ginsan Kiritsuke Santoku 180mm","maker":"Shogo Yamatsuka","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shogo-yamatsuka-de-sakai-momotaro-ginsan","storeName":"Shogo Yamatsuka De Sakai Momotaro Ginsan Kiritsuke Santoku 180mm"},{"slug":"kogetsu-mandai-imitation-gyuto-240","name":"Kogetsu Mandai Stainless Gyuto 240mm","maker":"Kogetsu","shape":"gyuto","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kogetsu-mandai-stainless-unstated","storeName":"Kogetsu Mandai Stainless Gyuto 240mm Imitation Mahogany Handle"},{"slug":"hitohira-shirogami-3-manzo-ho-usuba-210","name":"Hitohira Satoshi Nakagawa Manzo Shirogami #3 Usuba 210mm","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"usuba","lengthMm":210,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-manzo-shirogami-3","storeName":"Hitohira Nakagawa Manzo White #3 Usuba 210mm Ho Wood Handle"},{"slug":"kogetsu-shirogami-1-wine-pakka-gyuto-240","name":"Kogetsu Shirogami #1 Gyuto 240mm","maker":"Kogetsu","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-wine-shirogami-1","storeName":"Kogetsu White #1 Gyuto 240mm Wine Pakka Handle"},{"slug":"ryusen-fukaku-nakiri-155","name":"Ryusen Fukakuryu Stainless Nakiri 155mm","maker":"Ryusen","shape":"nakiri","lengthMm":155,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-fukakuryu-stainless-unstated","storeName":"Ryusen Fukakuryu Wa Nakiri 155mm"},{"slug":"ryusen-fukaku-gyuto-210","name":"Ryusen Fukakuryu Stainless Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-fukakuryu-stainless-unstated","storeName":"Ryusen Fukakuryu Wa Gyuto 210mm"},{"slug":"ryusen-fukaku-petty-135","name":"Ryusen Fukakuryu Stainless Petty 135mm","maker":"Ryusen","shape":"petty","lengthMm":135,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-fukakuryu-stainless-unstated","storeName":"Ryusen Fukakuryu Wa Petty 135mm"},{"slug":"hatsukokoro-aogami-2-kumokage-kurouchi-sujihiki-250","name":"Hatsukokoro Kumokage Kurouchi Damascus Aogami #2 Kiritsuke Sujihiki 250mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":250,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kumokage-kurouchi-damascus-aogami-2","storeName":"Hatsukokoro Kumokage Blue #2 Kurouchi Damascus Kiritsuke Sujihiki 250mm"},{"slug":"hatsukokoro-aogami-2-kumokage-kurouchi-nakiri-165","name":"Hatsukokoro Kumokage Kurouchi Damascus Aogami #2 Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kumokage-kurouchi-damascus-aogami-2","storeName":"Hatsukokoro Kumokage Blue #2 Kurouchi Damascus Nakiri 165mm"},{"slug":"sakai-takayuki-molybdenum-nanairo-wine-deba-180","name":"Sakai Takayuki Nanairo Tortoiseshell Molybdenum Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-nanairo-wine-tortoiseshell-molybdenum","storeName":"Sakai Takayuki Nanairo Wine Tortoiseshell Deba 180mm"},{"slug":"baba-hamono-shirogami-2-deba-180","name":"Baba Hamono Kagekiyo Shirogami #2 Deba 180mm","maker":"Baba Hamono","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"baba-hamono-kagekiyo-shirogami-2","storeName":"Baba Hamono Kagekiyo White #2 Deba 180mm"},{"slug":"hitohira-shirogami-3-manzo-left-yanagiba-300","name":"Hitohira Satoshi Nakagawa Manzo Shirogami #3 Yanagiba 300mm Left-Handed","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-manzo-left-handed-shirogami-3","storeName":"Hitohira Nakagawa Manzo White #3 Left-Handed Yanagiba 300mm Ho Wood Handle"},{"slug":"sakai-kikumori-nihonko-garasuki-other-180","name":"Sakai Kikumori Nihonko Carbon Garasuki 180mm","maker":"Sakai Kikumori","shape":"other","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-nihonko-garasuki-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Garasuki 180mm"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-usuba-180","name":"Sakai Takayuki Kasumitogi Shirogami #3 Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Usuba 180mm"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-deba-165","name":"Sakai Takayuki Kasumitogi Shirogami #3 Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Deba 165mm"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-kamagata-other-120","name":"Sakai Takayuki Kasumitogi Shirogami #3 Kamagata 120mm","maker":"Sakai Takayuki","shape":"other","lengthMm":120,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Kamagata 120mm"},{"slug":"sakai-takayuki-aogami-2-genbu-sakimaru-other-180","name":"Sakai Takayuki Genbu Aogami #2 Sakimaru Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-genbu-sakimaru-aogami-2","storeName":"Sakai Takayuki Genbu Sakimaru Deba 180mm"},{"slug":"hitohira-aus8-hiragana-pakka-deba-120","name":"Hitohira Hiragana AUS-8 Deba 120mm","maker":"Hitohira","shape":"deba","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-aus8","storeName":"Hitohira Hiragana Deba 120mm Pakka Handle"},{"slug":"hitohira-aus8-hiragana-pakka-deba-150","name":"Hitohira Hiragana AUS-8 Deba 150mm","maker":"Hitohira","shape":"deba","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-aus8","storeName":"Hitohira Hiragana Deba 150mm Pakka Handle"},{"slug":"hitohira-aus8-hiragana-pakka-deba-210","name":"Hitohira Hiragana AUS-8 Deba 210mm","maker":"Hitohira","shape":"deba","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-aus8","storeName":"Hitohira Hiragana Deba 210mm Pakka Handle"},{"slug":"sakai-takayuki-molybdenum-deba-240","name":"Sakai Takayuki Inox Molybdenum Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki INOX Steel Yo-Deba 240mm"},{"slug":"taihei-rosewood-nakiri-usuba-180","name":"Taihei Usuba 180mm Rosewood Handle","maker":"Taihei","shape":"usuba","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-unstated","storeName":"Taihei Rosewood Nakiri Santoku Usuba 180mm"},{"slug":"hitohira-shirogami-3-manzo-left-yanagiba-240","name":"Hitohira Satoshi Nakagawa Manzo Shirogami #3 Yanagiba 240mm Left-Handed","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-manzo-left-handed-shirogami-3","storeName":"Hitohira Nakagawa Manzo White #3 Left-Handed Yanagiba 240mm Ho Wood Handle"},{"slug":"hitohira-shirogami-3-manzo-left-yanagiba-270","name":"Hitohira Satoshi Nakagawa Manzo Shirogami #3 Yanagiba 270mm Left-Handed","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-manzo-left-handed-shirogami-3","storeName":"Hitohira Nakagawa Manzo White #3 Left-Handed Yanagiba 270mm Ho Wood Handle"},{"slug":"sakai-kikumori-nihonko-deba-210","name":"Sakai Kikumori Nihonko Carbon Deba 210mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Yo Deba 210mm"},{"slug":"sakai-kikumori-nihonko-sujihiki-300","name":"Sakai Kikumori Nihonko Carbon Sujihiki 300mm","maker":"Sakai Kikumori","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Sujihiki 300mm"},{"slug":"sakai-kikumori-nihonko-sujihiki-270","name":"Sakai Kikumori Nihonko Carbon Sujihiki 270mm","maker":"Sakai Kikumori","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Sujihiki 270mm"},{"slug":"sakai-kikumori-nihonko-gyuto-270","name":"Sakai Kikumori Nihonko Carbon Gyuto 270mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Gyuto 270mm"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-deba-180","name":"Sakai Takayuki Kasumitogi Shirogami #3 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Deba 180mm"},{"slug":"sakai-takayuki-ginsan-deba-165","name":"Sakai Takayuki Ginsan Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-ginsan","storeName":"Sakai Takayuki Ginsan Deba 165mm"},{"slug":"sakai-takayuki-shirogami-3-kasumitogi-deba-150","name":"Sakai Takayuki Kasumitogi Shirogami #3 Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-3","storeName":"Sakai Takayuki Kasumitogi Deba 150mm"},{"slug":"hitohira-shirogami-2-kurouchi-tagayasan-gyuto-240","name":"Hitohira Kenji Togashi Kurouchi Shirogami #2 Gyuto 240mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-shirogami-2","storeName":"Hitohira Togashi White #2 Kurouchi Gyuto 240mm Tagayasan Handle"},{"slug":"kanehide-bessaku-kaku-honesuki-180","name":"Kanehide Bessaku Kaku Semi-Stainless Honesuki 180mm","maker":"Kanehide","shape":"honesuki","lengthMm":180,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-bessaku-semi-stainless-unstated","storeName":"Kanehide Bessaku Honesuki Kaku 180mm"},{"slug":"takahiro-nihei-sld-nashiji-bunka-165","name":"Takahiro Nihei Nashiji SLD Bunka 165mm","maker":"Takahiro Nihei","shape":"bunka","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"takahiro-nihei-nashiji-sld","storeName":"Nihei SLD Nashiji Bunka 165mm"},{"slug":"takahiro-nihei-sld-nashiji-nakiri-165","name":"Takahiro Nihei Nashiji SLD Nakiri 165mm","maker":"Takahiro Nihei","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"takahiro-nihei-nashiji-sld","storeName":"Nihei SLD Nashiji Nakiri 165mm"},{"slug":"takahiro-nihei-sld-nashiji-kobunka-135","name":"Takahiro Nihei Nashiji SLD Ko-Bunka 135mm","maker":"Takahiro Nihei","shape":"kobunka","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"takahiro-nihei-nashiji-sld","storeName":"Nihei SLD Nashiji Ko-Bunka 135mm"},{"slug":"hitohira-sk5-wood-chuka-200","name":"Hitohira Beechwood SK5 Chukabocho 200mm","maker":"Hitohira","shape":"chuka","lengthMm":200,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-chinese-beechwood-sk5","storeName":"Hitohira Stainless Clad Chinese Cleaver 200mm Beechwood Handle"},{"slug":"teruyasu-fujiwara-shirogami-nashiji-santoku-165","name":"Teruyasu Fujiwara Nashiji Shirogami Santoku 165mm","maker":"Teruyasu Fujiwara","shape":"santoku","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-nashiji-shirogami","storeName":"Fujiwara Teruyasu Nashiji Santoku 165mm"},{"slug":"teruyasu-fujiwara-shirogami-1-nashiji-nakiri-170","name":"Teruyasu Fujiwara Nashiji Shirogami #1 Nakiri 170mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-nashiji-shirogami-1","storeName":"Fujiwara Teruyasu Nashiji Nakiri 170mm"},{"slug":"yu-kurosaki-sg2-senko-bunka-165","name":"Yu Kurosaki Senko R2/SG2 Bunka 165mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yu-kurosaki-senko-sg2","storeName":"Yu Kurosaki R2 Senko Bunka 165mm"},{"slug":"sakai-kikumori-nihonko-petty-180","name":"Sakai Kikumori Nihonko Carbon Petty 180mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Petty 180mm"},{"slug":"sakai-kikumori-nihonko-petty-120","name":"Sakai Kikumori Nihonko Carbon Petty 120mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Carbon Petty 120mm"},{"slug":"hitohira-aogami-2-nashiji-tsuchime-gyuto-200","name":"Hitohira Imojiya Nashiji Tsuchime Aogami #2 Gyuto 200mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nashiji-tsuchime-aogami-2","storeName":"Hitohira Imojiya Blue #2 Nashiji Tsuchime Gyuto 200mm Pakka Handle"},{"slug":"sakai-takayuki-molybdenum-deba-210","name":"Sakai Takayuki Inox Molybdenum Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki INOX Steel Yo-Deba 210mm"},{"slug":"sakai-takayuki-molybdenum-chuka-195","name":"Sakai Takayuki Inox Molybdenum Chukabocho 195mm","maker":"Sakai Takayuki","shape":"chuka","lengthMm":195,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-chinese-molybdenum","storeName":"Sakai Takayuki Inox 195mm Chinese Cleaver"},{"slug":"hitohira-aogami-super-th-ebony-gyuto-210","name":"Hitohira Imojiya TH Aogami Super Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-aogami-super","storeName":"Hitohira Imojiya TH 210mm Gyuto Aogami Super Ebony Handle"},{"slug":"hitohira-aogami-2-manzo-ho-deba-165","name":"Hitohira Satoshi Nakagawa Manzo Aogami #2 Deba 165mm","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-manzo-saya-aogami-2","storeName":"Hitohira Nakagawa Manzo 165mm Deba Aogami 2 Ho Wood with Saya"},{"slug":"toshihiro-wakui-aogami-2-nashiji-warikomi-gyuto-240","name":"Toshihiro Wakui Nashiji Aogami #2 Gyuto 240mm","maker":"Toshihiro Wakui","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"toshihiro-wakui-nashiji-warikomi-aogami-2","storeName":"Wakui 240mm Gyuto Stainless Clad Aogami 2 Nashiji Warikomi Chestnut"},{"slug":"toshihiro-wakui-aogami-2-nashiji-warikomi-gyuto-210","name":"Toshihiro Wakui Nashiji Aogami #2 Gyuto 210mm","maker":"Toshihiro Wakui","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"toshihiro-wakui-nashiji-warikomi-aogami-2","storeName":"Wakui 210mm Gyuto Stainless Clad Aogami 2 Nashiji Warikomi Chestnut"},{"slug":"toshihiro-wakui-aogami-2-nashiji-warikomi-sujihiki-240","name":"Toshihiro Wakui Nashiji Aogami #2 Sujihiki 240mm","maker":"Toshihiro Wakui","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"toshihiro-wakui-nashiji-warikomi-aogami-2","storeName":"Wakui 240mm Sujihiki Stainless Clad Aogami 2 Nashiji Warikomi Chestnut"},{"slug":"hitohira-shirogami-1-notaremon-mizu-yanagiba-300","name":"Hitohira Kenji Togashi Notaremon Mizu Honyaki Ziricote Shirogami #1 Yanagiba 300mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-notaremon-mizu-honyaki-ziricote-saya-shirogami-1","storeName":"Hitohira Togashi 300mm Yanagi Shirogami 1 Notaremon Mizu Honyaki Ziricote Handle with Saya"},{"slug":"hitohira-aogami-2-kikuchiyo-manzo-yanagiba-270","name":"Hitohira Kikuchiyo Manzo Aogami #2 Yanagiba 270mm","maker":"Hitohira","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kikuchiyo-manzo-saya-aogami-2","storeName":"Hitohira Kikuchiyo Manzo 270mm Yanagi Aogami 2 Ho Wood with Saya"},{"slug":"hitohira-vg1-okd-tagayasan-gyuto-240","name":"Hitohira Imojiya OKD VG-1 Gyuto 240mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-okd-vg1","storeName":"Hitohira Imojiya OKD 240mm Gyuto VG1 Tagayasan"},{"slug":"hitohira-vg1-okd-rosewood-gyuto-270","name":"Hitohira Imojiya OKD VG-1 Gyuto 270mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-okd-vg1","storeName":"Hitohira Imojiya OKD 270mm Gyuto VG1 Rosewood Handle"},{"slug":"hatsukokoro-hap40-hayabusa-walnut-petty-120","name":"Hatsukokoro Hayabusa HAP40 Petty 120mm","maker":"Hatsukokoro","shape":"petty","lengthMm":120,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hayabusa-hap40","storeName":"Hatsukokoro Hayabusa 120mm Petty HAP40 Walnut Handle"},{"slug":"masuda-yoshihide-aogami-1-kurozome-damascus-gyuto-240","name":"Masuda Yoshihide Kurozome Damascus Aogami #1 Gyuto 240mm","maker":"Masuda Yoshihide","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masuda-yoshihide-kurozome-damascus-black-aogami-1","storeName":"Masuda Yoshihide Kurozome 240mm Gyuto Aogami 1 Damascus Ebony with Black Buffalo Horn Handle"},{"slug":"hatsukokoro-aogami-super-kurosagi-kurouchi-santoku-165","name":"Hatsukokoro Kurosagi Kurouchi Aogami Super Santoku 165mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurosagi-kurouchi-san-mai-aogami-super","storeName":"Hatsukokoro Kurosagi 165mm Santoku Aogami Super Kurouchi San Mai Walnut Handle"},{"slug":"masamoto-shirogami-2-ks-ho-usuba-180","name":"Masamoto KS Shirogami #2 Usuba 180mm","maker":"Masamoto","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-ho-shirogami-2","storeName":"Masamoto KS 180mm Usuba Shirogami 2 Ho Handle"},{"slug":"ohishi-ginsan-sujihiki-240","name":"Ohishi Ginsan Sujihiki 240mm","maker":"Ohishi","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-ginsanko-ginsan","storeName":"Ohishi 240mm Sujihiki Ginsanko Stainless"},{"slug":"sentan-shirogami-2-migaki-chuka-170","name":"Sentan Migaki Shirogami #2 Chukabocho 170mm","maker":"Sentan","shape":"chuka","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sentan-chinese-migaki-shirogami-2","storeName":"Sentan 170mm Chinese Cleaver Stainless Clad Shirogami 2 Migaki"},{"slug":"konosuke-sld-gs-khii-gyuto-210","name":"Konosuke Sanjo GS Khii SLD Gyuto 210mm","maker":"Konosuke","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-sanjo-gs-khii-sheath-sld","storeName":"Konosuke Sanjo GS+ 210mm Gyuto SLD Khii Chestnut Handle with Sheath"},{"slug":"kogetsu-mono-sk-gyuto-210","name":"Kogetsu Carbon Gyuto 210mm","maker":"Kogetsu","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-mono-sk-high-carbon-unstated","storeName":"Kogetsu 210mm Gyuto Mono SK High Carbon Steel Pakka Handle"},{"slug":"hitohira-shirogami-2-ho-wood-deba-150","name":"Hitohira Kenji Togashi Shirogami #2 Deba 150mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-saya-shirogami-2","storeName":"Hitohira Togashi 150mm Deba Shirogami 2 Ho Wood (D-Shape) with Saya"},{"slug":"misuzu-vg10-beginner-nakiri-petty-85","name":"Misuzu Beginner VG-10 Nakiri Petty 85mm","maker":"Misuzu","shape":"petty","lengthMm":85,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-beginner-ho-vg10","storeName":"Misuzu Beginner Nakiri Ho Petty 85mm"},{"slug":"sakai-kikumori-vg10-seiun-ebony-petty-150","name":"Sakai Kikumori Satoshi Nakagawa Seiun VG-10 Petty 150mm","maker":"Sakai Kikumori","smith":"Satoshi Nakagawa","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-seiun-saya-vg10","storeName":"Sakai Kikumori Nakagawa Seiun 150mm Petty VG10 Ebony with Saya"},{"slug":"kogetsu-mandai-imitation-gyuto-210","name":"Kogetsu Mandai Stainless Gyuto 210mm","maker":"Kogetsu","shape":"gyuto","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-mandai-stainless-unstated","storeName":"Kogetsu Mandai 210mm Gyuto Stainless Imitation Mahogany"},{"slug":"okuda-naozumi-chukka-chuka-220","name":"Okuda Naozumi Chukka Carbon Chukabocho 220mm","maker":"Okuda","shape":"chuka","lengthMm":220,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okuda-naozumi-chukka-bocho-chinese-carbon-unstated","storeName":"Okuda Naozumi Chukka Bocho 220mm Chinese Cleaver Carbon"},{"slug":"hitohira-vg7-stk-walnut-santoku-165","name":"Hitohira STK VG-7 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-stk-vg7-vg7","storeName":"Hitohira STK 165mm Santoku VG7 Walnut Handle"},{"slug":"hitohira-aogami-2-harima-migaki-santoku-165","name":"Hitohira Harima Migaki Aogami #2 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-harima-migaki-aogami-2","storeName":"Hitohira Harima 165mm Santoku Stainless Clad Migaki Forged Aogami 2 Walnut Handle"},{"slug":"hitohira-aogami-2-kuma-nashiji-santoku-180","name":"Hitohira Imojiya Kuma Nashiji Tsuchime Aogami #2 Santoku 180mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kuma-nashiji-tsuchime-aogami-2","storeName":"Hitohira Imojiya Kuma 180mm Santoku Aogami 2 Nashiji Tsuchime Western Handle"},{"slug":"hitohira-shirogami-2-ho-wood-deba-165","name":"Hitohira Kenji Togashi Shirogami #2 Deba 165mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-saya-shirogami-2","storeName":"Hitohira Togashi 165mm Deba Shirogami 2 Ho Wood (D-Shape) with Saya"},{"slug":"kogetsu-shirogami-1-wine-pakka-gyuto-165","name":"Kogetsu Shirogami #1 Gyuto 165mm","maker":"Kogetsu","shape":"gyuto","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-wine-shirogami-1","storeName":"Kogetsu 165mm Gyuto Shirogami 1 Wine Pakka Handle"},{"slug":"kaneshige-aogami-2-kurouchi-ho-gyuto-240","name":"Kaneshige Kurouchi Aogami #2 Gyuto 240mm","maker":"Kaneshige","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kaneshige-kurouchi-aogami-2","storeName":"Kaneshige Hamono 240mm Gyuto Stainless Clad Aogami 2 Kurouchi Ho Wood Handle"},{"slug":"hitohira-shirogami-2-manzo-mioroshi-other-210","name":"Hitohira Tanaka Manzo Shirogami #2 Mioroshi Deba 210mm","maker":"Hitohira","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-tanaka-manzo-saya-shirogami-2","storeName":"Hitohira Tanaka Manzo 210mm Mioroshi Deba Shirogami 2 Ho Wood with Saya"},{"slug":"hatsukokoro-ginsan-kyomen-ebony-deba-210","name":"Hatsukokoro Satoshi Nakagawa Kyomen Ginsan Deba 210mm Left-Handed","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","shape":"deba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginsanko-kyomen-black-lefty-ginsan","storeName":"Hatsukokoro Nakagawa 210mm Deba Ginsanko Kyomen Ebony Black Buffalo Horn - LEFTY"},{"slug":"okuda-naozumi-nihonkou-deba-240","name":"Okuda Naozumi Nihonkou Carbon Deba 240mm","maker":"Okuda","shape":"deba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"okuda-naozumi-nihonkou-carbon-unstated","storeName":"Okuda Naozumi Nihonkou 240mm Yo-Deba Carbon"},{"slug":"okuda-naozumi-nihonkou-deba-210","name":"Okuda Naozumi Nihonkou Carbon Deba 210mm","maker":"Okuda","shape":"deba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"okuda-naozumi-nihonkou-carbon-unstated","storeName":"Okuda Naozumi Nihonkou 210mm Yo-Deba Carbon"},{"slug":"satoshi-nakagawa-aogami-1-hatsukokuro-kiritsuke-yanagiba-330","name":"Satoshi Nakagawa Hatsukokuro Damascus Aogami #1 Kiritsuke Yanagiba 330mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":330,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"satoshi-nakagawa-hatsukokuro-damascus-black-aogami-1","storeName":"Hatsukokuro Nakagawa 330mm Kiritsuke Yanagi Aogami 1 Damascus Black Buffalo Horn"},{"slug":"tanabe-tatara-tamahagane-damascus-yamazuka-santoku-165","name":"Tanabe Tatara Yamazuka Suminagashi Tamahagane Santoku 165mm","maker":"Tanabe Tatara","shape":"santoku","lengthMm":165,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tanabe-tatara-single-bevel-suminagashi-tamahagane-yamazuka-tamahagane","storeName":"Tanabe Tatara 165mm Santoku Single Bevel Suminagashi Tamahagane Yamazuka"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-unagi-other-165","name":"Sakai Kikumori Gokujyo Shirogami #2 Unagisaki 165mm","maker":"Sakai Kikumori","shape":"other","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-gokujyo-unagi-saki-shirogami-2","storeName":"Sakai Kikumori Gokujyo 165mm Unagi-saki Shirogami 2"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-unagi-other-150","name":"Sakai Kikumori Gokujyo Shirogami #2 Unagisaki 150mm","maker":"Sakai Kikumori","shape":"other","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-gokujyo-unagi-saki-shirogami-2","storeName":"Sakai Kikumori Gokujyo 150mm Unagi-saki Shirogami 2"},{"slug":"morihei-hagane-pakka-santoku-185","name":"Morihei Hisamoto Carbon Santoku 185mm","maker":"Morihei","shape":"santoku","lengthMm":185,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"morihei-hisamoto-carbon-unstated","storeName":"Morihei Hisamoto Hagane 185mm Santoku Carbon Steel Pakka Handle"},{"slug":"okuda-naozumi-nihonkou-sujihiki-270","name":"Okuda Naozumi Nihonkou Carbon Sujihiki 270mm","maker":"Okuda","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okuda-naozumi-nihonkou-carbon-unstated","storeName":"Okuda Naozumi Nihonkou 270mm Sujihiki Carbon"},{"slug":"okuda-naozumi-nihonkou-gyuto-270","name":"Okuda Naozumi Nihonkou Carbon Gyuto 270mm","maker":"Okuda","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"okuda-naozumi-nihonkou-carbon-unstated","storeName":"Okuda Naozumi Nihonkou 270mm Gyuto Carbon"},{"slug":"sakai-kikumori-aogami-super-so-ten-gyuto-210","name":"Sakai Kikumori So-Ten Aogami Super Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-so-ten-saya-aogami-super","storeName":"Sakai Kikumori So-Ten 210mm Gyuto Aogami Super with Saya"},{"slug":"kanehide-maru-semi-honesuki-150","name":"Kanehide Maru Butcher Semi-Stainless Honesuki 150mm Left-Handed","maker":"Kanehide","shape":"honesuki","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanehide-maru-semi-butcher-lefty-semi-stainless-unstated","storeName":"Kanehide 150mm Honesuki Maru Semi Stainless Japanese Butcher Knife - LEFTY"},{"slug":"shizu-vg10-gen-kurouchi-santoku-150","name":"Shizu Gen Kurouchi VG-10 Santoku 150mm","maker":"Shizu","shape":"santoku","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shizu-gen-kurouchi-vg10","storeName":"Shizu Gen 150mm Kurouchi Santoku"},{"slug":"shizu-vg10-gen-kurouchi-santoku-180","name":"Shizu Gen Kurouchi VG-10 Santoku 180mm","maker":"Shizu","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shizu-gen-kurouchi-vg10","storeName":"Shizu Gen 180mm Kurouchi Santoku"},{"slug":"gesshin-ginsan-uraku-damascus-nakiri-180","name":"Gesshin Uraku Damascus Ginsan Nakiri 180mm","maker":"Gesshin","shape":"nakiri","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-uraku-ginsanko-damascus-ginsan","storeName":"Gesshin Uraku 180mm Ginsanko Damascus Nakiri"},{"slug":"gesshin-ginsan-uraku-damascus-petty-150","name":"Gesshin Uraku Damascus Ginsan Petty 150mm","maker":"Gesshin","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-uraku-ginsanko-damascus-ginsan","storeName":"Gesshin Uraku 150mm Ginsanko Damascus Wa-Petty"},{"slug":"gesshin-ginsan-uraku-damascus-santoku-180","name":"Gesshin Uraku Damascus Ginsan Santoku 180mm","maker":"Gesshin","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-uraku-ginsanko-damascus-ginsan","storeName":"Gesshin Uraku 180mm Ginsanko Damascus Santoku"},{"slug":"ryusen-vg10-fukaku-kai-sujihiki-270","name":"Ryusen Fukakuryu KAI VG-10 Sujihiki 270mm","maker":"Ryusen","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-fukakuryu-kai-vg10","storeName":"Ryusen Fukakuryu Kai 270mm Wa-Sujihiki"},{"slug":"asano-kajiya-shirogami-1-gyuto-210","name":"Asano Kajiya Shirogami #1 Gyuto 210mm","maker":"Asano Kajiya","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"asano-kajiya-shirogami-1","storeName":"Asano Kajiya 210mm Stainless Clad White #1 Wa-Gyuto"},{"slug":"gesshin-ginsan-uraku-deba-180","name":"Gesshin Uraku Ginsan Deba 180mm","maker":"Gesshin","shape":"deba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-uraku-ginsanko-ginsan","storeName":"Gesshin Uraku 180mm Ginsanko Deba"},{"slug":"tadafusa-shirogami-2-toki-migaki-other-330","name":"Tadafusa Toki Migaki Shirogami #2 Soba Kiri 330mm","maker":"Tadafusa","shape":"other","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-sobakiri-shirogami-2","storeName":"Tadafusa Toki 330mm White #2 Migaki Sobakiri"},{"slug":"tadafusa-aogami-2-toki-migaki-other-165","name":"Tadafusa Toki Migaki Aogami #2 Mioroshi Deba 165mm","maker":"Tadafusa","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-aogami-2","storeName":"Tadafusa Toki 165mm Blue #2 Migaki Mioroshi Deba"},{"slug":"tadafusa-aogami-2-toki-migaki-deba-180","name":"Tadafusa Toki Migaki Aogami #2 Deba 180mm","maker":"Tadafusa","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-aogami-2","storeName":"Tadafusa Toki 180mm Blue #2 Migaki Deba"},{"slug":"tadafusa-aogami-2-toki-migaki-other-180","name":"Tadafusa Toki Migaki Aogami #2 Mioroshi Deba 180mm","maker":"Tadafusa","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-aogami-2","storeName":"Tadafusa Toki 180mm Blue #2 Migaki Mioroshi Deba"},{"slug":"tadafusa-aogami-2-toki-nashiji-santoku-165","name":"Tadafusa Toki Nashiji Aogami #2 Santoku 165mm","maker":"Tadafusa","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-nashiji-aogami-2","storeName":"Tadafusa Toki 165mm Stainless Clad Blue #2 Nashiji Santoku"},{"slug":"tadafusa-aogami-2-toki-nashiji-nakiri-165","name":"Tadafusa Toki Nashiji Aogami #2 Nakiri 165mm","maker":"Tadafusa","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-nashiji-aogami-2","storeName":"Tadafusa Toki 165mm Stainless Clad Blue #2 Nashiji Nakiri"},{"slug":"tadafusa-aogami-2-toki-migaki-deba-165","name":"Tadafusa Toki Migaki Aogami #2 Deba 165mm","maker":"Tadafusa","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-aogami-2","storeName":"Tadafusa Toki 165mm Blue #2 Migaki Deba"},{"slug":"tadafusa-aogami-2-toki-migaki-deba-150","name":"Tadafusa Toki Migaki Aogami #2 Deba 150mm","maker":"Tadafusa","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-aogami-2","storeName":"Tadafusa Toki 150mm Blue #2 Migaki Deba"},{"slug":"tadafusa-aogami-2-toki-migaki-deba-135","name":"Tadafusa Toki Migaki Aogami #2 Deba 135mm","maker":"Tadafusa","shape":"deba","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-migaki-aogami-2","storeName":"Tadafusa Toki 135mm Blue #2 Migaki Deba"},{"slug":"tadafusa-sld-toki-tsuchime-gyuto-210","name":"Tadafusa Toki Tsuchime SLD Gyuto 210mm","maker":"Tadafusa","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-tsuchime-sld","storeName":"Tadafusa Toki 210mm Stainless Clad SLD Tsuchime Wa-Gyuto"},{"slug":"tadafusa-shirogami-2-toki-kurouchi-santoku-165","name":"Tadafusa Toki Kurouchi Shirogami #2 Santoku 165mm","maker":"Tadafusa","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-kurouchi-shirogami-2","storeName":"Tadafusa Toki 165mm White #2 Kurouchi Santoku"},{"slug":"tadafusa-shirogami-2-toki-kurouchi-nakiri-165","name":"Tadafusa Toki Kurouchi Shirogami #2 Nakiri 165mm","maker":"Tadafusa","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-kurouchi-shirogami-2","storeName":"Tadafusa Toki 165mm White #2 Kurouchi Nakiri"},{"slug":"tadafusa-shirogami-2-toki-kurouchi-petty-135","name":"Tadafusa Toki Kurouchi Shirogami #2 Petty 135mm","maker":"Tadafusa","shape":"petty","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-toki-kurouchi-shirogami-2","storeName":"Tadafusa Toki 135mm White #2 Kurouchi Wa-Petty"},{"slug":"asano-kajiya-shirogami-1-gyuto-240","name":"Asano Kajiya Shirogami #1 Gyuto 240mm","maker":"Asano Kajiya","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"asano-kajiya-shirogami-1","storeName":"Asano Kajiya 240mm Stainless Clad White #1 Wa-Gyuto"},{"slug":"shizu-vg10-gen-kurouchi-nakiri-170","name":"Shizu Gen Kurouchi VG-10 Nakiri 170mm","maker":"Shizu","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shizu-gen-kurouchi-vg10","storeName":"Shizu Gen 170mm Kurouchi Nakiri"},{"slug":"shizu-vg10-gen-kurouchi-nakiri-150","name":"Shizu Gen Kurouchi VG-10 Nakiri 150mm","maker":"Shizu","shape":"nakiri","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shizu-gen-kurouchi-vg10","storeName":"Shizu Gen 150mm Kurouchi Nakiri"},{"slug":"shiun-vg10-pankiri-210","name":"Shiun VG-10 Pankiri 210mm","maker":"Shiun","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiun-vg10","storeName":"Shiun 210mm Bread Knife"},{"slug":"shiun-vg10-gyuto-200","name":"Shiun VG-10 Gyuto 200mm","maker":"Shiun","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiun-vg10","storeName":"Shiun 200mm Wa-Gyuto"},{"slug":"yokoyama-aus10-gonbei-sujihiki-240","name":"Yokoyama Gonbei AUS-10 Sujihiki 240mm","maker":"Yokoyama","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-gonbei-aus10","storeName":"Yokoyama Gonbei 240mm AUS-10 Sujihiki"},{"slug":"yamaguchi-jin-speed-yanagiba-239","name":"Yamaguchi Jin Carbon Yanagiba 239mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":239,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 239mm High Speed Steel Yanagiba with Saya Y-78"},{"slug":"yamaguchi-jin-speed-yanagiba-253","name":"Yamaguchi Jin Carbon Yanagiba 253mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":253,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 253mm High Speed Steel Yanagiba with Saya Y-73"},{"slug":"yamaguchi-jin-speed-yanagiba-261","name":"Yamaguchi Jin Carbon Yanagiba 261mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":261,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 261mm High Speed Steel Yanagiba with Saya Y-67"},{"slug":"yamaguchi-jin-speed-other-201","name":"Yamaguchi Jin Carbon Mioroshi Deba 201mm","maker":"Yamaguchi","shape":"deba","lengthMm":201,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 201mm High Speed Steel Mioroshi Deba with Saya MD-67"},{"slug":"yamaguchi-jin-speed-other-216","name":"Yamaguchi Jin Carbon Mioroshi Deba 216mm","maker":"Yamaguchi","shape":"deba","lengthMm":216,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 216mm High Speed Steel Mioroshi Deba with Saya MD-66"},{"slug":"yamaguchi-jin-speed-other-208","name":"Yamaguchi Jin Carbon Mioroshi Deba 208mm","maker":"Yamaguchi","shape":"deba","lengthMm":208,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 208mm High Speed Steel Mioroshi Deba with Saya MD-62"},{"slug":"yamaguchi-jin-speed-other-240","name":"Yamaguchi Jin Carbon Mioroshi Deba 240mm","maker":"Yamaguchi","shape":"deba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 240mm High Speed Steel Mioroshi Deba with Saya MD-57"},{"slug":"yamaguchi-jin-speed-deba-237","name":"Yamaguchi Jin Carbon Deba 237mm","maker":"Yamaguchi","shape":"deba","lengthMm":237,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 237mm High Speed Steel Deba with Saya D-28"},{"slug":"yamaguchi-jin-speed-deba-218","name":"Yamaguchi Jin Carbon Deba 218mm","maker":"Yamaguchi","shape":"deba","lengthMm":218,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 218mm High Speed Steel Deba with Saya D-20"},{"slug":"yamaguchi-jin-speed-yanagiba-273","name":"Yamaguchi Jin Carbon Yanagiba 273mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":273,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 273mm High Speed Steel Yanagiba with Saya Y-65"},{"slug":"yamaguchi-jin-speed-yanagiba-179","name":"Yamaguchi Jin Carbon Ko-Yanagiba 179mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":179,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 179mm High Speed Steel Ko-Yanagiba with Saya P-67"},{"slug":"yamaguchi-jin-speed-deba-233","name":"Yamaguchi Jin Carbon Deba 233mm","maker":"Yamaguchi","shape":"deba","lengthMm":233,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 233mm High Speed Steel Deba with Saya D-17"},{"slug":"yamaguchi-jin-speed-other-221","name":"Yamaguchi Jin Carbon Mioroshi Deba 221mm","maker":"Yamaguchi","shape":"deba","lengthMm":221,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 221mm High Speed Steel Mioroshi Deba with Saya MD-30"},{"slug":"yamaguchi-jin-speed-other-212","name":"Yamaguchi Jin Carbon Mioroshi Deba 212mm","maker":"Yamaguchi","shape":"deba","lengthMm":212,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 212mm High Speed Steel Mioroshi Deba with Saya MD-45"},{"slug":"yamaguchi-jin-speed-other-229","name":"Yamaguchi Jin Carbon Mioroshi Deba 229mm","maker":"Yamaguchi","shape":"deba","lengthMm":229,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 229mm High Speed Steel Mioroshi Deba with Saya MD-43"},{"slug":"hokiyama-ginsan-en-kiritsuke-gyuto-240","name":"Hokiyama En Ginsan Kiritsuke Gyuto 240mm","maker":"Hokiyama","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-en-ginsanko-ginsan","storeName":"Hokiyama En 240mm Ginsanko Kiritsuke Wa-Gyuto"},{"slug":"kanetsugu-matsu-honesuki-145","name":"Kanetsugu Matsu Stainless Honesuki 145mm","maker":"Kanetsugu","shape":"honesuki","lengthMm":145,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-matsu-stainless-unstated","storeName":"Kanetsugu Matsu 145mm Stainless Honesuki"},{"slug":"kanetsugu-matsu-sujihiki-240","name":"Kanetsugu Matsu Stainless Sujihiki 240mm","maker":"Kanetsugu","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-matsu-stainless-unstated","storeName":"Kanetsugu Matsu 240mm Stainless Sujihiki"},{"slug":"kanetsugu-matsu-gyuto-240","name":"Kanetsugu Matsu Stainless Gyuto 240mm","maker":"Kanetsugu","shape":"gyuto","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-matsu-stainless-unstated","storeName":"Kanetsugu Matsu 240mm Stainless Gyuto"},{"slug":"kanetsugu-matsu-petty-130","name":"Kanetsugu Matsu Stainless Petty 130mm","maker":"Kanetsugu","shape":"petty","lengthMm":130,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-matsu-stainless-unstated","storeName":"Kanetsugu Matsu 130mm Stainless Petty"},{"slug":"ryusen-vg10-bontenun-kai-nakiri-165","name":"Ryusen Bontenunryu KAI Damascus VG-10 Nakiri 165mm","maker":"Ryusen","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-bontenunryu-kai-damascus-vg10","storeName":"Ryusen Bontenunryu Kai 165mm Stainless Damascus Wa-Nakiri"},{"slug":"shungo-ogata-sg2-hotaru-petty-135","name":"Shungo Ogata Hotaru R2/SG2 Petty 135mm","maker":"Shungo Ogata","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-hotaru-sg2","storeName":"Shungo Ogata Hotaru 135mm SG2 Wa-Petty"},{"slug":"baba-hamono-ginsan-deba-120","name":"Baba Hamono Gesshin Kagekiyo Ginsan Deba 120mm","maker":"Baba Hamono","smith":"Gesshin","shape":"deba","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-ginsanko-ginsan","storeName":"Baba Hamono Gesshin Kagekiyo 120mm Ginsanko Deba"},{"slug":"hokiyama-ginsan-en-petty-80","name":"Hokiyama En Ginsan Petty 80mm","maker":"Hokiyama","shape":"petty","lengthMm":80,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-en-ginsanko-ginsan","storeName":"Hokiyama En 80mm Ginsanko Wa-Petty"},{"slug":"hokiyama-ginsan-en-santoku-165","name":"Hokiyama En Ginsan Santoku 165mm","maker":"Hokiyama","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-en-ginsanko-ginsan","storeName":"Hokiyama En 165mm Ginsanko Wa-Santoku"},{"slug":"baba-hamono-ginsan-deba-195","name":"Baba Hamono Gesshin Kagekiyo Ginsan Deba 195mm","maker":"Baba Hamono","smith":"Gesshin","shape":"deba","lengthMm":195,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-ginsanko-ginsan","storeName":"Baba Hamono Gesshin Kagekiyo 195mm Ginsanko Deba"},{"slug":"baba-hamono-ginsan-deba-150","name":"Baba Hamono Gesshin Kagekiyo Ginsan Deba 150mm","maker":"Baba Hamono","smith":"Gesshin","shape":"deba","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-ginsanko-ginsan","storeName":"Baba Hamono Gesshin Kagekiyo 150mm Ginsanko Deba"},{"slug":"zakuri-aogami-1-kurouchi-funayuki-other-150","name":"Zakuri Kurouchi Aogami #1 Funayuki 150mm","maker":"Zakuri","shape":"other","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"zakuri-kurouchi-funayuki-aogami-1","storeName":"Zakuri 150mm Blue #1 Kurouchi Funayuki"},{"slug":"shizu-aus8-yuri-petty-140","name":"Shizu Yuri AUS-8 Petty 140mm","maker":"Shizu","shape":"petty","lengthMm":140,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shizu-yuri-aus8","storeName":"Shizu Yuri 140mm Petty"},{"slug":"gesshin-aus8-chuka-220","name":"Gesshin AUS-8 Chukabocho 220mm","maker":"Gesshin","shape":"chuka","lengthMm":220,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"gesshin-chinese-aus8","storeName":"Gesshin Stainless 220mm Chinese Cleaver"},{"slug":"baba-hamono-shirogami-2-deba-195","name":"Baba Hamono Gesshin Kagekiyo Shirogami #2 Deba 195mm","maker":"Baba Hamono","smith":"Gesshin","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-shirogami-2","storeName":"Baba Hamono Gesshin Kagekiyo 195mm White #2 Deba"},{"slug":"baba-hamono-shirogami-2-deba-150","name":"Baba Hamono Gesshin Kagekiyo Shirogami #2 Deba 150mm","maker":"Baba Hamono","smith":"Gesshin","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-shirogami-2","storeName":"Baba Hamono Gesshin Kagekiyo 150mm White #2 Deba"},{"slug":"yamaguchi-jin-speed-yanagiba-245","name":"Yamaguchi Jin Carbon Yanagiba 245mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":245,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 245mm High Speed Steel Yanagiba with Saya Y-42"},{"slug":"yamaguchi-jin-speed-yanagiba-210","name":"Yamaguchi Jin Carbon Ko-Yanagiba 210mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 210mm High Speed Steel Ko-Yanagiba with Saya P-65"},{"slug":"yamaguchi-jin-speed-yanagiba-230","name":"Yamaguchi Jin Ko-Kensaki Carbon Yanagiba 230mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":230,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-ko-kensaki-saya-carbon-unstated","storeName":"Yamaguchi Jin 230mm High Speed Steel Ko-Kensaki Yanagiba with Saya P-56"},{"slug":"yamaguchi-jin-speed-yanagiba-205","name":"Yamaguchi Jin Carbon Ko-Yanagiba 205mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":205,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 205mm High Speed Steel Ko-Yanagiba with Saya P-57"},{"slug":"yamaguchi-jin-speed-yanagiba-200","name":"Yamaguchi Jin Carbon Ko-Yanagiba 200mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":200,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 200mm High Speed Steel Ko-Yanagiba with Saya P-55"},{"slug":"yamaguchi-jin-speed-yanagiba-215","name":"Yamaguchi Jin Carbon Ko-Yanagiba 215mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":215,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 215mm High Speed Steel Ko-Yanagiba with Saya P-47"},{"slug":"yamaguchi-jin-speed-yanagiba-220","name":"Yamaguchi Jin Carbon Ko-Yanagiba 220mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":220,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 220mm High Speed Steel Ko-Yanagiba with Saya P-36"},{"slug":"yamaguchi-jin-speed-yanagiba-190","name":"Yamaguchi Jin Carbon Ko-Yanagiba 190mm","maker":"Yamaguchi","shape":"yanagiba","lengthMm":190,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamaguchi-jin-high-speed-saya-carbon-unstated","storeName":"Yamaguchi Jin 190mm High Speed Steel Ko-Yanagiba with Saya P-24"},{"slug":"baba-hamono-rinkaku-left-other-150","name":"Baba Hamono Rinkaku Semi-Stainless Hankotsu 150mm Left-Handed","maker":"Baba Hamono","shape":"other","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"baba-hamono-rinkaku-left-handed-semi-hankotsu-semi-stainless-unstated","storeName":"Baba Hamono Rinkaku 150mm Left Handed Semi-Stainless Hankotsu"},{"slug":"baba-hamono-rinkaku-left-honesuki-150","name":"Baba Hamono Rinkaku Semi-Stainless Honesuki 150mm Left-Handed","maker":"Baba Hamono","shape":"honesuki","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"baba-hamono-rinkaku-left-handed-semi-semi-stainless-unstated","storeName":"Baba Hamono Rinkaku 150mm Left Handed Semi-Stainless Honesuki"},{"slug":"hokiyama-aogami-super-ikazuchi-gyuto-240","name":"Hokiyama Ikazuchi Aogami Super Gyuto 240mm","maker":"Hokiyama","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-ikazuchi-aogami-super","storeName":"Hokiyama Ikazuchi 240mm Stainless Clad Blue Super Wa-Gyuto"},{"slug":"toshihiro-wakui-kochi-kurouchi-petty-120","name":"Toshihiro Wakui Kochi Kurouchi Carbon Petty 120mm","maker":"Toshihiro Wakui","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"toshihiro-wakui-kochi-kurouchi-carbon-unstated","storeName":"Toshihiro Wakui Kochi 120mm Kurouchi Stainless Clad Carbon Wa-Petty"},{"slug":"zakuri-aogami-1-kurouchi-sujihiki-270","name":"Zakuri Kurouchi Aogami #1 Sujihiki 270mm","maker":"Zakuri","shape":"sujihiki","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"zakuri-kurouchi-aogami-1","storeName":"Zakuri 270mm Blue #1 Kurouchi Wa-Sujihiki"},{"slug":"gesshin-aus8-petty-90","name":"Gesshin AUS-8 Petty 90mm","maker":"Gesshin","shape":"petty","lengthMm":90,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"gesshin-aus8","storeName":"Gesshin 90mm Paring Knife"},{"slug":"gesshin-aus8-pankiri-250","name":"Gesshin AUS-8 Pankiri 250mm","maker":"Gesshin","shape":"pankiri","lengthMm":250,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"gesshin-aus8","storeName":"Gesshin 250mm Bread Knife"},{"slug":"gesshin-aus8-deba-240","name":"Gesshin AUS-8 Deba 240mm","maker":"Gesshin","shape":"deba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"gesshin-aus8","storeName":"Gesshin Stainless 240mm Western Deba"},{"slug":"gesshin-shirogami-2-uraku-kurouchi-petty-150","name":"Gesshin Uraku Kurouchi Shirogami #2 Petty 150mm","maker":"Gesshin","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"gesshin-uraku-kurouchi-shirogami-2","storeName":"Gesshin Uraku 150mm White #2 Kurouchi Wa-Petty"},{"slug":"yokoyama-aus10-gonbei-sujihiki-270","name":"Yokoyama Gonbei AUS-10 Sujihiki 270mm","maker":"Yokoyama","shape":"sujihiki","lengthMm":270,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-gonbei-aus10","storeName":"Yokoyama Gonbei 270mm AUS-10 Sujihiki"},{"slug":"yokoyama-aus10-gonbei-gyuto-240","name":"Yokoyama Gonbei AUS-10 Gyuto 240mm","maker":"Yokoyama","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-gonbei-aus10","storeName":"Yokoyama Gonbei 240mm AUS-10 Gyuto"},{"slug":"yokoyama-aus10-gonbei-gyuto-210","name":"Yokoyama Gonbei AUS-10 Gyuto 210mm","maker":"Yokoyama","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-gonbei-aus10","storeName":"Yokoyama Gonbei 210mm AUS-10 Gyuto"},{"slug":"yokoyama-swedish-stainless-gonbei-tsuchime-nakiri-160","name":"Yokoyama Gonbei Tsuchime Damascus Swedish Stainless Nakiri 160mm","maker":"Yokoyama","shape":"nakiri","lengthMm":160,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yokoyama-gonbei-hammered-damascus-swedish-stainless","storeName":"Yokoyama Gonbei 160mm Hammered Damascus Nakiri"},{"slug":"yokoyama-swedish-stainless-gonbei-tsuchime-santoku-180","name":"Yokoyama Gonbei Tsuchime Damascus Swedish Stainless Santoku 180mm","maker":"Yokoyama","shape":"santoku","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yokoyama-gonbei-hammered-damascus-swedish-stainless","storeName":"Yokoyama Gonbei 180mm Hammered Damascus Santoku"},{"slug":"zakuri-aogami-1-kurouchi-petty-150","name":"Zakuri Kurouchi Aogami #1 Petty 150mm","maker":"Zakuri","shape":"petty","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"zakuri-kurouchi-aogami-1","storeName":"Zakuri 150mm Blue #1 Kurouchi Wa-Petty"},{"slug":"zakuri-aogami-1-kurouchi-nakiri-180","name":"Zakuri Kurouchi Aogami #1 Nakiri 180mm","maker":"Zakuri","shape":"nakiri","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"zakuri-kurouchi-aogami-1","storeName":"Zakuri 180mm Blue #1 Kurouchi Nakiri"},{"slug":"yokoyama-aogami-2-suien-vc-gyuto-240","name":"Yokoyama Suien VC Aogami #2 Gyuto 240mm","maker":"Yokoyama","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-suien-vc-aogami-2","storeName":"Yokoyama Suien 240mm VC Gyuto"},{"slug":"zakuri-aogami-1-kurouchi-nakiri-165","name":"Zakuri Kurouchi Aogami #1 Nakiri 165mm","maker":"Zakuri","shape":"nakiri","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"zakuri-kurouchi-aogami-1","storeName":"Zakuri 165mm Blue #1 Kurouchi Nakiri"},{"slug":"yokoyama-aogami-2-suien-vc-gyuto-210","name":"Yokoyama Suien VC Aogami #2 Gyuto 210mm","maker":"Yokoyama","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-suien-vc-aogami-2","storeName":"Yokoyama Suien 210mm VC Gyuto"},{"slug":"yokoyama-aogami-2-suien-vc-petty-150","name":"Yokoyama Suien VC Aogami #2 Petty 150mm","maker":"Yokoyama","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-suien-vc-aogami-2","storeName":"Yokoyama Suien 150mm VC Petty Knife"},{"slug":"yokoyama-aogami-2-suien-vc-petty-120","name":"Yokoyama Suien VC Aogami #2 Petty 120mm","maker":"Yokoyama","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yokoyama-suien-vc-aogami-2","storeName":"Yokoyama Suien 120mm VC Petty Knife"},{"slug":"satoshi-nakagawa-vg10-kiritsuke-yanagiba-300","name":"Satoshi Nakagawa VG-10 Kiritsuke Yanagiba 300mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-single-bevel-vg10","storeName":"Nakagawa VG10 Single Bevel Kiritsuke Yanagiba 300mm"},{"slug":"makoto-kurosaki-spg-strix-kurouchi-gyuto-210","name":"Makoto Kurosaki Kurouchi SPG STRIX Gyuto 210mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":210,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-kurouchi-spg-strix","storeName":"Makoto Kurosaki STRIX Kurouchi Gyuto 210mm"},{"slug":"touroku-sakai-vg10-nakiri-160","name":"Touroku Sakai Kirameki VG-10 Nakiri 160mm","maker":"Touroku Sakai","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-kirameki-vg10","storeName":"Touroku Sakai Kirameki Nakiri 160mm"},{"slug":"enso-ginsan-factory-second-gyuto-239","name":"Enso Factory Second Ginsan Gyuto 239mm","maker":"Enso","shape":"gyuto","lengthMm":239,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-factory-second-ginsan","storeName":"Enso Ginsan Chef's Knife - Factory Second 239mm"},{"slug":"enso-sg2-factory-second-honesuki-152","name":"Enso Factory Second R2/SG2 Honesuki 152mm","maker":"Enso","shape":"honesuki","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-factory-second-sg2","storeName":"Enso SG2 Boning Knife - Factory Second 152mm"},{"slug":"touroku-sakai-shirogami-2-deba-178","name":"Touroku Sakai Shimizu Shirogami #2 Deba 178mm","maker":"Touroku Sakai","smith":"Shimizu","shape":"deba","lengthMm":178,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-single-bevel-shirogami-2","storeName":"Touroku Sakai x Shimizu Shirogami #2 Single-Bevel Deba 178mm"},{"slug":"touroku-sakai-shirogami-2-deba-165","name":"Touroku Sakai Shimizu Shirogami #2 Deba 165mm","maker":"Touroku Sakai","smith":"Shimizu","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-single-bevel-shirogami-2","storeName":"Touroku Sakai x Shimizu Shirogami #2 Single-Bevel Deba 165mm"},{"slug":"touroku-sakai-shirogami-2-yanagiba-300","name":"Touroku Sakai Shimizu Shirogami #2 Yanagiba 300mm","maker":"Touroku Sakai","smith":"Shimizu","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-single-bevel-shirogami-2","storeName":"Touroku Sakai x Shimizu Shirogami #2 Single-Bevel Yanagiba 300mm"},{"slug":"touroku-sakai-shirogami-2-yanagiba-269","name":"Touroku Sakai Shimizu Shirogami #2 Yanagiba 269mm","maker":"Touroku Sakai","smith":"Shimizu","shape":"yanagiba","lengthMm":269,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-single-bevel-shirogami-2","storeName":"Touroku Sakai x Shimizu Shirogami #2 Single-Bevel Yanagiba 269mm"},{"slug":"enso-vg10-hd-gyuto-241","name":"Enso HD Magnetic VG-10 Gyuto 241mm","maker":"Enso","shape":"gyuto","lengthMm":241,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-magnetic-sheath-vg10","storeName":"Enso HD Chef's Knife with Magnetic Sheath 241mm"},{"slug":"enso-vg10-hd-gyuto-203","name":"Enso HD Magnetic VG-10 Gyuto 203mm","maker":"Enso","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-magnetic-sheath-vg10","storeName":"Enso HD Chef's Knife with Magnetic Sheath 203mm"},{"slug":"motokyuichi-aogami-2-nashiji-kiritsuke-kiritsuke-210","name":"Motokyuichi Nashiji Aogami #2 Kiritsuke 210mm","maker":"Motokyuichi","shape":"kiritsuke","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"motokyuichi-nashiji-aogami-2","storeName":"Motokyuichi Aogami #2 Nashiji Stainless Clad Kiritsuke 210mm"},{"slug":"motokyuichi-aogami-2-nashiji-gyuto-210","name":"Motokyuichi Nashiji Aogami #2 Gyuto 210mm","maker":"Motokyuichi","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"motokyuichi-nashiji-aogami-2","storeName":"Motokyuichi Aogami #2 Nashiji Stainless Clad Gyuto 210mm"},{"slug":"enso-ginsan-nakiri-165","name":"Enso Ginsan Nakiri 165mm","maker":"Enso","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-ginsan","storeName":"Enso Ginsan Nakiri Knife 165mm"},{"slug":"enso-vg10-hd-nakiri-165","name":"Enso HD VG-10 Nakiri 165mm","maker":"Enso","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-sheath-vg10","storeName":"Enso HD Nakiri Knife with Sheath 165mm"},{"slug":"enso-vg10-hizashi-factory-bunka-178","name":"Enso Hizashi Factory Second VG-10 Bunka 178mm","maker":"Enso","shape":"bunka","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hizashi-factory-second-vg10","storeName":"Enso Hizashi Bunka Knife - Factory Second 178mm"},{"slug":"enso-vg10-hd-curved-honesuki-152","name":"Enso HD Curved Factory Second VG-10 Honesuki 152mm","maker":"Enso","shape":"honesuki","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-curved-factory-second-vg10","storeName":"Enso HD Curved Boning Knife - Factory Second 152mm"},{"slug":"hatsukokoro-aogami-2-shirasagi-kurouchi-deba-165","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Kiritsuke Deba 165mm","maker":"Hatsukokoro","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-kurouchi-single-bevel-aogami-2","storeName":"Hatsukokoro Shirasagi Aogami #2 Kurouchi Single Bevel Kiritsuke Deba 165mm"},{"slug":"makoto-kurosaki-vg7-damascus-nakiri-170","name":"Makoto Kurosaki Damascus VG-7 Nakiri 170mm","maker":"Makoto Kurosaki","shape":"nakiri","lengthMm":170,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-vg7-damascus-vg7","storeName":"Makoto Kurosaki VG7 Damascus Nakiri 170mm"},{"slug":"makoto-kurosaki-vg7-damascus-gyuto-210","name":"Makoto Kurosaki Damascus VG-7 Gyuto 210mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":210,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-vg7-damascus-vg7","storeName":"Makoto Kurosaki VG7 Damascus Gyuto 210mm"},{"slug":"makoto-kurosaki-vg7-damascus-petty-135","name":"Makoto Kurosaki Damascus VG-7 Petty 135mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":135,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-vg7-damascus-vg7","storeName":"Makoto Kurosaki VG7 Damascus Petty 135mm"},{"slug":"miyabi-hisho-pankiri-229","name":"Miyabi Hisho Stainless Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-hisho-stainless-unstated","storeName":"Miyabi Hisho Bread Knife 229mm"},{"slug":"miyabi-hisho-nakiri-178","name":"Miyabi Hisho Stainless Nakiri 178mm","maker":"Miyabi","shape":"nakiri","lengthMm":178,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-hisho-stainless-unstated","storeName":"Miyabi Hisho Nakiri Knife 178mm"},{"slug":"miyabi-hisho-santoku-178","name":"Miyabi Hisho Stainless Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-hisho-stainless-unstated","storeName":"Miyabi Hisho Santoku Knife 178mm"},{"slug":"miyabi-hisho-santoku-petty-140","name":"Miyabi Hisho Stainless Santoku Petty 140mm","maker":"Miyabi","shape":"petty","lengthMm":140,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-hisho-stainless-unstated","storeName":"Miyabi Hisho Santoku Petty 140mm"},{"slug":"miyabi-hisho-petty-89","name":"Miyabi Hisho Stainless Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-hisho-stainless-unstated","storeName":"Miyabi Hisho Paring Knife 89mm"},{"slug":"miyabi-hisho-gyuto-203","name":"Miyabi Hisho Stainless Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-hisho-stainless-unstated","storeName":"Miyabi Hisho Chef's Knife 203mm"},{"slug":"touroku-sakai-vg10-sujihiki-239","name":"Touroku Sakai Kirameki VG-10 Sujihiki 239mm","maker":"Touroku Sakai","shape":"sujihiki","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-kirameki-vg10","storeName":"Touroku Sakai Kirameki Sujihiki 239mm"},{"slug":"touroku-sakai-vg10-santoku-170","name":"Touroku Sakai Kirameki VG-10 Santoku 170mm","maker":"Touroku Sakai","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-kirameki-vg10","storeName":"Touroku Sakai Kirameki Santoku 170mm"},{"slug":"touroku-sakai-vg10-petty-150","name":"Touroku Sakai Kirameki VG-10 Petty 150mm","maker":"Touroku Sakai","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-kirameki-vg10","storeName":"Touroku Sakai Kirameki Petty 150mm"},{"slug":"touroku-sakai-vg10-petty-135","name":"Touroku Sakai Kirameki VG-10 Petty 135mm","maker":"Touroku Sakai","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-kirameki-vg10","storeName":"Touroku Sakai Kirameki Petty 135mm"},{"slug":"touroku-sakai-vg10-gyuto-210","name":"Touroku Sakai Kirameki VG-10 Gyuto 210mm","maker":"Touroku Sakai","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-kirameki-vg10","storeName":"Touroku Sakai Kirameki Gyuto 210mm"},{"slug":"shun-vg10-dual-petty-102","name":"Shun Dual Core VG-10 Petty 102mm","maker":"Shun","shape":"petty","lengthMm":102,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-dual-core-vg10","storeName":"Shun Dual Core Paring Knife 102mm"},{"slug":"shun-vg10-shiranami-fillet-honesuki-152","name":"Shun Shiranami VG-10 Honesuki 152mm","maker":"Shun","shape":"honesuki","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-shiranami-fillet-vg10","storeName":"Shun Shiranami Boning/Fillet Knife 152mm"},{"slug":"shun-vg10-shiranami-pankiri-229","name":"Shun Shiranami VG-10 Pankiri 229mm","maker":"Shun","shape":"pankiri","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-shiranami-vg10","storeName":"Shun Shiranami Bread Knife 229mm"},{"slug":"hatsukokoro-aogami-2-yauji-damascus-deba-165","name":"Hatsukokoro Yauji Damascus Aogami #2 Deba 165mm","maker":"Hatsukokoro","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-yauji-damascus-single-bevel-aogami-2","storeName":"Hatsukokoro x Yauji Aogami #2 Damascus Single Bevel Deba 165mm"},{"slug":"enso-ginsan-silver-honesuki-150","name":"Enso Ginsan Honesuki 150mm","maker":"Enso","shape":"honesuki","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-silver-ginsan","storeName":"Enso Silver Stainless Honesuki Knife 150mm"},{"slug":"enso-aogami-2-blue-kiritsuke-petty-150","name":"Enso Aogami #2 Kiritsuke Petty 150mm","maker":"Enso","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-blue-aogami-2","storeName":"Enso Blue Carbon Kiritsuke Petty 150mm"},{"slug":"enso-aogami-2-blue-bunka-165","name":"Enso Aogami #2 Bunka 165mm","maker":"Enso","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-blue-aogami-2","storeName":"Enso Blue Carbon Bunka Knife 165mm"},{"slug":"enso-vg10-hd-chuka-178","name":"Enso HD VG-10 Chukabocho 178mm","maker":"Enso","shape":"chuka","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-bocho-vg10","storeName":"Enso Hd Chuka Bocho 178mm"},{"slug":"enso-ginsan-bunka-171","name":"Enso Ginsan Bunka 171mm","maker":"Enso","shape":"bunka","lengthMm":171,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-ginsan","storeName":"Enso Ginsan Bunka Knife 171mm"},{"slug":"enso-ginsan-gyuto-210","name":"Enso Ginsan Gyuto 210mm","maker":"Enso","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-ginsan","storeName":"Enso Ginsan Chef's Knife 210mm"},{"slug":"sentan-aogami-2-kurouchi-cleaver-santoku-191","name":"Sentan Kurouchi Aogami #2 Santoku 191mm","maker":"Sentan","shape":"santoku","lengthMm":191,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sentan-kurouchi-aogami-2","storeName":"Sentan Forged Aogami #2 Kurouchi Santoku Cleaver 191mm"},{"slug":"sentan-aogami-2-kurouchi-meat-chuka-191","name":"Sentan Meat Kurouchi Aogami #2 Chukabocho 191mm","maker":"Sentan","shape":"chuka","lengthMm":191,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sentan-kurouchi-meat-aogami-2","storeName":"Sentan Forged Aogami #2 Kurouchi Meat Cleaver 191mm"},{"slug":"sentan-aogami-2-kurouchi-chuka-170","name":"Sentan Kurouchi Aogami #2 Chukabocho 170mm","maker":"Sentan","shape":"chuka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sentan-kurouchi-chinese-aogami-2","storeName":"Sentan Forged Aogami #2 Kurouchi Chinese Cleaver 170mm"},{"slug":"kajibee-shirogami-2-kurouchi-gyuto-239","name":"Kajibee Kurouchi Shirogami #2 Gyuto 239mm","maker":"Kajibee","shape":"gyuto","lengthMm":239,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kajibee-kurouchi-shirogami-2","storeName":"Kajibee Shirogami #2 Kurouchi Gyuto 239mm"},{"slug":"kajibee-shirogami-2-kurouchi-gyuto-210","name":"Kajibee Kurouchi Shirogami #2 Gyuto 210mm","maker":"Kajibee","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kajibee-kurouchi-shirogami-2","storeName":"Kajibee Shirogami #2 Kurouchi Gyuto 210mm"},{"slug":"itsuo-doi-aogami-2-migaki-sakimaru-other-269","name":"Itsuo Doi Migaki Aogami #2 Sakimaru Takohiki 269mm","maker":"Itsuo Doi","shape":"takohiki","lengthMm":269,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"itsuo-doi-migaki-single-bevel-sakimaru-aogami-2","storeName":"Itsuo Doi Aogami #2 Migaki Single-Bevel Sakimaru Takohiki 269mm"},{"slug":"yaxell-vg10-rei-nakiri-165","name":"Yaxell Rei VG-10 Nakiri 165mm","maker":"Yaxell","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-rei-vg10","storeName":"Yaxell Rei Nakiri Knife 165mm"},{"slug":"yaxell-vg10-rei-kiritsuke-kiritsuke-203","name":"Yaxell Rei VG-10 Kiritsuke 203mm","maker":"Yaxell","shape":"kiritsuke","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-rei-vg10","storeName":"Yaxell Rei Kiritsuke Knife 203mm"},{"slug":"yaxell-vg10-rei-santoku-165","name":"Yaxell Rei VG-10 Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-rei-vg10","storeName":"Yaxell Rei Santoku Knife 165mm"},{"slug":"yaxell-vg10-rei-gyuto-203","name":"Yaxell Rei VG-10 Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-rei-vg10","storeName":"Yaxell Rei Chef's Knife 203mm"},{"slug":"tojiro-vg10-chuka-229","name":"Tojiro Pro VG-10 Chukabocho 229mm","maker":"Tojiro","shape":"chuka","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-pro-chinese-vg10","storeName":"Tojiro Pro Chinese Cleaver 229mm"},{"slug":"hatsukokoro-vg10-atelier-kurouchi-gyuto-239","name":"Hatsukokoro Atelier Kurouchi Damascus VG-10 Gyuto 239mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-atelier-kurouchi-damascus-vg10","storeName":"Hatsukokoro Atelier Kurouchi Damascus Gyuto 239mm"},{"slug":"yu-kurosaki-sesame-sujihiki-239","name":"Yu Kurosaki Sesame Stainless Sujihiki 239mm","maker":"Yu Kurosaki","shape":"sujihiki","lengthMm":239,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-sesame-stainless-unstated","storeName":"Kurosaki Sesame Forged Sujihiki 239mm"},{"slug":"yu-kurosaki-sesame-gyuto-239","name":"Yu Kurosaki Sesame Stainless Gyuto 239mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":239,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-sesame-stainless-unstated","storeName":"Kurosaki Sesame Forged Gyuto 239mm"},{"slug":"yu-kurosaki-sesame-bunka-170","name":"Yu Kurosaki Sesame Stainless Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-sesame-stainless-unstated","storeName":"Kurosaki Sesame Forged Bunka 170mm"},{"slug":"miyabi-koya-bunka-165","name":"Miyabi Koya Stainless Bunka 165mm","maker":"Miyabi","shape":"bunka","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koya-stainless-unstated","storeName":"Miyabi Koya Bunka Knife 165mm"},{"slug":"miyabi-sg2-mizu-bunka-165","name":"Miyabi Mizu R2/SG2 Bunka 165mm","maker":"Miyabi","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Bunka Knife 165mm"},{"slug":"shun-sg2-hiro-santoku-petty-114","name":"Shun Hiro R2/SG2 Santoku Petty 114mm","maker":"Shun","shape":"petty","lengthMm":114,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Santoku Petty 114mm"},{"slug":"miyabi-kaizen-ii-bunka-165","name":"Miyabi Kaizen II Stainless Bunka 165mm","maker":"Miyabi","shape":"bunka","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-kaizen-ii-stainless-unstated","storeName":"Miyabi Kaizen II Bunka Knife 165mm"},{"slug":"miyabi-sg2-artisan-bunka-165","name":"Miyabi Artisan R2/SG2 Bunka 165mm","maker":"Miyabi","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Bunka Knife 165mm"},{"slug":"shun-sg2-hiro-santoku-178","name":"Shun Hiro R2/SG2 Santoku 178mm","maker":"Shun","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Santoku Knife 178mm"},{"slug":"shun-sg2-hiro-santoku-petty-140","name":"Shun Hiro R2/SG2 Santoku Petty 140mm","maker":"Shun","shape":"petty","lengthMm":140,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Santoku Petty 140mm"},{"slug":"shun-sg2-hiro-gyuto-152","name":"Shun Hiro R2/SG2 Gyuto 152mm","maker":"Shun","shape":"gyuto","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Chef's Knife 152mm"},{"slug":"shun-sg2-hiro-petty-89","name":"Shun Hiro R2/SG2 Petty 89mm","maker":"Shun","shape":"petty","lengthMm":89,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Paring Knife 89mm"},{"slug":"shun-sg2-hiro-serrated-petty-152","name":"Shun Hiro Serrated R2/SG2 Petty 152mm","maker":"Shun","shape":"petty","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-serrated-sg2","storeName":"Shun Hiro Serrated Utility Knife 152mm"},{"slug":"shun-sg2-hiro-pankiri-229","name":"Shun Hiro R2/SG2 Pankiri 229mm","maker":"Shun","shape":"pankiri","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Bread Knife 229mm"},{"slug":"shun-sg2-hiro-gyuto-254","name":"Shun Hiro R2/SG2 Gyuto 254mm","maker":"Shun","shape":"gyuto","lengthMm":254,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Chef's Knife 254mm"},{"slug":"shun-sg2-hiro-gyuto-203","name":"Shun Hiro R2/SG2 Gyuto 203mm","maker":"Shun","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-hiro-sg2","storeName":"Shun Hiro Chef's Knife 203mm"},{"slug":"hatsukokoro-aogami-2-aosagi-kurouchi-nakiri-165","name":"Hatsukokoro Aosagi Kurouchi Aogami #2 Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-aosagi-kurouchi-aogami-2","storeName":"Hatsukokoro Aosagi Aogami #2 Kurouchi Nakiri 165mm"},{"slug":"satoshi-nakagawa-aogami-1-damascus-santoku-178","name":"Satoshi Nakagawa Damascus Aogami #1 Santoku 178mm","maker":"Satoshi Nakagawa","shape":"santoku","lengthMm":178,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-damascus-aogami-1","storeName":"Nakagawa Aogami #1 Damascus Santoku 178mm"},{"slug":"enso-sg2-hachi-kiritsuke-sujihiki-300","name":"Enso Hachi R2/SG2 Kiritsuke Sujihiki 300mm","maker":"Enso","shape":"sujihiki","lengthMm":300,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-hachi-saya-sg2","storeName":"Enso Hachi SG2 Kiritsuke Sujihiki with Saya 300mm"},{"slug":"mac-molybdenum-offset-pankiri-191","name":"MAC Offset Molybdenum Pankiri 191mm","maker":"MAC","shape":"pankiri","lengthMm":191,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-offset-molybdenum","storeName":"MAC Chef Series Offset Bread Knife 191mm"},{"slug":"enso-vg10-olivewood-petty-150","name":"Enso VG-10 Petty 150mm","maker":"Enso","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-vg10","storeName":"Enso Olivewood Petty 150mm"},{"slug":"enso-vg10-olivewood-santoku-178","name":"Enso VG-10 Santoku 178mm","maker":"Enso","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-vg10","storeName":"Enso Olivewood Santoku 178mm"},{"slug":"enso-vg10-olivewood-gyuto-210","name":"Enso VG-10 Gyuto 210mm","maker":"Enso","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-vg10","storeName":"Enso Olivewood Gyuto 210mm"},{"slug":"enso-aogami-super-petty-150","name":"Enso Aogami Super Petty 150mm","maker":"Enso","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-saya-aogami-super","storeName":"Enso Hand-Forged Aogami Super Petty with Saya 150mm"},{"slug":"enso-aogami-super-petty-119","name":"Enso Aogami Super Petty 119mm","maker":"Enso","shape":"petty","lengthMm":119,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-saya-aogami-super","storeName":"Enso Hand-Forged Aogami Super Petty with Saya 119mm"},{"slug":"miyabi-iki-santoku-178","name":"Miyabi Iki Carbon Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miyabi-iki-carbon-unstated","storeName":"Miyabi Iki Santoku Knife 178mm"},{"slug":"miyabi-iki-gyuto-203","name":"Miyabi Iki Carbon Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miyabi-iki-carbon-unstated","storeName":"Miyabi Iki Gyuto 203mm"},{"slug":"kanetsugu-sg2-zuiun-bunka-178","name":"Kanetsugu Seki Zuiun R2/SG2 Bunka 178mm","maker":"Kanetsugu","shape":"bunka","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-seki-zuiun-sg2","storeName":"Seki Kanetsugu Zuiun SG2 Bunka 178mm"},{"slug":"global-cromova18-curved-honesuki-152","name":"Global Curved CROMOVA 18 Honesuki 152mm","maker":"Global","shape":"honesuki","lengthMm":152,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-curved-cromova18","storeName":"Global X Curved Boning Knife 152mm"},{"slug":"matsubara-shirogami-1-kurouchi-santoku-165","name":"Matsubara Kurouchi Shirogami #1 Santoku 165mm","maker":"Matsubara","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-kurouchi-shirogami-1","storeName":"Matsubara Shirogami #1 Kurouchi Stainless Clad Santoku 165mm"},{"slug":"hatsukokoro-aogami-2-kurogane-kurouchi-petty-119","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Nakiri Petty 119mm","maker":"Hatsukokoro","shape":"petty","lengthMm":119,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurogane-kurouchi-aogami-2","storeName":"Hatsukokoro Kurogane Kurouchi Nakiri Petty 119mm"},{"slug":"yaxell-hana-nakiri-165","name":"Yaxell Hana Stainless Nakiri 165mm","maker":"Yaxell","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-hana-stainless-unstated","storeName":"Yaxell Hana Nakiri Knife 165mm"},{"slug":"yaxell-hana-pankiri-229","name":"Yaxell Hana Stainless Pankiri 229mm","maker":"Yaxell","shape":"pankiri","lengthMm":229,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-hana-stainless-unstated","storeName":"Yaxell Hana Bread Knife 229mm"},{"slug":"enso-vg10-hizashi-vegetable-chuka-178","name":"Enso Hizashi VG-10 Chukabocho 178mm","maker":"Enso","shape":"chuka","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hizashi-chinese-vegetable-vg10","storeName":"Enso Hizashi Chinese Chef's Knife/Vegetable Cleaver 178mm"},{"slug":"sakoda-shirogami-2-gyuto-178","name":"Sakoda Shirogami #2 Gyuto 178mm","maker":"Sakoda","shape":"gyuto","lengthMm":178,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakoda-shirogami-2","storeName":"Sakoda Shirogami #2 Stainless Clad Gyuto 178mm"},{"slug":"global-cromova18-nakiri-178","name":"Global CROMOVA 18 Nakiri 178mm","maker":"Global","shape":"nakiri","lengthMm":178,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-cromova18","storeName":"Global X Nakiri Knife 178mm"},{"slug":"sakai-takayuki-aogami-2-homura-sakimaru-sujihiki-300","name":"Sakai Takayuki Itsuo Doi Homura Aogami #2 Sakimaru Sujihiki 300mm","maker":"Sakai Takayuki","smith":"Itsuo Doi","shape":"sujihiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-homura-sakimaru-saya-aogami-2","storeName":"Takayuki x Itsuo Doi Homura Aogami #2 Sakimaru Sujihiki with Saya 300mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kurouchi-kiritsuke-210","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Kiritsuke 210mm","maker":"Hatsukokoro","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-kurouchi-damascus-stabilized-birch-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Kurouchi Damascus Kiritsuke, Stabilized Birch 210mm"},{"slug":"sukenari-zdp189-damascus-kiritsuke-kiritsuke-210","name":"Sukenari Damascus ZDP-189 Kiritsuke 210mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-damascus-zdp189","storeName":"Sukenari ZDP189 Damascus Kiritsuke 210mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-antares-sujihiki-269","name":"Sakai Takayuki Grand-Chef Antares Swedish Stainless Sujihiki 269mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":269,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-antares-swedish-stainless","storeName":"Takayuki Grand Chef Antares Sujihiki 269mm"},{"slug":"enso-aogami-super-santoku-170","name":"Enso Aogami Super Santoku 170mm","maker":"Enso","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-saya-aogami-super","storeName":"Enso Hand-Forged Aogami Super Santoku with Saya 170mm"},{"slug":"enso-vg10-hizashi-santoku-165","name":"Enso Hizashi VG-10 Santoku 165mm","maker":"Enso","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hizashi-vg10","storeName":"Enso Hizashi Santoku Knife 165mm"},{"slug":"matsubara-shirogami-1-kurouchi-petty-150","name":"Matsubara Kurouchi Shirogami #1 Petty 150mm","maker":"Matsubara","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-kurouchi-shirogami-1","storeName":"Matsubara Shirogami #1 Kurouchi Stainless Clad Petty 150mm"},{"slug":"matsubara-shirogami-1-kurouchi-gyuto-239","name":"Matsubara Kurouchi Shirogami #1 Gyuto 239mm","maker":"Matsubara","shape":"gyuto","lengthMm":239,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"matsubara-kurouchi-shirogami-1","storeName":"Matsubara Shirogami #1 Kurouchi Stainless Clad Gyuto 239mm"},{"slug":"senzo-sg2-nakiri-165","name":"Senzo Professional R2/SG2 Nakiri 165mm","maker":"Senzo","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-professional-sg2","storeName":"Senzo Professional SG2 Nakiri Knife 165mm"},{"slug":"shun-vg10-shiranami-santoku-178","name":"Shun Shiranami VG-10 Santoku 178mm","maker":"Shun","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-shiranami-vg10","storeName":"Shun Shiranami Santoku Knife 178mm"},{"slug":"shun-vg10-shiranami-nakiri-165","name":"Shun Shiranami VG-10 Nakiri 165mm","maker":"Shun","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-shiranami-vg10","storeName":"Shun Shiranami Nakiri Knife 165mm"},{"slug":"shun-vg10-shiranami-petty-102","name":"Shun Shiranami VG-10 Petty 102mm","maker":"Shun","shape":"petty","lengthMm":102,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-shiranami-vg10","storeName":"Shun Shiranami Paring Knife 102mm"},{"slug":"shun-vg10-shiranami-gyuto-203","name":"Shun Shiranami VG-10 Gyuto 203mm","maker":"Shun","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-shiranami-vg10","storeName":"Shun Shiranami Chef's Knife 203mm"},{"slug":"yaxell-vg10-taishi-nakiri-165","name":"Yaxell Taishi VG-10 Nakiri 165mm","maker":"Yaxell","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-taishi-vg10","storeName":"Yaxell Taishi Nakiri Knife 165mm"},{"slug":"yaxell-vg10-taishi-curved-honesuki-152","name":"Yaxell Taishi Curved VG-10 Honesuki 152mm","maker":"Yaxell","shape":"honesuki","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-taishi-curved-vg10","storeName":"Yaxell Taishi Curved Boning Knife 152mm"},{"slug":"sugimoto-chuka-191","name":"Sugimoto Carbon Chukabocho 191mm","maker":"Sugimoto","shape":"chuka","lengthMm":191,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-chinese-carbon-unstated","storeName":"Sugimoto Carbon Steel Chinese Cleaver 191mm"},{"slug":"nigara-hamono-aogami-super-migaki-tsuchime-kiritsuke-239","name":"Nigara Hamono Migaki Tsuchime Aogami Super Kiritsuke 239mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":239,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-migaki-tsuchime-aogami-super","storeName":"Nigara Aogami Super Migaki Tsuchime Kiritsuke 239mm"},{"slug":"mcusta-vg10-damascus-ironwood-gyuto-239","name":"Mcusta Zanmai Classic Damascus VG-10 Gyuto 239mm","maker":"Mcusta","shape":"gyuto","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-zanmai-classic-damascus-ironwood-vg10","storeName":"Mcusta Zanmai Classic Damascus Ironwood Gyuto 239mm"},{"slug":"mcusta-vg10-damascus-ironwood-gyuto-210","name":"Mcusta Zanmai Classic Damascus VG-10 Gyuto 210mm","maker":"Mcusta","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-zanmai-classic-damascus-ironwood-vg10","storeName":"Mcusta Zanmai Classic Damascus Ironwood Gyuto 210mm"},{"slug":"mcusta-vg10-damascus-ironwood-santoku-178","name":"Mcusta Zanmai Classic Damascus VG-10 Santoku 178mm","maker":"Mcusta","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-zanmai-classic-damascus-ironwood-vg10","storeName":"Mcusta Zanmai Classic Damascus Ironwood Santoku 178mm"},{"slug":"mcusta-vg10-damascus-ironwood-nakiri-165","name":"Mcusta Zanmai Classic Damascus VG-10 Nakiri 165mm","maker":"Mcusta","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-zanmai-classic-damascus-ironwood-vg10","storeName":"Mcusta Zanmai Classic Damascus Ironwood Nakiri 165mm"},{"slug":"mcusta-vg10-damascus-corian-sujihiki-239","name":"Mcusta Zanmai Classic Damascus VG-10 Sujihiki 239mm","maker":"Mcusta","shape":"sujihiki","lengthMm":239,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-zanmai-classic-damascus-corian-vg10","storeName":"Mcusta Zanmai Classic Damascus Corian Sujihiki 239mm"},{"slug":"tadafusa-sld-kobo-pankiri-229","name":"Tadafusa Hocho Kobo SLD Pankiri 229mm","maker":"Tadafusa","shape":"pankiri","lengthMm":229,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-hocho-kobo-sld","storeName":"Tadafusa Hocho Kobo Bread Knife 229mm"},{"slug":"enso-sg2-hachi-kobunka-140","name":"Enso Hachi R2/SG2 Ko-Bunka 140mm","maker":"Enso","shape":"kobunka","lengthMm":140,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-hachi-sg2","storeName":"Enso Hachi SG2 Ko-Bunka 140mm"},{"slug":"enso-sg2-hachi-bunka-165","name":"Enso Hachi R2/SG2 Bunka 165mm","maker":"Enso","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-hachi-sg2","storeName":"Enso Hachi SG2 Bunka 165mm"},{"slug":"enso-sg2-hachi-gyuto-210","name":"Enso Hachi R2/SG2 Gyuto 210mm","maker":"Enso","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-hachi-sg2","storeName":"Enso Hachi SG2 Gyuto 210mm"},{"slug":"yaxell-hana-petty-152","name":"Yaxell Hana Stainless Petty 152mm","maker":"Yaxell","shape":"petty","lengthMm":152,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-hana-stainless-unstated","storeName":"Yaxell Hana Utility Knife 152mm"},{"slug":"yaxell-hana-santoku-petty-121","name":"Yaxell Hana Stainless Santoku Petty 121mm","maker":"Yaxell","shape":"petty","lengthMm":121,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-hana-stainless-unstated","storeName":"Yaxell Hana Santoku Petty 121mm"},{"slug":"yaxell-hana-santoku-165","name":"Yaxell Hana Stainless Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-hana-stainless-unstated","storeName":"Yaxell Hana Santoku Knife 165mm"},{"slug":"yaxell-hana-gyuto-203","name":"Yaxell Hana Stainless Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yaxell-hana-stainless-unstated","storeName":"Yaxell Hana Chef's Knife 203mm"},{"slug":"tojiro-toryumon-chuka-178","name":"Tojiro Toryumon Stainless Chukabocho 178mm","maker":"Tojiro","shape":"chuka","lengthMm":178,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toryumon-chinese-stainless-unstated","storeName":"Tojiro Toryumon Chinese Cleaver 178mm"},{"slug":"sakai-takayuki-za18-ginga-damascus-nakiri-165","name":"Sakai Takayuki Ginga Damascus ZA-18 Nakiri 165mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":165,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginga-damascus-za18","storeName":"Takayuki Ginga ZA-18 Damascus Nakiri 165mm"},{"slug":"yaxell-vg10-ran-plus-gyuto-241","name":"Yaxell Ran Plus VG-10 Gyuto 241mm","maker":"Yaxell","shape":"gyuto","lengthMm":241,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Chef's Knife 241mm"},{"slug":"enso-ginsan-nashiji-santoku-165","name":"Enso Nashiji Ginsan Santoku 165mm","maker":"Enso","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-nashiji-ginsan","storeName":"Enso Silver3 Nashiji Santoku 165mm"},{"slug":"yaxell-sg2-gou-nakiri-165","name":"Yaxell Super Gou R2/SG2 Nakiri 165mm","maker":"Yaxell","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Nakiri Knife 165mm"},{"slug":"mcusta-vg10-damascus-chuka-178","name":"Mcusta Damascus VG-10 Chukabocho 178mm","maker":"Mcusta","shape":"chuka","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-damascus-bocho-vg10","storeName":"Mcusta Damascus Chuka Bocho 178mm"},{"slug":"mcusta-sg2-revolution-kiritsuke-kiritsuke-229","name":"Mcusta Zanmai Revolution R2/SG2 Kiritsuke 229mm","maker":"Mcusta","shape":"kiritsuke","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-revolution-green-sg2","storeName":"Mcusta Zanmai Revolution SG2 Kiritsuke with Green Micarta Handle 229mm"},{"slug":"mcusta-sg2-revolution-green-gyuto-210","name":"Mcusta Zanmai Revolution R2/SG2 Gyuto 210mm","maker":"Mcusta","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-revolution-green-sg2","storeName":"Mcusta Zanmai Revolution SG2 Gyuto with Green Micarta Handle 210mm"},{"slug":"mcusta-sg2-revolution-santoku-petty-150","name":"Mcusta Revolution R2/SG2 Santoku Petty 150mm","maker":"Mcusta","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-revolution-green-sg2","storeName":"Mcusta Revolution Santoku Green Petty 150mm"},{"slug":"mcusta-sg2-revolution-green-santoku-178","name":"Mcusta Zanmai Revolution R2/SG2 Santoku 178mm","maker":"Mcusta","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-revolution-green-sg2","storeName":"Mcusta Zanmai Revolution SG2 Santoku Knife with Green Micarta Handle 178mm"},{"slug":"mcusta-vg10-hybrid-sujihiki-269","name":"Mcusta Zanmai Hybrid VG-10 Sujihiki 269mm","maker":"Mcusta","shape":"sujihiki","lengthMm":269,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-hybrid-vg10","storeName":"Mcusta Zanmai Hybrid VG10 Sujihiki 269mm"},{"slug":"mcusta-vg10-zebra-damascus-petty-89","name":"Mcusta Zanmai Classic Pro Zebra Damascus VG-10 Petty 89mm","maker":"Mcusta","shape":"petty","lengthMm":89,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-classic-pro-zebra-damascus-vg10","storeName":"Mcusta Zanmai Classic Pro Zebra Damascus Petty 89mm"},{"slug":"mcusta-aogami-super-beyond-santoku-178","name":"Mcusta Zanmai Beyond Aogami Super Santoku 178mm","maker":"Mcusta","shape":"santoku","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Santoku 178mm"},{"slug":"mcusta-aogami-super-beyond-sujihiki-239","name":"Mcusta Zanmai Beyond Aogami Super Sujihiki 239mm","maker":"Mcusta","shape":"sujihiki","lengthMm":239,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Sujihiki 239mm"},{"slug":"mcusta-aogami-super-beyond-gyuto-239","name":"Mcusta Zanmai Beyond Aogami Super Gyuto 239mm","maker":"Mcusta","shape":"gyuto","lengthMm":239,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Gyuto 239mm"},{"slug":"mcusta-aogami-super-beyond-gyuto-210","name":"Mcusta Zanmai Beyond Aogami Super Gyuto 210mm","maker":"Mcusta","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Gyuto 210mm"},{"slug":"mcusta-aogami-super-beyond-petty-109","name":"Mcusta Zanmai Beyond Aogami Super Petty 109mm","maker":"Mcusta","shape":"petty","lengthMm":109,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Petty 109mm"},{"slug":"mcusta-aogami-super-beyond-nakiri-165","name":"Mcusta Zanmai Beyond Aogami Super Nakiri 165mm","maker":"Mcusta","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Nakiri 165mm"},{"slug":"mcusta-aogami-super-beyond-petty-150","name":"Mcusta Zanmai Beyond Aogami Super Petty 150mm","maker":"Mcusta","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Petty 150mm"},{"slug":"mcusta-aogami-super-beyond-bunka-178","name":"Mcusta Zanmai Beyond Aogami Super Bunka 178mm","maker":"Mcusta","shape":"bunka","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Aogami Super Bunka 178mm"},{"slug":"sakai-takayuki-ginsan-sujihiki-239","name":"Sakai Takayuki Ginsan Sujihiki 239mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":239,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsan","storeName":"Takayuki Ginsan Hand-Forged Sujihiki 239mm"},{"slug":"sakai-takayuki-za18-ginga-damascus-petty-150","name":"Sakai Takayuki Ginga Damascus ZA-18 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginga-damascus-za18","storeName":"Takayuki Ginga ZA-18 Damascus Petty 150mm"},{"slug":"sakai-takayuki-za18-ginga-damascus-gyuto-239","name":"Sakai Takayuki Ginga Damascus ZA-18 Gyuto 239mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":239,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginga-damascus-za18","storeName":"Takayuki Ginga ZA-18 Damascus Gyuto 239mm"},{"slug":"yaxell-vg10-taishi-santoku-165","name":"Yaxell Taishi VG-10 Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-taishi-vg10","storeName":"Yaxell Taishi Santoku Knife 165mm"},{"slug":"yaxell-vg10-taishi-petty-102","name":"Yaxell Taishi VG-10 Petty 102mm","maker":"Yaxell","shape":"petty","lengthMm":102,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-taishi-vg10","storeName":"Yaxell Taishi Paring Knife 102mm"},{"slug":"senzo-aus10-santoku-165","name":"Senzo AUS-10 Santoku 165mm","maker":"Senzo","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Santoku Knife 165mm"},{"slug":"senzo-aus10-gyuto-210","name":"Senzo AUS-10 Gyuto 210mm","maker":"Senzo","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Chef's Knife 210mm"},{"slug":"senzo-aus10-petty-133","name":"Senzo AUS-10 Petty 133mm","maker":"Senzo","shape":"petty","lengthMm":133,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Utility Knife 133mm"},{"slug":"senzo-aus10-petty-89","name":"Senzo AUS-10 Petty 89mm","maker":"Senzo","shape":"petty","lengthMm":89,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Paring Knife 89mm"},{"slug":"senzo-aus10-nakiri-171","name":"Senzo AUS-10 Nakiri 171mm","maker":"Senzo","shape":"nakiri","lengthMm":171,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Nakiri Knife 171mm"},{"slug":"senzo-aus10-gyuto-241","name":"Senzo AUS-10 Gyuto 241mm","maker":"Senzo","shape":"gyuto","lengthMm":241,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Chef's Knife 241mm"},{"slug":"senzo-aus10-bunka-165","name":"Senzo AUS-10 Bunka 165mm","maker":"Senzo","shape":"bunka","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-aus10","storeName":"Senzo Clad AUS10 Bunka Knife 165mm"},{"slug":"senzo-sg2-petty-89","name":"Senzo Professional R2/SG2 Petty 89mm","maker":"Senzo","shape":"petty","lengthMm":89,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-professional-sg2","storeName":"Senzo Professional SG2 Paring Knife 89mm"},{"slug":"senzo-sg2-petty-133","name":"Senzo Professional R2/SG2 Petty 133mm","maker":"Senzo","shape":"petty","lengthMm":133,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-professional-sg2","storeName":"Senzo Professional SG2 Utility Knife 133mm"},{"slug":"senzo-sg2-bunka-165","name":"Senzo Professional R2/SG2 Bunka 165mm","maker":"Senzo","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-professional-sg2","storeName":"Senzo Professional SG2 Bunka Knife 165mm"},{"slug":"senzo-sg2-santoku-165","name":"Senzo Professional R2/SG2 Santoku 165mm","maker":"Senzo","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-professional-sg2","storeName":"Senzo Professional SG2 Santoku Knife 165mm"},{"slug":"senzo-sg2-gyuto-210","name":"Senzo Professional R2/SG2 Gyuto 210mm","maker":"Senzo","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-professional-sg2","storeName":"Senzo Professional SG2 Chef's Knife 210mm"},{"slug":"senzo-vg10-black-damascus-petty-79","name":"Senzo Black Damascus VG-10 Petty 79mm","maker":"Senzo","shape":"petty","lengthMm":79,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-black-damascus-vg10","storeName":"Senzo Black Damascus Paring Knife 79mm"},{"slug":"senzo-vg10-black-damascus-petty-121","name":"Senzo Black Damascus VG-10 Petty 121mm","maker":"Senzo","shape":"petty","lengthMm":121,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-black-damascus-vg10","storeName":"Senzo Black Damascus Utility Knife 121mm"},{"slug":"senzo-vg10-black-damascus-pankiri-216","name":"Senzo Black Damascus VG-10 Pankiri 216mm","maker":"Senzo","shape":"pankiri","lengthMm":216,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-black-damascus-vg10","storeName":"Senzo Black Damascus Bread Knife 216mm"},{"slug":"senzo-vg10-black-damascus-kiritsuke-203","name":"Senzo Black Damascus VG-10 Kiritsuke 203mm","maker":"Senzo","shape":"kiritsuke","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-black-damascus-vg10","storeName":"Senzo Black Damascus Kiritsuke Knife 203mm"},{"slug":"enso-sg2-gyuto-241","name":"Enso R2/SG2 Gyuto 241mm","maker":"Enso","shape":"gyuto","lengthMm":241,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Chef's Knife 241mm"},{"slug":"enso-vg10-hizashi-pankiri-229","name":"Enso Hizashi VG-10 Pankiri 229mm","maker":"Enso","shape":"pankiri","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hizashi-vg10","storeName":"Enso Hizashi Bread Knife 229mm"},{"slug":"yaxell-sg2-gou-gyuto-241","name":"Yaxell Super Gou R2/SG2 Gyuto 241mm","maker":"Yaxell","shape":"gyuto","lengthMm":241,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Chef's Knife 241mm"},{"slug":"miyabi-koya-petty-89","name":"Miyabi Koya Stainless Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koya-stainless-unstated","storeName":"Miyabi Koya Paring Knife 89mm"},{"slug":"miyabi-koya-nakiri-165","name":"Miyabi Koya Stainless Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koya-stainless-unstated","storeName":"Miyabi Koya Nakiri Knife 165mm"},{"slug":"miyabi-koya-santoku-178","name":"Miyabi Koya Stainless Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koya-stainless-unstated","storeName":"Miyabi Koya Santoku Knife 178mm"},{"slug":"miyabi-koya-gyuto-203","name":"Miyabi Koya Stainless Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koya-stainless-unstated","storeName":"Miyabi Koya Chef's Knife 203mm"},{"slug":"miyabi-koya-pankiri-229","name":"Miyabi Koya Stainless Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koya-stainless-unstated","storeName":"Miyabi Koya Bread Knife 229mm"},{"slug":"enso-vg10-hizashi-petty-102","name":"Enso Hizashi VG-10 Petty 102mm","maker":"Enso","shape":"petty","lengthMm":102,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hizashi-vg10","storeName":"Enso Hizashi Paring Knife 102mm"},{"slug":"enso-vg10-hizashi-nakiri-165","name":"Enso Hizashi VG-10 Nakiri 165mm","maker":"Enso","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hizashi-vg10","storeName":"Enso Hizashi Nakiri Knife 165mm"},{"slug":"yaxell-sg2-ketu-pankiri-229","name":"Yaxell Ketu R2/SG2 Pankiri 229mm","maker":"Yaxell","shape":"pankiri","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Bread Knife 229mm"},{"slug":"yaxell-sg2-ketu-kiritsuke-kiritsuke-203","name":"Yaxell Ketu R2/SG2 Kiritsuke 203mm","maker":"Yaxell","shape":"kiritsuke","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Kiritsuke Knife 203mm"},{"slug":"yaxell-sg2-ketu-nakiri-165","name":"Yaxell Ketu R2/SG2 Nakiri 165mm","maker":"Yaxell","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Nakiri Knife 165mm"},{"slug":"yaxell-sg2-ketu-curved-honesuki-152","name":"Yaxell Ketu Curved R2/SG2 Honesuki 152mm","maker":"Yaxell","shape":"honesuki","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-curved-sg2","storeName":"Yaxell Ketu SG2 Curved Boning Knife 152mm"},{"slug":"yaxell-sg2-ketu-gyuto-241","name":"Yaxell Ketu R2/SG2 Gyuto 241mm","maker":"Yaxell","shape":"gyuto","lengthMm":241,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Chef's Knife 241mm"},{"slug":"yaxell-vg10-ran-plus-nakiri-165","name":"Yaxell Ran Plus VG-10 Nakiri 165mm","maker":"Yaxell","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Nakiri Knife 165mm"},{"slug":"yaxell-sg2-ketu-petty-102","name":"Yaxell Ketu R2/SG2 Petty 102mm","maker":"Yaxell","shape":"petty","lengthMm":102,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Paring Knife 102mm"},{"slug":"yaxell-sg2-ketu-gyuto-203","name":"Yaxell Ketu R2/SG2 Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Chef's Knife 203mm"},{"slug":"yaxell-sg2-ketu-santoku-165","name":"Yaxell Ketu R2/SG2 Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Santoku Knife 165mm"},{"slug":"yaxell-sg2-ketu-petty-152","name":"Yaxell Ketu R2/SG2 Petty 152mm","maker":"Yaxell","shape":"petty","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ketu-sg2","storeName":"Yaxell Ketu SG2 Utility Knife 152mm"},{"slug":"enso-aogami-super-bunka-178","name":"Enso Aogami Super Bunka 178mm","maker":"Enso","shape":"bunka","lengthMm":178,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-saya-aogami-super","storeName":"Enso Hand-Forged Aogami Super Bunka with Saya 178mm"},{"slug":"yaxell-sg2-gou-santoku-165","name":"Yaxell Super Gou R2/SG2 Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Santoku Knife 165mm"},{"slug":"yaxell-sg2-gou-gyuto-203","name":"Yaxell Super Gou R2/SG2 Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Chef's Knife 203mm"},{"slug":"yaxell-vg10-mon-gyuto-203","name":"Yaxell Mon VG-10 Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-mon-vg10","storeName":"Yaxell Mon Chef's Knife 203mm"},{"slug":"miyabi-sg2-mizu-nakiri-165","name":"Miyabi Mizu R2/SG2 Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Nakiri Knife 165mm"},{"slug":"miyabi-sg2-mizu-gyuto-241","name":"Miyabi Mizu R2/SG2 Gyuto 241mm","maker":"Miyabi","shape":"gyuto","lengthMm":241,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Chef's Knife 241mm"},{"slug":"miyabi-sg2-mizu-gyuto-203","name":"Miyabi Mizu R2/SG2 Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Chef's Knife 203mm"},{"slug":"miyabi-sg2-mizu-gyuto-152","name":"Miyabi Mizu R2/SG2 Gyuto 152mm","maker":"Miyabi","shape":"gyuto","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Chef's Knife 152mm"},{"slug":"miyabi-koh-santoku-178","name":"Miyabi Koh Stainless Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Santoku Knife 178mm"},{"slug":"miyabi-koh-gyuto-241","name":"Miyabi Koh Stainless Gyuto 241mm","maker":"Miyabi","shape":"gyuto","lengthMm":241,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Chef's Knife 241mm"},{"slug":"miyabi-koh-gyuto-203","name":"Miyabi Koh Stainless Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Chef's Knife 203mm"},{"slug":"miyabi-koh-gyuto-152","name":"Miyabi Koh Stainless Gyuto 152mm","maker":"Miyabi","shape":"gyuto","lengthMm":152,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Chef's Knife 152mm"},{"slug":"miyabi-vg10-kaizen-petty-152","name":"Miyabi Kaizen VG-10 Petty 152mm","maker":"Miyabi","shape":"petty","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-vg10","storeName":"Miyabi Kaizen Utility Knife 152mm"},{"slug":"miyabi-vg10-kaizen-petty-114","name":"Miyabi Kaizen VG-10 Petty 114mm","maker":"Miyabi","shape":"petty","lengthMm":114,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-vg10","storeName":"Miyabi Kaizen Utility Knife 114mm"},{"slug":"miyabi-vg10-kaizen-hollow-santoku-178","name":"Miyabi Kaizen Hollow Edge VG-10 Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-hollow-edge-vg10","storeName":"Miyabi Kaizen Hollow Edge Santoku Knife 178mm"},{"slug":"miyabi-vg10-kaizen-gyuto-241","name":"Miyabi Kaizen VG-10 Gyuto 241mm","maker":"Miyabi","shape":"gyuto","lengthMm":241,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-vg10","storeName":"Miyabi Kaizen Chef's Knife 241mm"},{"slug":"miyabi-vg10-kaizen-gyuto-203","name":"Miyabi Kaizen VG-10 Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-vg10","storeName":"Miyabi Kaizen Chef's Knife 203mm"},{"slug":"miyabi-vg10-kaizen-gyuto-152","name":"Miyabi Kaizen VG-10 Gyuto 152mm","maker":"Miyabi","shape":"gyuto","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-vg10","storeName":"Miyabi Kaizen Chef's Knife 152mm"},{"slug":"miyabi-zdp189-black-santoku-178","name":"Miyabi ZDP-189 Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-black-zdp189","storeName":"Miyabi Black Santoku Knife 178mm"},{"slug":"miyabi-zdp189-black-santoku-petty-140","name":"Miyabi ZDP-189 Santoku Petty 140mm","maker":"Miyabi","shape":"petty","lengthMm":140,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-black-zdp189","storeName":"Miyabi Black Santoku Petty 140mm"},{"slug":"miyabi-zdp189-black-gyuto-241","name":"Miyabi ZDP-189 Gyuto 241mm","maker":"Miyabi","shape":"gyuto","lengthMm":241,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-black-zdp189","storeName":"Miyabi Black Chef's Knife 241mm"},{"slug":"miyabi-zdp189-black-gyuto-203","name":"Miyabi ZDP-189 Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-black-zdp189","storeName":"Miyabi Black Chef's Knife 203mm"},{"slug":"miyabi-sg2-wood-petty-152","name":"Miyabi R2/SG2 Petty 152mm","maker":"Miyabi","shape":"petty","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-sg2","storeName":"Miyabi Birchwood SG2 Utility Knife 152mm"},{"slug":"miyabi-sg2-wood-petty-127","name":"Miyabi R2/SG2 Petty 127mm","maker":"Miyabi","shape":"petty","lengthMm":127,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-sg2","storeName":"Miyabi Birchwood SG2 Utility Knife 127mm"},{"slug":"miyabi-sg2-artisan-santoku-178","name":"Miyabi Artisan R2/SG2 Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Santoku Knife 178mm"},{"slug":"miyabi-sg2-artisan-gyuto-241","name":"Miyabi Artisan R2/SG2 Gyuto 241mm","maker":"Miyabi","shape":"gyuto","lengthMm":241,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Chef's Knife 241mm"},{"slug":"miyabi-sg2-artisan-gyuto-203","name":"Miyabi Artisan R2/SG2 Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Chef's Knife 203mm"},{"slug":"miyabi-sg2-artisan-gyuto-152","name":"Miyabi Artisan R2/SG2 Gyuto 152mm","maker":"Miyabi","shape":"gyuto","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Chef's Knife 152mm"},{"slug":"global-cromova18-sai-santoku-191","name":"Global Sai CROMOVA 18 Santoku 191mm","maker":"Global","shape":"santoku","lengthMm":191,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-sai-cromova18","storeName":"Global Sai Santoku Knife 191mm"},{"slug":"global-cromova18-sai-gyuto-191","name":"Global Sai CROMOVA 18 Gyuto 191mm","maker":"Global","shape":"gyuto","lengthMm":191,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-sai-cromova18","storeName":"Global Sai Chef's Knife 191mm"},{"slug":"enso-vg10-hd-bunka-178","name":"Enso HD VG-10 Bunka 178mm","maker":"Enso","shape":"bunka","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-vg10","storeName":"Enso HD Bunka Knife 178mm"},{"slug":"enso-vg10-hd-santoku-165","name":"Enso HD VG-10 Santoku 165mm","maker":"Enso","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-vg10","storeName":"Enso HD Santoku Knife 165mm"},{"slug":"yaxell-sg2-ypsilon-gyuto-203","name":"Yaxell Ypsilon R2/SG2 Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ypsilon-sg2","storeName":"Yaxell Ypsilon SG2 Chef's Knife 203mm"},{"slug":"yaxell-sg2-ypsilon-santoku-165","name":"Yaxell Ypsilon R2/SG2 Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ypsilon-sg2","storeName":"Yaxell Ypsilon SG2 Santoku Knife 165mm"},{"slug":"yaxell-sg2-ypsilon-petty-121","name":"Yaxell Ypsilon R2/SG2 Petty 121mm","maker":"Yaxell","shape":"petty","lengthMm":121,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ypsilon-sg2","storeName":"Yaxell Ypsilon SG2 Utility Knife 121mm"},{"slug":"yaxell-sg2-gou-pankiri-229","name":"Yaxell Super Gou R2/SG2 Pankiri 229mm","maker":"Yaxell","shape":"pankiri","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Bread Knife 229mm"},{"slug":"yaxell-sg2-gou-petty-152","name":"Yaxell Super Gou R2/SG2 Petty 152mm","maker":"Yaxell","shape":"petty","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Utility Knife 152mm"},{"slug":"yaxell-sg2-gou-petty-121","name":"Yaxell Super Gou R2/SG2 Petty 121mm","maker":"Yaxell","shape":"petty","lengthMm":121,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Utility Knife 121mm"},{"slug":"yaxell-sg2-gou-petty-102","name":"Yaxell Super Gou R2/SG2 Petty 102mm","maker":"Yaxell","shape":"petty","lengthMm":102,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-super-gou-sg2","storeName":"Yaxell Super Gou SG2 Paring Knife 102mm"},{"slug":"yaxell-vg10-ran-plus-pankiri-229","name":"Yaxell Ran Plus VG-10 Pankiri 229mm","maker":"Yaxell","shape":"pankiri","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Bread Knife 229mm"},{"slug":"yaxell-vg10-ran-plus-gyuto-203","name":"Yaxell Ran Plus VG-10 Gyuto 203mm","maker":"Yaxell","shape":"gyuto","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Chef's Knife 203mm"},{"slug":"yaxell-vg10-ran-plus-chuka-178","name":"Yaxell Ran Plus VG-10 Chukabocho 178mm","maker":"Yaxell","shape":"chuka","lengthMm":178,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-bocho-vg10","storeName":"Yaxell Ran Plus Chuka Bocho 178mm"},{"slug":"yaxell-vg10-ran-plus-santoku-165","name":"Yaxell Ran Plus VG-10 Santoku 165mm","maker":"Yaxell","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Santoku Knife 165mm"},{"slug":"yaxell-vg10-ran-plus-petty-152","name":"Yaxell Ran Plus VG-10 Petty 152mm","maker":"Yaxell","shape":"petty","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Utility Knife 152mm"},{"slug":"yaxell-vg10-ran-plus-petty-121","name":"Yaxell Ran Plus VG-10 Petty 121mm","maker":"Yaxell","shape":"petty","lengthMm":121,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Petty Knife 121mm"},{"slug":"yaxell-vg10-ran-plus-petty-102","name":"Yaxell Ran Plus VG-10 Petty 102mm","maker":"Yaxell","shape":"petty","lengthMm":102,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yaxell-ran-plus-vg10","storeName":"Yaxell Ran Plus Paring Knife 102mm"},{"slug":"shun-vg10-sora-pankiri-229","name":"Shun Sora VG-10 Pankiri 229mm","maker":"Shun","shape":"pankiri","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-sora-vg10","storeName":"Shun Sora Bread Knife 229mm"},{"slug":"shun-kanso-pankiri-229","name":"Shun Kanso Carbon Pankiri 229mm","maker":"Shun","shape":"pankiri","lengthMm":229,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kanso-carbon-unstated","storeName":"Shun Kanso Bread Knife 229mm"},{"slug":"shun-kanso-asian-petty-178","name":"Shun Kanso Asian Carbon Petty 178mm","maker":"Shun","shape":"petty","lengthMm":178,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kanso-asian-carbon-unstated","storeName":"Shun Kanso Asian Utility Knife 178mm"},{"slug":"shun-kanso-hollow-nakiri-165","name":"Shun Kanso Hollow Edge Carbon Nakiri 165mm","maker":"Shun","shape":"nakiri","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kanso-hollow-edge-carbon-unstated","storeName":"Shun Kanso Hollow Edge Nakiri Knife 165mm"},{"slug":"shun-kanso-petty-152","name":"Shun Kanso Carbon Petty 152mm","maker":"Shun","shape":"petty","lengthMm":152,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kanso-carbon-unstated","storeName":"Shun Kanso Utility Knife 152mm"},{"slug":"shun-kanso-honesuki-127","name":"Shun Kanso Carbon Honesuki 127mm","maker":"Shun","shape":"honesuki","lengthMm":127,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kanso-carbon-unstated","storeName":"Shun Kanso Honesuki Knife 127mm"},{"slug":"shun-kanso-petty-89","name":"Shun Kanso Carbon Petty 89mm","maker":"Shun","shape":"petty","lengthMm":89,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kanso-carbon-unstated","storeName":"Shun Kanso Paring Knife 89mm"},{"slug":"shun-vg10-dual-kiritsuke-kiritsuke-203","name":"Shun Dual Core VG-10 Kiritsuke 203mm","maker":"Shun","shape":"kiritsuke","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-dual-core-vg10","storeName":"Shun Dual Core Kiritsuke Knife 203mm"},{"slug":"shun-vg10-dual-nakiri-165","name":"Shun Dual Core VG-10 Nakiri 165mm","maker":"Shun","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-dual-core-vg10","storeName":"Shun Dual Core Nakiri Knife 165mm"},{"slug":"shun-vg10-dual-butchery-petty-152","name":"Shun Dual Core Butchery VG-10 Petty 152mm","maker":"Shun","shape":"petty","lengthMm":152,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-dual-core-butchery-vg10","storeName":"Shun Dual Core Utility/Butchery Knife 152mm"},{"slug":"shun-vg10-dual-yanagiba-267","name":"Shun Dual Core VG-10 Yanagiba 267mm","maker":"Shun","shape":"yanagiba","lengthMm":267,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-dual-core-single-bevel-vg10","storeName":"Shun Dual Core Single-Bevel Yanagiba Knife 267mm"},{"slug":"miyabi-sg2-mizu-kiritsuke-kiritsuke-241","name":"Miyabi Mizu R2/SG2 Kiritsuke 241mm","maker":"Miyabi","shape":"kiritsuke","lengthMm":241,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Kiritsuke Knife 241mm"},{"slug":"miyabi-sg2-mizu-pankiri-229","name":"Miyabi Mizu R2/SG2 Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Bread Knife 229mm"},{"slug":"miyabi-sg2-mizu-santoku-178","name":"Miyabi Mizu R2/SG2 Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Santoku Knife 178mm"},{"slug":"miyabi-sg2-mizu-petty-89","name":"Miyabi Mizu R2/SG2 Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-mizu-sg2","storeName":"Miyabi Mizu SG2 Paring Knife 89mm"},{"slug":"miyabi-koh-pankiri-229","name":"Miyabi Koh Stainless Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Bread Knife 229mm"},{"slug":"miyabi-koh-nakiri-165","name":"Miyabi Koh Stainless Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Nakiri Knife 165mm"},{"slug":"miyabi-koh-petty-89","name":"Miyabi Koh Stainless Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-koh-stainless-unstated","storeName":"Miyabi Koh Paring Knife 89mm"},{"slug":"miyabi-kaizen-ii-pankiri-229","name":"Miyabi Kaizen II Stainless Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-kaizen-ii-stainless-unstated","storeName":"Miyabi Kaizen II Bread Knife 229mm"},{"slug":"miyabi-kaizen-ii-nakiri-165","name":"Miyabi Kaizen II Stainless Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-kaizen-ii-stainless-unstated","storeName":"Miyabi Kaizen II Nakiri Knife 165mm"},{"slug":"miyabi-kaizen-ii-petty-89","name":"Miyabi Kaizen II Stainless Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-kaizen-ii-stainless-unstated","storeName":"Miyabi Kaizen II Paring Knife 89mm"},{"slug":"miyabi-vg10-kaizen-pankiri-229","name":"Miyabi Kaizen VG-10 Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-vg10","storeName":"Miyabi Kaizen Bread Knife 229mm"},{"slug":"miyabi-vg10-kaizen-straight-petty-89","name":"Miyabi Kaizen Straight VG-10 Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-straight-vg10","storeName":"Miyabi Kaizen Straight Paring Knife 89mm"},{"slug":"miyabi-evolution-pankiri-229","name":"Miyabi Evolution Stainless Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-evolution-stainless-unstated","storeName":"Miyabi Evolution Bread Knife 229mm"},{"slug":"miyabi-evolution-nakiri-165","name":"Miyabi Evolution Stainless Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-evolution-stainless-unstated","storeName":"Miyabi Evolution Nakiri Knife 165mm"},{"slug":"miyabi-evolution-gyuto-152","name":"Miyabi Evolution Stainless Gyuto 152mm","maker":"Miyabi","shape":"gyuto","lengthMm":152,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-evolution-stainless-unstated","storeName":"Miyabi Evolution Chef's Knife 152mm"},{"slug":"miyabi-evolution-petty-89","name":"Miyabi Evolution Stainless Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"miyabi-evolution-stainless-unstated","storeName":"Miyabi Evolution Paring Knife 89mm"},{"slug":"miyabi-zdp189-black-pankiri-229","name":"Miyabi ZDP-189 Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-black-zdp189","storeName":"Miyabi Black Bread Knife 229mm"},{"slug":"miyabi-zdp189-black-petty-89","name":"Miyabi ZDP-189 Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-black-zdp189","storeName":"Miyabi Black Paring Knife 89mm"},{"slug":"miyabi-sg2-wood-rocking-santoku-178","name":"Miyabi Rocking R2/SG2 Santoku 178mm","maker":"Miyabi","shape":"santoku","lengthMm":178,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-rocking-sg2","storeName":"Miyabi Birchwood SG2 Rocking Santoku Knife 178mm"},{"slug":"miyabi-sg2-artisan-pankiri-229","name":"Miyabi Artisan R2/SG2 Pankiri 229mm","maker":"Miyabi","shape":"pankiri","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Bread Knife 229mm"},{"slug":"miyabi-sg2-artisan-petty-89","name":"Miyabi Artisan R2/SG2 Petty 89mm","maker":"Miyabi","shape":"petty","lengthMm":89,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-artisan-sg2","storeName":"Miyabi Artisan SG2 Paring Knife 89mm"},{"slug":"mac-mac-superior-sujihiki-210","name":"MAC AUS-8 Molybdenum Sujihiki 210mm","maker":"MAC","shape":"sujihiki","lengthMm":210,"steel":"MAC Superior (AUS-8/Molybdenum)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. MAC Superior (AUS-8/Molybdenum) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-mac-superior","storeName":"MAC Sujihiki 210mm"},{"slug":"mac-molybdenum-pankiri-222","name":"MAC Molybdenum Pankiri 222mm","maker":"MAC","shape":"pankiri","lengthMm":222,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mac-molybdenum","storeName":"MAC Chef Series Bread Knife 222mm"},{"slug":"global-cromova18-ukon-pankiri-229","name":"Global Ukon CROMOVA 18 Pankiri 229mm","maker":"Global","shape":"pankiri","lengthMm":229,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-ukon-cromova18","storeName":"Global Ukon Bread Knife 229mm"},{"slug":"global-cromova18-ukon-hollow-santoku-178","name":"Global Ukon Hollow Edge CROMOVA 18 Santoku 178mm","maker":"Global","shape":"santoku","lengthMm":178,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-ukon-hollow-edge-cromova18","storeName":"Global Ukon Hollow Edge Santoku Knife 178mm"},{"slug":"global-cromova18-ukon-asian-gyuto-178","name":"Global Ukon Asian CROMOVA 18 Gyuto 178mm","maker":"Global","shape":"gyuto","lengthMm":178,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-ukon-asian-cromova18","storeName":"Global Ukon Asian Chef's Knife 178mm"},{"slug":"global-cromova18-ukon-serrated-petty-152","name":"Global Ukon Serrated CROMOVA 18 Petty 152mm","maker":"Global","shape":"petty","lengthMm":152,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-ukon-serrated-cromova18","storeName":"Global Ukon Serrated Utility Knife 152mm"},{"slug":"global-cromova18-sai-pankiri-229","name":"Global Sai CROMOVA 18 Pankiri 229mm","maker":"Global","shape":"pankiri","lengthMm":229,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-sai-cromova18","storeName":"Global Sai Bread Knife 229mm"},{"slug":"global-cromova18-sai-petty-102","name":"Global Sai CROMOVA 18 Petty 102mm","maker":"Global","shape":"petty","lengthMm":102,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-sai-cromova18","storeName":"Global Sai Paring Knife 102mm"},{"slug":"enso-sg2-pankiri-229","name":"Enso R2/SG2 Pankiri 229mm","maker":"Enso","shape":"pankiri","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Bread Knife 229mm"},{"slug":"enso-sg2-kiritsuke-kiritsuke-203","name":"Enso R2/SG2 Kiritsuke 203mm","maker":"Enso","shape":"kiritsuke","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Kiritsuke Knife 203mm"},{"slug":"enso-sg2-santoku-165","name":"Enso R2/SG2 Santoku 165mm","maker":"Enso","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Santoku Knife 165mm"},{"slug":"enso-sg2-nakiri-165","name":"Enso R2/SG2 Nakiri 165mm","maker":"Enso","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Nakiri Knife 165mm"},{"slug":"enso-sg2-petty-152","name":"Enso R2/SG2 Petty 152mm","maker":"Enso","shape":"petty","lengthMm":152,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Utility Knife 152mm"},{"slug":"enso-sg2-petty-121","name":"Enso R2/SG2 Petty 121mm","maker":"Enso","shape":"petty","lengthMm":121,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Petty Knife 121mm"},{"slug":"enso-sg2-petty-102","name":"Enso R2/SG2 Petty 102mm","maker":"Enso","shape":"petty","lengthMm":102,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-sg2","storeName":"Enso SG2 Paring Knife 102mm"},{"slug":"enso-vg10-hd-pankiri-229","name":"Enso HD VG-10 Pankiri 229mm","maker":"Enso","shape":"pankiri","lengthMm":229,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-vg10","storeName":"Enso HD Bread Knife 229mm"},{"slug":"enso-vg10-hd-kiritsuke-kiritsuke-203","name":"Enso HD VG-10 Kiritsuke 203mm","maker":"Enso","shape":"kiritsuke","lengthMm":203,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-vg10","storeName":"Enso HD Kiritsuke Knife 203mm"},{"slug":"enso-vg10-hd-petty-121","name":"Enso HD VG-10 Petty 121mm","maker":"Enso","shape":"petty","lengthMm":121,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enso-hd-vg10","storeName":"Enso HD Petty Knife 121mm"},{"slug":"enso-aogami-super-gyuto-210","name":"Enso Aogami Super Gyuto 210mm","maker":"Enso","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-saya-aogami-super","storeName":"Enso Hand-Forged Aogami Super Gyuto with Saya 210mm"},{"slug":"enso-aogami-super-nakiri-165","name":"Enso Aogami Super Nakiri 165mm","maker":"Enso","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"enso-saya-aogami-super","storeName":"Enso Hand-Forged Aogami Super Nakiri with Saya 165mm"},{"slug":"oul-sld-nashiji-walnut-kobunka-125","name":"Oul Nashiji SLD Ko-Bunka 125mm","maker":"Oul","shape":"kobunka","lengthMm":125,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-nashiji-sld","storeName":"Oul Nashiji Walnut Ko-Bunka 125mm"},{"slug":"oul-sld-nashiji-walnut-bunka-170","name":"Oul Nashiji SLD Bunka 170mm","maker":"Oul","shape":"bunka","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-nashiji-sld","storeName":"Oul Nashiji Walnut Bunka 170mm"},{"slug":"oul-swedish-stainless-sw-nickel-gyuto-210","name":"Oul Sw Damascus Swedish Stainless Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-sw-nickel-damascus-swedish-stainless","storeName":"Oul Sw Nickel Damascus Gyuto 210mm"},{"slug":"oul-ginsan-kijiro-urushi-petty-90","name":"Oul Kijiro Ginsan Petty 90mm","maker":"Oul","shape":"petty","lengthMm":90,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-kijiro-urushi-ginsan","storeName":"Oul Kijiro Urushi Petty 90mm"},{"slug":"oul-sld-nashiji-kiritsuke-gyuto-210","name":"Oul Nashiji SLD Kiritsuke Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-nashiji-sld","storeName":"Oul Nashiji Kiritsuke Walnut Gyuto 210mm"},{"slug":"sawakazuma-shirogami-santoku-maple-petty-105","name":"Sawakazuma Renghas Shirogami #2 Santoku Petty 105mm","maker":"Sawakazuma","shape":"petty","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-maple-renghas-shirogami-2","storeName":"Sawakazuma Santoku Maple Renghas Petty 105mm"},{"slug":"sawakazuma-shirogami-santoku-maple-petty-140","name":"Sawakazuma Renghas Shirogami #2 Santoku Petty 140mm","maker":"Sawakazuma","shape":"petty","lengthMm":140,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-maple-renghas-shirogami-2","storeName":"Sawakazuma Santoku Maple Renghas Petty 140mm"},{"slug":"oul-440-tsuchime-nd440c-gyuto-180","name":"Oul Nd440c Matte Tsuchime 440 Gyuto 180mm","maker":"Oul","shape":"gyuto","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-tsuchime-nd440c-matte-440","storeName":"Oul Tsuchime Nd440c Matte Gyuto 180mm"},{"slug":"oul-ginsan-nawame-damascus-santoku-165","name":"Oul Nawame Damascus Ginsan Santoku 165mm","maker":"Oul","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-nawame-damascus-black-ginsan","storeName":"Oul Nawame Damascus Black Santoku 165mm"},{"slug":"oul-aogami-super-keyaki-nakiri-165","name":"Oul Aogami Super Nakiri 165mm","maker":"Oul","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-aogami-super","storeName":"Oul Keyaki Nakiri 165mm"},{"slug":"oul-aogami-super-keyaki-santoku-165","name":"Oul Aogami Super Santoku 165mm","maker":"Oul","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-aogami-super","storeName":"Oul Keyaki Santoku 165mm"},{"slug":"oul-aogami-super-keyaki-petty-135","name":"Oul Aogami Super Petty 135mm","maker":"Oul","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-aogami-super","storeName":"Oul Keyaki Petty 135mm"},{"slug":"oul-ginsan-nawame-damascus-gyuto-210","name":"Oul Nawame Damascus Ginsan Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-nawame-damascus-black-ginsan","storeName":"OUL Nawame Ginsan Damascus Gyuto 210 mm - Black Oak Handle"},{"slug":"isamitsu-hamono-shirogami-1-kiritsuke-brown-kiritsuke-195","name":"Isamitsu Hamono Two Tone Burberry Shirogami #1 Kiritsuke 195mm","maker":"Isamitsu Hamono","shape":"kiritsuke","lengthMm":195,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-1-brown-maple-burberry-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Kiritsuke 195 mm / 7.6\" Brown Two Tone Maple and Burberry Handle"},{"slug":"kyokokaji-shokei-shirogami-2-shironiko-kurouchi-petty-90","name":"Kyokokaji Shokei Shironiko Wide Fujimaki Kurouchi Shirogami #2 Petty 90mm","maker":"Kyokokaji Shokei","shape":"petty","lengthMm":90,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-wide-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko White #2 Kurouchi Wide Petty Knife - 90mm Fujimaki Handle"},{"slug":"kyokokaji-shokei-shirogami-2-shironiko-kurouchi-petty-85","name":"Kyokokaji Shokei Shironiko Wide Fujimaki Kurouchi Shirogami #2 Petty 85mm","maker":"Kyokokaji Shokei","shape":"petty","lengthMm":85,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-wide-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko White #2 Kurouchi Wide Petty / Paring 85mm Fujimaki Handle"},{"slug":"kyokokaji-shokei-shirogami-2-shironiko-kurouchi-petty-105","name":"Kyokokaji Shokei Shironiko Wide Kurouchi Shirogami #2 Petty 105mm","maker":"Kyokokaji Shokei","shape":"petty","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-wide-shirogami-2","storeName":"Kyokokaji Shokei Shironiko White #2 Kurouchi Wide Petty / Paring 105mm"},{"slug":"kaneshige-aus10-vortex-nickle-gyuto-210","name":"Kaneshige Vortex Nickle Damascus AUS-10 Gyuto 210mm","maker":"Kaneshige","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kaneshige-vortex-nickle-damascus-aus10","storeName":"Kaneshige Hamono Vortex Nickle Damascus Gyuto Knife 210 mm"},{"slug":"kaneshige-aus10-vortex-nickle-bunka-170","name":"Kaneshige Vortex Nickle Damascus AUS-10 Bunka 170mm","maker":"Kaneshige","shape":"bunka","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kaneshige-vortex-nickle-damascus-aus10","storeName":"Kaneshige Hamono Vortex Nickle Damascus Bunka Knife 170 mm"},{"slug":"misuzu-vg10-urushi-lacquer-nakiri-160","name":"Misuzu VG-10 Nakiri 160mm","maker":"Misuzu","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-urushi-lacquer-vg10","storeName":"Misuzu Hamono Nakiri VG-10 Stainless Steel 160 mm / 6.3\" Urushi Lacquer Magnolia Handle"},{"slug":"sawakazuma-sg2-fubuki-oak-santoku-170","name":"Sawakazuma Fubuki R2/SG2 Santoku 170mm","maker":"Sawakazuma","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-fubuki-sg2","storeName":"Sawakazuma Fubuki SG2 Santoku Knife 170 mm / 6.7\" Oak Handle"},{"slug":"sawakazuma-sg2-fubuki-oak-petty-140","name":"Sawakazuma Fubuki R2/SG2 Petty 140mm","maker":"Sawakazuma","shape":"petty","lengthMm":140,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-fubuki-sg2","storeName":"Sawakazuma Fubuki SG2 Petty Knife 140 mm / 5.5\" Oak Handle"},{"slug":"sawakazuma-sg2-fubuki-oak-nakiri-165","name":"Sawakazuma Fubuki R2/SG2 Nakiri 165mm","maker":"Sawakazuma","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-fubuki-sg2","storeName":"Sawakazuma Fubuki SG2 Nakiri Knife 165 mm / 6.5\" Oak Handle"},{"slug":"oul-aus10-uzu-vortex-bunka-170","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Bunka 170mm","maker":"Oul","shape":"bunka","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-uzu-vortex-nickle-damascus-black-aus10","storeName":"OUL Uzu Vortex Nickle Damascus Bunka 170 mm / 6.7\" Black Oak"},{"slug":"oul-aus10-uzu-vortex-nakiri-170","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Nakiri 170mm","maker":"Oul","shape":"nakiri","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-uzu-vortex-nickle-damascus-lacquer-aus10","storeName":"OUL Uzu Vortex Nickle Damascus Nakiri / Lacquer Handle 170mm"},{"slug":"oul-shirogami-tsuchime-black-petty-135","name":"Oul Tsuchime Shirogami #1 Petty 135mm","maker":"Oul","shape":"petty","lengthMm":135,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-tsuchime-1-black-shirogami-1","storeName":"OUL Petty Tsuchime White Steel #1 135 mm / 5.3\" Black Oak Handle"},{"slug":"oul-shirogami-tsuchime-black-gyuto-180","name":"Oul Tsuchime Shirogami #1 Gyuto 180mm","maker":"Oul","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-tsuchime-1-black-shirogami-1","storeName":"OUL Gyuto Tsuchime White Steel #1 180 mm Black Oak Handle"},{"slug":"oul-kurouchi-walnut-petty-75","name":"Oul Kurouchi Carbon Petty 75mm","maker":"Oul","shape":"petty","lengthMm":75,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-kurouchi-carbon-unstated","storeName":"OUL Kurouchi Aogami Paring Knife 75 mm / 3.0\" Walnut Handle"},{"slug":"oul-aogami-super-nashiji-black-bunka-170","name":"Oul Nashiji Aogami Super Bunka 170mm","maker":"Oul","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":58,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-nashiji-black-aogami-super","storeName":"OUL Aogami Super / Blue Super Steel Nashiji Bunka 170 mm / 6.7\" Black Oak"},{"slug":"nishiuchi-hocho-aogami-1-kurouchi-walnut-deba-135","name":"Nishiuchi Hocho Small Kurouchi Aogami #1 Deba 135mm","maker":"Nishiuchi Hocho","shape":"deba","lengthMm":135,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishiuchi-hocho-kurouchi-small-aogami-1","storeName":"Nishiuchi Hocho Kurouchi Aogami #1 Small Deba 135 mm (5.3\") Walnut Handle"},{"slug":"nishiuchi-hocho-ginsan-walnut-petty-135","name":"Nishiuchi Hocho Ginsan Petty 135mm","maker":"Nishiuchi Hocho","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishiuchi-hocho-ginsan","storeName":"Nishiuchi Hocho Ginsan Petty 135 mm (5.3\") Walnut Handle"},{"slug":"nishiuchi-hocho-ginsan-walnut-bunka-180","name":"Nishiuchi Hocho Ginsan Bunka 180mm","maker":"Nishiuchi Hocho","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishiuchi-hocho-ginsan","storeName":"Nishiuchi Hocho Ginsan Bunka 180 mm Walnut Handle"},{"slug":"nishiuchi-hocho-aogami-2-aoniko-blue-gyuto-195","name":"Nishiuchi Hocho Aoniko Kurouchi Aogami #2 Gyuto 195mm","maker":"Nishiuchi Hocho","shape":"gyuto","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishiuchi-hocho-aoniko-2-kurouchi-aogami-2","storeName":"Nishiuchi Hocho Aoniko Blue Steel #2 Kurouchi Gyuto 195 mm (7.6\") Walnut Handle"},{"slug":"sawakazuma-srs13-laser-rosewood-gyuto-180","name":"Sawakazuma Laser SRS-13 Gyuto 180mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":180,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-laser-srs13","storeName":"Sawakazuma Laser Rosewood Gyuto 180mm"},{"slug":"sawakazuma-srs13-laser-rosewood-gyuto-210","name":"Sawakazuma Laser SRS-13 Gyuto 210mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":210,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-laser-srs13","storeName":"Sawakazuma Laser Rosewood Gyuto 210mm"},{"slug":"kyokokaji-shokei-shirogami-shironiko-kurouchi-petty-75","name":"Kyokokaji Shokei Shironiko Narrow Fujimaki Kurouchi Shirogami #2 Petty 75mm","maker":"Kyokokaji Shokei","shape":"petty","lengthMm":75,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-narrow-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko Kurouchi Narrow Petty / Paring 75 mm (3.0\") Fujimaki Handle"},{"slug":"kyokokaji-shokei-shirogami-shironiko-kurouchi-bunka-180","name":"Kyokokaji Shokei Shironiko Fujimaki Kurouchi Shirogami #2 Bunka 180mm","maker":"Kyokokaji Shokei","shape":"bunka","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko Kurouchi Bunka 180 mm Fujimaki Handle"},{"slug":"kyokokaji-shokei-shirogami-shironiko-kurouchi-kiritsuke-170","name":"Kyokokaji Shokei Shironiko Fujimaki Kurouchi Shirogami #2 Kiritsuke 170mm","maker":"Kyokokaji Shokei","shape":"kiritsuke","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko Kurouchi Kiritsuke 170 mm / 6.7\" Fujimaki Handle"},{"slug":"kyokokaji-shokei-shirogami-shironiko-kurouchi-deba-135","name":"Kyokokaji Shokei Shironiko Fujimaki Kurouchi Shirogami #2 Deba 135mm","maker":"Kyokokaji Shokei","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kyokokaji-shokei-shironiko-kurouchi-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko Kurouchi Deba 135 mm (5.3\") Fujimaki Handle"},{"slug":"kyokokaji-shokei-shirogami-shironiko-kurouchi-bunka-165","name":"Kyokokaji Shokei Shironiko Fujimaki Kurouchi Shirogami #2 Bunka 165mm","maker":"Kyokokaji Shokei","shape":"bunka","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyokokaji-shokei-shironiko-kurouchi-fujimaki-shirogami-2","storeName":"Kyokokaji Shokei Shironiko Kurouchi Bunka 165 mm (6.5\") Fujimaki Handle"},{"slug":"oul-vg10-damascus-tsuchime-santoku-180","name":"Oul Damascus Tsuchime VG-10 Santoku 180mm","maker":"Oul","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-damascus-tsuchime-vg10","storeName":"OUL VG-10 Damascus Tsuchime Santoku 180 mm / 7.1\""},{"slug":"oul-vg10-damascus-tsuchime-petty-135","name":"Oul Damascus Tsuchime VG-10 Petty 135mm","maker":"Oul","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-damascus-tsuchime-vg10","storeName":"OUL VG-10 Damascus Tsuchime Petty 135 mm / 5.3\""},{"slug":"oul-vg10-damascus-tsuchime-gyuto-210","name":"Oul Damascus Tsuchime VG-10 Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-damascus-tsuchime-vg10","storeName":"OUL VG-10 Damascus Tsuchime Gyuto 210 mm / 8.2\""},{"slug":"oul-shirogami-2-maple-santoku-180","name":"Oul Shirogami #2 Santoku 180mm","maker":"Oul","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-2-maple-shirogami-2","storeName":"OUL Shirogami #2 / White Steel #2 Santoku 180 mm / 7.1\" with Maple Handle"},{"slug":"oul-shirogami-2-maple-petty-150","name":"Oul Shirogami #2 Petty 150mm","maker":"Oul","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-2-maple-shirogami-2","storeName":"OUL Shirogami #2 / White Steel #2 Petty 150 mm / 5.9\" with Maple Handle"},{"slug":"oul-shirogami-2-maple-gyuto-210","name":"Oul Shirogami #2 Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-2-maple-shirogami-2","storeName":"OUL Shirogami #2 / White Steel #2 Gyuto 210 mm / 8.2\" with Maple Handle"},{"slug":"oul-ginsan-kijiro-urushi-santoku-180","name":"Oul Kijiro Ginsan Santoku 180mm","maker":"Oul","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-kijiro-urushi-ginsan","storeName":"OUL Kijiro Ginsan Santoku 180 mm / 7.1\" Urushi Handle"},{"slug":"hounen-kihan-ginsan-oborozuki-nashiji-nakiri-165","name":"Hounen Kihan Oborozuki Nashiji Ginsan Nakiri 165mm","maker":"Hounen Kihan","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hounen-kihan-oborozuki-nashiji-ginsan","storeName":"Hounen Kihan Oborozuki Ginsan Nashiji Nakiri Knife 165 mm / 6.5\" with Magnolia Handle"},{"slug":"oul-ginsan-black-makiji-petty-150","name":"Oul Makiji Ginsan Petty 150mm","maker":"Oul","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-black-makiji-urushi-ginsan","storeName":"OUL Ginsan Petty 150 mm / 5.9\" Black Makiji Urushi Handle"},{"slug":"oul-aoniko-blue-gyuto-240","name":"Oul Aoniko Aogami #2 Gyuto 240mm","maker":"Oul","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-aoniko-2-aogami-2","storeName":"OUL Aoniko / Blue Steel #2 Gyuto 240 mm / 9.4\" with Ebony Handle"},{"slug":"kaneshige-ginsan-kurouchi-aoniko-santoku-190","name":"Kaneshige Aoniko Khii Kurouchi Ginsan Santoku 190mm","maker":"Kaneshige","shape":"santoku","lengthMm":190,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kaneshige-kurouchi-aoniko-khii-ginsan","storeName":"Kaneshige Hamono Kurouchi Aoniko Santoku Knife 190 mm (7.5\") Khii Ebony Handle"},{"slug":"kaneshige-ginsan-kurouchi-aoniko-nakiri-170","name":"Kaneshige Aoniko Khii Kurouchi Ginsan Nakiri 170mm","maker":"Kaneshige","shape":"nakiri","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kaneshige-kurouchi-aoniko-khii-ginsan","storeName":"Kaneshige Hamono Kurouchi Aoniko Nakiri Knife 170 mm / 6.7\" Khii Ebony Handle"},{"slug":"oul-aus10-uzu-vortex-sujihiki-240","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Sujihiki 240mm","maker":"Oul","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-uzu-vortex-nickle-damascus-lacquer-aus10","storeName":"OUL Uzu Vortex Nickle Damascus Sujihiki 240 mm / 9.4\" Lacquer Handle"},{"slug":"oul-aus10-uzu-vortex-gyuto-180","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Gyuto 180mm","maker":"Oul","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-uzu-vortex-nickle-damascus-lacquer-aus10","storeName":"OUL Uzu Vortex Nickle Damascus Gyuto ( ( Lacquer Handle 180mm"},{"slug":"oul-aus10-uzu-vortex-gyuto-240","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Gyuto 240mm","maker":"Oul","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-uzu-vortex-nickle-damascus-lacquer-aus10","storeName":"OUL Uzu Vortex Nickle Damascus Gyuto ( ( Lacquer Handle 240mm"},{"slug":"oul-aus10-uzu-vortex-gyuto-210","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-uzu-vortex-nickle-damascus-black-aus10","storeName":"OUL Uzu Vortex Nickle Damascus Gyuto 210 mm / 8.2\" Black Oak"},{"slug":"oul-shirogami-keyaki-santoku-165","name":"Oul Shirogami #1 Santoku 165mm","maker":"Oul","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-1-shirogami-1","storeName":"OUL Santoku White Steel #1 165 mm / 6.5\" Keyaki Handle"},{"slug":"oul-shirogami-keyaki-nakiri-165","name":"Oul Shirogami #1 Nakiri 165mm","maker":"Oul","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-1-shirogami-1","storeName":"OUL Nakiri White Steel #1 165 mm / 6.5\" Keyaki Handle"},{"slug":"kaneshige-aus10-vortex-nickle-santoku-165","name":"Kaneshige Vortex Nickle Damascus AUS-10 Santoku 165mm","maker":"Kaneshige","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kaneshige-vortex-nickle-damascus-aus10","storeName":"Kaneshige Hamono Vortex Nickle Damascus Santoku Knife 165 mm"},{"slug":"kaneshige-ginsan-nashiji-bunka-170","name":"Kaneshige Nashiji Ginsan Bunka 170mm","maker":"Kaneshige","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kaneshige-nashiji-ginsan","storeName":"Kaneshige Hamono Ginsan Nashiji Bunka Knife / 170mm"},{"slug":"shigeki-tanaka-sg2-habakiri-damascus-santoku-165","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Santoku 165mm","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-habakiri-damascus-sg2","storeName":"Shigeki Tanaka Habakiri Damascus SG2 Steel Santoku with Ebony Handle Buffalo Ferrule 165mm / 6.5\""},{"slug":"shigeki-tanaka-sg2-habakiri-damascus-nakiri-165","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Nakiri 165mm","maker":"Shigeki Tanaka","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-habakiri-damascus-sg2","storeName":"Shigeki Tanaka Habakiri Damascus SG2 Steel Nakiri with Ebony Handle Buffalo Ferrule 165mm / 6.5\""},{"slug":"fujita-marunoko-vg10-cherry-blossom-santoku-180","name":"Fujita Marunoko Blossom Cypress VG-10 Santoku 180mm","maker":"Fujita Marunoko","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujita-marunoko-cherry-blossom-cypress-vg10","storeName":"Fujita Marunoko VG-10 Cherry Blossom Santoku with Cypress Handle 180 mm"},{"slug":"fujita-marunoko-vg10-cherry-blossom-petty-150","name":"Fujita Marunoko Blossom Cypress VG-10 Petty 150mm","maker":"Fujita Marunoko","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujita-marunoko-vg-10-cherry-blossom-cypress-vg10","storeName":"Fujita Marunoko VG 10 Cherry Blossom Petty with Cypress Handle 150mm / 5.9\""},{"slug":"fujita-marunoko-vg10-cherry-blossom-nakiri-180","name":"Fujita Marunoko Blossom Cypress VG-10 Nakiri 180mm","maker":"Fujita Marunoko","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"fujita-marunoko-cherry-blossom-cypress-vg10","storeName":"Fujita Marunoko VG-10 Cherry Blossom Nakiri with Cypress Handle 180 mm"},{"slug":"sawakazuma-shirogami-yugiri-nashiji-gyuto-210","name":"Sawakazuma Yugiri Renghas Nashiji Shirogami Gyuto 210mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-yugiri-nashiji-maple-renghas-orange-shirogami","storeName":"Sawakazuma Yugiri Nashiji Gyuto Knife 210 mm / 8.2\" Maple and Renghas Handle Orange"},{"slug":"sawakazuma-srs13-rosewood-santoku-170","name":"Sawakazuma SRS-13 Santoku 170mm","maker":"Sawakazuma","shape":"santoku","lengthMm":170,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-srs13-srs13","storeName":"Sawakazuma SRS13 Santoku Knife 170 mm / 6.7\" Rosewood Handle"},{"slug":"sawakazuma-srs13-rosewood-petty-130","name":"Sawakazuma SRS-13 Petty 130mm","maker":"Sawakazuma","shape":"petty","lengthMm":130,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-srs13-srs13","storeName":"Sawakazuma SRS13 Petty Knife / Rosewood Handle 130mm"},{"slug":"sawakazuma-srs13-rosewood-petty-150","name":"Sawakazuma SRS-13 Petty 150mm","maker":"Sawakazuma","shape":"petty","lengthMm":150,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-srs13-srs13","storeName":"Sawakazuma SRS13 Petty Knife / Rosewood Handle 150mm"},{"slug":"sawakazuma-shirogami-narukami-shironiko-nakiri-165","name":"Sawakazuma Narukami Shironiko Renghas Shirogami #2 Nakiri 165mm","maker":"Sawakazuma","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-narukami-shironiko-maple-renghas-shirogami-2","storeName":"Sawakazuma Narukami Shironiko Nakiri Knife 165 mm / 6.5\" Maple and Renghas Handle"},{"slug":"sawakazuma-aogami-2-gin-aoniko-petty-135","name":"Sawakazuma Aoniko Aogami #2 Santoku Petty 135mm","maker":"Sawakazuma","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-gin-aoniko-aogami-2","storeName":"Sawakazuma Gin Aoniko Santoku Petty 135mm"},{"slug":"isamitsu-hamono-shirogami-1-kiritsuke-red-kiritsuke-165","name":"Isamitsu Hamono Two Tone Shirogami #1 Kiritsuke 165mm","maker":"Isamitsu Hamono","shape":"kiritsuke","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-1-red-maple-shirogami-1","storeName":"Isamitsu Shirogami #1 / White Steel #1 Kiritsuke 165 mm / 6.5\" Red Two Tone Maple Handle"},{"slug":"hounen-kihan-ginsan-oborozuki-nashiji-gyuto-180","name":"Hounen Kihan Oborozuki Nashiji Ginsan Gyuto 180mm","maker":"Hounen Kihan","shape":"gyuto","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hounen-kihan-oborozuki-nashiji-ginsan","storeName":"Hounen Kihan Oborozuki Ginsan Nashiji Gyuto Knife 180 mm / 7.1\" with Magnolia Handle"},{"slug":"sawakazuma-shirogami-yugiri-nashiji-santoku-165","name":"Sawakazuma Yugiri Renghas Nashiji Shirogami Santoku 165mm","maker":"Sawakazuma","shape":"santoku","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-yugiri-nashiji-maple-renghas-shirogami","storeName":"Sawakazuma Yugiri Nashiji Santoku Knife 165 mm / 6.5\" Maple and Renghas Handle"},{"slug":"sawakazuma-vg10-senpuu-damascus-santoku-180","name":"Sawakazuma Senpuu Damascus VG-10 Santoku 180mm","maker":"Sawakazuma","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-senpuu-damascus-vg10","storeName":"Sawakazuma Senpuu VG-10 Damascus Santoku Knife 180 mm / 7.1\""},{"slug":"sawakazuma-vg10-senpuu-damascus-petty-150","name":"Sawakazuma Senpuu Damascus VG-10 Petty 150mm","maker":"Sawakazuma","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-senpuu-damascus-vg10","storeName":"Sawakazuma Senpuu VG-10 Damascus Petty Knife / 150mm"},{"slug":"sawakazuma-vg10-senpuu-damascus-gyuto-210","name":"Sawakazuma Senpuu Damascus VG-10 Gyuto 210mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-senpuu-damascus-vg10","storeName":"Sawakazuma Senpuu VG-10 Damascus Gyuto Knife 210 mm / 8.2\""},{"slug":"sawakazuma-vg10-ryumon-damascus-gyuto-180","name":"Sawakazuma Ryumon 17-Layer Damascus VG-10 Gyuto 180mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-ryumon-17-layer-damascus-vg10","storeName":"Sawakazuma Ryumon VG-10 17 Layer Damascus Gyuto 180 mm"},{"slug":"oul-shirogami-1-burnt-oak-gyuto-210","name":"Oul Shirogami #1 Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-1-burnt-shirogami-1","storeName":"OUL Gyuto Shirogami #1 / White Steel #1 210 mm / 8.2\" Burnt Oak Handle"},{"slug":"teruyasu-fujiwara-vg10-yasuhiko-oak-santoku-165","name":"Teruyasu Fujiwara Yasuhiko VG-10 Santoku 165mm","maker":"Teruyasu Fujiwara","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-vg10","storeName":"Fujiwara Yasuhiko VG-10 Santoku with Oak Handle 165mm / 6.5\" Oak Handle"},{"slug":"teruyasu-fujiwara-vg10-yasuhiko-oak-petty-150","name":"Teruyasu Fujiwara Yasuhiko VG-10 Petty 150mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-vg10","storeName":"Fujiwara Yasuhiko VG-10 Petty with Oak Handle 150mm / 5.9\" Oak Handle"},{"slug":"teruyasu-fujiwara-vg10-yasuhiko-oak-nakiri-165","name":"Teruyasu Fujiwara Yasuhiko VG-10 Nakiri 165mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-vg10","storeName":"Fujiwara Yasuhiko VG-10 Nakiri with Oak Handle 165mm / 6.5\" Oak Handle"},{"slug":"teruyasu-fujiwara-ginsan-yasuhiko-oak-santoku-165","name":"Teruyasu Fujiwara Yasuhiko Ginsan Santoku 165mm","maker":"Teruyasu Fujiwara","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-ginsan","storeName":"Fujiwara Yasuhiko Ginsan Santoku with Oak Handle 165mm / 6.5\" Oak Handle"},{"slug":"teruyasu-fujiwara-ginsan-yasuhiko-oak-nakiri-165","name":"Teruyasu Fujiwara Yasuhiko Ginsan Nakiri 165mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-ginsan","storeName":"Fujiwara Yasuhiko Ginsan Nakiri with Oak Handle 165mm / 6.5\" Oak Handle"},{"slug":"teruyasu-fujiwara-ginsan-yasuhiko-kiritsuke-kiritsuke-165","name":"Teruyasu Fujiwara Yasuhiko Ginsan Kiritsuke 165mm","maker":"Teruyasu Fujiwara","shape":"kiritsuke","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-yasuhiko-ginsan","storeName":"Fujiwara Yasuhiko Ginsan Kiritsuke with Oak Handle 165mm / 6.5\" Oak Handle"},{"slug":"sakai-takayuki-aoniko-warikomi-nakiri-165","name":"Sakai Takayuki Aoniko Aogami #2 Nakiri 165mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-aoniko-warikomi-aogami-2","storeName":"Sakai Takayuki Nakiri Knife 165mm (6.5\") Aoniko Warikomi"},{"slug":"sakai-takayuki-aus10-damascus-magnolia-sujihiki-240","name":"Sakai Takayuki Layer Damascus AUS-10 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-damascus-45-layer-aus10","storeName":"Sakai Takayuki Sujihiki Slicer 240 mm (9.4\") Damascus 45 Layer with Magnolia Handle"},{"slug":"sawakazuma-molybdenum-wood-pankiri-250","name":"Sawakazuma Molybdenum Pankiri 250mm","maker":"Sawakazuma","shape":"pankiri","lengthMm":250,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-wood-molybdenum","storeName":"Sawakazuma Japanese Bread Knife 250mm (9.8\") Wood Handle"},{"slug":"sawakazuma-srs13-ginsho-desert-santoku-180","name":"Sawakazuma Ginsho Desert SRS-13 Santoku 180mm","maker":"Sawakazuma","shape":"santoku","lengthMm":180,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-ginsho-srs13-desert-ironwood-srs13","storeName":"Sawakazuma Ginsho SRS13 Santoku 180 mm Desert Ironwood Handle"},{"slug":"misuzu-vg10-magnolia-nakiri-170","name":"Misuzu VG-10 Nakiri 170mm","maker":"Misuzu","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-vg10","storeName":"Misuzu Hamono VG-10 Nakiri 170 mm / 6.7\" Magnolia Handle"},{"slug":"misuzu-vg10-magnolia-petty-155","name":"Misuzu VG-10 Petty 155mm","maker":"Misuzu","shape":"petty","lengthMm":155,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-vg10","storeName":"Misuzu Hamono Petty VG-10 Stainless Steel 155 mm / 6.1\" Magnolia Handle"},{"slug":"sawakazuma-shirogami-sabaki-shironiko-honesuki-180","name":"Sawakazuma Sabaki Shironiko Damascus Shirogami #2 Honesuki 180mm","maker":"Sawakazuma","shape":"honesuki","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sawakazuma-sabaki-shironiko-damascus-shirogami-2","storeName":"Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood Handle 180mm"},{"slug":"sawakazuma-vg7-setsukei-damascus-petty-135","name":"Sawakazuma Setsukei Damascus VG-7 Petty 135mm","maker":"Sawakazuma","shape":"petty","lengthMm":135,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsukei-vg-7-damascus-vg7","storeName":"Sawakazuma Setsukei VG-7 Damascus Petty Knife 135 mm / 5.3\" Rosewood Handle"},{"slug":"sawakazuma-vg7-setsukei-damascus-santoku-165","name":"Sawakazuma Setsukei Damascus VG-7 Santoku 165mm","maker":"Sawakazuma","shape":"santoku","lengthMm":165,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsukei-vg-7-damascus-vg7","storeName":"Sawakazuma Setsukei VG-7 Damascus Santoku Knife 165 mm / 6.5\" Rosewood Handle"},{"slug":"sawakazuma-vg7-setsukei-damascus-gyuto-210","name":"Sawakazuma Setsukei Damascus VG-7 Gyuto 210mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":210,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsukei-vg-7-damascus-vg7","storeName":"Sawakazuma Setsukei VG-7 Damascus Gyuto Knife 210 mm / 8.2\" Rosewood Handle"},{"slug":"sawakazuma-vg10-setsugetsuka-damascus-santoku-165","name":"Sawakazuma Setsugetsuka Damascus VG-10 Santoku 165mm","maker":"Sawakazuma","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsugetsuka-damascus-vg10","storeName":"Sawakazuma Setsugetsuka VG-10 Damascus Santoku 165 mm / 6.5\" Rosewood Handle"},{"slug":"sawakazuma-vg10-setsugetsuka-damascus-petty-135","name":"Sawakazuma Setsugetsuka Damascus VG-10 Petty 135mm","maker":"Sawakazuma","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsugetsuka-damascus-vg10","storeName":"Sawakazuma Setsugetsuka VG-10 Damascus Petty Knife 135 mm / 5.3\" Rosewood Handle"},{"slug":"sawakazuma-vg10-setsugetsuka-damascus-bunka-170","name":"Sawakazuma Setsugetsuka Damascus VG-10 Kengata Bunka 170mm","maker":"Sawakazuma","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsugetsuka-damascus-vg10","storeName":"Sawakazuma Setsugetsuka VG-10 Damascus Kengata Bunka Knife 170 mm / 6.7\" Rosewood Handle"},{"slug":"sawakazuma-vg10-setsugetsuka-damascus-gyuto-210","name":"Sawakazuma Setsugetsuka Damascus VG-10 Gyuto 210mm","maker":"Sawakazuma","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sawakazuma-setsugetsuka-damascus-vg10","storeName":"Sawakazuma Setsugetsuka VG-10 Damascus Gyuto 210 mm / 8.2\" Rosewood Handle"},{"slug":"sakai-takayuki-vg10-honyaki-sho-yanagiba-300","name":"Sakai Takayuki Honyaki Sho-Ryu Hien VG-10 Kengata Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-honyaki-shoryu-hien-saya-vg10","storeName":"Sakai Takayuki Honyaki Shoryu Hien Kengata Yanagiba with Saya 300mm (11.8\") VG-10 Slicer"},{"slug":"sakai-takayuki-shirogami-purchase-custom-deba-210","name":"Sakai Takayuki Pre Order Purchase Custom Decorative Shirogami Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-pre-order-purchase-custom-order-decorative-shirogami","storeName":"Sakai Takayuki Pre Order Purchase Custom Order Decorative Deba Knife with Buffalo Horn Handle White Steel 210mm"},{"slug":"sakai-takayuki-ginsan-rinka-sakimaru-other-390","name":"Sakai Takayuki Rinka Ginsan Sakimaru Takohiki 390mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":390,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-rinka-sakimaru-ginsan","storeName":"Sakai Takayuki Rinka Sakimaru Takohiki 390mm"},{"slug":"sakai-takayuki-molybdenum-nakiri-vegetable-usuba-180","name":"Sakai Takayuki Inox Molybdenum Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-vegetable-molybdenum","storeName":"Sakai Takayuki Usuba / Nakiri Vegetable Knife INOX Molybdenum Stainless Steel 180mm"},{"slug":"sakai-takayuki-molybdenum-nakiri-vegetable-usuba-210","name":"Sakai Takayuki Inox Molybdenum Usuba 210mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-vegetable-molybdenum","storeName":"Sakai Takayuki Usuba / Nakiri Vegetable Knife INOX Molybdenum Stainless Steel 210mm"},{"slug":"sakai-takayuki-aus10-migaki-damascus-petty-80","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Petty 80mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":80,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-mirror-damascus-45-layer-aus10","storeName":"Sakai Takayuki Petty / Paring Knife 80mm (3.2\") Mirror Damascus 45 Layer"},{"slug":"sakai-takayuki-shirogami-buffalo-horn-deba-135","name":"Sakai Takayuki Shirogami Deba 135mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":135,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-shirogami","storeName":"Sakai Takayuki Deba Knife with Buffalo Horn Handle White Steel 135mm"},{"slug":"sakai-takayuki-molybdenum-nakiri-180","name":"Sakai Takayuki Inox PRO Molybdenum Nakiri 180mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-pro-molybdenum","storeName":"Sakai Takayuki Japanese Nakiri Knife 180mm (7.1\") INOX Pro Molybdenum Stainless Steel"},{"slug":"sakai-takayuki-shirogami-slicer-buffalo-takohiki-270","name":"Sakai Takayuki Togi Kasumi Shirogami #2 Takohiki 270mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-2-kasumi-togi-shirogami-2","storeName":"Sakai Takayuki Takohiki Slicer Knife with Buffalo Horn Handle White Steel #2 Kasumi Togi 270mm"},{"slug":"sakai-takayuki-shobu-yanagiba-210","name":"Sakai Takayuki Shobu Carbon Yanagiba 210mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-shobu-carbon-unstated","storeName":"Sakai Takayuki Shobu Yanagiba 210mm"},{"slug":"yoshimi-kato-sg2-spg-stryx-bunka-170","name":"Yoshimi Kato SPG Stryx R2/SG2 Bunka 170mm","maker":"Yoshimi Kato","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimi-kato-spg-stryx-blue-pearl-turquoise-sg2","storeName":"Yoshimi Kato SPG Stryx Bunka 170mm | Blue Pearl & Turquoise"},{"slug":"shunichi-hatono-aogami-super-gyuto-240","name":"Shunichi Hatono Kenshiro Aogami Super Gyuto 240mm","maker":"Shunichi Hatono","smith":"Kenshiro Hatono","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shunichi-hatono-aogami-super","storeName":"Kenshiro Hatono Aogami Super Chef Gyuto 240 mm"},{"slug":"hatsukokoro-aogami-2-kurokane-ironclad-kobunka-80","name":"Hatsukokoro Kurokane Aogami #2 Ko-Bunka 80mm","maker":"Hatsukokoro","shape":"kobunka","lengthMm":80,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokane-ironclad-aogami-2","storeName":"Hatsukokoro Kurokane Ironclad Blue 2 Ko-Bunka 80mm - Ebony"},{"slug":"hatsukokoro-aogami-2-kurokane-ironclad-kobunka-120","name":"Hatsukokoro Kurokane Aogami #2 Ko-Bunka 120mm","maker":"Hatsukokoro","shape":"kobunka","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokane-ironclad-120-aogami-2","storeName":"Hatsukokoro Kurokane Ironclad Blue 2 Ko-Bunka 120 - Ebony 120mm"},{"slug":"tsutomu-kajiwara-aogami-2-ku-damascus-petty-150","name":"Tsutomu Kajiwara KU Damascus Aogami #2 Petty 150mm","maker":"Tsutomu Kajiwara","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsutomu-kajiwara-ku-damascus-aogami-2","storeName":"Kajiwara Ao 2 KU Damascus Petty 150 mm"},{"slug":"tsunehisa-pankiri-300","name":"Tsunehisa Stainless Pankiri 300mm","maker":"Tsunehisa","shape":"pankiri","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-stainless-unstated","storeName":"Tsunehisa Bread Knife 300mm"},{"slug":"tsutomu-kajiwara-aogami-2-ku-damascus-gyuto-240","name":"Tsutomu Kajiwara KU Damascus Aogami #2 Gyuto 240mm","maker":"Tsutomu Kajiwara","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsutomu-kajiwara-ku-damascus-aogami-2","storeName":"Kajiwara Ao 2 KU Damascus Gyuto 240mm"},{"slug":"matsubara-shirogami-1-kurouchi-honesuki-150","name":"Matsubara Kurouchi Shirogami #1 Honesuki 150mm","maker":"Matsubara","shape":"honesuki","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-kurouchi-shirogami-1","storeName":"Matsubara White #1 Kurouchi Honesuki 150mm"},{"slug":"kazan-swedish-stainless-nami-gyuto-240","name":"Kazan Nami Swedish Stainless Gyuto 240mm","maker":"Kazan","shape":"gyuto","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-nami-gyutou-swedish-stainless","storeName":"Kazan Nami Gyutou 240mm"},{"slug":"kazan-sld-nakiri-165","name":"Kazan SLD Nakiri 165mm","maker":"Kazan","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-sld","storeName":"Kazan SLD Wa Nakiri 165mm"},{"slug":"kazan-sld-petty-165","name":"Kazan SLD Petty 165mm","maker":"Kazan","shape":"petty","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kazan-sld","storeName":"Kazan SLD Petty 165 mm"},{"slug":"kazan-sld-honesuki-150","name":"Kazan SLD Honesuki 150mm","maker":"Kazan","shape":"honesuki","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-sld","storeName":"Kazan SLD Wa Honesuki 150mm"},{"slug":"kazan-ginsan-nawame-gyuto-210","name":"Kazan Nawame Ginsan Gyuto 210mm","maker":"Kazan","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-nawame-gyutou-ginsan","storeName":"Kazan Ginsan Nawame Gyutou 210mm"},{"slug":"kazan-ginsan-nawame-santoku-170","name":"Kazan Nawame Ginsan Santoku 170mm","maker":"Kazan","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-nawame-ginsan","storeName":"Kazan Ginsan Nawame Santoku 170mm"},{"slug":"kazan-sld-sujihiki-240","name":"Kazan SLD Sujihiki 240mm","maker":"Kazan","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-sld","storeName":"Kazan SLD Wa-Sujihiki 240mm"},{"slug":"kazan-sld-gyuto-240","name":"Kazan SLD Gyuto 240mm","maker":"Kazan","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-gyutou-sld","storeName":"Kazan SLD Wa-Gyutou 240mm"},{"slug":"kazan-sld-nashiji-santoku-170","name":"Kazan Nashiji SLD Santoku 170mm","maker":"Kazan","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-nashiji-sld","storeName":"Kazan Nashiji SLD Wa-Santoku 170mm"},{"slug":"kazan-shirogami-1-kurouchi-gyuto-180","name":"Kazan Kurouchi Shirogami #1 Gyuto 180mm","maker":"Kazan","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-kurouchi-gyutou-shirogami-1","storeName":"Kazan Kurouchi White #1 Gyutou 180mm"},{"slug":"kazan-vg10-v1-santoku-165","name":"Kazan V1 VG-10 Santoku 165mm","maker":"Kazan","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kazan-v1-vg10","storeName":"Kazan V1 Santoku 165mm"},{"slug":"sakai-takayuki-vg10-sugihara-damascus-nakiri-165","name":"Sakai Takayuki Sugihara Damascus VG-10 Nakiri 165mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-sugihara-damascus-vg10","storeName":"Sakai Takayuki Sugihara Damascus Nakiri 165mm"},{"slug":"kazan-ginsan-nashiji-petty-150","name":"Kazan Nashiji Ginsan Petty 150mm","maker":"Kazan","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-nashiji-ginsan","storeName":"Kazan Ginsan Nashiji Petty 150mm"},{"slug":"kazan-hap40-bunka-180","name":"Kazan HAP40 Bunka 180mm","maker":"Kazan","shape":"bunka","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kazan-hap40","storeName":"Kazan HAP40 Bunka 180mm"},{"slug":"kazan-sld-petty-135","name":"Kazan SLD Petty 135mm","maker":"Kazan","shape":"petty","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kazan-sld","storeName":"Kazan SLD Petty 135mm"},{"slug":"kazan-sld-santoku-165","name":"Kazan SLD Santoku 165mm","maker":"Kazan","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"kazan-sld","storeName":"Kazan SLD Wa-Santoku 165mm"},{"slug":"sakai-takayuki-ginsan-sujihiki-270","name":"Sakai Takayuki Ginsan Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-ginsanko-ginsan","storeName":"Sakai Takayuki Ginsanko Sujihiki 270mm"},{"slug":"sakai-takayuki-shirogami-2-garasuki-other-180","name":"Sakai Takayuki Shirogami #2 Garasuki 180mm","maker":"Sakai Takayuki","shape":"other","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-garasuki-shirogami-2","storeName":"Sakai Takayuki White #2 Garasuki 180mm"},{"slug":"sakai-takayuki-shirogami-2-tokujo-kiritsuke-deba-180","name":"Sakai Takayuki Tokujo Kiritsuke-Deba Shirogami #2 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujo-shirogami-2","storeName":"Sakai Takayuki Tokujo Kiritsuke-Deba 180mm"},{"slug":"akira-saku-aogami-2-funayuki-gyutou-other-180","name":"Akira-saku Aogami #2 Funayuki 180mm","maker":"Akira-saku","shape":"other","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akira-saku-akira-saku-funayuki-gyutou-aogami-2","storeName":"Akira-Saku Blue #2 Funayuki Gyutou 180mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-deba-180","name":"Masamoto KS Hon-Kasumi Shirogami #2 Deba 180mm","maker":"Masamoto","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Deba 180mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-deba-165","name":"Masamoto KS Hon-Kasumi Shirogami #2 Deba 165mm","maker":"Masamoto","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Deba 165mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-usuba-210","name":"Masamoto KS Hon-Kasumi Shirogami #2 Usuba 210mm","maker":"Masamoto","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Usuba 210mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-deba-150","name":"Masamoto KS Hon-Kasumi Shirogami #2 Deba 150mm","maker":"Masamoto","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Deba 150mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-deba-135","name":"Masamoto KS Hon-Kasumi Shirogami #2 Deba 135mm","maker":"Masamoto","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Deba 135mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-yanagiba-300","name":"Masamoto KS Hon-Kasumi Shirogami #2 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Yanagi 300mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-yanagiba-270","name":"Masamoto KS Hon-Kasumi Shirogami #2 Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Yanagi 270mm"},{"slug":"masamoto-shirogami-2-ks-hongasumi-yanagiba-240","name":"Masamoto KS Hon-Kasumi Shirogami #2 Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami-2","storeName":"Masamoto KS Hongasumi Yanagi 240mm"},{"slug":"hideo-kitaoka-aogami-2-left-deba-165","name":"Hideo Kitaoka Aogami #2 Deba 165mm Left-Handed","maker":"Hideo Kitaoka","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-left-handed-aogami-2","storeName":"Kitaoka Left Handed Aogami #2 Deba 165mm"},{"slug":"hideo-kitaoka-aogami-2-left-deba-150","name":"Hideo Kitaoka Aogami #2 Deba 150mm Left-Handed","maker":"Hideo Kitaoka","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hideo-kitaoka-left-handed-aogami-2","storeName":"Kitaoka Left Handed Aogami #2 Deba 150mm"},{"slug":"akira-saku-aogami-2-petty-150","name":"Akira-saku Aogami #2 Petty 150mm","maker":"Akira-saku","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akira-saku-akira-saku-aogami-2","storeName":"Akira-Saku Blue #2 Petty 150mm"},{"slug":"akira-saku-aogami-2-honesuki-150","name":"Akira-saku Aogami #2 Honesuki 150mm","maker":"Akira-saku","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akira-saku-akira-saku-aogami-2","storeName":"Akira-Saku Blue #2 Honesuki 150mm"},{"slug":"akira-saku-shirogami-1-funayuki-gyutou-other-180","name":"Akira-saku Shirogami #1 Funayuki 180mm","maker":"Akira-saku","shape":"other","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akira-saku-akira-saku-funayuki-gyutou-shirogami-1","storeName":"Akira-Saku White #1 Funayuki Gyutou 180mm"},{"slug":"kazan-hap40-tsuchime-santoku-180","name":"Kazan Tsuchime HAP40 Santoku 180mm","maker":"Kazan","shape":"santoku","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kazan-hammered-hap40","storeName":"Kazan HAP40 Hammered Santoku 180mm"},{"slug":"kazan-hap40-tsuchime-gyuto-240","name":"Kazan Tsuchime HAP40 Gyuto 240mm","maker":"Kazan","shape":"gyuto","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kazan-hammered-gyutou-hap40","storeName":"Kazan HAP40 Hammered Gyutou 240mm"},{"slug":"sakai-takayuki-molybdenum-chuka-225","name":"Sakai Takayuki Inox Molybdenum Chukabocho 225mm","maker":"Sakai Takayuki","shape":"chuka","lengthMm":225,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki Inox Cleaver 225mm"},{"slug":"takeshi-saji-sg2-diamond-damascus-petty-150","name":"Takeshi Saji Diamond Damascus R2/SG2 Petty 150mm","maker":"Takeshi Saji","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-diamond-damascus-sg2","storeName":"Saji Takeshi R2 Diamond Damascus Petty 150mm"},{"slug":"sakai-takayuki-ginsan-gyuto-270","name":"Sakai Takayuki Ginsan Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-ginsanko-gyutou-ginsan","storeName":"Sakai Takayuki Ginsanko Wa Gyutou 270mm"},{"slug":"sakai-takayuki-aogami-2-blue-honyaki-yanagiba-270","name":"Sakai Takayuki Honyaki Aogami #2 Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-honyaki-aogami-2","storeName":"Sakai Takayuki Blue Steel Honyaki Yanagi 270mm"},{"slug":"sakai-takayuki-aogami-2-blue-honyaki-yanagiba-300","name":"Sakai Takayuki Honyaki Aogami #2 Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-honyaki-aogami-2","storeName":"Sakai Takayuki Blue Steel Honyaki Yanagi 300mm"},{"slug":"sakai-takayuki-aogami-2-blue-honyaki-yanagiba-330","name":"Sakai Takayuki Honyaki Aogami #2 Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-honyaki-aogami-2","storeName":"Sakai Takayuki Blue Steel Honyaki Yanagi 330mm"},{"slug":"sakai-takayuki-shirogami-1-byakko-sakimaru-other-300","name":"Sakai Takayuki Byakko Shirogami #1 Sakimaru Takohiki 300mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-byakko-sakimaru-shirogami-1","storeName":"Sakai Takayuki Byakko Sakimaru Takobiki 300mm"},{"slug":"sakai-takayuki-shirogami-1-byakko-sakimaru-other-270","name":"Sakai Takayuki Byakko Shirogami #1 Sakimaru Takohiki 270mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-byakko-sakimaru-shirogami-1","storeName":"Sakai Takayuki Byakko Sakimaru Takobiki 270mm"},{"slug":"sakai-takayuki-pankiri-300","name":"Sakai Takayuki Stainless Pankiri 300mm","maker":"Sakai Takayuki","shape":"pankiri","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-stainless-unstated","storeName":"Sakai Takayuki Bread Knife 300mm"},{"slug":"sakai-takayuki-shirogami-2-kasumitogi-deba-165","name":"Sakai Takayuki Kasumitogi Shirogami #2 Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-2","storeName":"Sakai Takayuki Kasumitogi Deba 165mm"},{"slug":"sakai-takayuki-shirogami-2-kasumitogi-deba-150","name":"Sakai Takayuki Kasumitogi Shirogami #2 Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami-2","storeName":"Sakai Takayuki Kasumitogi Deba 150mm"},{"slug":"masamoto-vg10-vg-honesuki-145","name":"Masamoto VG VG-10 Honesuki 145mm","maker":"Masamoto","shape":"honesuki","lengthMm":145,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-vg10","storeName":"Masamoto VG Honesuki 145mm"},{"slug":"masamoto-vg10-vg-petty-150","name":"Masamoto VG VG-10 Petty 150mm","maker":"Masamoto","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-vg10","storeName":"Masamoto VG Petty 150mm"},{"slug":"masamoto-vg10-vg-petty-120","name":"Masamoto VG VG-10 Petty 120mm","maker":"Masamoto","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-vg10","storeName":"Masamoto VG Petty 120mm"},{"slug":"masamoto-vg10-vg-sujihiki-270","name":"Masamoto VG VG-10 Sujihiki 270mm","maker":"Masamoto","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-vg10","storeName":"Masamoto VG Sujihiki 270mm"},{"slug":"masamoto-vg10-vg-sujihiki-240","name":"Masamoto VG VG-10 Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-vg10","storeName":"Masamoto VG Sujihiki 240mm"},{"slug":"masamoto-vg10-vg-gyuto-270","name":"Masamoto VG VG-10 Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-gyutou-vg10","storeName":"Masamoto VG Gyutou 270mm"},{"slug":"masamoto-vg10-vg-gyuto-240","name":"Masamoto VG VG-10 Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-gyutou-vg10","storeName":"Masamoto VG Gyutou 240mm"},{"slug":"masamoto-vg10-vg-gyuto-210","name":"Masamoto VG VG-10 Gyuto 210mm","maker":"Masamoto","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-gyutou-vg10","storeName":"Masamoto VG Gyutou 210mm"},{"slug":"glestain-honesuki-145","name":"Glestain Stainless Honesuki 145mm","maker":"Glestain","shape":"honesuki","lengthMm":145,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K Series Honesuki 145mm"},{"slug":"glestain-petty-140","name":"Glestain Stainless Petty 140mm","maker":"Glestain","shape":"petty","lengthMm":140,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K Series Petty 140mm"},{"slug":"glestain-petty-120","name":"Glestain Stainless Petty 120mm","maker":"Glestain","shape":"petty","lengthMm":120,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K Series Petty 120mm"},{"slug":"glestain-sujihiki-270","name":"Glestain Stainless Sujihiki 270mm","maker":"Glestain","shape":"sujihiki","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K Series Sujihiki 270mm"},{"slug":"glestain-sujihiki-240","name":"Glestain Stainless Sujihiki 240mm","maker":"Glestain","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K Series Sujihiki 240mm"},{"slug":"glestain-gyuto-270","name":"Glestain Stainless Gyuto 270mm","maker":"Glestain","shape":"gyuto","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-gyutou-stainless-unstated","storeName":"Glestain K Series Gyutou 270mm"},{"slug":"glestain-gyuto-240","name":"Glestain Stainless Gyuto 240mm","maker":"Glestain","shape":"gyuto","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-gyutou-stainless-unstated","storeName":"Glestain K Series Gyutou 240mm"},{"slug":"glestain-gyuto-210","name":"Glestain Stainless Gyuto 210mm","maker":"Glestain","shape":"gyuto","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-gyutou-stainless-unstated","storeName":"Glestain K Series Gyutou 210mm"},{"slug":"misono-swedish-carbon-gyuto-270","name":"Misono Swedish Carbon Gyuto 270mm","maker":"Misono","shape":"gyuto","lengthMm":270,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-gyutou-swedish-carbon","storeName":"Misono Swedish Carbon Gyutou 270mm"},{"slug":"misono-swedish-carbon-gyuto-180","name":"Misono Swedish Carbon Gyuto 180mm","maker":"Misono","shape":"gyuto","lengthMm":180,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-gyutou-swedish-carbon","storeName":"Misono Swedish Carbon Gyutou 180mm"},{"slug":"misono-swedish-stainless-american-honesuki-110","name":"Misono American Swedish Stainless Honesuki 110mm","maker":"Misono","shape":"honesuki","lengthMm":110,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-american-style-swedish-stainless","storeName":"Misono UX10 American Style Boning Knife - 110mm"},{"slug":"misono-440-petty-130","name":"Misono 440 Petty 130mm","maker":"Misono","shape":"petty","lengthMm":130,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-440","storeName":"Misono 440 Petty 130mm"},{"slug":"misono-440-sujihiki-270","name":"Misono 440 Sujihiki 270mm","maker":"Misono","shape":"sujihiki","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-440","storeName":"Misono 440 Sujihiki 270mm"},{"slug":"misono-440-santoku-180","name":"Misono 440 Santoku 180mm","maker":"Misono","shape":"santoku","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-440","storeName":"Misono 440 Santoku 180mm"},{"slug":"misono-440-gyuto-270","name":"Misono 440 Gyuto 270mm","maker":"Misono","shape":"gyuto","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-gyutou-440","storeName":"Misono 440 Gyutou 270mm"},{"slug":"misono-440-gyuto-240","name":"Misono 440 Gyuto 240mm","maker":"Misono","shape":"gyuto","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-gyutou-440","storeName":"Misono 440 Gyutou 240mm"},{"slug":"misono-440-gyuto-210","name":"Misono 440 Gyuto 210mm","maker":"Misono","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-gyutou-440","storeName":"Misono 440 Gyutou 210mm"},{"slug":"misono-440-gyuto-180","name":"Misono 440 Gyuto 180mm","maker":"Misono","shape":"gyuto","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-gyutou-440","storeName":"Misono 440 Gyutou 180mm"},{"slug":"misono-molybdenum-deba-165","name":"Misono Molybdenum Deba 165mm","maker":"Misono","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Yo Deba 165mm"},{"slug":"misono-molybdenum-hankotsu-other-145","name":"Misono Molybdenum Hankotsu 145mm","maker":"Misono","shape":"other","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-hankotsu-molybdenum","storeName":"Misono Molybdenum Hankotsu 145mm"},{"slug":"misono-molybdenum-petty-80","name":"Misono Molybdenum Petty 80mm","maker":"Misono","shape":"petty","lengthMm":80,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Paring 80mm"},{"slug":"misono-molybdenum-gyuto-270","name":"Misono Molybdenum Gyuto 270mm","maker":"Misono","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-gyutou-molybdenum","storeName":"Misono Molybdenum Gyutou 270mm"},{"slug":"misono-molybdenum-gyuto-240","name":"Misono Molybdenum Gyuto 240mm","maker":"Misono","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-gyutou-molybdenum","storeName":"Misono Molybdenum Gyutou 240mm"},{"slug":"hatsukokoro-ats34-ginga-damascus-santoku-180","name":"Hatsukokoro Ginga Sanjo Damascus ATS-34 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginga-ats34-damascus-sanjo-ats34","storeName":"Hatsukokoro Ginga ATS34 Damascus Santoku 180mm with Sanjo Wa Handle"},{"slug":"hatsukokoro-v-toku2-hinotori-rainbow-gyuto-210","name":"Hatsukokoro Hinotori Rainbow Damascus V-Toku 2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hinotori-v-toku2-rainbow-damascus-v-toku2","storeName":"Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Gyuto 210mm"},{"slug":"masamoto-swedish-stainless-sw-swedish-kiritsuke-210","name":"Masamoto SW Swedish Stainless Kiritsuke 210mm","maker":"Masamoto","shape":"kiritsuke","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-sw-swedish-stainless","storeName":"Masamoto SW Swedish Steel Kiritsuke 210mm"},{"slug":"takahiro-nihei-shirogami-2-hyomon-damascus-yanagiba-270","name":"Takahiro Nihei Hyomon Prisma Damascus Shirogami #2 Yanagiba 270mm","maker":"Takahiro Nihei","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takahiro-nihei-hyomon-damascus-prisma-shirogami-2","storeName":"Takahiro Nihei Hyomon White #2 Damascus Yanagiba 270mm with Prisma Handle"},{"slug":"takeshi-saji-ginsan-deer-antler-deba-105","name":"Takeshi Saji Ginsan Deba 105mm","maker":"Takeshi Saji","shape":"deba","lengthMm":105,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-3-deer-antler-ginsan","storeName":"Takeshi Saji Ginsan #3 Deba 105mm with Deer Antler Handle"},{"slug":"satoshi-nakagawa-ginsan-abalone-chuka-173","name":"Satoshi Nakagawa Ginsan Chukabocho 173mm","maker":"Satoshi Nakagawa","shape":"chuka","lengthMm":173,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"satoshi-nakagawa-chinese-ginsan","storeName":"Satoshi Nakagawa Chinese Cleaver Silver #3 173mm"},{"slug":"higuchi-sg2-damascus-red-santoku-180","name":"Higuchi Damascus R2/SG2 Santoku 180mm","maker":"Higuchi","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"higuchi-damascus-red-sg2","storeName":"Higuchi SG2 Damascus Santoku 180mm with Red Pakkawood Handle"},{"slug":"hatsukokoro-v-toku2-hinotori-rainbow-sujihiki-270","name":"Hatsukokoro Hinotori Rainbow Damascus V-Toku 2 Sujihiki 270mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":270,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hinotori-v-toku2-rainbow-damascus-v-toku2","storeName":"Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Sujihiki 270mm"},{"slug":"hatsukokoro-ats34-ginga-nickel-bunka-170","name":"Hatsukokoro Ginga Damascus ATS-34 Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ginga-nickel-damascus-ats34","storeName":"Hatsukokoro Ginga ATS-34 Nickel Damascus Bunka 170mm"},{"slug":"hatsukokoro-ats34-ginga-nickel-gyuto-210","name":"Hatsukokoro Ginga Damascus ATS-34 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ginga-nickel-damascus-ats34","storeName":"Hatsukokoro Ginga ATS-34 Nickel Damascus Gyuto 210mm"},{"slug":"hatsukokoro-v-toku2-hinotori-rainbow-petty-150","name":"Hatsukokoro Hinotori Rainbow Damascus V-Toku 2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hinotori-v-toku2-rainbow-damascus-v-toku2","storeName":"Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Petty 150mm"},{"slug":"hatsukokoro-v-toku2-hinotori-rainbow-gyuto-240","name":"Hatsukokoro Hinotori Rainbow Damascus V-Toku 2 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hinotori-v-toku2-rainbow-damascus-v-toku2","storeName":"Hatsukokoro Hinotori V-Toku2 Rainbow Damascus Gyuto 240mm"},{"slug":"makoto-kurosaki-vg7-nashiji-tall-gyuto-240","name":"Makoto Kurosaki Tall Nashiji VG-7 Gyuto 240mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":240,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-vg7-nashiji-vg7","storeName":"Makoto Kurosaki VG7 Nashiji Tall Gyuto 240mm"},{"slug":"nigara-hamono-sg2-kurouchi-tsuchime-kiritsuke-270","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Kiritsuke 270mm","maker":"Nigara Hamono","shape":"kiritsuke","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-kurouchi-tsuchime-sg2","storeName":"Nigara Hamono SG2 Kurouchi Tsuchime Kiritsuke 270mm"},{"slug":"masakage-aogami-super-koishi-kobunka-130","name":"Masakage Koishi Aogami Super Ko-Bunka 130mm","maker":"Masakage","shape":"kobunka","lengthMm":130,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-aogami-super","storeName":"Masakage Koishi Ko-Bunka 130mm"},{"slug":"masamoto-shirogami-2-ks-gyuto-210","name":"Masamoto KS Shirogami #2 Gyuto 210mm","maker":"Masamoto","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-shirogami-2","storeName":"Masamoto KS Gyuto 210mm"},{"slug":"masamoto-shirogami-2-ks-kiritsuke-kiritsuke-210","name":"Masamoto KS Shirogami #2 Kiritsuke 210mm","maker":"Masamoto","shape":"kiritsuke","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-shirogami-2","storeName":"Masamoto KS Kiritsuke 210mm"},{"slug":"masamoto-shirogami-2-ks-gyuto-240","name":"Masamoto KS Shirogami #2 Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-shirogami-2","storeName":"Masamoto KS Gyuto 240mm"},{"slug":"satoshi-nakagawa-aogami-1-damascus-gyuto-270","name":"Satoshi Nakagawa Damascus Aogami #1 Gyuto 270mm","maker":"Satoshi Nakagawa","shape":"gyuto","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-damascus-aogami-1","storeName":"Satoshi Nakagawa Blue #1 Damascus Gyuto 270mm"},{"slug":"itsuo-doi-aogami-2-homura-deba-180","name":"Itsuo Doi Homura Aogami #2 Deba 180mm","maker":"Itsuo Doi","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"itsuo-doi-homura-aogami-2","storeName":"Itsuo Doi Homura Blue #2 Deba 180mm"},{"slug":"tadafusa-sld-chestnut-deba-150","name":"Tadafusa Sanjo SLD Deba 150mm","maker":"Tadafusa","shape":"deba","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-sanjo-sld","storeName":"Tadafusa SLD Deba 150mm with Chestnut Sanjo Handle"},{"slug":"makoto-kurosaki-vg7-ryusei-cherry-petty-150","name":"Makoto Kurosaki Ryusei VG-7 Petty 150mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":150,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"makoto-kurosaki-ryusei-vg7-cherry-vg7","storeName":"Makoto Kurosaki Ryusei VG7 Petty 150mm Cherry Handle"},{"slug":"mcusta-vg10-damascus-cutlery-sujihiki-270","name":"Mcusta Zanmai Classic Pro Core Slicing Damascus VG-10 Sujihiki 270mm","maker":"Mcusta","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-classic-pro-core-damascus-kitchen-cutlery-slicing-vg10","storeName":"Mcusta Zanmai Classic Pro Sujihiki VG-10 Core Damascus 270mm Kitchen Cutlery Slicing Knife"},{"slug":"mcusta-vg10-damascus-cutlery-honesuki-165","name":"Mcusta Zanmai Classic Pro Core Damascus VG-10 Honesuki 165mm","maker":"Mcusta","shape":"honesuki","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-classic-pro-core-damascus-kitchen-cutlery-vg10","storeName":"Mcusta Zanmai Classic Pro VG-10 Core Damascus 165mm Kitchen Cutlery Boning Knife"},{"slug":"takeshi-saji-sg2-diamond-damascus-bunka-180","name":"Takeshi Saji Diamond Damascus R2/SG2 Bunka 180mm Turquoise Handle","maker":"Takeshi Saji","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-diamond-damascus-turquoise-sg2","storeName":"Takeshi Saji R2 Diamond Damascus 180mm Bunka Turquoise Handle"},{"slug":"tadafusa-sld-tokushu-tsuchime-gyuto-210","name":"Tadafusa Tokushu Tsuchime SLD Gyuto 210mm","maker":"Tadafusa","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-tokushu-tsuchime-sld","storeName":"Tadafusa Tokushu Tsuchime Walnut Gyuto 210mm"},{"slug":"tadafusa-shirogami-2-tokushu-rosewood-petty-135","name":"Tadafusa Tokushu Kurouchi Shirogami #2 Petty 135mm","maker":"Tadafusa","shape":"petty","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tadafusa-tokushu-kurouchi-shirogami-2","storeName":"Tadafusa Tokushu Knife Rosewood Series White #2 Kurouchi 135mm Japanese Petty Knife"},{"slug":"moritaka-aogami-super-kamagata-other-130","name":"Moritaka Aogami Super Kamagata 130mm","maker":"Moritaka","shape":"other","lengthMm":130,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka Knives Aogami Super Kamagata 130mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-deba-210","name":"Sakai Takayuki Kasumitogi Shirogami Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi (White steel) Japanese Chef's Deba Knife 210mm"},{"slug":"hinokuni-shirogami-1-kurouchi-nakiri-240","name":"Hinokuni Yukihiro Sakai Kurouchi Shirogami #1 Nakiri 240mm","maker":"Hinokuni","smith":"Yukihiro Sakai","shape":"nakiri","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinokuni-kurouchi-shirogami-1","storeName":"Yukihiro Sakai Hinokuni White #1 Kurouchi 240mm Nakiri"},{"slug":"yoshida-hamono-zdp189-kyusakichi-kurouchi-bunka-190","name":"Yoshida Hamono Kyusakichi Kurouchi ZDP-189 Bunka 190mm","maker":"Yoshida Hamono","shape":"bunka","lengthMm":190,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":66,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshida-hamono-kyusakichi-kurouchi-zdp189","storeName":"Yoshida Hamono Kyusakichi ZDP-189 Kurouchi Bunka 190mm"},{"slug":"masazumi-shirogami-naozumi-sujihiki-270","name":"Masazumi Naozumi Shirogami Sujihiki 270mm","maker":"Masazumi","shape":"sujihiki","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masazumi-naozumi-shirogami","storeName":"Masazumi Naozumi Carbon Steel Sujihiki 270mm"},{"slug":"masazumi-shirogami-naozumi-sujihiki-240","name":"Masazumi Naozumi Shirogami Sujihiki 240mm","maker":"Masazumi","shape":"sujihiki","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masazumi-naozumi-shirogami","storeName":"Masazumi Naozumi Carbon Steel Sujihiki 240mm"},{"slug":"masazumi-shirogami-naozumi-gyuto-240","name":"Masazumi Naozumi Shirogami Gyuto 240mm","maker":"Masazumi","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masazumi-naozumi-shirogami","storeName":"Masazumi Naozumi Carbon Steel Gyuto 240mm"},{"slug":"tadafusa-sld-tsuchime-ebony-petty-90","name":"Tadafusa Tsuchime SLD Petty 90mm","maker":"Tadafusa","shape":"petty","lengthMm":90,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-hammered-sld","storeName":"Tadafusa SLD Paring 90mm (3.5\") Hammered (Tsuchime) with Ebony Handle"},{"slug":"nenohi-nagi-cosmo-honesuki-150","name":"Nenohi Nagi Cosmo Stainless Honesuki 150mm","maker":"Nenohi","shape":"honesuki","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-nagi-cosmo-saya-cover-stainless-unstated","storeName":"Nenohi Nagi Honesuki 150mm (5.9\") Cosmo Handle with Saya Cover"},{"slug":"ikkaku-donryu-bessaku-kakugata-chuka-178","name":"Ikkaku Donryu Bessaku Kakugata Stainless Chukabocho 178mm","maker":"Ikkaku Donryu","shape":"chuka","lengthMm":178,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":54,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-bessaku-kakugata-bocho-stainless-unstated","storeName":"Ikkaku Bessaku Kakugata Chuka Bocho (Chinese Cleaver) 178mm"},{"slug":"sakai-takayuki-kigami-3-kasumi-left-deba-180","name":"Sakai Takayuki Kasumi Kigami #3 Deba 180mm Left-Handed","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-left-handed-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Deba 180mm (7.1\") Left Handed Wa-Handle"},{"slug":"oul-shirogami-1-tsuchime-gyuto-240","name":"Oul Tsuchime Shirogami #1 Gyuto 240mm","maker":"Oul","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"oul-hammered-shirogami-1","storeName":"OUL White #1 Gyuto 240mm (9.4\") Hammered"},{"slug":"shibata-aogami-2-ittosai-kasumi-yanagiba-300","name":"Shibata Ittosai Kotetsu Kasumi Aogami #2 Yanagiba 300mm","maker":"Shibata","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-ittosai-kotetsu-kasumi-aogami-2","storeName":"Shibata Ittosai Kotetsu Blue #2 Yanagi Kasumi 300mm"},{"slug":"shibata-aogami-2-ittosai-kasumi-yanagiba-270","name":"Shibata Ittosai Kotetsu Kasumi Aogami #2 Yanagiba 270mm","maker":"Shibata","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-ittosai-kotetsu-kasumi-aogami-2","storeName":"Shibata Ittosai Kotetsu Blue #2 Yanagi Kasumi 270mm"},{"slug":"sakai-takayuki-kigami-3-kasumi-deba-120","name":"Sakai Takayuki Kasumi Kigami #3 Deba 120mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":120,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Deba 120mm (4.7\") Wa-Handle"},{"slug":"sakai-takayuki-kigami-3-kasumi-deba-135","name":"Sakai Takayuki Kasumi Kigami #3 Deba 135mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":135,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Deba 135mm (5.3\") Wa-Handle"},{"slug":"sakai-takayuki-garasuki-other-150","name":"Sakai Takayuki Carbon Garasuki 150mm","maker":"Sakai Takayuki","shape":"other","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-garasuki-carbon-unstated","storeName":"Sakai Takayuki Carbon Steel Garasuki 150mm"},{"slug":"sakai-takayuki-shirogami-2-tokujo-usuba-180","name":"Sakai Takayuki Tokujo Shirogami #2 Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujo-shirogami-2","storeName":"Sakai Takayuki Tokujo White #2 Usuba 180mm"},{"slug":"sakai-takayuki-shirogami-2-tokujo-usuba-210","name":"Sakai Takayuki Tokujo Shirogami #2 Usuba 210mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujo-shirogami-2","storeName":"Sakai Takayuki Tokujo White #2 Usuba 210mm"},{"slug":"tadafusa-sld-hk-deba-105","name":"Tadafusa Hocho Kobo SLD Ko-Deba 105mm","maker":"Tadafusa","shape":"deba","lengthMm":105,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-ko-hk-6-sld","lineName":"Hocho Kobo","storeName":"Tadafusa SLD Ko Deba 105mm (4.1\") HK-6"},{"slug":"tadafusa-sld-serrated-hk-pankiri-230","name":"Tadafusa Serrated SLD Pankiri 230mm","maker":"Tadafusa","shape":"pankiri","lengthMm":230,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-serrated-hk-1-sld","storeName":"Tadafusa SLD Serrated Bread Knife 230mm (9.0\") HK-1"},{"slug":"sakai-takayuki-vg10-damascus-tsuchime-gyuto-200","name":"Sakai Takayuki Damascus Tsuchime VG-10 Kengata Gyuto 200mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-damascus-hammered-vg10","storeName":"Sakai Takayuki Damascus Hammered VG-10 Kengata Gyuto 200mm (7.9\") with Ebony Wa-handle"},{"slug":"sakai-takayuki-vg5-damascus-tsuchime-nakiri-175","name":"Sakai Takayuki PRO Damascus Tsuchime VG-5 Nakiri 175mm","maker":"Sakai Takayuki","shape":"nakiri","lengthMm":175,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-pro-damascus-hammered-vg5","storeName":"Sakai Takayuki PRO VG-5 Nakiri 175mm (6.9\") Damascus Hammered"},{"slug":"sakai-takayuki-molybdenum-mioroshi-deba-other-210","name":"Sakai Takayuki Inox Molybdenum Mioroshi Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki Inox Mioroshi Deba 210mm (8.2\") Wa-Handle"},{"slug":"nenohi-molybdenum-haku-petty-120","name":"Nenohi Haku Inox Molybdenum Petty 120mm","maker":"Nenohi","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-haku-molybdenum","storeName":"Nenohi Haku Inox Petty 120mm"},{"slug":"nenohi-molybdenum-haku-petty-150","name":"Nenohi Haku Inox Molybdenum Petty 150mm","maker":"Nenohi","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-haku-molybdenum","storeName":"Nenohi Haku Inox Petty 150mm"},{"slug":"sukenari-hap40-speed-rosewood-petty-165","name":"Sukenari HAP40 Petty 165mm","maker":"Sukenari","shape":"petty","lengthMm":165,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-high-speed-hap40","storeName":"Sukenari HAP40 High Speed Steel Petty 165mm (6.5\") Rosewood Handle"},{"slug":"kanetsugu-molybdenum-pankiri-260","name":"Kanetsugu Seki Molybdenum Pankiri 260mm","maker":"Kanetsugu","shape":"pankiri","lengthMm":260,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-seki-molybdenum","storeName":"Seki Kanetsugu Bread Knife 260mm"},{"slug":"sakai-takayuki-kigami-3-kasumi-usuba-180","name":"Sakai Takayuki Kasumi Kigami #3 Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Usuba 180mm (7.1\") Wa-Handle"},{"slug":"sakai-takayuki-kigami-3-kasumi-deba-210","name":"Sakai Takayuki Kasumi Kigami #3 Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Deba 210mm (8.2\") Wa-Handle"},{"slug":"sakai-takayuki-kigami-3-kasumi-left-yanagiba-300","name":"Sakai Takayuki Kasumi Kigami #3 Yanagiba 300mm Left-Handed","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-left-handed-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Yanagi 300mm (11.8\") Left Handed Wa-Handle"},{"slug":"sakai-takayuki-kigami-3-kasumi-left-yanagiba-270","name":"Sakai Takayuki Kasumi Kigami #3 Yanagiba 270mm Left-Handed","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumi-left-handed-kigami-3","storeName":"Sakai Takayuki Kasumi Yellow #3 Yanagi 270mm (10.6\") Left Handed Wa-Handle"},{"slug":"misono-swedish-carbon-deba-165","name":"Misono Swedish Carbon Deba 165mm","maker":"Misono","shape":"deba","lengthMm":165,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Steel Yo-Deba 165mm"},{"slug":"ikkaku-donryu-molybdenum-santoku-170","name":"Ikkaku Donryu Molybdenum Santoku 170mm","maker":"Ikkaku Donryu","shape":"santoku","lengthMm":170,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-molybdenum","storeName":"Ikkaku Donryu Molybdenum Santoku 170mm"},{"slug":"ikkaku-donryu-molybdenum-gyuto-300","name":"Ikkaku Donryu Molybdenum Gyuto 300mm","maker":"Ikkaku Donryu","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-molybdenum","storeName":"Ikkaku Donryu Molybdenum Gyuto 300mm"},{"slug":"ikkaku-donryu-molybdenum-gyuto-210","name":"Ikkaku Donryu Molybdenum Gyuto 210mm","maker":"Ikkaku Donryu","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-molybdenum","storeName":"Ikkaku Donryu Molybdenum Gyuto 210mm"},{"slug":"ikkaku-donryu-molybdenum-gyuto-270","name":"Ikkaku Donryu Molybdenum Gyuto 270mm","maker":"Ikkaku Donryu","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-molybdenum","storeName":"Ikkaku Donryu Molybdenum Gyuto 270mm"},{"slug":"ikkaku-donryu-molybdenum-gyuto-240","name":"Ikkaku Donryu Molybdenum Gyuto 240mm","maker":"Ikkaku Donryu","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-molybdenum","storeName":"Ikkaku Donryu Molybdenum Gyuto 240mm"},{"slug":"nenohi-molybdenum-haku-sujihiki-270","name":"Nenohi Haku Inox Molybdenum Sujihiki 270mm","maker":"Nenohi","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-haku-molybdenum","storeName":"Nenohi Haku Inox Sujihiki 270mm"},{"slug":"nenohi-molybdenum-haku-gyuto-210","name":"Nenohi Haku Inox Molybdenum Gyuto 210mm","maker":"Nenohi","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-haku-molybdenum","storeName":"Nenohi Haku Inox Gyuto 210mm"},{"slug":"nenohi-molybdenum-haku-sujihiki-240","name":"Nenohi Haku Inox Molybdenum Sujihiki 240mm","maker":"Nenohi","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-haku-molybdenum","storeName":"Nenohi Haku Inox Sujihiki 240mm"},{"slug":"nenohi-molybdenum-haku-gyuto-240","name":"Nenohi Haku Inox Molybdenum Gyuto 240mm","maker":"Nenohi","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-haku-molybdenum","storeName":"Nenohi Haku Inox Gyuto 240mm"},{"slug":"sanpo-sangyo-stackable-container-yanagiba-300","name":"Sanpo Sangyo Stackable Container Stainless Yanagiba 300mm","maker":"Sanpo Sangyo","shape":"yanagiba","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sanpo-sangyo-stackable-container-stainless-unstated","storeName":"Sanpo Sangyo Stackable Container Yanagiba 300mm"},{"slug":"ikkaku-donryu-molybdenum-gyuto-180","name":"Ikkaku Donryu Molybdenum Gyuto 180mm","maker":"Ikkaku Donryu","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikkaku-donryu-molybdenum","storeName":"Ikkaku Donryu Molybdenum Gyuto 180mm"},{"slug":"ajimisaku-molybdenum-perforated-gyuto-205","name":"Ajimisaku Perforated Molybdenum Gyuto 205mm","maker":"Ajimisaku","shape":"gyuto","lengthMm":205,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ajimisaku-perforated-molybdenum","storeName":"Ajimisaku Perforated Gyuto 205mm"},{"slug":"moritaka-aogami-super-nakiri-petty-135","name":"Moritaka Aogami Super Nakiri Petty 135mm","maker":"Moritaka","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka Nakiri Petty 135mm"},{"slug":"moritaka-aogami-super-sujihiki-yanagiba-300","name":"Moritaka Aogami Super Yanagiba 300mm","maker":"Moritaka","shape":"yanagiba","lengthMm":300,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka | AS | Yanagiba 300mm"},{"slug":"moritaka-aogami-super-deba-110","name":"Moritaka Aogami Super Deba 110mm","maker":"Moritaka","shape":"deba","lengthMm":110,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka | AS | Deba 110mm"},{"slug":"moritaka-aogami-super-nakiri-150","name":"Moritaka Aogami Super Nakiri 150mm","maker":"Moritaka","shape":"nakiri","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka | AS | Nakiri 150mm"},{"slug":"moritaka-aogami-super-petty-90","name":"Moritaka Aogami Super Petty 90mm","maker":"Moritaka","shape":"petty","lengthMm":90,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka | AS | Paring 90mm"},{"slug":"takumi-ikeda-aogami-1-damascus-petty-120","name":"Takumi Ikeda Suminagashi Aogami #1 Petty 120mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":120,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-suminagashi-aogami-1","storeName":"Ikeda | Suminagashi | Aogami #1 | Petty 120mm"},{"slug":"takumi-ikeda-aogami-1-damascus-petty-90","name":"Takumi Ikeda Suminagashi Aogami #1 Petty 90mm","maker":"Takumi Ikeda","shape":"petty","lengthMm":90,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-suminagashi-aogami-1","storeName":"Ikeda | Suminagashi | Aogami #1 | Paring 90mm"},{"slug":"ohishi-sld-tsuchime-sujihiki-270","name":"Ohishi Tsuchime SLD Sujihiki 270mm","maker":"Ohishi","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ohishi-tsuchime-sld","storeName":"Ohishi | SLD Tsuchime | Sujihiki 270mm"},{"slug":"ohishi-sld-tsuchime-gyuto-210","name":"Ohishi Tsuchime SLD Gyuto 210mm","maker":"Ohishi","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ohishi-tsuchime-sld","storeName":"Ohishi | SLD Tsuchime | Gyuto 210mm"},{"slug":"tojiro-vg10-dp-deba-170","name":"Tojiro DP VG-10 Deba 170mm","maker":"Tojiro","shape":"deba","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-dp-vg10","storeName":"Tojiro | DP | Yo-Deba 170mm"},{"slug":"tojiro-vg10-dp-deba-240","name":"Tojiro DP VG-10 Deba 240mm","maker":"Tojiro","shape":"deba","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-dp-vg10","storeName":"Tojiro | DP | Yo-Deba 240mm"},{"slug":"tojiro-vg10-dp-deba-210","name":"Tojiro DP VG-10 Deba 210mm","maker":"Tojiro","shape":"deba","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-dp-vg10","storeName":"Tojiro | DP | Yo-Deba 210mm"},{"slug":"isamitsu-hamono-shirogami-1-abe-bunka-180","name":"Isamitsu Hamono Abe Shirogami #1 Bunka 180mm","maker":"Isamitsu Hamono","shape":"bunka","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"isamitsu-hamono-abe-shirogami-1","storeName":"Isamitsu Abe | Shirogami #1 | Bunka 180mm"},{"slug":"hinoura-aogami-super-kurouchi-gyuto-240","name":"Hinoura Mutsumi Kurouchi Aogami Super Gyuto 240mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura | AS Kurouchi | Gyuto 240mm"},{"slug":"sukenari-hap40-kiritsuke-kiritsuke-210","name":"Sukenari HAP40 Kiritsuke 210mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sukenari-hap40","storeName":"Sukenari | HAP40 | Kiritsuke 210mm"},{"slug":"akifusa-aogami-super-damascus-kiritsuke-kiritsuke-240","name":"Akifusa Suminagashi Aogami Super Kiritsuke 240mm","maker":"Akifusa","shape":"kiritsuke","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akifusa-suminagashi-aogami-super","storeName":"Akifusa | AS Suminagashi | Kiritsuke 240mm"},{"slug":"akifusa-aogami-super-damascus-petty-120","name":"Akifusa Suminagashi Aogami Super Petty 120mm","maker":"Akifusa","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akifusa-suminagashi-aogami-super","storeName":"Akifusa | AS Suminagashi | Paring 120mm"},{"slug":"akifusa-aogami-super-damascus-petty-95","name":"Akifusa Suminagashi Aogami Super Petty 95mm","maker":"Akifusa","shape":"petty","lengthMm":95,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"akifusa-suminagashi-aogami-super","storeName":"Akifusa | AS Suminagashi | Paring 95mm"},{"slug":"hinoura-aogami-super-kurouchi-kiritsuke-kiritsuke-240","name":"Hinoura Mutsumi Kurouchi Aogami Super Kiritsuke 240mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"kiritsuke","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura | AS Kurouchi | Kiritsuke 240mm"},{"slug":"hinoura-aogami-super-kurouchi-sujihiki-270","name":"Hinoura Mutsumi Kurouchi Aogami Super Sujihiki 270mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura | AS Kurouchi | Sujihiki 270mm"},{"slug":"hinoura-aogami-super-kurouchi-santoku-165","name":"Hinoura Mutsumi Kurouchi Aogami Super Santoku 165mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura | AS Kurouchi | Santoku 165mm"},{"slug":"hinoura-aogami-super-kurouchi-petty-135","name":"Hinoura Mutsumi Kurouchi Aogami Super Petty 135mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura | AS Kurouchi | Petty 135mm"},{"slug":"hinoura-aogami-super-kurouchi-nakiri-165","name":"Hinoura Mutsumi Kurouchi Aogami Super Nakiri 165mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura | AS Kurouchi | Nakiri 165mm"},{"slug":"ohishi-sld-tsuchime-nakiri-165","name":"Ohishi Tsuchime SLD Nakiri 165mm","maker":"Ohishi","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ohishi-tsuchime-sld","storeName":"Ohishi | SLD Tsuchime | Nakiri 165mm"},{"slug":"moritaka-aogami-super-deba-150","name":"Moritaka Aogami Super Deba 150mm","maker":"Moritaka","shape":"deba","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"moritaka-aogami-super","storeName":"Moritaka | AS | Deba 150mm"},{"slug":"yamahide-matsu-yanagiba-180","name":"Yamahide Matsu Carbon Yanagiba 180mm","maker":"Yamahide","shape":"yanagiba","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamahide-matsu-carbon-unstated","storeName":"Yamahide | Matsu | Yanagiba 180mm"},{"slug":"yuta-katayama-vg10-sujihiki-240","name":"Yuta Katayama VG-10 Sujihiki 240mm","maker":"Yuta Katayama","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-vg10","storeName":"Katayama | Sujihiki 240mm"},{"slug":"nishida-shirogami-1-funayuki-other-210","name":"Nishida Shirogami #1 Funayuki 210mm","maker":"Nishida","shape":"other","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nishida-funayuki-shirogami-1","storeName":"Nishida | Shirogami #1 | Funayuki 210 mm"},{"slug":"tojiro-shirogami-2-salmon-deba-270","name":"Tojiro RH Salmon Shirogami #2 Deba 270mm","maker":"Tojiro","shape":"deba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-single-bevel-rh-salmon-shirogami-2","storeName":"Tojiro | Single Bevel / RH | Salmon Deba 270mm"},{"slug":"kikuichi-ginsan-kiritsuke-kiritsuke-240","name":"Kikuichi Ginsan Kiritsuke 240mm","maker":"Kikuichi","shape":"kiritsuke","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kikuichi-sanmai-ginsan","storeName":"Kikuichi | Ginsan Sanmai | Kiritsuke 240mm"},{"slug":"kikuichi-ginsan-sujihiki-270","name":"Kikuichi Ginsan Sujihiki 270mm","maker":"Kikuichi","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kikuichi-sanmai-ginsan","storeName":"Kikuichi | Ginsan Sanmai | Sujihiki 270mm"},{"slug":"teruyasu-fujiwara-aogami-super-denka-petty-120","name":"Teruyasu Fujiwara Denka Aogami Super Petty 120mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-denka-aogami-super","storeName":"Fujiwara | Denka | Petty 120mm"},{"slug":"tojiro-shirogami-2-takohiki-240","name":"Tojiro LH Shirogami #2 Takohiki 240mm","maker":"Tojiro","shape":"takohiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-single-bevel-lh-shirogami-2","storeName":"Tojiro | Single Bevel / LH | Takohiki 240mm"},{"slug":"mcusta-aogami-super-koete-sujihiki-270","name":"Mcusta Zanmai Koete Aogami Super Sujihiki 270mm","maker":"Mcusta","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-sanmai-koete-aogami-super","storeName":"MCUSTA ZANMAI | AS SanMai Koete | Sujihiki 270mm"},{"slug":"mcusta-aogami-super-koete-petty-150","name":"Mcusta Zanmai Koete Aogami Super Petty 150mm","maker":"Mcusta","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-sanmai-koete-aogami-super","storeName":"MCUSTA ZANMAI | AS SanMai Koete | Petty 150mm"},{"slug":"yamahide-iwai-gyuto-240","name":"Yamahide Iwai Gyuto 240mm","maker":"Yamahide","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"yamahide-iwai-unstated","storeName":"Yamahide | Iwai | Gyuto 240mm"},{"slug":"mcusta-molybdenum-ironwood-sujihiki-270","name":"Mcusta Zanmai Molybdenum Sujihiki 270mm","maker":"Mcusta","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-ironwood-molybdenum","storeName":"MCUSTA ZANMAI | MV | Ironwood | Sujihiki 270mm"},{"slug":"yamahide-matsu-kamagata-other-210","name":"Yamahide Matsu Carbon Kamagata Usuba 210mm","maker":"Yamahide","shape":"usuba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamahide-matsu-carbon-unstated","storeName":"Yamahide | Matsu | Kamagata Usuba 210mm"},{"slug":"yamahide-matsu-yanagiba-300","name":"Yamahide Matsu Carbon Yanagiba 300mm","maker":"Yamahide","shape":"yanagiba","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamahide-matsu-carbon-unstated","storeName":"Yamahide | Matsu | Yanagiba 300mm"},{"slug":"yamahide-matsu-yanagiba-240","name":"Yamahide Matsu Carbon Yanagiba 240mm","maker":"Yamahide","shape":"yanagiba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamahide-matsu-carbon-unstated","storeName":"Yamahide | Matsu | Yanagiba 240mm"},{"slug":"yamahide-matsu-yanagiba-210","name":"Yamahide Matsu Carbon Yanagiba 210mm","maker":"Yamahide","shape":"yanagiba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamahide-matsu-carbon-unstated","storeName":"Yamahide | Matsu | Yanagiba 210mm"},{"slug":"tojiro-vg10-atelier-kiritsuke-kiritsuke-240","name":"Tojiro Atelier VG-10 Kiritsuke 240mm","maker":"Tojiro","shape":"kiritsuke","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-atelier-vg10","storeName":"Tojiro | Atelier Series | Kiritsuke 240mm"},{"slug":"tojiro-vg10-atelier-bunka-180","name":"Tojiro Atelier VG-10 Bunka 180mm","maker":"Tojiro","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-atelier-vg10","storeName":"Tojiro | Atelier Series | Bunka 180mm"},{"slug":"tojiro-molybdenum-sobakiri-other-270","name":"Tojiro Molybdenum Soba Kiri 270mm","maker":"Tojiro","shape":"other","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-sobakiri-molybdenum","storeName":"Tojiro | MV | Sobakiri 270mm"},{"slug":"yu-kurosaki-hap40-gekko-petty-130","name":"Yu Kurosaki Gekko HAP40 Petty 130mm","maker":"Yu Kurosaki","shape":"petty","lengthMm":130,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yu-kurosaki-gekko-hap40","storeName":"Yu Kurosaki | Gekko | HAP-40 | Petty 130mm"},{"slug":"tojiro-shirogami-2-tsuchime-usuba-195","name":"Tojiro Tsuchime Shirogami #2 Usuba 195mm","maker":"Tojiro","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-tsuchime-single-bevel-shirogami-2","storeName":"Tojiro | Tsuchime Single Bevel | Usuba 195mm"},{"slug":"tojiro-shirogami-2-takohiki-270","name":"Tojiro LH Shirogami #2 Takohiki 270mm","maker":"Tojiro","shape":"takohiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-single-bevel-lh-shirogami-2","storeName":"Tojiro | Single Bevel / LH | Takohiki 270mm"},{"slug":"tojiro-shirogami-2-deba-150","name":"Tojiro LH Shirogami #2 Deba 150mm","maker":"Tojiro","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-single-bevel-lh-shirogami-2","storeName":"Tojiro | Single Bevel / LH | Deba 150mm"},{"slug":"tojiro-shirogami-2-usuba-210","name":"Tojiro RH Shirogami #2 Usuba 210mm","maker":"Tojiro","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-single-bevel-rh-shirogami-2","storeName":"Tojiro | Single Bevel / RH | Usuba 210mm"},{"slug":"tojiro-shirogami-sobakiri-other-270","name":"Tojiro Shirogami Soba Kiri 270mm","maker":"Tojiro","shape":"other","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tojiro-sobakiri-shirogami","storeName":"Tojiro | Shirogami | Sobakiri 270mm"},{"slug":"hitohira-vg10-th-damascus-bunka-180","name":"Hitohira Imojiya TH Damascus VG-10 Bunka 180mm","maker":"Hitohira","smith":"Imojiya","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-damascus-vg10","storeName":"Hitohira - Imojiya TH - VG10 - Damascus - Bunka - 180mm - Wa Handle"},{"slug":"hitohira-aus8-kf-gyuto-240","name":"Hitohira Imojiya KF AUS-8 Gyuto 240mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira - Imojiya KF - Stainless - Gyuto - 240mm - Western Handle"},{"slug":"goko-mono-sk-deba-180","name":"Goko Kogetsu Carbon Deba 180mm","maker":"Goko","smith":"Kogetsu","shape":"deba","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - Yo Deba - 180mm - Western Handle"},{"slug":"goko-mandai-santoku-180","name":"Goko Kogetsu Mandai Stainless Santoku 180mm","maker":"Goko","smith":"Kogetsu","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mandai-stainless-unstated","storeName":"Goko Hamono - Kogetsu - Mandai - Stainless - Santoku - 180mm - Western Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-deba-145","name":"Hitohira Hizen Kurouchi Aogami #1 Ajikiri Deba 145mm","maker":"Hitohira","shape":"deba","lengthMm":145,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-ajikiri-aogami-1","storeName":"Hitohira Hizen Kurouchi Ajikiri Deba 145mm"},{"slug":"hitohira-kh-imitation-santoku-180","name":"Hitohira KH Stainless Santoku 180mm","maker":"Hitohira","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira - KH - Stainless - Santoku - 180mm - Imitation Mahogany Handle"},{"slug":"hitohira-1k6-th-migaki-gyuto-240","name":"Hitohira Imojiya TH Migaki 1K6 Gyuto 240mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":240,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-migaki-1k6","storeName":"Hitohira - Imojiya TH - Stainless - Migaki - Gyuto - 240mm - Western Handle"},{"slug":"hitohira-1k6-th-ebony-gyuto-210","name":"Hitohira Imojiya TH 1K6 Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-1k6","storeName":"Hitohira - Imojiya - TH - Stainless - Gyuto - 210mm - Ebony Handle"},{"slug":"taihei-makassar-ebony-petty-120","name":"Taihei Petty 120mm","maker":"Taihei","shape":"petty","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-makassar-black-unstated","storeName":"Taihei - Handle - Makassar Ebony - Black Horn - 120mm Petty - Octagonal"},{"slug":"hitohira-1k6-th-pakka-chuka-220","name":"Hitohira Imojiya TH 1K6 Chukabocho 220mm","maker":"Hitohira","smith":"Imojiya","shape":"chuka","lengthMm":220,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-chinese-1k6","storeName":"Hitohira - Imojiya TH - Stainless - Chinese Cleaver - 220mm - Pakka Handle"},{"slug":"hitohira-ginsan-th-nashiji-gyuto-210","name":"Hitohira Imojiya TH Nashiji Ginsan Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-nashiji-mono-ginsan","storeName":"Hitohira - Imojiya TH - Silver #3 - Nashiji - 210mm - Gyuto - Mono Ebony Handle"},{"slug":"goko-mono-sk-santoku-180","name":"Goko Kogetsu Carbon Santoku 180mm","maker":"Goko","smith":"Kogetsu","shape":"santoku","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - 180mm Santoku - Western Handle"},{"slug":"goko-mono-sk-other-180","name":"Goko Kogetsu Carbon Garasuki 180mm","maker":"Goko","smith":"Kogetsu","shape":"other","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-garasuki-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - 180mm - Garasuki - Western Handle"},{"slug":"sakai-kikumori-ats34-minamo-damascus-nakiri-180","name":"Sakai Kikumori Minamo Damascus ATS-34 Nakiri 180mm","maker":"Sakai Kikumori","shape":"nakiri","lengthMm":180,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-minamo-ats34-damascus-ats34","storeName":"Sakai Kikumori - MINAMO - ATS34 - Damascus - Nakiri - 180mm - Ebony Handle"},{"slug":"hitohira-aogami-1-hizen-kurouchi-gyuto-155","name":"Hitohira Hizen Kurouchi Aogami #1 Gyuto 155mm","maker":"Hitohira","shape":"gyuto","lengthMm":155,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hizen-kurouchi-aogami-1","storeName":"Hitohira - Hizen - Blue #1 - Kurouchi - Gyuto - 155mm - Walnut Handle"},{"slug":"hitohira-1k6-th-ebony-petty-120","name":"Hitohira Imojiya TH 1K6 Petty 120mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":120,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-1k6","storeName":"Hitohira - Imojiya TH - Stainless - Petty - 120mm - Ebony Handle"},{"slug":"yoshida-hamono-zdp189-damascus-rosewood-santoku-180","name":"Yoshida Hamono Damascus ZDP-189 Santoku 180mm","maker":"Yoshida Hamono","shape":"santoku","lengthMm":180,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-damascus-zdp189","storeName":"Yoshida Hamono - ZDP189 - Damascus - Santoku - 180mm - Rosewood Handle"},{"slug":"yoshida-hamono-zdp189-kurouchi-rosewood-gyuto-210","name":"Yoshida Hamono Kurouchi ZDP-189 Gyuto 210mm","maker":"Yoshida Hamono","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-kurouchi-zdp189","storeName":"Yoshida Hamono - ZDP189 - Kurouchi - Gyuto - 210mm - Rosewood Handle"},{"slug":"yoshida-hamono-zdp189-kurouchi-rosewood-petty-150","name":"Yoshida Hamono Kurouchi ZDP-189 Petty 150mm","maker":"Yoshida Hamono","shape":"petty","lengthMm":150,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-kurouchi-zdp189","storeName":"Yoshida Hamono - ZDP189 - Kurouchi - Petty - 150mm - Rosewood Handle"},{"slug":"goko-mono-sk-sujihiki-210","name":"Goko Kogetsu Carbon Sujihiki 210mm","maker":"Goko","smith":"Kogetsu","shape":"sujihiki","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - Sujihiki - 210mm - Western Handle"},{"slug":"hitohira-shirogami-2-nb-kurouchi-santoku-170","name":"Hitohira Echizen NB Kurouchi Damascus Shirogami #2 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-echizen-nb-kurouchi-damascus-shirogami-2","storeName":"Hitohira - Echizen NB - Kurouchi Damascus - White #2 - Santoku - 170mm - Walnut Handle"},{"slug":"hado-sakai-shirogami-2-sumi-kurouchi-petty-110","name":"Hado Sakai Sumi Shou Kurouchi Shirogami #2 Petty 110mm","maker":"Hado Sakai","shape":"petty","lengthMm":110,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-sumi-kurouchi-shou-shirogami-2","storeName":"Hado Sakai Sumi Kurouchi Shou Petty 110mm"},{"slug":"hitohira-sg2-tsuchime-tagayasan-nakiri-165","name":"Hitohira Echizen Tsuchime R2/SG2 Nakiri 165mm","maker":"Hitohira","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-echizen-tsuchime-sg2","storeName":"Hitohira - Echizen - SG2 - Tsuchime - Nakiri - 165mm - Tagayasan Handle"},{"slug":"hitohira-molybdenum-kh-deba-180","name":"Hitohira KH Molybdenum Deba 180mm","maker":"Hitohira","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kh-molybdenum","storeName":"Hitohira - KH MV - Stainless - Deba - 180mm - Western Handle"},{"slug":"hitohira-aogami-2-kuma-nashiji-santoku-170","name":"Hitohira Imojiya Kuma Nashiji Tsuchime Aogami #2 Santoku 170mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":59,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kuma-nashiji-tsuchime-aogami-2","storeName":"Hitohira - Imojiya - Kuma - Blue #2 - Nashiji Tsuchime - Santoku - 170mm - Western Handle"},{"slug":"hitohira-chromax-mz-pakka-gyuto-180","name":"Hitohira Imojiya MZ Chromax Gyuto 180mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":180,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-mz-chromax","storeName":"Hitohira - Imojiya MZ - Chromax - Gyuto - 180mm - Pakka Western"},{"slug":"yoshikane-tsubo-pankiri-210","name":"Yoshikane Tsubo Stainless Pankiri 210mm","maker":"Yoshikane","shape":"pankiri","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshikane-tsubo-stainless-unstated","storeName":"Tsubo Yoshikane - Stainless - 210mm - Bread Knife - Western Handle"},{"slug":"hitohira-ginsan-th-nashiji-santoku-180","name":"Hitohira Imojiya TH Nashiji Ginsan Santoku 180mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-nashiji-mono-ginsan","storeName":"Hitohira - Imojiya TH - Silver #3 - Nashiji - 180mm Santoku - Mono Ebony Handle"},{"slug":"hitohira-sld-td-nashiji-bunka-165","name":"Hitohira TD Nashiji SLD Bunka 165mm","maker":"Hitohira","shape":"bunka","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-td-nashiji-sld","storeName":"Hitohira - TD - SLD - Nashiji - Bunka - 165mm - Walnut Handle"},{"slug":"hitohira-vg1-nm-tsuchime-santoku-165","name":"Hitohira NM Tsuchime VG-1 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-tsuchime-vg1","storeName":"Hitohira - NM - Tsuchime - 165mm - Santoku - Western Pakka Handle"},{"slug":"goko-mono-sk-sujihiki-270","name":"Goko Kogetsu Carbon Sujihiki 270mm","maker":"Goko","smith":"Kogetsu","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - 270mm - Sujihiki - Western Handle"},{"slug":"nakaya-heiji-semi-migaki-gyuto-270","name":"Nakaya Heiji Migaki Semi-Stainless Gyuto 270mm","maker":"Nakaya Heiji","shape":"gyuto","lengthMm":270,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaya-heiji-semi-migaki-semi-stainless-unstated","storeName":"Nakaya Heiji - Semi-Stainless - Migaki - 270mm - Gyuto - Oak Handle"},{"slug":"goko-shirogami-1-mono-gyuto-180","name":"Goko Kogetsu Shirogami #1 Gyuto 180mm","maker":"Goko","smith":"Kogetsu","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-shirogami-1","storeName":"Goko Hamono - Kogetsu - Mono White #1 - Gyuto - 180mm - Western Handle"},{"slug":"goko-mono-sk-gyuto-270","name":"Goko Kogetsu Carbon Gyuto 270mm","maker":"Goko","smith":"Kogetsu","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - Gyuto - 270mm - Western Handle"},{"slug":"goko-mono-sk-sujihiki-240","name":"Goko Kogetsu Carbon Sujihiki 240mm","maker":"Goko","smith":"Kogetsu","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - 240mm Sujihiki - Western Handle"},{"slug":"goko-sk-petty-150","name":"Goko Kogetsu Carbon Petty 150mm","maker":"Goko","smith":"Kogetsu","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - SK Carbon - Petty - 150mm - Western Handle"},{"slug":"hitohira-aus8-kf-petty-180","name":"Hitohira Imojiya KF AUS-8 Petty 180mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira - Imojiya KF - Stainless - Petty - 180mm - Western Handle"},{"slug":"goko-mono-sk-gyuto-240","name":"Goko Kogetsu Carbon Gyuto 240mm","maker":"Goko","smith":"Kogetsu","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - 240mm - Gyuto - Western Handle"},{"slug":"hitohira-aogami-super-th-ho-santoku-180","name":"Hitohira Imojiya TH Aogami Super Santoku 180mm","maker":"Hitohira","smith":"Imojiya","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-super-blue-aogami-super","storeName":"Hitohira - Imojiya TH - Super Blue Stainless Clad - Santoku - 180mm - Ho Wood Handle"},{"slug":"sakai-kikumori-shirogami-2-kasumi-kiritsuke-gyuto-210","name":"Sakai Kikumori Kikuzuki Kasumi Shirogami #2 Kiritsuke Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-kasumi-shirogami-2","storeName":"Sakai Kikumori - Kikuzuki Kasumi - White #2 - 210mm Kiritsuke Gyuto - Ho Wood Handle"},{"slug":"hitohira-aus8-hiragana-pakka-deba-180","name":"Hitohira Hiragana AUS-8 Deba 180mm","maker":"Hitohira","shape":"deba","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hiragana-no-bolster-aus8","storeName":"Hitohira - Hiragana - Deba - 180mm - Pakka Handle - No Bolster"},{"slug":"hado-sakai-ginsan-sakura-mono-santoku-180","name":"Hado Sakai Sakura Ginsan Santoku 180mm","maker":"Hado Sakai","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-sakura-sakura-mono-sakura-ginsan","storeName":"HADO - Sakura - Sakura - 180mm Santoku - Mono Sakura Handle"},{"slug":"goko-maru-pakka-honesuki-150","name":"Goko Kogetsu Maru Carbon Honesuki 150mm","maker":"Goko","smith":"Kogetsu","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-maru-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Carbon - 150mm Honesuki Maru - Pakka Western Handle"},{"slug":"goko-mono-sk-honesuki-150","name":"Goko Kogetsu Kaku Carbon Honesuki 150mm","maker":"Goko","smith":"Kogetsu","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-sk-carbon-unstated","storeName":"Goko Hamono - Kogetsu - Mono SK - 150mm Honesuki Kaku - Western Handle"},{"slug":"goko-shirogami-1-mono-santoku-180","name":"Goko Kogetsu Shirogami #1 Santoku 180mm","maker":"Goko","smith":"Kogetsu","shape":"santoku","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-mono-shirogami-1","storeName":"Goko Hamono - Kogetsu - Mono White #1 - 180mm - Santoku - Western Handle"},{"slug":"tsubaya-aus8-pankiri-210","name":"Tsubaya AUS-8 Pankiri 210mm","maker":"Tsubaya","shape":"pankiri","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsubaya-aus8","storeName":"Tsubaya - 210mm Bread Knife - Western Handle"},{"slug":"sakai-kikumori-shirogami-nashiji-kiritsuke-santoku-150","name":"Sakai Kikumori Kikuzuki Nashiji Shirogami #2 Kiritsuke Santoku 150mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-no-2-nashiji-water-shirogami-2","storeName":"Sakai Kikumori Kikuzuki White Steel No.2 Nashiji Kiritsuke Santoku 150mm Magnolia & Water Buffalo Horn Handle"},{"slug":"choyo-blue-mirrored-other-300","name":"Choyo Migaki Aogami #1 Sakimaru Takohiki 300mm","maker":"Choyo","shape":"takohiki","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-no-1-mirrored-finish-sakimaru-aogami-1","storeName":"Choyo Blue Steel No.1 Mirrored Finish Sakimaru Takohiki 300mm Magnolia Handle"},{"slug":"kajin-zdp189-kiritsuke-stabilized-gyuto-240","name":"Kajin 3-Layer ZDP-189 Kiritsuke Gyuto 240mm","maker":"Kajin","shape":"gyuto","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":67,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kajin-3-layer-stabilized-wood-zdp189","storeName":"Kajin ZDP189 3 Layer Kiritsuke Gyuto 240mm Stabilized Wood Handle"},{"slug":"kajin-zdp189-damascus-migaki-petty-95","name":"Kajin Gemstone Inlayed Damascus Migaki ZDP-189 Petty 95mm","maker":"Kajin","shape":"petty","lengthMm":95,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":67,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kajin-damascus-migaki-finished-stabilized-wood-gemstone-inlayed-zdp189","storeName":"Kajin ZDP189 Damascus Migaki Finished Petty-Utility 95mm Stabilized Wood With Gemstone Inlayed Handle"},{"slug":"seisuke-molybdenum-brown-pakka-chuka-220","name":"Seisuke Molybdenum Chukabocho 220mm","maker":"Seisuke","shape":"chuka","lengthMm":220,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-chinese-brown-molybdenum","storeName":"Seisuke Molybdenum Chinese Cleaver 220mm Brown Pakkawood Handle"},{"slug":"sakai-kikumori-vg10-damascus-red-bunka-180","name":"Sakai Kikumori 17-Layer Damascus VG-10 Bunka 180mm","maker":"Sakai Kikumori","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-17-layer-damascus-red-vg10","storeName":"Sakai Kikumori VG10 17 Layer Damascus Bunka 180mm Red Pakkawood Handle"},{"slug":"kunihira-vg10-koku-tsuchime-nakiri-165","name":"Kunihira Kokuryu Tsuchime Damascus VG-10 Nakiri 165mm","maker":"Kunihira","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kunihira-kokuryu-hammered-damascus-navy-blue-vg10","storeName":"Kunihira Kokuryu VG10 Hammered Damascus Nakiri 165mm Navy Blue Pakkawood Handle"},{"slug":"yu-kurosaki-ginsan-suiren-tsuchime-bunka-170","name":"Yu Kurosaki Suiren Tsuchime Ginsan Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yu-kurosaki-suiren-silver-no-3-hammered-water-ginsan","storeName":"Yu Kurosaki Suiren Silver Steel No.3 Hammered Bunka 170mm Olive Wood & Water Buffalo Horn Handle"},{"slug":"kanjo-vg10-kiritsuke-mahogany-gyuto-210","name":"Kanjo Kanjyo VG-10 Kiritsuke Gyuto 210mm","maker":"Kanjo","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanjo-kanjyo-vg10","storeName":"Kanjo Kanjyo VG10 Kiritsuke Gyuto 210mm Mahogany Pakkawood Handle"},{"slug":"kanjo-sg2-damascus-lacquered-gyuto-210","name":"Kanjo Kanjyo Damascus R2/SG2 Gyuto 210mm","maker":"Kanjo","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-kanjyo-damascus-burnt-wood-sg2","storeName":"Kanjo Kanjyo SG2 Damascus Gyuto 210mm Lacquered Burnt Wood Handle"},{"slug":"kanjo-sg2-tsuchime-mahogany-gyuto-180","name":"Kanjo Kanjyo Tsuchime R2/SG2 Gyuto 180mm","maker":"Kanjo","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanjo-kanjyo-hammered-sg2","storeName":"Kanjo Kanjyo SG2 Hammered Gyuto 180mm Mahogany Pakkawood Handle"},{"slug":"kanjo-sg2-damascus-migaki-santoku-180","name":"Kanjo Kanjyo Damascus Migaki R2/SG2 Santoku 180mm","maker":"Kanjo","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanjo-kanjyo-damascus-migaki-finished-brown-stabilized-wood-silver-sg2","storeName":"Kanjo Kanjyo SG2 Damascus Migaki Finished Santoku 180mm Brown Stabilized Wood & Silver Handle"},{"slug":"takumi-ikeda-vg-xeos-suiran-migaki-gyuto-210","name":"Takumi Ikeda Anryu Suiran Migaki VG-XEOS Gyuto 210mm","maker":"Takumi Ikeda","shape":"gyuto","lengthMm":210,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takumi-ikeda-anryu-suiran-vg-xeos-migaki-finished-turquoise-vg-xeos","storeName":"Takumi Ikeda Anryu Suiran VG-XEOS Migaki Finished Gyuto 210mm Olive Wood & Turquoise Ring Handle"},{"slug":"shigeki-tanaka-ginsan-majiro-slicer-pankiri-240","name":"Shigeki Tanaka Majiro Ginsan Pankiri 240mm","maker":"Shigeki Tanaka","shape":"pankiri","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-majiro-silver-no-3-maple-cherry-ginsan","storeName":"Shigeki Tanaka Majiro Silver Steel No.3 Bread Slicer 240mm Maple & Cherry & Walnut Handle"},{"slug":"fukube-vg10-damascus-purple-nakiri-170","name":"Fukube Heart 16-Layer Damascus VG-10 Nakiri 170mm","maker":"Fukube","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"fukube-16-layer-damascus-purple-heart-vg10","storeName":"Fukube VG10 16 Layer Damascus Nakiri 170mm Purple Heart Handle"},{"slug":"fukube-vg10-damascus-purple-petty-135","name":"Fukube Heart 16-Layer Damascus VG-10 Petty 135mm","maker":"Fukube","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"fukube-16-layer-damascus-purple-heart-vg10","storeName":"Fukube VG10 16 Layer Damascus Petty-Utility 135mm Purple Heart Handle"},{"slug":"oul-ginsan-tsuchime-damascus-bunka-170","name":"Oul Tsuchime Damascus Ginsan Bunka 170mm","maker":"Oul","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-silver-no-3-hammered-damascus-burnt-ginsan","storeName":"Oul Silver Steel No.3 Hammered Damascus Bunka 170mm Burnt Oak (Lacquered) Handle"},{"slug":"seisuke-440-tsuchime-damascus-gyuto-240","name":"Seisuke 440C Matte Tsuchime Damascus 440 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-440c-hammered-damascus-matte-burnt-440","storeName":"Seisuke Stainless Steel 440C Hammered Damascus Matte Gyuto 240mm Burnt Oak Handle"},{"slug":"shigeki-tanaka-blue-black-santoku-150","name":"Shigeki Tanaka Square Small Kurouchi Tsuchime Aogami #2 Santoku 150mm","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-no-2-black-finished-hammered-small-aogami-2","storeName":"Shigeki Tanaka Blue Steel No.2 Black Finished Hammered(square) Small Santoku 150mm Walnut Handle"},{"slug":"seisuke-shirogami-kasumitogi-shinogi-yanagiba-240","name":"Seisuke Kasumitogi Shinogi Shirogami Yanagiba 240mm","maker":"Seisuke","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kasumitogi-shinogi-black-shirogami","storeName":"Seisuke White Steel Kasumitogi Yanagiba 240mm Shinogi Rosewood & Black Pakkawood Handle"},{"slug":"seisuke-blue-black-gyuto-240","name":"Seisuke Kurouchi Aogami #1 Kiritsuke Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-no-1-black-finished-aogami-1","storeName":"Seisuke Blue Steel No.1 Black Finished Kiritsuke Gyuto 240mm Rosewood (ferrule: Oak) Handle"},{"slug":"seisuke-aus8-tsuchime-brown-santoku-180","name":"Seisuke Tsuchime AUS-8 Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-brown-aus8","storeName":"Seisuke AUS8 Hammered Santoku 180mm Brown Pakkawood Handle"},{"slug":"oul-sld-nashiji-kiritsuke-gyuto-200","name":"Oul Nashiji SLD Kiritsuke Gyuto 200mm","maker":"Oul","shape":"gyuto","lengthMm":200,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"oul-nashiji-elm-sld","storeName":"Oul SLD Nashiji Kiritsuke Gyuto 200mm Japanese Elm (Ferrule: Black Pakka Wood) Handle"},{"slug":"seisuke-aogami-super-kurouchi-kiritsuke-gyuto-210","name":"Seisuke Kurouchi Aogami Super Kiritsuke Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kurouchi-shitan-aogami-super","storeName":"Seisuke Blue Super Kurouchi Kiritsuke Gyuto 210mm Shitan & Oak Handle"},{"slug":"seisuke-ginsan-walnut-honesuki-180","name":"Seisuke Ginsan Honesuki 180mm","maker":"Seisuke","shape":"honesuki","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-silver-no-3-ginsan","storeName":"Seisuke Silver Steel No.3 Honesuki Boning 180mm Walnut Handle"},{"slug":"seisuke-ginsan-tsuchime-kiritsuke-gyuto-210","name":"Seisuke Tsuchime Ginsan Kiritsuke Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-silver-no-3-hammered-ginsan","storeName":"Seisuke Silver Steel No.3 Hammered Kiritsuke Gyuto 210mm Walnut (Ferrule: Grey Resin) Handle"},{"slug":"sakai-takayuki-vg5-tsuchime-oak-petty-90","name":"Sakai Takayuki Tsuchime VG-5 Petty 90mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":90,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hammered-vg5","storeName":"Sakai Takayuki VG5 Hammered Petty-Utility 90mm Oak Handle"},{"slug":"seisuke-swedish-stn-gyuto-240","name":"Seisuke Steel-stn Washiji Damascus Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-stn-damascus-washiji-unstated","storeName":"Seisuke Swedish Steel-stn Damascus Washiji Gyuto 240mm Magnolia Handle"},{"slug":"minamoto-akitada-blue-magnolia-petty-150","name":"Minamoto Akitada Aogami #2 Petty 150mm","maker":"Minamoto Akitada","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-aogami-2","storeName":"Minamoto Akitada Blue Steel No.2 Petty-Utility 150mm Magnolia Handle"},{"slug":"oul-vg10-tsuchime-walnut-gyuto-200","name":"Oul Tsuchime VG-10 Gyuto 200mm","maker":"Oul","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-hammered-vg10","storeName":"Oul VG10 Hammered Gyuto 200mm Walnut Handle"},{"slug":"oul-vg10-tsuchime-kiritsuke-gyuto-180","name":"Oul Tsuchime VG-10 Kiritsuke Gyuto 180mm","maker":"Oul","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-hammered-vg10","storeName":"Oul VG10 Hammered Kiritsuke Gyuto 180mm Walnut Handle"},{"slug":"oul-vg10-tsuchime-walnut-petty-120","name":"Oul Tsuchime VG-10 Petty 120mm","maker":"Oul","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-hammered-vg10","storeName":"Oul VG10 Hammered Petty-Utility 120mm Walnut Handle"},{"slug":"oul-vg10-tsuchime-olive-gyuto-180","name":"Oul Tree Tsuchime VG-10 Gyuto 180mm","maker":"Oul","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"oul-hammered-olive-tree-vg10","storeName":"Oul VG10 Hammered Gyuto 180mm Olive tree Handle"},{"slug":"sakai-takayuki-shirogami-kasumitogi-kamagata-other-225","name":"Sakai Takayuki Kasumitogi Shirogami Kamagata Usuba 225mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":225,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Kamagata Usuba Magnolia Handle 225mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-kamagata-other-240","name":"Sakai Takayuki Kasumitogi Shirogami Kamagata Usuba 240mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Kamagata Usuba Magnolia Handle 240mm"},{"slug":"choyo-shirogami-migaki-ebony-yanagiba-270","name":"Choyo Migaki Shirogami Yanagiba 270mm Black Water Buffalo Horn Ebony Wood Handle","maker":"Choyo","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-migaki-wood-black-water-shirogami","storeName":"Choyo White Steel Migaki Yanagiba 270mm Ebony Wood & Black Water Buffalo Horn Handle"},{"slug":"choyo-shirogami-migaki-kiritsuke-gyuto-270","name":"Choyo Migaki Shirogami Kiritsuke Gyuto 270mm","maker":"Choyo","shape":"gyuto","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-migaki-wood-black-water-shirogami","storeName":"Choyo White Steel Migaki Kiritsuke Gyuto 270mm Ebony Wood & Black Water Buffalo Horn Handle"},{"slug":"choyo-shirogami-migaki-ebony-santoku-180","name":"Choyo Migaki Shirogami Santoku 180mm Black Water Buffalo Horn Ebony Wood Handle","maker":"Choyo","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-migaki-wood-black-water-shirogami","storeName":"Choyo White Steel Migaki Santoku 180mm Ebony Wood & Black Water Buffalo Horn Handle"},{"slug":"choyo-shirogami-migaki-ebony-petty-150","name":"Choyo Migaki Shirogami Petty 150mm Black Water Buffalo Horn Ebony Wood Handle","maker":"Choyo","shape":"petty","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-migaki-wood-black-water-shirogami","storeName":"Choyo White Steel Migaki Petty-Utility 150mm Ebony Wood & Black Water Buffalo Horn Handle"},{"slug":"sakai-takayuki-magnolia-water-yanagiba-180","name":"Sakai Takayuki Aoki Yanagiba 180mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aoki-water-for-unstated","storeName":"Sakai Takayuki Aoki Hamono Magnolia & Water Buffalo Horn Handle For 180mm Yanagiba"},{"slug":"seisuke-aus8-magnolia-ferrule-deba-165","name":"Seisuke Striped Sushi School Model AUS-8 Deba 165mm","maker":"Seisuke","shape":"deba","lengthMm":165,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-sushi-school-model-aus8","storeName":"Seisuke AUS8 Deba 165mm Magnolia (Ferrule: Striped Ebony) Handle Sushi School Model"},{"slug":"seisuke-aus8-magnolia-ferrule-yanagiba-270","name":"Seisuke Striped Sushi School Model AUS-8 Yanagiba 270mm","maker":"Seisuke","shape":"yanagiba","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-sushi-school-model-aus8","storeName":"Seisuke AUS8 Yanagiba 270mm Magnolia (Ferrule: Striped Ebony) Handle Sushi School Model"},{"slug":"nao-yamamoto-aogami-super-kurouchi-maru-petty-150","name":"Nao Yamamoto Maru Kurouchi Tsuchime Aogami Super Petty 150mm","maker":"Nao Yamamoto","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nao-yamamoto-kurouchi-maru-hammered-maple-stabilized-aogami-super","storeName":"Nao Yamamoto Blue Super Kurouchi Maru-Hammered Petty-Utility 150mm Maple Stabilized Handle"},{"slug":"nao-yamamoto-aogami-super-kurouchi-maru-petty-100","name":"Nao Yamamoto Maru Kurouchi Tsuchime Aogami Super Petty 100mm","maker":"Nao Yamamoto","shape":"petty","lengthMm":100,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nao-yamamoto-kurouchi-maru-hammered-maple-stabilized-aogami-super","storeName":"Nao Yamamoto Blue Super Kurouchi Maru-Hammered Petty-Utility 100mm Maple Stabilized Handle"},{"slug":"jikko-vg10-cherry-wood-santoku-180","name":"Jikko VG-10 Santoku 180mm","maker":"Jikko","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jikko-cherry-wood-vg10","storeName":"Jikko VG10 Santoku 180mm Cherry Wood Handle"},{"slug":"seisuke-sk4-bright-purple-petty-150","name":"Seisuke Bright SK4 Petty 150mm","maker":"Seisuke","shape":"petty","lengthMm":150,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seisuke-bright-purple-wood-sk4","storeName":"Seisuke SK-4 Petty-Utility 150mm Bright Purple Wood Handle"},{"slug":"seisuke-sk4-smokey-red-petty-150","name":"Seisuke Smokey SK4 Petty 150mm","maker":"Seisuke","shape":"petty","lengthMm":150,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seisuke-smokey-red-wood-sk4","storeName":"Seisuke SK-4 Petty-Utility 150mm Smokey Red Wood Handle"},{"slug":"seisuke-sk4-bright-purple-petty-120","name":"Seisuke Bright SK4 Petty 120mm","maker":"Seisuke","shape":"petty","lengthMm":120,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seisuke-bright-purple-wood-sk4","storeName":"Seisuke SK-4 Petty-Utility 120mm Bright Purple Wood Handle"},{"slug":"seisuke-sk4-smokey-red-petty-120","name":"Seisuke Smokey SK4 Petty 120mm","maker":"Seisuke","shape":"petty","lengthMm":120,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seisuke-smokey-red-wood-sk4","storeName":"Seisuke SK-4 Petty-Utility 120mm Smokey Red Wood Handle"},{"slug":"oul-vg10-tsuchime-kiritsuke-santoku-165","name":"Oul Tsuchime VG-10 Kiritsuke Santoku 165mm","maker":"Oul","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-hammered-vg10","storeName":"Oul VG10 Hammered Kiritsuke Santoku 165mm Walnut Handle"},{"slug":"nishida-shirogami-daisuke-migaki-petty-100","name":"Nishida Daisuke Migaki Shirogami #1 Petty 100mm","maker":"Nishida","shape":"petty","lengthMm":100,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishida-daisuke-no-1-migaki-shirogami-1","storeName":"Daisuke Nishida White Steel No.1 Migaki Petty-Utility 100mm Walnut Handle"},{"slug":"nishida-shirogami-daisuke-migaki-petty-130","name":"Nishida Daisuke Migaki Shirogami #1 Petty 130mm","maker":"Nishida","shape":"petty","lengthMm":130,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishida-daisuke-no-1-migaki-shirogami-1","storeName":"Daisuke Nishida White Steel No.1 Migaki Petty-Utility 130mm Walnut Handle"},{"slug":"nishida-shirogami-daisuke-migaki-gyuto-165","name":"Nishida Daisuke Migaki Shirogami #1 Gyuto 165mm","maker":"Nishida","shape":"gyuto","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nishida-daisuke-no-1-migaki-shirogami-1","storeName":"Daisuke Nishida White Steel No.1 Migaki Gyuto 165mm Walnut Handle"},{"slug":"seisuke-vg10-tsuchime-wood-usuba-160","name":"Seisuke Zebrawood Tsuchime VG-10 Usuba 160mm","maker":"Seisuke","shape":"usuba","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-hammered-zebrawood-vg10","storeName":"Seisuke VG10 Hammered Usuba 160mm Zebrawood Handle"},{"slug":"makoto-kurosaki-vg7-ryusei-enju-gyuto-240","name":"Makoto Kurosaki Ryusei VG-7 Gyuto 240mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":240,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"makoto-kurosaki-ryusei-vg7-enju-vg7","storeName":"Makoto Kurosaki Ryusei VG7 Gyuto 240mm Enju Handle"},{"slug":"yu-kurosaki-juhyo-cobalt-gyuto-270","name":"Yu Kurosaki Juhyo Cobalt Special Tsuchime Stainless Gyuto 270mm","maker":"Yu Kurosaki","shape":"gyuto","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yu-kurosaki-juhyo-cobalt-special-hammered-birch-white-resin-stainless-unstated","storeName":"Yu Kurosaki Juhyo Cobalt Special Steel Hammered Gyuto 270mm Birch & White Resin Handle"},{"slug":"kanetsune-sg2-kiritsuke-gray-gyuto-210","name":"Kanetsune R2/SG2 Kiritsuke Gyuto 210mm","maker":"Kanetsune","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-gray-sg2","storeName":"Kanetsune SG2 Kiritsuke Gyuto 210mm Gray Pakkawood Handle"},{"slug":"kanetsune-sg2-gray-pakka-santoku-180","name":"Kanetsune R2/SG2 Santoku 180mm","maker":"Kanetsune","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-gray-sg2","storeName":"Kanetsune SG2 Santoku 180mm Gray Pakkawood Handle"},{"slug":"shigeki-tanaka-blue-damascus-santoku-170","name":"Shigeki Tanaka Damascus Kurouchi Aogami #2 Santoku 170mm Magnolia Handle","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-no-2-damascus-kurouchi-aogami-2","storeName":"Shigeki Tanaka Blue Steel No.2 Damascus Kurouchi Santoku 170mm Magnolia Handle"},{"slug":"seisuke-ginsan-damascus-rope-gyuto-240","name":"Seisuke Rope Pattern Damascus Ginsan Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-silver-no-3-damascus-rope-pattern-wood-ginsan","storeName":"Seisuke Silver Steel No.3 Damascus Rope Pattern Gyuto 240mm Ebony Wood (ferrule: Black Water Buffalo Horn) Handle"},{"slug":"nao-yamamoto-aogami-super-kurouchi-walnut-gyuto-210","name":"Nao Yamamoto Kurouchi Aogami Super Gyuto 210mm","maker":"Nao Yamamoto","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-kurouchi-aogami-super","storeName":"Nao Yamamoto Blue Super Kurouchi Gyuto 210mm Walnut Handle"},{"slug":"seisuke-shirogami-kumo-tsuchime-bunka-165","name":"Seisuke Kumo Tsuchime Shirogami #1 Bunka 165mm","maker":"Seisuke","shape":"bunka","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kumo-no-1-hammered-shirogami-1","storeName":"Seisuke Kumo White Steel No.1 Hammered Bunka 165mm Magnolia Handle"},{"slug":"kanjo-sg2-damascus-migaki-santoku-180-2","name":"Kanjo Kanjyo Rings Damascus Migaki R2/SG2 Kiritsuke Santoku 180mm","maker":"Kanjo","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanjo-kanjyo-damascus-migaki-brown-stabilized-wood-silver-rings-sg2","storeName":"Kanjo Kanjyo SG2 Damascus Migaki Kiritsuke Santoku 180mm Brown Stabilized Wood & Silver Rings Handle"},{"slug":"shigeki-tanaka-vg10-slicer-walnut-pankiri-240","name":"Shigeki Tanaka VG-10 Pankiri 240mm","maker":"Shigeki Tanaka","shape":"pankiri","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-vg10","storeName":"Shigeki Tanaka VG10 Bread Slicer 240mm Walnut Handle"},{"slug":"jikko-vg10-mahogany-17layer-yanagiba-300","name":"Jikko Layer VG-10 Yanagiba 300mm","maker":"Jikko","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-17-layer-vg10","storeName":"Jikko VG10 17 Layer Yanagiba 300mm Mahogany Handle"},{"slug":"jikko-vg10-cherry-wood-gyuto-210","name":"Jikko VG-10 Gyuto 210mm","maker":"Jikko","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jikko-cherry-wood-vg10","storeName":"Jikko VG10 Gyuto 210mm Cherry Wood Handle"},{"slug":"jikko-vg10-cherry-wood-gyuto-240","name":"Jikko VG-10 Gyuto 240mm","maker":"Jikko","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jikko-cherry-wood-vg10","storeName":"Jikko VG10 Gyuto 240mm Cherry Wood Handle"},{"slug":"seisuke-aus8-tsuchime-brown-gyuto-240","name":"Seisuke Tsuchime AUS-8 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-brown-aus8","storeName":"Seisuke AUS8 Hammered Gyuto 240mm Brown Pakkawood Handle"},{"slug":"yoshimi-kato-vg-xeos-kasuri-tsuchime-sujihiki-270","name":"Yoshimi Kato Kasuri Tsuchime Damascus VG-XEOS Kiritsuke Sujihiki 270mm","maker":"Yoshimi Kato","shape":"sujihiki","lengthMm":270,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimi-kato-kasuri-vg-xeos-hammered-damascus-stabilized-birch-black-resin-vg-xeos","storeName":"Yoshimi Kato Kasuri VG-XEOS Hammered Damascus Kiritsuke Sujihiki 270mm Stabilized Birch & Black Resin Handle"},{"slug":"nao-yamamoto-aogami-super-kurouchi-walnut-gyuto-240","name":"Nao Yamamoto Kurouchi Aogami Super Gyuto 240mm","maker":"Nao Yamamoto","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-kurouchi-aogami-super","storeName":"Nao Yamamoto Blue Super Kurouchi Gyuto 240mm Walnut Handle"},{"slug":"nao-yamamoto-aogami-super-kurouchi-walnut-sujihiki-270","name":"Nao Yamamoto Kurouchi Aogami Super Sujihiki 270mm","maker":"Nao Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-kurouchi-aogami-super","storeName":"Nao Yamamoto Blue Super Kurouchi Sujihiki 270mm Walnut Handle"},{"slug":"seisuke-sk4-burnt-oak-gyuto-240","name":"Seisuke SK4 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-burnt-sk4","storeName":"Seisuke SK-4 Gyuto 240mm Burnt Oak (Lacquered) Handle"},{"slug":"kanetsune-vg10-kiritsuke-gray-gyuto-210","name":"Kanetsune VG-10 Kiritsuke Gyuto 210mm","maker":"Kanetsune","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-gray-vg10","storeName":"Kanetsune VG10 Kiritsuke Gyuto 210mm Gray Pakkawood Handle"},{"slug":"kanetsune-vg10-gray-pakka-santoku-180","name":"Kanetsune VG-10 Santoku 180mm","maker":"Kanetsune","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-gray-vg10","storeName":"Kanetsune VG10 Santoku 180mm Gray Pakkawood Handle"},{"slug":"seisuke-aus10-damascus-rope-gyuto-240","name":"Seisuke Rope Pattern Damascus AUS-10 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-damascus-rope-pattern-burnt-aus10","storeName":"Seisuke AUS10 Damascus Rope Pattern Gyuto 240mm Burnt Oak Handle"},{"slug":"seisuke-blue-kurouchi-petty-75","name":"Seisuke Kurouchi Aogami #1 Petty 75mm","maker":"Seisuke","shape":"petty","lengthMm":75,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-no-1-kurouchi-shitan-aogami-1","storeName":"Seisuke Blue Steel No.1 Kurouchi Paring 75mm Shitan & Oak Handle"},{"slug":"seisuke-hap40-tsuchime-walnut-santoku-170","name":"Seisuke Tsuchime HAP40 Santoku 170mm","maker":"Seisuke","shape":"santoku","lengthMm":170,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-green-hap40","storeName":"Seisuke HAP40 Hammered Santoku 170mm Walnut & Green Pakkawood Handle"},{"slug":"seisuke-blue-black-deba-120","name":"Seisuke Blue Kurouchi Aogami #2 Deba 120mm","maker":"Seisuke","shape":"deba","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-blue-black-finished-aogami-2","storeName":"Seisuke Blue Black Finished Deba 120mm"},{"slug":"seisuke-blue-black-deba-105","name":"Seisuke Blue Kurouchi Aogami #2 Deba 105mm","maker":"Seisuke","shape":"deba","lengthMm":105,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-blue-black-finished-aogami-2","storeName":"Seisuke Blue Black Finished Deba 105mm"},{"slug":"seisuke-blue-black-deba-90","name":"Seisuke Blue Kurouchi Aogami #2 Deba 90mm","maker":"Seisuke","shape":"deba","lengthMm":90,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-blue-black-finished-aogami-2","storeName":"Seisuke Blue Black Finished Deba 90mm"},{"slug":"seisuke-blue-black-deba-75","name":"Seisuke Blue Kurouchi Aogami #2 Deba 75mm","maker":"Seisuke","shape":"deba","lengthMm":75,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-blue-black-finished-aogami-2","storeName":"Seisuke Blue Black Finished Deba 75mm"},{"slug":"seisuke-ginsan-maru-tsuchime-deba-90","name":"Seisuke Maru Tsuchime Ginsan Ajikiri Deba 90mm","maker":"Seisuke","shape":"deba","lengthMm":90,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-maru-tsuchime-ajikiri-ginsan","storeName":"Seisuke Maru Tsuchime Ajikiri Deba 90mm"},{"slug":"seisuke-ginsan-maru-tsuchime-deba-120","name":"Seisuke Maru Tsuchime Ginsan Ajikiri Deba 120mm","maker":"Seisuke","shape":"deba","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-maru-tsuchime-ajikiri-ginsan","storeName":"Seisuke Maru Tsuchime Ajikiri Deba 120mm"},{"slug":"seisuke-ginsan-maru-tsuchime-deba-105","name":"Seisuke Maru Tsuchime Ginsan Ajikiri Deba 105mm","maker":"Seisuke","shape":"deba","lengthMm":105,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-maru-tsuchime-ajikiri-ginsan","storeName":"Seisuke Maru Tsuchime Ajikiri Deba 105mm"},{"slug":"seisuke-ginsan-maru-tsuchime-deba-75","name":"Seisuke Maru Tsuchime Ginsan Ajikiri Deba 75mm","maker":"Seisuke","shape":"deba","lengthMm":75,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-maru-tsuchime-ajikiri-ginsan","storeName":"Seisuke Maru Tsuchime Ajikiri Deba 75mm"},{"slug":"kanjo-vg10-damascus-kiritsuke-santoku-180","name":"Kanjo Kanjyo Damascus VG-10 Kiritsuke Santoku 180mm","maker":"Kanjo","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanjo-kanjyo-damascus-vg10","storeName":"Kanjo Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Olive Wood Handle"},{"slug":"yoshimi-kato-sg2-hyo-tsuchime-petty-150","name":"Yoshimi Kato Hyo Tsuchime R2/SG2 Petty 150mm","maker":"Yoshimi Kato","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimi-kato-hyo-hammered-wood-white-sg2","storeName":"Yoshimi Kato Hyo SG2 Hammered Petty-Utility 150mm Ebony Wood & White Ring Handle"},{"slug":"minamoto-akitada-blue-ebony-yanagiba-270","name":"Minamoto Akitada Aogami #2 Yanagiba 270mm","maker":"Minamoto Akitada","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-wood-aogami-2","storeName":"Minamoto Akitada Blue Steel No.2 Yanagiba 270mm Ebony Wood (ferrule: Black Water Buffalo Horn) Handle"},{"slug":"seisuke-sld-migaki-polish-gyuto-210","name":"Seisuke Polish Migaki SLD Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-migaki-polish-finish-brown-wood-sld","storeName":"Seisuke SLD Migaki Polish Finish Gyuto 210mm Brown Pakka wood Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-sujihiki-270","name":"Kajin Damascus Aogami Super Sujihiki 270mm","maker":"Kajin","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Sujihiki 270mm Mahogany Handle"},{"slug":"kajin-aogami-super-damascus-kiritsuke-sujihiki-240","name":"Kajin Damascus Aogami Super Kiritsuke Sujihiki 240mm","maker":"Kajin","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Kiritsuke Sujihiki 240mm Mahogany Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-gyuto-240","name":"Kajin Damascus Aogami Super Gyuto 240mm","maker":"Kajin","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Gyuto 240mm Mahogany Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-gyuto-210","name":"Kajin Damascus Aogami Super Gyuto 210mm","maker":"Kajin","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Gyuto 210mm Mahogany Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-santoku-180","name":"Kajin Damascus Aogami Super Santoku 180mm","maker":"Kajin","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Santoku 180mm Mahogany Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-nakiri-175","name":"Kajin Damascus Aogami Super Nakiri 175mm","maker":"Kajin","shape":"nakiri","lengthMm":175,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Nakiri 175mm Mahogany Pakkawood Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-petty-120","name":"Kajin Damascus Aogami Super Petty 120mm","maker":"Kajin","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Petty-Utility 120mm Mahogany Handle"},{"slug":"kajin-aogami-super-damascus-mahogany-petty-150","name":"Kajin Damascus Aogami Super Petty 150mm","maker":"Kajin","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kajin-damascus-aogami-super","storeName":"Kajin Blue Super Damascus Petty-Utility 150mm Mahogany Handle"},{"slug":"seisuke-blue-kiritsuke-gyuto-180","name":"Seisuke Smokey Aogami #2 Kiritsuke Gyuto 180mm","maker":"Seisuke","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-no-2-smokey-red-aogami-2","storeName":"Seisuke Blue Steel No.2 Kiritsuke Gyuto 180mm Smokey Red Oak Handle"},{"slug":"oul-blue-nashiji-petty-125","name":"Oul Nashiji Carbon Petty 125mm","maker":"Oul","shape":"petty","lengthMm":125,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-nashiji-carbon-unstated","storeName":"Oul Blue Steel Nashiji Petty-Utility 125mm Walnut Handle"},{"slug":"oul-blue-nashiji-santoku-170","name":"Oul Nashiji Carbon Santoku 170mm","maker":"Oul","shape":"santoku","lengthMm":170,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-nashiji-carbon-unstated","storeName":"Oul Blue Steel Nashiji Santoku 170mm Walnut Handle"},{"slug":"sakai-takayuki-shirogami-tokujyo-kiritsuke-kiritsuke-270","name":"Sakai Takayuki Tokujyo Shirogami #2 Kiritsuke 270mm","maker":"Sakai Takayuki","shape":"kiritsuke","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-no-2-shirogami-2","storeName":"Sakai Takayuki Tokujyo White Steel No.2 Kiritsuke 270mm Magnolia Handle"},{"slug":"sakai-kikumori-shirogami-magnolia-water-petty-150","name":"Sakai Kikumori Shirogami #1 Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-no-1-water-shirogami-1","storeName":"Sakai Kikumori White Steel No.1 Petty-Utility 150mm Magnolia & Water Buffalo Horn Handle"},{"slug":"kanjo-vg10-damascus-ladder-gyuto-240","name":"Kanjo Kanjyo Ladder Pattern Damascus VG-10 Gyuto 240mm","maker":"Kanjo","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-kanjyo-damascus-ladder-pattern-wood-vg10","storeName":"Kanjo Kanjyo VG10 Damascus Ladder Pattern Gyuto 240mm Ebony Wood Handle"},{"slug":"minamoto-akitada-shirogami-magnolia-water-yanagiba-240","name":"Minamoto Akitada Shirogami #2 Yanagiba 240mm","maker":"Minamoto Akitada","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-water-shirogami-2","storeName":"Minamoto Akitada White Steel No.2 Yanagiba 240mm Magnolia & Water Buffalo Horn Handle"},{"slug":"kunihira-vg10-sai-damascus-usuba-165","name":"Kunihira Sairyu Damascus VG-10 Usuba 165mm","maker":"Kunihira","shape":"usuba","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kunihira-sairyu-damascus-black-vg10","storeName":"Kunihira Sairyu VG10 Damascus Usuba 165mm Black Pakkawood Handle"},{"slug":"kanetsune-1k6-red-pakka-santoku-165","name":"Kanetsune DSR 1K6 Santoku 165mm","maker":"Kanetsune","shape":"santoku","lengthMm":165,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-555-dsr-red-1k6","storeName":"Kanetsune 555 Series DSR-1K6 Santoku 165mm Red Pakkawood Handle"},{"slug":"seisuke-swedish-stainless-swedish-black-santoku-180","name":"Seisuke Sandvik Swedish Stainless Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-black-wood-swedish-stainless","storeName":"Seisuke Swedish Steel (Sandvik) Santoku 180mm Black Pakka wood Handle"},{"slug":"higuchi-ginsan-nashiji-black-petty-150","name":"Higuchi Nashiji Ginsan Petty 150mm","maker":"Higuchi","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"higuchi-silver-no-3-nashiji-black-ginsan","storeName":"Higuchi Silver Steel No.3 Nashiji Petty-Utility 150mm Black Pakkawood Handle"},{"slug":"higuchi-ginsan-nashiji-black-gyuto-210","name":"Higuchi Nashiji Ginsan Gyuto 210mm","maker":"Higuchi","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"higuchi-silver-no-3-nashiji-black-ginsan","storeName":"Higuchi Silver Steel No.3 Nashiji Gyuto 210mm Black Pakkawood Handle"},{"slug":"seisuke-vg1-black-pakka-gyuto-210","name":"Seisuke VG-1 Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-black-vg1","storeName":"Seisuke VG1 Gyuto 210mm Black Pakkawood Handle"},{"slug":"seisuke-vg10-damascus-migaki-honesuki-150","name":"Seisuke 8-Layer Damascus Migaki VG-10 Honesuki 150mm","maker":"Seisuke","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-8-layer-damascus-migaki-black-vg10","storeName":"Seisuke VG10 8 Layer Damascus Migaki Honesuki Boning 150mm Black Pakkawood Handle"},{"slug":"sakai-takayuki-ginsan-ebony-wood-yanagiba-270","name":"Sakai Takayuki Ginsan Yanagiba 270mm Ebony Wood Ferrule Black Water Buffalo Horn Handle","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-silver-no-3-wood-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Yanagiba 270mm Ebony Wood (ferrule: Black Water Buffalo Horn) Handle"},{"slug":"nao-yamamoto-shirogami-black-finished-sujihiki-270","name":"Nao Yamamoto Kurouchi Shirogami #2 Sujihiki 270mm","maker":"Nao Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-no-2-black-finished-shirogami-2","storeName":"Nao Yamamoto White Steel No.2 Black Finished Sujihiki 270mm Walnut Handle"},{"slug":"seisuke-aus8-oak-yanagiba-300","name":"Seisuke AUS-8 Yanagiba 300mm","maker":"Seisuke","shape":"yanagiba","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-aus8","storeName":"Seisuke AUS8 Yanagiba 300mm Oak Handle"},{"slug":"oul-aogami-super-tsuchime-black-gyuto-210","name":"Oul Tsuchime Kurouchi Aogami Super Kiritsuke Gyuto 210mm","maker":"Oul","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-hammered-black-finished-aogami-super","storeName":"Oul Blue Super Hammered Black Finished Kiritsuke Gyuto 210mm Magnolia Handle"},{"slug":"takeshi-saji-spg-strix-tsuchime-migaki-santoku-180","name":"Takeshi Saji Acrylic Tsuchime Migaki SPG STRIX Santoku 180mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":180,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-hammered-migaki-white-green-gold-acrylic-spg-strix","storeName":"Takeshi Saji SPG STRIX Hammered Migaki Santoku 180mm White, Green, Gold Acrylic Handle"},{"slug":"nao-yamamoto-aogami-super-kurouchi-tsuchime-yanagiba-240","name":"Nao Yamamoto Kurouchi Tsuchime Damascus Aogami Super Yanagiba 240mm","maker":"Nao Yamamoto","shape":"yanagiba","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nao-yamamoto-kurouchi-hammered-damascus-aogami-super","storeName":"Nao Yamamoto Blue Super Kurouchi Hammered Damascus Yanagiba 240mm Rosewood Handle"},{"slug":"seisuke-aus8-tsuchime-brown-gyuto-180","name":"Seisuke Tsuchime AUS-8 Gyuto 180mm","maker":"Seisuke","shape":"gyuto","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-brown-aus8","storeName":"Seisuke AUS8 Hammered Gyuto 180mm Brown Pakkawood Handle"},{"slug":"isamitsu-hamono-aogami-super-abe-tsuchime-santoku-180","name":"Isamitsu Hamono Abe Pentagonal Tsuchime Kurouchi Aogami Super Santoku 180mm","maker":"Isamitsu Hamono","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-abe-hammered-kurouchi-pentagonal-shitan-aogami-super","storeName":"Isamitsu Abe Blue Super Hammered Kurouchi Santoku 180mm Pentagonal Shitan Handle"},{"slug":"seisuke-shirogami-kumo-tsuchime-gyuto-210","name":"Seisuke Kumo Tsuchime Shirogami #1 Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kumo-no-1-hammered-shirogami-1","storeName":"Seisuke Kumo White Steel No.1 Hammered Gyuto 210mm Magnolia Handle"},{"slug":"seisuke-sg2-damascus-migaki-gyuto-240","name":"Seisuke Damascus Migaki R2/SG2 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-damascus-migaki-finished-wood-sg2","storeName":"Seisuke SG2 Damascus Migaki Finished Gyuto 240mm Ebony Wood Handle"},{"slug":"seisuke-sg2-ebony-wood-gyuto-270","name":"Seisuke R2/SG2 Gyuto 270mm","maker":"Seisuke","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-wood-sg2","storeName":"Seisuke SG2 Gyuto 270mm Ebony Wood Handle"},{"slug":"sakai-takayuki-ginsan-mioroshi-deba-other-240","name":"Sakai Takayuki Ginsan Mioroshi Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Mioroshi Deba Magnolia Handle 240mm"},{"slug":"seisuke-vg10-tsuchime-kiritsuke-gyuto-180","name":"Seisuke Charcoal Tsuchime VG-10 Kiritsuke Gyuto 180mm","maker":"Seisuke","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-charcoal-gray-wood-vg10","storeName":"Seisuke VG10 Hammered Kiritsuke Gyuto 180mm Charcoal Gray Pakka wood Handle"},{"slug":"seisuke-vg10-tsuchime-damascus-petty-76","name":"Seisuke 33-Layer Tsuchime Damascus VG-10 Petty 76mm","maker":"Seisuke","shape":"petty","lengthMm":76,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-33-layer-hammered-damascus-black-vg10","storeName":"Seisuke VG10 33 Layer Hammered Damascus Paring 76mm Black Pakkawood Handle"},{"slug":"seisuke-aus10-migaki-crossed-gyuto-210","name":"Seisuke Crossed Migaki AUS-10 Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-mirror-crossed-black-wood-aus10","storeName":"Seisuke AUS10 Mirror Crossed Gyuto 210mm Black Pakka wood Handle"},{"slug":"seisuke-blue-nashiji-gyuto-200","name":"Seisuke Nashiji Tsuchime Aogami #2 Gyuto 200mm","maker":"Seisuke","shape":"gyuto","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-no-2-nashiji-hammered-black-aogami-2","storeName":"Seisuke Blue Steel No.2 Nashiji Hammered Gyuto 200mm Black Pakkawood Handle"},{"slug":"seisuke-vg10-damascus-migaki-gyuto-240","name":"Seisuke Damascus Migaki VG-10 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-damascus-migaki-finished-elm-vg10","storeName":"Seisuke VG10 Damascus Migaki Finished Gyuto 240mm Keyaki Elm Handle"},{"slug":"sakai-takayuki-blue-kurouchi-deba-90","name":"Sakai Takayuki Vertical Blue Kurouchi Aogami #2 Deba 90mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":90,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-blue-kurouchi-vertical-aogami-2","storeName":"Sakai Takayuki Blue Kurouchi Vertical Deba 90mm"},{"slug":"sakai-takayuki-blue-kurouchi-deba-75","name":"Sakai Takayuki Vertical Blue Kurouchi Aogami #2 Deba 75mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":75,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-blue-kurouchi-vertical-aogami-2","storeName":"Sakai Takayuki Blue Kurouchi Vertical Deba 75mm"},{"slug":"hideo-kitaoka-wakashitsuke-tansetsu-other-240","name":"Hideo Kitaoka Wakashitsuke Tansetsu Sakimaru Mioroshi Deba 240mm","maker":"Hideo Kitaoka","shape":"deba","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-wakashitsuke-tansetsu-sakimaru-burnt-unstated","storeName":"Hideo Kitaoka Wakashitsuke Tansetsu Sakimaru Mioroshi 240mm Burnt Oak Handle"},{"slug":"minamoto-akitada-dx-blue-yanagiba-300","name":"Minamoto Akitada DX Honyaki Aogami #2 Yanagiba 300mm","maker":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-dx-no-2-honyaki-aogami-2","storeName":"Akitada Minamoto DX Blue Steel No.2 Honyaki Yanagiba 300mm Ebony Handle"},{"slug":"seisuke-ginsan-geppaku-tsuchime-santoku-170","name":"Seisuke Geppaku Tsuchime Damascus Ginsan Santoku 170mm","maker":"Seisuke","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-geppaku-silver-no-3-hammered-damascus-ginsan","storeName":"Seisuke Geppaku Silver Steel No.3 Hammered Damascus Santoku 170mm Magnolia Handle"},{"slug":"seisuke-vg10-damascus-brown-santoku-170","name":"Seisuke 33-Layer Damascus VG-10 Santoku 170mm","maker":"Seisuke","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-33-layer-damascus-brown-wood-sheath-vg10","storeName":"Seisuke VG10 33 Layer Damascus Santoku 170mm Brown Pakka wood Handle with Sheath"},{"slug":"kanetsune-hamaken-blue-nakiri-165","name":"Kanetsune Hamaken Kurouchi Aogami #2 Nakiri 165mm","maker":"Kanetsune","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsune-hamaken-no-2-kurouchi-aogami-2","storeName":"Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle"},{"slug":"kanetsune-vg10-sai-damascus-gyuto-180","name":"Kanetsune Sairyu Ash Damascus VG-10 Gyuto 180mm","maker":"Kanetsune","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-sairyu-damascus-ash-wood-vg10","storeName":"Kanetsune Sairyu VG10 Damascus Gyuto 180mm Ash Wood Handle"},{"slug":"kanetsune-vg10-sai-damascus-usuba-165","name":"Kanetsune Sairyu Ash Damascus VG-10 Usuba 165mm","maker":"Kanetsune","shape":"usuba","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-sairyu-damascus-ash-wood-vg10","storeName":"Kanetsune Sairyu VG10 Damascus Usuba 165mm Ash Wood Handle"},{"slug":"kanetsune-vg10-sai-damascus-santoku-165","name":"Kanetsune Sairyu Ash Damascus VG-10 Santoku 165mm","maker":"Kanetsune","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-sairyu-damascus-ash-wood-vg10","storeName":"Kanetsune Sairyu VG10 Damascus Santoku 165mm Ash Wood Handle"},{"slug":"kanetsune-1k6-slicer-red-pankiri-250","name":"Kanetsune DSR 1K6 Pankiri 250mm","maker":"Kanetsune","shape":"pankiri","lengthMm":250,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-555-dsr-red-wood-1k6","storeName":"Kanetsune 555 Series DSR-1K6 Bread Slicer 250mm Red Pakka wood Handle"},{"slug":"minamoto-akitada-blue-magnolia-yanagiba-300","name":"Minamoto Akitada Aogami #2 Yanagiba 300mm","maker":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-aogami-2","storeName":"Minamoto Akitada Blue Steel No.2 Yanagiba 300mm Magnolia (Ferrule: Water Buffalo Horn) Handle"},{"slug":"minamoto-akitada-shirogami-magnolia-ferrule-yanagiba-270","name":"Minamoto Akitada Shirogami #2 Yanagiba 270mm","maker":"Minamoto Akitada","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-shirogami-2","storeName":"Minamoto Akitada White Steel No.2 Yanagiba 270mm Magnolia (Ferrule: Water Buffalo Horn) Handle"},{"slug":"minamoto-akitada-shirogami-magnolia-water-yanagiba-300","name":"Minamoto Akitada Shirogami #2 Yanagiba 300mm","maker":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-water-shirogami-2","storeName":"Minamoto Akitada White Steel No.2 Yanagiba 300mm Magnolia & Water Buffalo Horn Handle"},{"slug":"minamoto-akitada-shirogami-ebony-wood-petty-150","name":"Minamoto Akitada Shirogami #2 Petty 150mm","maker":"Minamoto Akitada","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-wood-shirogami-2","storeName":"Minamoto Akitada White Steel No.2 Petty-Utility 150mm Ebony Wood Handle"},{"slug":"oul-aogami-super-black-nashiji-gyuto-240","name":"Oul Black Nashiji Aogami Super Gyuto 240mm","maker":"Oul","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-black-nashiji-aogami-super","storeName":"Oul Blue Super Black Nashiji Gyuto 240mm Oak Handle"},{"slug":"oul-aogami-super-black-nashiji-sujihiki-270","name":"Oul Black Nashiji Aogami Super Sujihiki 270mm","maker":"Oul","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"oul-black-nashiji-aogami-super","storeName":"Oul Blue Super Black Nashiji Sujihiki 270mm Oak Handle"},{"slug":"seisuke-molybdenum-kiritsuke-mahogany-santoku-195","name":"Seisuke Molybdenum Kiritsuke Santoku 195mm","maker":"Seisuke","shape":"santoku","lengthMm":195,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-molybdenum","storeName":"Seisuke Molybdenum Kiritsuke Santoku 195mm Mahogany Handle"},{"slug":"seisuke-vg10-tsuchime-charcoal-santoku-165","name":"Seisuke Charcoal Tsuchime VG-10 Santoku 165mm","maker":"Seisuke","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-charcoal-gray-wood-vg10","storeName":"Seisuke VG10 Hammered Santoku 165mm Charcoal Gray Pakka wood Handle"},{"slug":"seisuke-vg10-tsuchime-charcoal-petty-120","name":"Seisuke Charcoal Tsuchime VG-10 Petty 120mm","maker":"Seisuke","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-charcoal-gray-vg10","storeName":"Seisuke VG10 Hammered Petty-Utility 120mm Charcoal Gray Pakkawood Handle"},{"slug":"seisuke-vg10-tsuchime-charcoal-bunka-165","name":"Seisuke Charcoal Tsuchime VG-10 Bunka 165mm","maker":"Seisuke","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-charcoal-gray-wood-vg10","storeName":"Seisuke VG10 Hammered Bunka 165mm Charcoal Gray Pakka wood Handle"},{"slug":"seisuke-vg10-damascus-kiritsuke-sujihiki-240","name":"Seisuke Damascus VG-10 Kiritsuke Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-damascus-vg10","storeName":"Seisuke VG10 Damascus Kiritsuke Sujihiki 240mm Walnut Handle"},{"slug":"seisuke-molybdenum-seiten-navy-gyuto-210","name":"Seisuke Seiten Molybdenum Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-seiten-navy-blue-wood-molybdenum","storeName":"Seisuke Seiten Molybdenum Gyuto 210mm Navy blue Pakka wood Handle"},{"slug":"seisuke-molybdenum-seiten-navy-petty-150","name":"Seisuke Seiten Molybdenum Petty 150mm","maker":"Seisuke","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-seiten-navy-blue-molybdenum","storeName":"Seisuke Seiten Molybdenum Petty-Utility 150mm Navy Blue Pakkawood Handle"},{"slug":"seisuke-molybdenum-seiten-navy-petty-120","name":"Seisuke Seiten Molybdenum Petty 120mm","maker":"Seisuke","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-seiten-navy-blue-wood-molybdenum","storeName":"Seisuke Seiten Molybdenum Petty-Utility 120mm Navy blue Pakka wood Handle"},{"slug":"sakai-takayuki-coreless-damascus-bunka-180","name":"Sakai Takayuki Coreless Wide Damascus Bunka 180mm","maker":"Sakai Takayuki","shape":"bunka","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. The store doesn't name the steel.","line":"sakai-takayuki-coreless-damascus-unstated","storeName":"Sakai Takayuki Coreless Damascus Bunka (wide) 180mm Wenge Handle"},{"slug":"seisuke-vg10-damascus-kiritsuke-sujihiki-270","name":"Seisuke Indigo Dyed Damascus VG-10 Kiritsuke Sujihiki 270mm","maker":"Seisuke","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-damascus-indigo-dyed-vg10","storeName":"Seisuke VG10 Damascus Kiritsuke Sujihiki 270mm Indigo Dyed Oak Handle"},{"slug":"seisuke-molybdenum-seiten-navy-santoku-180","name":"Seisuke Seiten Molybdenum Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-seiten-navy-blue-wood-molybdenum","storeName":"Seisuke Seiten Molybdenum Santoku 180mm Navy blue Pakka wood Handle"},{"slug":"seisuke-vg10-mirrored-finish-sujihiki-240","name":"Seisuke Migaki Damascus VG-10 Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-mirrored-finish-damascus-vg10","storeName":"Seisuke VG10 Mirrored Finish Damascus Sujihiki 240mm Oak Handle"},{"slug":"seisuke-shirogami-migaki-polish-nakiri-165","name":"Seisuke Polish Migaki Shirogami #1 Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-no-1-migaki-polish-finish-purple-lacquer-shirogami-1","storeName":"Seisuke White Steel No.1 Migaki Polish Finish Nakiri 165mm Oak with Purple Lacquer Handle"},{"slug":"nakaniida-shirogami-black-finished-nakiri-165","name":"Nakaniida Kurouchi Shirogami #2 Nakiri 165mm","maker":"Nakaniida","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-black-finished-shirogami-2","storeName":"Nakaniida White Steel No.2 Black Finished Nakiri 165mm Oak Handle"},{"slug":"nakaniida-shirogami-migaki-finished-santoku-180","name":"Nakaniida Migaki Shirogami #2 Santoku 180mm","maker":"Nakaniida","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-migaki-finished-burnt-shirogami-2","storeName":"Nakaniida White Steel No.2 Migaki Finished Santoku 180mm Burnt Oak Handle"},{"slug":"isamitsu-hamono-shirogami-abe-tsuchime-gyuto-240","name":"Isamitsu Hamono Abe Pentagonal Tsuchime Shirogami #1 Gyuto 240mm","maker":"Isamitsu Hamono","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"isamitsu-hamono-abe-no-1-hammered-pentagonal-elm-shirogami-1","storeName":"Isamitsu Abe White Steel No.1 Hammered Gyuto 240mm Pentagonal Japanese Elm Handle"},{"slug":"minamoto-akitada-blue-kasumitogi-santoku-180","name":"Minamoto Akitada Kasumitogi Aogami #2 Santoku 180mm","maker":"Minamoto Akitada","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-kasumitogi-wood-aogami-2","storeName":"Minamoto Akitada Blue Steel No.2 Kasumitogi Santoku 180mm Ebony Wood Handle"},{"slug":"hozan-tomoe-shirogami-kurouchi-olive-santoku-180","name":"Hozan Tomoe Kurouchi Shirogami #2 Santoku 180mm","maker":"Hozan Tomoe","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hozan-tomoe-hozantomoe-no-2-kurouchi-black-resin-shirogami-2","storeName":"Hozan Tomoe Hozantomoe White Steel No.2 Kurouchi Santoku 180mm Olive Wood & Black Resin Handle"},{"slug":"hozan-tomoe-shirogami-black-finished-santoku-165","name":"Hozan Tomoe Tree Kurouchi Shirogami #2 Santoku 165mm","maker":"Hozan Tomoe","shape":"santoku","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hozan-tomoe-hozantomoe-no-2-black-finished-olive-tree-black-resin-shirogami-2","storeName":"Hozan Tomoe Hozantomoe White Steel No.2 Black Finished Santoku 165mm Olive Tree and Black Resin Handle"},{"slug":"hozan-tomoe-shirogami-black-finished-gyuto-240","name":"Hozan Tomoe Tree Kurouchi Shirogami #2 Gyuto 240mm","maker":"Hozan Tomoe","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hozan-tomoe-hozantomoe-no-2-black-finished-olive-tree-black-resin-shirogami-2","storeName":"Hozan Tomoe Hozantomoe White Steel No.2 Black Finished Gyuto 240mm Olive Tree and Black Resin Handle"},{"slug":"hozan-tomoe-shirogami-black-finished-gyuto-210","name":"Hozan Tomoe Tree Kurouchi Shirogami #2 Gyuto 210mm","maker":"Hozan Tomoe","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hozan-tomoe-hozantomoe-no-2-black-finished-olive-tree-black-resin-shirogami-2","storeName":"Hozan Tomoe Hozantomoe White Steel No.2 Black Finished Gyuto 210mm Olive Tree and Black Resin Handle"},{"slug":"seisuke-aogami-super-tsuchime-black-santoku-180","name":"Seisuke Tsuchime Kurouchi Aogami Super Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-black-finished-red-wood-aogami-super","storeName":"Seisuke Blue Super Hammered Black Finished Santoku 180mm Red Pakka wood Handle"},{"slug":"takeshi-saji-srs13-tsuchime-white-gyuto-240","name":"Takeshi Saji Nomura Terrazzo Tsuchime SRS-13 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-new-nomura-style-srs13-hammered-white-terrazzo-srs13","storeName":"Takeshi Saji New Nomura Style SRS13 Hammered Gyuto 240mm White Terrazzo Handle"},{"slug":"sakai-takayuki-ginsan-left-magnolia-usuba-180","name":"Sakai Takayuki Ginsan Usuba 180mm Left-Handed","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-left-handed-silver-no-3-ginsan","storeName":"[Left Handed] Sakai Takayuki Chef Series Silver Steel No.3 Usuba 180mm Magnolia Handle"},{"slug":"kanetsune-1k6-tsuchime-red-deba-105","name":"Kanetsune DSR Tsuchime 1K6 Deba 105mm","maker":"Kanetsune","shape":"deba","lengthMm":105,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-dsr-hammered-red-wood-1k6","storeName":"Kanetsune DSR-1K6 Hammered Deba 105mm Red Pakka wood Handle"},{"slug":"seisuke-samurai-mandolin-sujihiki-76","name":"Seisuke Samurai Wide Mandolin Sujihiki 76mm","maker":"Seisuke","shape":"sujihiki","lengthMm":76,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel.","line":"seisuke-samurai-wide-mandolin-unstated","storeName":"Seisuke Samurai Slicer Wide Japanese Mandolin 76mm"},{"slug":"seisuke-aus8-oak-yanagiba-240","name":"Seisuke AUS-8 Yanagiba 240mm","maker":"Seisuke","shape":"yanagiba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-aus8","storeName":"Seisuke AUS8 Yanagiba 240mm Oak Handle"},{"slug":"seisuke-vg10-mirrored-finish-gyuto-240","name":"Seisuke Migaki Damascus VG-10 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-mirrored-finish-damascus-vg10","storeName":"Seisuke VG10 Mirrored Finish Damascus Gyuto 240mm Oak Handle"},{"slug":"seisuke-aogami-super-shitan-sujihiki-240","name":"Seisuke Aogami Super Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-shitan-aogami-super","storeName":"Seisuke Blue Super Sujihiki 240mm Shitan Handle"},{"slug":"seisuke-aogami-super-rosewood-santoku-165","name":"Seisuke Aogami Super Santoku 165mm","maker":"Seisuke","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-aogami-super","storeName":"Seisuke Blue Super Santoku 165mm Rosewood Handle"},{"slug":"masahiro-zcd-honesuki-150","name":"Masahiro ZCD-U Carbon Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-zcd-u-carbon-unstated","storeName":"Masahiro ZCD-U Steel Honesuki Boning Knife 150mm"},{"slug":"minamoto-akitada-shirogami-kasumitogi-ebony-santoku-180","name":"Minamoto Akitada Kasumitogi Shirogami #2 Santoku 180mm","maker":"Minamoto Akitada","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-no-2-kasumitogi-wood-shirogami-2","storeName":"Minamoto Akitada White Steel No.2 Kasumitogi Santoku 180mm Ebony Wood Handle"},{"slug":"seisuke-swedish-stn-sujihiki-270","name":"Seisuke Stn Tsuchime Stainless Sujihiki 270mm","maker":"Seisuke","shape":"sujihiki","lengthMm":270,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-stn-hammered-stainless-unstated","storeName":"Seisuke Swedish Steel-stn Hammered Sujihiki 270mm Mahogany Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-sakimaru-other-300","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Sakimaru Takohiki 300mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-sakimaru-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Sakimaru Takohiki 300mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-magnolia-yanagiba-240","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Yanagiba 240mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Yanagiba 240mm Magnolia Handle"},{"slug":"yu-kurosaki-aogami-super-senko-ei-bunka-165","name":"Yu Kurosaki Senko Ei Tsuchime Kurouchi Aogami Super Bunka 165mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yu-kurosaki-senko-ei-hammered-black-finished-aogami-super","storeName":"Yu Kurosaki Senko Ei Blue Super Hammered Black Finished Bunka 165mm Ebony Handle"},{"slug":"seisuke-aogami-super-shitan-black-nakiri-165","name":"Seisuke Aogami Super Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-shitan-black-aogami-super","storeName":"Seisuke Blue Super Nakiri 165mm Shitan & Black Pakkawood Handle"},{"slug":"seisuke-aus10-nami-mirrored-sujihiki-240","name":"Seisuke Nami Migaki Damascus AUS-10 Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-nami-mirrored-finish-damascus-black-wood-aus10","storeName":"Seisuke Nami AUS10 Mirrored Finish Damascus Sujihiki 240mm Black Pakka wood Handle"},{"slug":"seisuke-sld-migaki-polish-santoku-180","name":"Seisuke Polish Migaki SLD Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-migaki-polish-finish-red-sld","storeName":"Seisuke SLD Migaki Polish Finish Santoku 180mm Red Pakkawood Handle"},{"slug":"seisuke-aus8-tsuchime-black-gyuto-210","name":"Seisuke Tsuchime AUS-8 Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-black-aus8","storeName":"Seisuke AUS8 Hammered Gyuto 210mm Black Pakkawood Handle"},{"slug":"seisuke-aus8-tsuchime-black-gyuto-270","name":"Seisuke Tsuchime AUS-8 Gyuto 270mm","maker":"Seisuke","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-black-wood-aus8","storeName":"Seisuke AUS8 Hammered Gyuto 270mm Black Pakka wood Handle"},{"slug":"seisuke-aus8-tsuchime-black-sujihiki-240","name":"Seisuke Tsuchime AUS-8 Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-black-aus8","storeName":"Seisuke AUS8 Hammered Sujihiki 240mm Black Pakkawood Handle"},{"slug":"seisuke-aus8-tsuchime-black-nakiri-165","name":"Seisuke Tsuchime AUS-8 Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-black-aus8","storeName":"Seisuke AUS8 Hammered Nakiri 165mm Black Pakkawood Handle"},{"slug":"shigeki-tanaka-sg2-habakiri-damascus-petty-135","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Petty 135mm","maker":"Shigeki Tanaka","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-habakiri-damascus-wood-sg2","storeName":"Shigeki Tanaka Habakiri SG2 Damascus Petty-Utility 135mm Ebony Wood Handle"},{"slug":"sakai-takayuki-magnolia-ferrule-yanagiba-210","name":"Sakai Takayuki Aoki Yanagiba 210mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-aoki-for-unstated","storeName":"Sakai Takayuki Aoki Hamono For Yanagiba Magnolia (Ferrule: Water Buffalo Horn) Handle 210mm"},{"slug":"seisuke-aogami-super-red-pakka-petty-145","name":"Seisuke Aogami Super Petty 145mm","maker":"Seisuke","shape":"petty","lengthMm":145,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-red-aogami-super","storeName":"Seisuke Blue Super Petty-Utility 145mm Red Pakkawood Handle"},{"slug":"sakai-takayuki-left-black-sujihiki-300","name":"Sakai Takayuki Carbon Sujihiki 300mm Left-Handed","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-left-handed-black-wood-carbon-unstated","storeName":"Sakai Takayuki [Left Handed] Japanese Steel Sujihiki 300mm Black Pakka wood Handle"},{"slug":"seisuke-shirogami-kumo-tsuchime-petty-135","name":"Seisuke Kumo Tsuchime Shirogami #1 Petty 135mm","maker":"Seisuke","shape":"petty","lengthMm":135,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kumo-no-1-hammered-shirogami-1","storeName":"Seisuke Kumo White Steel No.1 Hammered Petty-Utility 135mm Magnolia Handle"},{"slug":"seisuke-shirogami-kumo-tsuchime-gyuto-240","name":"Seisuke Kumo Tsuchime Shirogami #1 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kumo-no-1-hammered-shirogami-1","storeName":"Seisuke Kumo White Steel No.1 Hammered Gyuto 240mm Magnolia Handle"},{"slug":"ryusen-sg2-blazen-tsuchime-santoku-170","name":"Ryusen Blazen Ryu Tsuchime R2/SG2 Kiritsuke Santoku 170mm","maker":"Ryusen","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-blazen-ryu-hammered-sg2","storeName":"Ryusen Blazen Ryu Wa SG2 Hammered Kiritsuke Santoku 170mm Walnut Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-magnolia-nakiri-180","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Nakiri 180mm","maker":"Sakai Kikumori","shape":"nakiri","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Nakiri 180mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-magnolia-santoku-180","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Santoku 180mm","maker":"Sakai Kikumori","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Santoku 180mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-kiritsuke-petty-135","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Kiritsuke Petty 135mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Kiritsuke Petty-Utility 135mm Magnolia Handle"},{"slug":"seisuke-aus10-damascus-shitan-sujihiki-240","name":"Seisuke Layer Damascus AUS-10 Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-45-layer-damascus-shitan-aus10","storeName":"Seisuke AUS10 45 Layer Damascus Sujihiki 240mm Shitan Handle"},{"slug":"seisuke-shirogami-kumo-tsuchime-santoku-165","name":"Seisuke Kumo Tsuchime Shirogami #1 Santoku 165mm","maker":"Seisuke","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kumo-no-1-hammered-shirogami-1","storeName":"Seisuke Kumo White Steel No.1 Hammered Santoku 165mm Magnolia Handle"},{"slug":"kanetsune-tomato-black-sujihiki-110","name":"Kanetsune Tomato Stainless Sujihiki 110mm","maker":"Kanetsune","shape":"sujihiki","lengthMm":110,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-tomato-black-plastic-stainless-unstated","storeName":"Kanetsune Stainless Steel Tomato Slicer 110mm Black Plastic Handle"},{"slug":"seisuke-vg10-mirrored-finish-sujihiki-300","name":"Seisuke Migaki VG-10 Sujihiki 300mm","maker":"Seisuke","shape":"sujihiki","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-mirrored-finish-stabilized-wood-vg10","storeName":"Seisuke VG10 Mirrored Finish Sujihiki 300mm Stabilized wood Handle"},{"slug":"seisuke-vg10-mirrored-finish-sujihiki-270","name":"Seisuke Migaki VG-10 Sujihiki 270mm","maker":"Seisuke","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-mirrored-finish-stabilized-wood-vg10","storeName":"Seisuke VG10 Mirrored Finish Sujihiki 270mm Stabilized wood Handle"},{"slug":"sakai-takayuki-molybdenum-migaki-finished-gyuto-180","name":"Sakai Takayuki PC Migaki Molybdenum Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-migaki-finished-black-pc-molybdenum","storeName":"Sakai Takayuki Molybdenum Migaki Finished Gyuto 180mm Black PC(Plastic) Handle"},{"slug":"nakaniida-shirogami-black-magnolia-deba-105","name":"Nakaniida Shirogami #2 Deba 105mm","maker":"Nakaniida","shape":"deba","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-black-shirogami-2","storeName":"Nakaniida White Steel No.2 Black Deba 105mm Magnolia Handle"},{"slug":"nakaniida-shirogami-kurouchi-magnolia-deba-120","name":"Nakaniida Kurouchi Shirogami #2 Deba 120mm","maker":"Nakaniida","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-kurouchi-shirogami-2","storeName":"Nakaniida White Steel No.2 Kurouchi Deba 120mm Magnolia Handle"},{"slug":"nakaniida-shirogami-kurouchi-magnolia-deba-135","name":"Nakaniida Kurouchi Shirogami #2 Deba 135mm","maker":"Nakaniida","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-kurouchi-shirogami-2","storeName":"Nakaniida White Steel No.2 Kurouchi Deba 135mm Magnolia Handle"},{"slug":"nakaniida-shirogami-migaki-polish-deba-165","name":"Nakaniida Polish Migaki Shirogami #2 Deba 165mm","maker":"Nakaniida","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-migaki-polish-finish-shirogami-2","storeName":"Nakaniida White Steel No.2 Migaki Polish Finish Deba 165mm Magnolia Handle"},{"slug":"nakaniida-shirogami-migaki-polish-nakiri-165","name":"Nakaniida Polish Migaki Shirogami #2 Nakiri 165mm","maker":"Nakaniida","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nakaniida-no-2-migaki-polish-finish-shirogami-2","storeName":"Nakaniida White Steel No.2 Migaki Polish Finish Nakiri 165mm Magnolia Handle"},{"slug":"sakai-takayuki-ginsan-mukimono-stabilized-other-180","name":"Sakai Takayuki Ginsan Mukimono 180mm","maker":"Sakai Takayuki","shape":"other","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-mukimono-stabilized-wood-white-resin-sheath-ginsan","storeName":"Sakai Takayuki Chef Series Silver Steel No.3 Mukimono 180mm Stabilized Wood & White Resin Handle with Sheath"},{"slug":"sakai-takayuki-ginsan-stabilized-wood-yanagiba-270","name":"Sakai Takayuki End Cap Ginsan Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-stabilized-wood-sheath-ginsan","storeName":"Sakai Takayuki Chef Series Silver Steel No.3 Yanagiba 270mm Stabilized wood (White Ferrule and End Cap) Handle with Sheath"},{"slug":"seisuke-vg5-tsuchime-kasumitogi-nakiri-160","name":"Seisuke Kasumitogi Tsuchime VG-5 Nakiri 160mm","maker":"Seisuke","shape":"nakiri","lengthMm":160,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-kasumitogi-black-vg5","storeName":"Seisuke VG5 Hammered Kasumitogi Nakiri 160mm Black Pakkawood Handle"},{"slug":"seisuke-molybdenum-seiten-navy-gyuto-180","name":"Seisuke Seiten Molybdenum Gyuto 180mm","maker":"Seisuke","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-seiten-navy-blue-wood-molybdenum","storeName":"Seisuke Seiten Molybdenum Gyuto 180mm Navy blue Pakka wood Handle"},{"slug":"seisuke-ginsan-nashiji-brown-sujihiki-240","name":"Seisuke Nashiji Ginsan Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-silver-no-3-nashiji-brown-wood-ginsan","storeName":"Seisuke Silver Steel No.3 Nashiji Sujihiki 240mm Brown Pakka wood Handle"},{"slug":"seisuke-aus10-kagami2-mirrored-gyuto-240","name":"Seisuke Kagami2 Migaki Damascus AUS-10 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kagami2-mirrored-finish-damascus-brown-wood-aus10","storeName":"Seisuke Kagami2 AUS10 Mirrored Finish Damascus Gyuto 240mm Brown Pakka wood Handle"},{"slug":"seisuke-ginsan-migaki-white-petty-80","name":"Seisuke Migaki Ginsan Petty 80mm","maker":"Seisuke","shape":"petty","lengthMm":80,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-silver-no-3-migaki-white-ginsan","storeName":"Seisuke Silver Steel No.3 Migaki Paring 80mm White Oak Handle"},{"slug":"seisuke-aus10-kagami2-mirrored-gyuto-210","name":"Seisuke Kagami2 Migaki Damascus AUS-10 Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kagami2-mirrored-finish-damascus-brown-wood-aus10","storeName":"Seisuke Kagami2 AUS10 Mirrored Finish Damascus Gyuto 210mm Brown Pakka wood Handle"},{"slug":"hideo-kitaoka-shirogami-damascus-mioroshi-other-195","name":"Hideo Kitaoka Deba195mm Damascus Shirogami #2 Mioroshi Deba 195mm","maker":"Hideo Kitaoka","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-no-2-damascus-deba195mm-black-silver-lacquer-shirogami-2","storeName":"Hideo Kitaoka White Steel No.2 Damascus Mioroshi Deba195mm Oak with Black Silver Lacquer Handle"},{"slug":"hideo-kitaoka-blue-damascus-other-210","name":"Hideo Kitaoka Deba210mm Damascus Aogami #2 Mioroshi Deba 210mm","maker":"Hideo Kitaoka","shape":"deba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-no-2-damascus-deba210mm-shitan-aogami-2","storeName":"Hideo Kitaoka Blue Steel No.2 Damascus Mioroshi Deba210mm Shitan Handle"},{"slug":"seisuke-ginsan-migaki-polish-gyuto-240","name":"Seisuke Polish Migaki Ginsan Kiritsuke Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-silver-no-3-migaki-polish-finish-white-ginsan","storeName":"Seisuke Silver Steel No.3 Migaki Polish Finish Kiritsuke Gyuto 240mm White Oak Handle"},{"slug":"kanetsune-vg1-tsuchime-black-gyuto-210","name":"Kanetsune Tsuchime VG-1 Gyuto 210mm","maker":"Kanetsune","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-hammered-black-vg1","storeName":"Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle"},{"slug":"minamoto-akitada-ginsan-kasumitogi-magnolia-petty-150","name":"Minamoto Akitada Kasumitogi Ginsan Petty 150mm","maker":"Minamoto Akitada","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"minamoto-akitada-silver-no-3-kasumitogi-ginsan","storeName":"Minamoto Akitada Silver Steel No.3 Kasumitogi Petty-Utility 150mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-kiritsuke-yanagiba-300","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Kiritsuke Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Kiritsuke Yanagiba 300mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-kiritsuke-gyuto-270","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Kiritsuke Gyuto 270mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Kiritsuke Gyuto 270mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-magnolia-gyuto-240","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Gyuto 240mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-kiritsuke-yanagiba-270","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Kiritsuke Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Kiritsuke Yanagiba 270mm Magnolia Handle"},{"slug":"sakai-kikumori-ginsan-bokashi-sakimaru-other-270","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Sakimaru Takohiki 270mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-sakimaru-ginsan","storeName":"Sakai Kikumori Kikuzuki Silver Steel No.3 Bokashi Sakimaru Takohiki 270mm Magnolia Handle"},{"slug":"seisuke-vg10-damascus-mahogany-gyuto-270","name":"Seisuke Layer Damascus VG-10 Gyuto 270mm","maker":"Seisuke","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-17-layer-damascus-vg10","storeName":"Seisuke VG10 17 Layer Damascus Gyuto 270mm Mahogany Handle"},{"slug":"sakai-kikumori-shirogami-kasumitogi-magnolia-gyuto-270","name":"Sakai Kikumori Kikuzuki Kasumitogi Shirogami #2 Gyuto 270mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-no-2-kasumitogi-shirogami-2","storeName":"Sakai Kikumori Kikuzuki White Steel No.2 Kasumitogi Gyuto 270mm Magnolia Handle"},{"slug":"seisuke-shirogami-kasumitogi-funayuki-other-150","name":"Seisuke Kasumitogi Shirogami Funayuki 150mm","maker":"Seisuke","shape":"other","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-funayuki-shirogami","storeName":"Seisuke White Steel Kasumitogi Funayuki 150mm Rosewood Handle"},{"slug":"seisuke-shirogami-kasumitogi-funayuki-other-165","name":"Seisuke Kasumitogi Shirogami Funayuki 165mm","maker":"Seisuke","shape":"other","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-funayuki-shirogami","storeName":"Seisuke White Steel Kasumitogi Funayuki 165mm Rosewood Handle"},{"slug":"seisuke-shirogami-kasumitogi-funayuki-other-180","name":"Seisuke Kasumitogi Shirogami Funayuki 180mm","maker":"Seisuke","shape":"other","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-funayuki-shirogami","storeName":"Seisuke White Steel Kasumitogi Funayuki 180mm Rosewood Handle"},{"slug":"seisuke-aus10-damascus-black-gyuto-180","name":"Seisuke 45-Layer Damascus AUS-10 Gyuto 180mm","maker":"Seisuke","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-45-layer-damascus-black-aus10","storeName":"Seisuke AUS10 45 Layer Damascus Gyuto 180mm Black Pakkawood Handle"},{"slug":"seisuke-aus10-damascus-black-usuba-165","name":"Seisuke 45-Layer Damascus AUS-10 Usuba 165mm","maker":"Seisuke","shape":"usuba","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-45-layer-damascus-black-aus10","storeName":"Seisuke AUS10 45 Layer Damascus Usuba 165mm Black Pakkawood Handle"},{"slug":"sakai-kikumori-blue-santoku-petty-140","name":"Sakai Kikumori Small Aogami #1 Santoku Petty 140mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":140,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-blue-green-aogami-1","lineName":"Small","storeName":"Sakai Kikumori Blue Santoku Green Petty 140mm"},{"slug":"seisuke-vg5-tsuchime-kasumitogi-santoku-190","name":"Seisuke Kasumitogi Tsuchime VG-5 Kiritsuke Santoku 190mm","maker":"Seisuke","shape":"santoku","lengthMm":190,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-kasumitogi-black-vg5","storeName":"Seisuke VG5 Hammered Kasumitogi Kiritsuke Santoku 190mm Black Pakkawood Handle"},{"slug":"seisuke-vg5-tsuchime-kasumitogi-gyuto-210","name":"Seisuke Kasumitogi Tsuchime VG-5 Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-kasumitogi-black-wood-vg5","storeName":"Seisuke VG5 Hammered Kasumitogi Gyuto 210mm Black Pakka wood Handle"},{"slug":"misuzu-vg10-kasumitogi-kiritsuke-gyuto-210","name":"Misuzu Kasumitogi VG-10 Kiritsuke Gyuto 210mm","maker":"Misuzu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-kasumitogi-vg10","storeName":"Misuzu VG10 Kasumitogi Kiritsuke Gyuto 210mm Brown Lacquered Handle"},{"slug":"seisuke-vg5-tsuchime-kasumitogi-sujihiki-240","name":"Seisuke Kasumitogi Tsuchime VG-5 Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-kasumitogi-black-wood-vg5","storeName":"Seisuke VG5 Hammered Kasumitogi Sujihiki 240mm Black Pakka wood Handle"},{"slug":"seisuke-vg5-tsuchime-kasumitogi-sujihiki-270","name":"Seisuke Kasumitogi Tsuchime VG-5 Sujihiki 270mm","maker":"Seisuke","shape":"sujihiki","lengthMm":270,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-kasumitogi-black-wood-vg5","storeName":"Seisuke VG5 Hammered Kasumitogi Sujihiki 270mm Black Pakka wood Handle"},{"slug":"sakai-kikumori-shirogami-nashiji-sakimaru-other-300","name":"Sakai Kikumori Kikuzuki Nashiji Shirogami #2 Sakimaru Takohiki 300mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-no-2-nashiji-sakimaru-shirogami-2","storeName":"Sakai Kikumori Kikuzuki White Steel No.2 Nashiji Sakimaru Takohiki 300mm Magnolia Handle"},{"slug":"sakai-kikumori-shirogami-nashiji-sakimaru-other-270","name":"Sakai Kikumori Kikuzuki Nashiji Shirogami #2 Sakimaru Takohiki 270mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-no-2-nashiji-sakimaru-shirogami-2","storeName":"Sakai Kikumori Kikuzuki White Steel No.2 Nashiji Sakimaru Takohiki 270mm Magnolia Handle"},{"slug":"seisuke-shirogami-kasumitogi-rosewood-yanagiba-300","name":"Seisuke Kasumitogi Shirogami Yanagiba 300mm","maker":"Seisuke","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-shirogami","storeName":"Seisuke White Steel Kasumitogi Yanagiba 300mm Rosewood Handle"},{"slug":"seisuke-shirogami-kasumitogi-rosewood-deba-150","name":"Seisuke Kasumitogi Shirogami Deba 150mm","maker":"Seisuke","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-shirogami","storeName":"Seisuke White Steel Kasumitogi Deba 150mm Rosewood Handle"},{"slug":"seisuke-shirogami-kasumitogi-rosewood-deba-165","name":"Seisuke Kasumitogi Shirogami Deba 165mm","maker":"Seisuke","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-shirogami","storeName":"Seisuke White Steel Kasumitogi Deba 165mm Rosewood Handle"},{"slug":"seisuke-shirogami-kasumitogi-rosewood-deba-180","name":"Seisuke Kasumitogi Shirogami Deba 180mm","maker":"Seisuke","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-kasumitogi-shirogami","storeName":"Seisuke White Steel Kasumitogi Deba 180mm Rosewood Handle"},{"slug":"seisuke-vg1-tsuchime-mahogany-gyuto-180","name":"Seisuke Tsuchime VG-1 Gyuto 180mm","maker":"Seisuke","shape":"gyuto","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-hammered-vg1","storeName":"Seisuke VG1 Hammered Gyuto 180mm Mahogany Handle"},{"slug":"seisuke-vg1-tsuchime-mahogany-nakiri-165","name":"Seisuke Tsuchime VG-1 Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-hammered-vg1","storeName":"Seisuke VG1 Hammered Nakiri 165mm Mahogany Handle"},{"slug":"sakai-takayuki-shirogami-migaki-fuguhiki-yanagiba-330","name":"Sakai Takayuki Migaki Shirogami #2 Fuguhiki Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-migaki-fuguhiki-shirogami-2","storeName":"Sakai Takayuki Migaki Fuguhiki Yanagiba 330mm"},{"slug":"sakai-takayuki-kigami-3-antares-topaz-gyuto-240","name":"Sakai Takayuki Antares Topaz Uddeholm Stain-Resistant Kigami #3 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-antares-topaz-uddeholm-stain-resistant-kigami-3","storeName":"Sakai Takayuki Antares Topaz Uddeholm Swedish stain-resistant steel Gyuto 240mm Wenge (Double Yellow Ring) Handle"},{"slug":"misuzu-aus10-damascus-migaki-sujihiki-240","name":"Misuzu Damascus Migaki AUS-10 Sujihiki 240mm","maker":"Misuzu","shape":"sujihiki","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-damascus-migaki-finished-aus10","storeName":"Misuzu AUS10 Damascus Migaki Finished Sujihiki 240mm Magnolia Handle"},{"slug":"seisuke-aus10-nami-mirrored-santoku-180","name":"Seisuke Nami Migaki Damascus AUS-10 Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-nami-mirrored-damascus-black-aus10","storeName":"Seisuke Nami AUS10 Mirrored Damascus Santoku 180mm Black Pakkawood Handle"},{"slug":"kanetsune-vg10-ichizu-brown-sujihiki-240","name":"Kanetsune Ichizu VG-10 Sujihiki 240mm","maker":"Kanetsune","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-ichizu-brown-wood-vg10","storeName":"Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle"},{"slug":"kanetsune-vg10-ichizu-brown-petty-135","name":"Kanetsune Ichizu VG-10 Petty 135mm","maker":"Kanetsune","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-ichizu-brown-vg10","storeName":"Kanetsune Ichizu VG10 Petty-Utility 135mm Brown Pakkawood Handle"},{"slug":"kanetsune-vg10-ichizu-brown-gyuto-210","name":"Kanetsune Ichizu VG-10 Gyuto 210mm","maker":"Kanetsune","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-ichizu-brown-wood-vg10","storeName":"Kanetsune Ichizu VG10 Gyuto 210mm Brown Pakka wood Handle"},{"slug":"kanetsune-vg10-ichizu-brown-gyuto-240","name":"Kanetsune Ichizu VG-10 Gyuto 240mm","maker":"Kanetsune","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-ichizu-brown-vg10","storeName":"Kanetsune Ichizu VG10 Gyuto 240mm Brown Pakkawood Handle"},{"slug":"kanetsune-1k6-tsuchime-red-sujihiki-240","name":"Kanetsune DSR Tsuchime 1K6 Sujihiki 240mm","maker":"Kanetsune","shape":"sujihiki","lengthMm":240,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-dsr-hammered-red-wood-1k6","storeName":"Kanetsune DSR-1K6 Hammered Sujihiki 240mm Red Pakka wood Handle"},{"slug":"seisuke-za18-mokusei-mirrored-gyuto-240","name":"Seisuke Mokusei Migaki Damascus ZA-18 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-mokusei-mirrored-damascus-brown-za18","storeName":"Seisuke Mokusei ZA-18 Mirrored Damascus Gyuto 240mm Brown Pakkawood Handle"},{"slug":"seisuke-za18-mokusei-mirrored-sujihiki-240","name":"Seisuke Mokusei Migaki Damascus ZA-18 Sujihiki 240mm","maker":"Seisuke","shape":"sujihiki","lengthMm":240,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-mokusei-mirrored-finish-damascus-brown-za18","storeName":"Seisuke Mokusei ZA-18 Mirrored Finish Damascus Sujihiki 240mm Brown Pakkawood Handle"},{"slug":"jikko-shirogami-shitan-yanagiba-300","name":"Jikko Shirogami #2 Yanagiba 300mm","maker":"Jikko","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"jikko-no-2-shitan-shirogami-2","storeName":"Jikko White Steel No.2 Yanagiba 300mm Shitan Handle"},{"slug":"misono-swedish-carbon-petty-80","name":"Misono Swedish Carbon Petty 80mm","maker":"Misono","shape":"petty","lengthMm":80,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Steel Petty-Utility 80mm"},{"slug":"misono-swedish-carbon-petty-120","name":"Misono Swedish Carbon Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-swedish-carbon","storeName":"Misono Swedish Carbon Steel Petty-Utility 120mm"},{"slug":"seisuke-aogami-super-tsuchime-kurouchi-petty-135","name":"Seisuke Tsuchime Kurouchi Aogami Super Petty 135mm","maker":"Seisuke","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-hammered-kurouchi-shitan-white-aogami-super","storeName":"Seisuke Blue Super Hammered Kurouchi Petty-Utility 135mm Shitan & White Pakkawood Handle"},{"slug":"sakai-takayuki-ginsan-magnolia-yanagiba-180","name":"Sakai Takayuki Ginsan Yanagiba 180mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Chef Series Silver Steel No.3 Yanagiba Magnolia Handle 180mm"},{"slug":"sakai-takayuki-ginsan-magnolia-yanagiba-210","name":"Sakai Takayuki Ginsan Yanagiba 210mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Chef Series Silver Steel No.3 Yanagiba Magnolia Handle 210mm"},{"slug":"masahiro-zcd-sujihiki-240","name":"Masahiro ZCD-U Carbon Sujihiki 240mm","maker":"Masahiro","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-zcd-u-carbon-unstated","storeName":"Masahiro ZCD-U Sujihiki Slicer 240mm"},{"slug":"masahiro-zcd-sujihiki-270","name":"Masahiro ZCD-U Carbon Sujihiki 270mm","maker":"Masahiro","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-zcd-u-carbon-unstated","storeName":"Masahiro ZCD-U Sujihiki Slicer 270mm"},{"slug":"masahiro-zcd-sujihiki-300","name":"Masahiro ZCD-U Carbon Sujihiki 300mm","maker":"Masahiro","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-zcd-u-carbon-unstated","storeName":"Masahiro ZCD-U Sujihiki Slicer 300mm"},{"slug":"sakai-takayuki-ginsan-kamagata-usuba-other-165","name":"Sakai Takayuki Kamagata-Usuba Ginsan Usuba 165mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Kamagata-Usuba 165mm"},{"slug":"sakai-takayuki-ginsan-kamagata-usuba-other-180","name":"Sakai Takayuki Kamagata-Usuba Ginsan Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Kamagata-Usuba 180mm"},{"slug":"sakai-takayuki-ginsan-kamagata-usuba-other-195","name":"Sakai Takayuki Kamagata-Usuba Ginsan Usuba 195mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":195,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Kamagata-Usuba 195mm"},{"slug":"sakai-takayuki-ginsan-kamagata-usuba-other-210","name":"Sakai Takayuki Kamagata-Usuba Ginsan Usuba 210mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Kamagata-Usuba 210mm"},{"slug":"sakai-takayuki-ginsan-kamagata-usuba-other-225","name":"Sakai Takayuki Kamagata-Usuba Ginsan Usuba 225mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":225,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Kamagata-Usuba 225mm"},{"slug":"sakai-takayuki-ginsan-kamagata-usuba-other-240","name":"Sakai Takayuki Kamagata-Usuba Ginsan Usuba 240mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Kamagata-Usuba 240mm"},{"slug":"sakai-takayuki-ginsan-usuba-195","name":"Sakai Takayuki Ginsan Usuba 195mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":195,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Usuba 195mm"},{"slug":"sakai-takayuki-ginsan-usuba-210","name":"Sakai Takayuki Ginsan Usuba 210mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Usuba 210mm"},{"slug":"sakai-takayuki-ginsan-usuba-225","name":"Sakai Takayuki Ginsan Usuba 225mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":225,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Usuba 225mm"},{"slug":"sakai-takayuki-ginsan-usuba-240","name":"Sakai Takayuki Ginsan Usuba 240mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Silver Steel No.3 Usuba 240mm"},{"slug":"sakai-takayuki-molybdenum-plastic-yanagiba-300","name":"Sakai Takayuki Molybdenum Yanagiba 300mm Plastic Handle","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-plastic-molybdenum","storeName":"Sakai Takayuki Molybdenum Yanagiba Plastic Handle 300mm"},{"slug":"misono-swedish-stainless-swedish-petty-120","name":"Misono Swedish Stainless Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Swedish Steel Petty-Utility 120mm"},{"slug":"sakai-takayuki-molybdenum-slicer-pankiri-300","name":"Sakai Takayuki Molybdenum Pankiri 300mm","maker":"Sakai Takayuki","shape":"pankiri","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki Molybdenum Bread Slicer 300mm"},{"slug":"sakai-takayuki-aus10-mirrored-damascus-gyuto-180","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-45-layer-mirrored-damascus-aus10","storeName":"Sakai Takayuki AUS10 45 Layer Mirrored Damascus Gyuto Japanese Chef Knife 180mm"},{"slug":"sakai-takayuki-shirogami-left-kasumitogi-usuba-195","name":"Sakai Takayuki Kasumitogi Shirogami Usuba 195mm Left-Handed","maker":"Sakai Takayuki","shape":"usuba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-left-handed-kasumitogi-shirogami","storeName":"[Left Handed] Sakai Takayuki Kasumitogi White Steel Usuba 195mm"},{"slug":"sakai-takayuki-shirogami-left-kasumitogi-usuba-210","name":"Sakai Takayuki Kasumitogi Shirogami Usuba 210mm Left-Handed","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-left-handed-kasumitogi-shirogami","storeName":"[Left Handed] Sakai Takayuki Kasumitogi White Steel Usuba 210mm"},{"slug":"sakai-takayuki-shirogami-left-kasumitogi-usuba-225","name":"Sakai Takayuki Kasumitogi Shirogami Usuba 225mm Left-Handed","maker":"Sakai Takayuki","shape":"usuba","lengthMm":225,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-left-handed-kasumitogi-shirogami","storeName":"[Left Handed] Sakai Takayuki Kasumitogi White Steel Usuba 225mm"},{"slug":"sakai-takayuki-shirogami-left-kasumitogi-usuba-240","name":"Sakai Takayuki Kasumitogi Shirogami Usuba 240mm Left-Handed","maker":"Sakai Takayuki","shape":"usuba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-left-handed-kasumitogi-shirogami","storeName":"[Left Handed] Sakai Takayuki Kasumitogi White Steel Usuba 240mm"},{"slug":"misono-swedish-carbon-dragon-engraving-sujihiki-300","name":"Misono Dragon Engraving Swedish Carbon Sujihiki 300mm","maker":"Misono","shape":"sujihiki","lengthMm":300,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Sujihiki 300mm"},{"slug":"misono-swedish-carbon-dragon-engraving-sujihiki-330","name":"Misono Dragon Engraving Swedish Carbon Sujihiki 330mm","maker":"Misono","shape":"sujihiki","lengthMm":330,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Sujihiki 330mm"},{"slug":"misono-swedish-carbon-dragon-engraving-sujihiki-360","name":"Misono Dragon Engraving Swedish Carbon Sujihiki 360mm","maker":"Misono","shape":"sujihiki","lengthMm":360,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Sujihiki 360mm"},{"slug":"misono-swedish-carbon-dragon-engraving-gyuto-300","name":"Misono Dragon Engraving Swedish Carbon Gyuto 300mm","maker":"Misono","shape":"gyuto","lengthMm":300,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Gyuto 300mm"},{"slug":"misono-swedish-carbon-dragon-engraving-gyuto-330","name":"Misono Dragon Engraving Swedish Carbon Gyuto 330mm","maker":"Misono","shape":"gyuto","lengthMm":330,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Gyuto 330mm"},{"slug":"misono-swedish-carbon-dragon-engraving-gyuto-360","name":"Misono Dragon Engraving Swedish Carbon Gyuto 360mm","maker":"Misono","shape":"gyuto","lengthMm":360,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Gyuto 360mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-magnolia-yanagiba-180","name":"Sakai Takayuki Kasumitogi Shirogami Yanagiba 180mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Yanagiba Magnolia Handle 180mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-magnolia-yanagiba-360","name":"Sakai Takayuki Kasumitogi Shirogami Yanagiba 360mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":360,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Yanagiba Magnolia Handle 360mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-deba-120","name":"Sakai Takayuki Kasumitogi Shirogami Deba 120mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":120,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Deba 120mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-deba-195","name":"Sakai Takayuki Kasumitogi Shirogami Deba 195mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Deba 195mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-deba-240","name":"Sakai Takayuki Kasumitogi Shirogami Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Deba 240mm"},{"slug":"sakai-takayuki-shirogami-kasumitogi-deba-270","name":"Sakai Takayuki Kasumitogi Shirogami Deba 270mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Deba 270mm"},{"slug":"choyo-shirogami-mirrored-gyuto-240","name":"Choyo Migaki Shirogami Gyuto 240mm","maker":"Choyo","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"choyo-mirrored-shirogami","storeName":"Choyo White Steel Mirrored Gyuto Japanese Chef Knife 240mm"},{"slug":"sakai-takayuki-vg10-damascus-17layer-gyuto-270","name":"Sakai Takayuki 17-Layer Damascus VG-10 Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-17-layer-damascus-vg10","storeName":"Sakai Takayuki VG10 17 Layer Damascus Gyuto Japanese Chef Knife 270mm"},{"slug":"sakai-takayuki-molybdenum-mioroshi-deba-other-240","name":"Sakai Takayuki Inox Molybdenum Mioroshi Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki INOX Molybdenum Japanese Chef Mioroshi Deba Knife 240mm"},{"slug":"sakai-takayuki-molybdenum-mioroshi-deba-other-270","name":"Sakai Takayuki Inox Molybdenum Mioroshi Deba 270mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","storeName":"Sakai Takayuki INOX Molybdenum Japanese Chef Mioroshi Deba Knife 270mm"},{"slug":"masahiro-molybdenum-round-honesuki-150","name":"Masahiro Round-Style Molybdenum Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-round-style-molybdenum","storeName":"Masahiro Molybdenum Round-Style Honesuki Boning 150mm"},{"slug":"seisuke-molybdenum-left-kasumitogi-yanagiba-270","name":"Seisuke Kasumitogi Molybdenum Yanagiba 270mm Left-Handed","maker":"Seisuke","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-left-handed-kasumitogi-molybdenum","storeName":"[Left Handed] Seisuke Molybdenum Kasumitogi Yanagiba 270mm"},{"slug":"seisuke-molybdenum-left-kasumitogi-deba-165","name":"Seisuke Kasumitogi Molybdenum Deba 165mm Left-Handed","maker":"Seisuke","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-left-handed-kasumitogi-molybdenum","storeName":"Seisuke [Left Handed] Molybdenum Kasumitogi Deba 165mm"},{"slug":"seisuke-molybdenum-left-kasumitogi-deba-180","name":"Seisuke Kasumitogi Molybdenum Deba 180mm Left-Handed","maker":"Seisuke","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-left-handed-kasumitogi-molybdenum","storeName":"Seisuke [Left Handed] Molybdenum Kasumitogi Deba 180mm"},{"slug":"seisuke-shirogami-left-kasumitogi-deba-195","name":"Seisuke Kasumitogi Shirogami #2 Deba 195mm Left-Handed","maker":"Seisuke","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seisuke-left-handed-no-2-kasumitogi-shirogami-2","storeName":"[Left Handed] Seisuke White Steel No.2 Kasumitogi Deba 195mm"},{"slug":"masahiro-zcd-garasuki-other-180","name":"Masahiro ZCD-U Boning Garasuki 180mm","maker":"Masahiro","shape":"other","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"masahiro-zcd-u-garasuki-unstated","storeName":"Masahiro ZCD-U Garasuki Boning Knife 180mm"},{"slug":"masahiro-zcd-deba-210","name":"Masahiro ZCD-U Deba 210mm","maker":"Masahiro","shape":"deba","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-zcd-u-style-unstated","storeName":"Masahiro ZCD-U Western Style Deba 210mm"},{"slug":"masahiro-zcd-deba-240","name":"Masahiro ZCD-U Deba 240mm","maker":"Masahiro","shape":"deba","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-zcd-u-style-unstated","storeName":"Masahiro ZCD-U Western Style Deba 240mm"},{"slug":"masahiro-zcd-deba-270","name":"Masahiro ZCD-U Deba 270mm","maker":"Masahiro","shape":"deba","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-zcd-u-style-unstated","storeName":"Masahiro ZCD-U Western Style Deba 270mm"},{"slug":"sakai-takayuki-ginsan-deba-105","name":"Sakai Takayuki Ginsan Deba 105mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":105,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 105mm"},{"slug":"sakai-takayuki-ginsan-deba-120","name":"Sakai Takayuki Ginsan Deba 120mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 120mm"},{"slug":"sakai-takayuki-ginsan-deba-135","name":"Sakai Takayuki Ginsan Deba 135mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 135mm"},{"slug":"sakai-takayuki-ginsan-deba-150","name":"Sakai Takayuki Ginsan Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 150mm"},{"slug":"sakai-takayuki-ginsan-deba-195","name":"Sakai Takayuki Ginsan Deba 195mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":195,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 195mm"},{"slug":"sakai-takayuki-ginsan-deba-210","name":"Sakai Takayuki Ginsan Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 210mm"},{"slug":"sakai-takayuki-ginsan-deba-225","name":"Sakai Takayuki Ginsan Deba 225mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":225,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 225mm"},{"slug":"sakai-takayuki-ginsan-deba-240","name":"Sakai Takayuki Ginsan Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-ginsan","storeName":"Sakai Takayuki Japanese Chef Series Silver Steel No.3 Japanese Deba Chef Knife 240mm"},{"slug":"sakai-kikumori-blue-green-gyuto-175","name":"Sakai Kikumori Aogami #1 Gyuto 175mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":175,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-no-1-green-aogami-1","storeName":"Sakai Kikumori Blue Steel No.1 Gyuto 175mm Green Pakkawood Handle"},{"slug":"kanetsugu-vg10-tsuchime-slicer-pankiri-210","name":"Kanetsugu Seki Tsuchime VG-10 Pankiri 210mm","maker":"Kanetsugu","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsugu-seki-hammered-heptagonal-vg10","storeName":"Seki Kanetsugu VG10 Hammered Bread Slicer 210mm Heptagonal Pakkawood Handle"},{"slug":"sakai-takayuki-molybdenum-hikari-orange-yanagiba-300","name":"Sakai Takayuki Shikisai Hikari Inox Molybdenum Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Shikisai","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-hikari-orange-sheath-molybdenum","storeName":"Sakai Takayuki Shikisai Hikari INOX Yanagiba with Orange Lacquered Handle & Sheath 300mm"},{"slug":"masakage-vg10-kiri-damascus-nakiri-170","name":"Masakage Kiri Damascus VG-10 Nakiri 170mm","maker":"Masakage","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-kiri-damascus-vg10","storeName":"Masakage Kiri VG10 Damascus Nakiri 170mm Magnolia Handle"},{"slug":"misono-swedish-carbon-dragon-engraving-other-185","name":"Misono Dragon Engraving Boning Swedish Carbon Garasuki 185mm","maker":"Misono","shape":"other","lengthMm":185,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-dragon-engraving-garasuki-swedish-carbon","storeName":"Misono Swedish Carbon Steel Dragon Engraving Garasuki Boning 185mm"},{"slug":"seisuke-shirogami-kurouchi-purple-deba-135","name":"Seisuke Kurouchi Shirogami #2 Deba 135mm","maker":"Seisuke","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-no-2-kurouchi-purple-shirogami-2","storeName":"Seisuke White Steel No.2 Kurouchi Deba 135mm Purple Lacquered Handle"},{"slug":"masamoto-shirogami-hongasumi-kakugata-usuba-180","name":"Masamoto Kakugata Hon-Kasumi Shirogami #2 Usuba 180mm","maker":"Masamoto","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hongasumi-no-2-kakugata-shirogami-2","storeName":"Masamoto Hongasumi White Steel No.2 Kakugata Usuba 180mm Magnolia Handle"},{"slug":"seisuke-aus10-damascus-shitan-gyuto-240","name":"Seisuke Layer Damascus AUS-10 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-45-layer-damascus-shitan-aus10","storeName":"Seisuke AUS10 45 Layer Damascus Gyuto 240mm Shitan Handle"},{"slug":"iseya-vg10-damascus-gyuto-210","name":"Iseya Damascus VG-10 Gyuto 210mm","maker":"Iseya","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"iseya-damascus-vg10","storeName":"Iseya VG10 Damascus Gyuto 210mm"},{"slug":"iseya-vg10-damascus-santoku-180","name":"Iseya Damascus VG-10 Santoku 180mm","maker":"Iseya","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"iseya-damascus-vg10","storeName":"Iseya VG10 Damascus Santoku 180mm"},{"slug":"sakai-takayuki-shirogami-honyaki-wenge-yanagiba-330","name":"Sakai Takayuki Honyaki Shirogami #2 Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-honyaki-no-2-double-water-shirogami-2","storeName":"Sakai Takayuki Honyaki White Steel No.2 Yanagiba Wenge with Double Water Buffalo Ring Handle 330mm"},{"slug":"masamoto-shirogami-hongasumi-magnolia-takohiki-270","name":"Masamoto Hon-Kasumi Shirogami #2 Takohiki 270mm","maker":"Masamoto","shape":"takohiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hongasumi-no-2-shirogami-2","storeName":"Masamoto Hongasumi White Steel No.2 Takohiki Magnolia Handle 270mm"},{"slug":"masamoto-shirogami-hongasumi-magnolia-takohiki-300","name":"Masamoto Hon-Kasumi Shirogami #2 Takohiki 300mm","maker":"Masamoto","shape":"takohiki","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hongasumi-no-2-shirogami-2","storeName":"Masamoto Hongasumi White Steel No.2 Takohiki Magnolia Handle 300mm"},{"slug":"sakai-kikumori-vg10-mirrored-finish-yanagiba-300","name":"Sakai Kikumori Migaki VG-10 Kiritsuke Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-mirrored-finish-vg10","storeName":"Sakai Kikumori VG10 Mirrored Finish Kiritsuke Yanagiba 300mm Magnolia Handle"},{"slug":"sakai-kikumori-vg10-mirrored-finish-yanagiba-240","name":"Sakai Kikumori Migaki VG-10 Yanagiba 240mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-mirrored-finish-vg10","storeName":"Sakai Kikumori VG10 Mirrored Finish Yanagiba 240mm Magnolia Handle"},{"slug":"seisuke-aogami-super-kuronashi-nashiji-santoku-180","name":"Seisuke Kuronashi Nashiji Kurouchi Aogami Super Santoku 180mm","maker":"Seisuke","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kuronashi-nashiji-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kuronashi Blue Super Nashiji Kurouchi Santoku 180mm Red Pakka wood Handle"},{"slug":"seisuke-aogami-super-kuronashi-nashiji-nakiri-165","name":"Seisuke Kuronashi Nashiji Kurouchi Aogami Super Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kuronashi-nashiji-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kuronashi Blue Super Nashiji Kurouchi Nakiri 165mm Red Pakka wood Handle"},{"slug":"seisuke-aogami-super-kuronashi-nashiji-gyuto-210","name":"Seisuke Kuronashi Nashiji Kurouchi Aogami Super Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kuronashi-nashiji-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kuronashi Blue Super Nashiji Kurouchi Gyuto 210mm Red Pakka wood Handle"},{"slug":"seisuke-aogami-super-kurobeni-tsuchime-gyuto-240","name":"Seisuke Kurobeni Tsuchime Kurouchi Aogami Super Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kurobeni-hammered-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kurobeni Blue Super Hammered Kurouchi Gyuto 240mm Red Pakka wood Handle"},{"slug":"sakai-takayuki-molybdenum-hakugin-migaki-deba-180","name":"Sakai Takayuki Hakugin Inox Migaki Molybdenum Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-hakugin-migaki-yew-wood-molybdenum","storeName":"Sakai Takayuki Hakugin INOX Migaki Deba 180mm Yew Wood Handle"},{"slug":"seisuke-za18-mokusei-mirrored-nakiri-165","name":"Seisuke Mokusei Migaki Damascus ZA-18 Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-mokusei-mirrored-finish-damascus-brown-wood-za18","storeName":"Seisuke Mokusei ZA-18 Mirrored Finish Damascus Nakiri 165mm Brown Pakka wood Handle"},{"slug":"seisuke-vg10-saiun-damascus-gyuto-200","name":"Seisuke Saiun Damascus VG-10 Gyuto 200mm","maker":"Seisuke","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"seisuke-saiun-damascus-black-vg10","storeName":"Seisuke Saiun VG10 Damascus Gyuto 200mm Black Micarta Handle"},{"slug":"seisuke-za18-mokusei-migaki-santoku-170","name":"Seisuke Mokusei Migaki Damascus ZA-18 Santoku 170mm","maker":"Seisuke","shape":"santoku","lengthMm":170,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-mokusei-migaki-damascus-brown-za18","storeName":"Seisuke Mokusei ZA-18 Migaki Damascus Santoku 170mm Brown Pakkawood Handle"},{"slug":"sakai-takayuki-shirogami-tokujyo-magnolia-gyuto-270","name":"Sakai Takayuki Tokujyo Shirogami #2 Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-no-2-shirogami-2","storeName":"Sakai Takayuki Tokujyo White Steel No.2 Gyuto 270mm Magnolia Handle"},{"slug":"sakai-takayuki-shirogami-tokujyo-magnolia-petty-180","name":"Sakai Takayuki Tokujyo Shirogami #2 Petty 180mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujyo-no-2-shirogami-2","storeName":"Sakai Takayuki Tokujyo White Steel No.2 Petty-Utility 180mm Magnolia Handle"},{"slug":"yoshihiro-zdp189-hayate-ocean-gyuto-260","name":"Yoshihiro Hayate Super ZDP-189 Gyuto 260mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":260,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hayate-super-high-ocean-alternative-ivory-bolster-zdp189","storeName":"Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Octagonal Ocean Blue Handle Alternative Ivory Bolster (Blade Length: 10.2\" (260mm))"},{"slug":"yoshihiro-hap40-speed-ocean-gyuto-180","name":"Yoshihiro HAP40 Gyuto 180mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":66,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-high-speed-ocean-alternative-ivory-bolster-hap40","storeName":"Yoshihiro High Speed Steel HAP40 Gyuto Chefs Knife with Octagonal Ocean Blue Handle Alternative Ivory Bolster 180mm"},{"slug":"yoshihiro-hap40-speed-ocean-gyuto-210","name":"Yoshihiro HAP40 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":66,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-high-speed-ocean-alternative-ivory-bolster-hap40","storeName":"Yoshihiro High Speed Steel HAP40 Gyuto Chefs Knife with Octagonal Ocean Blue Handle Alternative Ivory Bolster 210mm"},{"slug":"yoshihiro-ginsan-hongasumi-stain-sujihiki-270","name":"Yoshihiro Stain Resistant Hon-Kasumi Ginsan Sujihiki 270mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hongasumi-ginsanko-high-stain-resistant-ocean-blue-stabilized-ginsan","storeName":"Yoshihiro Hongasumi Ginsanko High Carbon Stain Resistant Sujihiki Slicer Chef Knife Ocean Blue Stabilized Handle 270mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-petty-150","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Petty 150mm Octagonal Rosewood Alternative Ivory Bolster Handle","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-46-layers-hammered-damascus-alternative-ivory-bolster-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Petty Utility Japanese Chef Knife Octagonal Rosewood Handle with Alternative Ivory Bolster (6\" (150mm))"},{"slug":"yoshihiro-vg10-tsuchime-damascus-sujihiki-240","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Sujihiki 240mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-46-layers-hammered-damascus-alternative-ivory-bolster-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Sujihiki Japanese Slicer Knife Octagonal Rosewood Handle with Alternative Ivory Bolster (Blade Length: 9.5\" (240mm))"},{"slug":"yoshihiro-aus10-ice-hardened-gyuto-210","name":"Yoshihiro Ice Hardened AUS-10 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-ice-hardened-alternative-ivory-bolster-aus10","storeName":"Yoshihiro AUS10 Ice Hardened Stainless Steel Gyuto Japanese Chef Knife Rosewood Handle with Alternative Ivory Bolster 210mm"},{"slug":"yoshihiro-aus10-ice-hardened-kiritsuke-210","name":"Yoshihiro Ice Hardened AUS-10 Kiritsuke 210mm","maker":"Yoshihiro","shape":"kiritsuke","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-ice-hardened-alternative-ivory-bolster-aus10","storeName":"Yoshihiro AUS10 Ice Hardened Stainless Steel Kiritsuke Japanese Chef Knife Rosewood Handle with Alternative Ivory Bolster 210mm"},{"slug":"yoshihiro-aogami-super-tsuchime-rosewood-gyuto-210","name":"Yoshihiro Tsuchime Aogami Super Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-super-hammered-alternative-ivory-bolster-aogami-super","storeName":"Yoshihiro Super Blue Steel Stainless Clad Hammered Gyuto Chefs Knife Rosewood Handle with Alternative Ivory Bolster (Blade Length: 210mm(8.25\"))"},{"slug":"yoshihiro-vg10-tsuchime-damascus-santoku-180","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-46-layers-hammered-damascus-multipurpose-alternative-ivory-bolster-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Santoku Japanese Multipurpose Knife Octagonal Rosewood Handle with Alternative Ivory Bolster (Blade Length 7\" (180mm))"},{"slug":"yoshihiro-vg10-tsuchime-damascus-gyuto-180","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Gyuto 180mm Octagonal Rosewood Alternative Ivory Bolster Handle","maker":"Yoshihiro","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-46-layers-hammered-damascus-alternative-ivory-bolster-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife Octagonal Rosewood Handle with Alternative Ivory Bolster 180mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-gyuto-210","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Gyuto 210mm Octagonal Rosewood Alternative Ivory Bolster Handle","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-46-layers-hammered-damascus-alternative-ivory-bolster-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife Octagonal Rosewood Handle with Alternative Ivory Bolster 210mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-kiritsuke-210","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Kiritsuke 210mm","maker":"Yoshihiro","shape":"kiritsuke","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-46-layers-hammered-damascus-multipurpose-alternative-ivory-bolster-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Kiritsuke Multipurpose Japanese Chefs Knife with Octagonal Rosewood Handle Alternative Ivory Bolster 210mm"},{"slug":"yoshihiro-zdp189-hayate-ocean-gyuto-210","name":"Yoshihiro Hayate Super ZDP-189 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-hayate-super-high-ocean-alternative-ivory-bolster-zdp189","storeName":"Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Ocean Blue Handle with Alternative Ivory Bolster 210mm"},{"slug":"yoshihiro-vg10-honyaki-kiritsuke-yanagiba-300","name":"Yoshihiro Honyaki Sushi VG-10 Kiritsuke Yanagiba 300mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-honyaki-sushi-sashimi-double-nickel-silver-corian-vg10","storeName":"Yoshihiro VG-10 Honyaki Yanagi Kiritsuke Japanese Sushi Sashimi Knife with Double Nickel Silver Ring Corian Ebony Handle 300mm"},{"slug":"yoshihiro-aogami-super-kurouchi-ebony-petty-150","name":"Yoshihiro Kurouchi Aogami Super Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":64,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-blue-high-kurouchi-aogami-super","storeName":"Yoshihiro Aogami Super Blue High Carbon Steel Kurouchi Petty Utility Knife with Ebony Handle 150mm"},{"slug":"yoshihiro-ginsan-left-migaki-yanagiba-270","name":"Yoshihiro Stain Resistant Sushi Migaki Ginsan Yanagiba 270mm Left-Handed","maker":"Yoshihiro","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-left-handed-mirror-polished-stain-resistant-sushi-sashimi-alternative-ivory-bolster-ginsan","storeName":"Yoshihiro Left-Handed Ginsan Mirror Polished Stain Resistant Steel Yanagi Sushi Sashimi Japanese Knife Octagonal Handle with Alternative Ivory Bolster 270mm"},{"slug":"yoshihiro-hap40-speed-alternative-gyuto-260","name":"Yoshihiro HAP40 Gyuto 260mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":260,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":66,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-high-speed-alternative-ivory-bolster-hap40","storeName":"Yoshihiro High Speed Steel HAP40 Gyuto Chefs Knife with Octagonal Handle with Alternative Ivory Bolster (Blade Length: 10.2\" (260mm))"},{"slug":"yoshihiro-zdp189-hayate-alternative-gyuto-240","name":"Yoshihiro Hayate Super ZDP-189 Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hayate-super-high-alternative-ivory-bolster-zdp189","storeName":"Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Knife Octagonal Handle with Alternative Ivory Bolster 240mm"},{"slug":"yoshihiro-zdp189-hayate-alternative-gyuto-270","name":"Yoshihiro Hayate Super ZDP-189 Gyuto 270mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":270,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hayate-super-high-alternative-ivory-bolster-zdp189","storeName":"Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Knife Octagonal Handle with Alternative Ivory Bolster 270mm"},{"slug":"sukenari-zdp189-hayate-damascus-gyuto-240","name":"Sukenari Hayate Super Damascus ZDP-189 Gyuto 240mm","maker":"Sukenari","shape":"gyuto","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hayate-super-high-damascus-alternative-ivory-bolster-zdp189","storeName":"Hayate Sukenari ZDP-189 Super High Carbon Stainless Steel Damascus Gyuto Chef Knife Octagonal Handle with Alternative Ivory Bolster 240mm"},{"slug":"sukenari-zdp189-hayate-damascus-gyuto-270","name":"Sukenari Hayate Super Damascus ZDP-189 Gyuto 270mm","maker":"Sukenari","shape":"gyuto","lengthMm":270,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hayate-super-high-damascus-alternative-ivory-bolster-zdp189","storeName":"Hayate Sukenari ZDP-189 Super High Carbon Stainless Steel Damascus Gyuto Chef Knife Octagonal Handle with Alternative Ivory Bolster 270mm"},{"slug":"yoshihiro-hap40-speed-multipurpose-santoku-180","name":"Yoshihiro HAP40 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":66,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-high-speed-multipurpose-ocean-alternative-ivory-bolster-saya-cover-hap40","storeName":"Yoshihiro High Speed Steel HAP40 Santoku Multipurpose Chefs Knife Ocean Blue Handle with Alternative Ivory Bolster and Magnolia Saya Cover 180mm"},{"slug":"yoshihiro-kurouchi-black-sujihiki-240","name":"Yoshihiro Kurouchi Carbon Kiritsuke Sujihiki 240mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-kurouchi-black-carbon-unstated","storeName":"Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Sujihiki Kiritsuke Slicer Knife (Triple Ring Handle) 240mm"},{"slug":"yoshihiro-hap40-speed-damascus-kiritsuke-210","name":"Yoshihiro High Speed Only Damascus HAP40 Kiritsuke 210mm","maker":"Yoshihiro","shape":"kiritsuke","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":66,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-high-speed-damascus-multipurpose-ocean-only-hap40","storeName":"Yoshihiro HAP40 High Speed Stainless Steel Damascus Kiritsuke Multipurpose Chefs Knife with Ocean Blue Handle (Blade Length: 8.25\"(210mm) Only)"},{"slug":"yoshihiro-turquoise-blue-petty-135","name":"Yoshihiro Petty 135mm","maker":"Yoshihiro","shape":"petty","lengthMm":135,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-turquoise-for-unstated","storeName":"Yoshihiro Turquoise Blue Handle for Petty Utility Knife 135mm"},{"slug":"yoshihiro-sg2-tsuchime-ocean-gyuto-225","name":"Yoshihiro Powdered Tsuchime R2/SG2 Gyuto 225mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":225,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hammered-powdered-ocean-blue-stabilized-sg2","storeName":"Yoshihiro Hammered SG2 (R-2) Powdered Stainless Steel Gyuto Chef Knife with Ocean Blue Stabilized Handle 225mm 8.5\""},{"slug":"yoshihiro-shirogami-mizu-honyaki-other-300","name":"Yoshihiro Takumi Ikeda Mizu Honyaki Two Sided Mirror-Finished Mt Fuji Namiukashi Premium Limited Edition Migaki Shirogami #1 Sakimaru Takohiki 300mm","maker":"Yoshihiro","smith":"Takumi Ikeda","shape":"takohiki","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":65,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-mizu-honyaki-1-two-sided-mirror-finished-mt-fuji-namiukashi-sakimaru-premium-limited-edition-shirogami-1","storeName":"Yoshihiro Mizu Honyaki White Steel #1 Two Sided Mirror-Finished Mt. Fuji Namiukashi Sakimaru Takobiki Premium Ebony Handle - IKEDA Limited Edition 300mm"},{"slug":"yoshihiro-shirogami-mizu-honyaki-other-330","name":"Yoshihiro Takumi Ikeda Mizu Honyaki Two Sided Mirror-Finished Mt Fuji Namiukashi Premium Cover Limited Edition Migaki Shirogami #1 Sakimaru Takohiki 330mm","maker":"Yoshihiro","smith":"Takumi Ikeda","shape":"takohiki","lengthMm":330,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":65,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-mizu-honyaki-1-two-sided-mirror-finished-mt-fuji-namiukashi-sakimaru-premium-cover-limited-edition-shirogami-1","storeName":"Yoshihiro Mizu Honyaki White Steel #1 Two Sided Mirror-Finished Mt. Fuji Namiukashi Sakimaru Takobiki Premium Ebony Handle with Ebony Cover 13\" (330mm) - IKEDA Limited Edition"},{"slug":"yoshihiro-hap40-speed-multipurpose-petty-150","name":"Yoshihiro HAP40 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":66,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-high-speed-multipurpose-triple-hap40","storeName":"Yoshihiro High Speed Steel HAP40 Petty Multipurpose Chef Knife with Triple Ring Handle 150mm"},{"slug":"yoshihiro-ebony-howlite-yanagiba-240","name":"Yoshihiro Howlite Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-howlite-white-bolster-for-unstated","storeName":"Yoshihiro Ebony Handle with Howlite White Bolster for Yanagi Knife 240mm"},{"slug":"yoshihiro-ebony-howlite-petty-135","name":"Yoshihiro Howlite Petty 135mm","maker":"Yoshihiro","shape":"petty","lengthMm":135,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-howlite-white-bolster-for-unstated","storeName":"Yoshihiro Ebony Handle with Howlite White Bolster for Petty Utility Knife 135mm"},{"slug":"yoshihiro-ebony-howlite-santoku-165","name":"Yoshihiro Howlite Santoku 165mm","maker":"Yoshihiro","shape":"santoku","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-howlite-white-bolster-for-multipurpose-unstated","storeName":"Yoshihiro Ebony Handle with Howlite White Bolster for Santoku Multipurpose Knife 165mm"},{"slug":"yoshihiro-ginsan-nashiji-stain-santoku-180","name":"Yoshihiro Stain Resistant Nashiji Ginsan Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-nashiji-high-stain-resistant-multipurpose-ginsan","storeName":"Yoshihiro Stainless Clad Nashiji Ginsan High Carbon Stain Resistant Steel Santoku Multipurpose Knife 180mm"},{"slug":"yoshihiro-sg2-damascus-semi-petty-240","name":"Yoshihiro Utility-Kiritsuke Damascus R2/SG2 Petty 240mm","maker":"Yoshihiro","shape":"petty","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-damascus-semi-ocean-sg2","storeName":"Yoshihiro Damascus SG2 (R2) Semi-Stainless Utility-Kiritsuke Chef Knife with Ocean Blue Handle (Blade Length 9.5\" (240mm))"},{"slug":"yoshihiro-vg10-tsuchime-damascus-gyuto-240-2","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Gyuto 240mm Octagonal Turquoise Blue Handle","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-46-layers-hammered-damascus-turquoise-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife Octagonal Turquoise Blue Handle 240mm"},{"slug":"yoshihiro-turquoise-blue-sujihiki-240","name":"Yoshihiro Sujihiki 240mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-turquoise-for-unstated","storeName":"Yoshihiro Turquoise Blue Handle for Sujihiki Slicer Knife 240mm"},{"slug":"yoshihiro-kurouchi-black-petty-135","name":"Yoshihiro Kurouchi Carbon Kiritsuke Petty 135mm","maker":"Yoshihiro","shape":"petty","lengthMm":135,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-kurouchi-black-wood-carbon-unstated","storeName":"Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Petty-Kiritsuke Knife Ebony wood Handle 135mm"},{"slug":"yoshihiro-shirogami-nashiji-vegetable-chuka-210","name":"Yoshihiro Naoki Mazaki Chinese-Style Nashiji Shirogami #2 Chukabocho 210mm","maker":"Yoshihiro","smith":"Naoki Mazaki","shape":"chuka","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-high-2-chinese-style-vegetable-stabilized-maple-burl-shirogami-2","storeName":"Yoshihiro Nashiji High Carbon White Steel #2 Chinese-Style Cleaver Vegetable Knife with Stabilized Maple Burl Handle 210mm"},{"slug":"yoshihiro-sg2-semi-migaki-yanagiba-270","name":"Yoshihiro Migaki R2/SG2 Kiritsuke Yanagiba 270mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-semi-mirror-polished-sashimi-triple-sg2","storeName":"Yoshihiro SG-2 (R-2) Semi-Stainless Steel Mirror Polished Yanagi Kiritsuke Sashimi Knife, Triple Ring Ebony Handle 270mm"},{"slug":"yoshihiro-sg2-semi-migaki-yanagiba-300","name":"Yoshihiro Migaki R2/SG2 Kiritsuke Yanagiba 300mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":300,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-semi-mirror-polished-sashimi-triple-sg2","storeName":"Yoshihiro SG-2 (R-2) Semi-Stainless Steel Mirror Polished Yanagi Kiritsuke Sashimi Knife, Triple Ring Ebony Handle 300mm"},{"slug":"yoshihiro-sg2-semi-migaki-yanagiba-240","name":"Yoshihiro Migaki R2/SG2 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-semi-mirror-polished-sashimi-triple-sg2","storeName":"Yoshihiro SG-2 (R-2) Semi-Stainless Steel Mirror Polished Yanagi Sashimi Knife, Triple Ring Ebony Handle 240mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-kiritsuke-180","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Kiritsuke 180mm","maker":"Yoshihiro","shape":"kiritsuke","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-multipurpose-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Kiritsuke Multipurpose Knife 180mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-kiritsuke-210","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Kiritsuke 210mm","maker":"Yoshihiro","shape":"kiritsuke","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-multipurpose-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Kiritsuke Multipurpose Knife 210mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-kiritsuke-240","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Kiritsuke 240mm","maker":"Yoshihiro","shape":"kiritsuke","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-multipurpose-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Kiritsuke Multipurpose Knife 240mm"},{"slug":"yoshihiro-ebony-water-sujihiki-270","name":"Yoshihiro Sujihiki 270mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-water-bolster-for-unstated","storeName":"Yoshihiro Ebony Handle with Water Buffalo Horn Bolster for Sujihiki Slicer Knife 270mm"},{"slug":"yoshihiro-ebony-water-sujihiki-300","name":"Yoshihiro Sujihiki 300mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-water-bolster-for-unstated","storeName":"Yoshihiro Ebony Handle with Water Buffalo Horn Bolster for Sujihiki Slicer Knife 300mm"},{"slug":"hinoura-hayate-kurouchi-petty-120","name":"Hinoura Hayate Kurouchi Carbon Petty 120mm","maker":"Hinoura","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-hayate-kurouchi-black-carbon-unstated","storeName":"Hayate Hinoura Kurouchi Black-Forged Blue Steel Stainless Clad Paring Knife 120mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-petty-150","name":"Yoshihiro High Performance Petty-Kiritsuke Kurouchi Nashiji SLD Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Petty-Kiritsuke Utility Knife 150mm"},{"slug":"yoshihiro-shirogami-hongasumi-fish-deba-300","name":"Yoshihiro Hon-Kasumi Shirogami Deba 300mm","maker":"Yoshihiro","shape":"deba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hongasumi-fish-fillet-shirogami","storeName":"Yoshihiro Hongasumi Fish Fillet Deba 300mm"},{"slug":"yoshihiro-shirogami-hongasumi-fish-deba-165","name":"Yoshihiro Masashi Yamamoto Hon-Kasumi Shirogami Deba 165mm","maker":"Yoshihiro","smith":"Masashi Yamamoto","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hongasumi-fish-fillet-shirogami","storeName":"Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle 165mm"},{"slug":"yoshihiro-shirogami-hongasumi-fish-deba-180","name":"Yoshihiro Masashi Yamamoto Hon-Kasumi Shirogami Deba 180mm","maker":"Yoshihiro","smith":"Masashi Yamamoto","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hongasumi-fish-fillet-shirogami","storeName":"Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle 180mm"},{"slug":"yoshihiro-shirogami-hongasumi-fish-deba-195","name":"Yoshihiro Masashi Yamamoto Hon-Kasumi Shirogami Deba 195mm","maker":"Yoshihiro","smith":"Masashi Yamamoto","shape":"deba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hongasumi-fish-fillet-shirogami","storeName":"Yoshihiro Masashi Hongasumi White Steel Deba Fish Fillet Chef Knife with Ebony Handle 195mm"},{"slug":"yoshihiro-shirogami-nashiji-cocobolo-gyuto-210","name":"Yoshihiro Nashiji Shirogami #2 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-high-2-cocobolo-wood-shirogami-2","storeName":"Yoshihiro Nashiji High Carbon White Steel #2 Japanese Gyuto Chefs Knife with Cocobolo Wood Handle 210mm"},{"slug":"yoshihiro-shirogami-nashiji-cocobolo-gyuto-240","name":"Yoshihiro Nashiji Shirogami #2 Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-high-2-cocobolo-wood-shirogami-2","storeName":"Yoshihiro Nashiji High Carbon White Steel #2 Japanese Gyuto Chefs Knife with Cocobolo Wood Handle 240mm"},{"slug":"yoshihiro-shirogami-multipurpose-magnolia-santoku-165","name":"Yoshihiro Shirogami #1 Santoku 165mm","maker":"Yoshihiro","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-1-multipurpose-wood-shirogami-1","storeName":"Yoshihiro White Steel #1 Stainless Clad Santoku Multipurpose Knife with Magnolia Wood Handle 165mm"},{"slug":"yoshihiro-sld-black-performance-santoku-180","name":"Yoshihiro Masashi Yamamoto High Performance Damascus SLD Santoku 180mm","maker":"Yoshihiro","smith":"Masashi Yamamoto","shape":"santoku","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-black-high-performance-damascus-multipurpose-ironwood-sld","storeName":"Yoshihiro Black-Forged High Performance SLD Damascus Steel Masashi Santoku Multipurpose Chef Knife Ironwood Handle 180mm"},{"slug":"yoshihiro-sld-black-performance-nakiri-180","name":"Yoshihiro Masashi Yamamoto High Performance Damascus SLD Nakiri 180mm","maker":"Yoshihiro","smith":"Masashi Yamamoto","shape":"nakiri","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-black-high-performance-damascus-vegetable-ironwood-sld","storeName":"Yoshihiro Black-Forged High Performance SLD Damascus Steel Masashi Nakiri Vegetable knife Ironwood Handle 180mm"},{"slug":"yoshihiro-shirogami-kurouchi-multipurpose-santoku-180","name":"Yoshihiro Kurouchi Shirogami #2 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-kurouchi-high-2-multipurpose-camphor-shirogami-2","storeName":"Yoshihiro Kurouchi High Carbon White Steel #2 Santoku Japanese Multipurpose Chef Knife with Camphor Handle 180mm"},{"slug":"yoshihiro-kurouchi-black-honesuki-150","name":"Yoshihiro Utility Kurouchi Carbon Honesuki 150mm","maker":"Yoshihiro","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-kurouchi-black-carbon-unstated","storeName":"Yoshihiro Kurouchi Black-Forged Blue Steel Stainless Clad Boning Honesuki Utility Knife 150mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-nakiri-165","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Nakiri 165mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-vegetable-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Nakiri Vegetable Knife 165mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-santoku-165","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Santoku 165mm","maker":"Yoshihiro","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-multipurpose-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Santoku Multipurpose Knife 165mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-sujihiki-270","name":"Yoshihiro High Performance Sujihiki-Kiritsuke Kurouchi Nashiji SLD Sujihiki 270mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Sujihiki-Kiritsuke Slicer Knife 270mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-gyuto-210","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Gyuto Chefs Knife 210mm"},{"slug":"yoshihiro-sld-kurouchi-nashiji-gyuto-240","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshihiro-kurouchi-nashiji-high-performance-sld","storeName":"Yoshihiro Kurouchi Stainless Clad Nashiji High Performance SLD Gyuto Chefs Knife 240mm"},{"slug":"yoshihiro-molybdenum-fish-fillet-deba-165","name":"Yoshihiro Inox Molybdenum Deba 165mm","maker":"Yoshihiro","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-fish-fillet-molybdenum","storeName":"Yoshihiro Inox Stainless Steel Deba Japanese Fish Fillet Chef Knife 165mm"},{"slug":"yoshihiro-shirogami-kasumi-fish-deba-150","name":"Yoshihiro Kasumi Shirogami Deba 150mm","maker":"Yoshihiro","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-kasumi-fish-fillet-shirogami","storeName":"Yoshihiro Kasumi White Steel Deba Fish Fillet Knife Rosewood Handle 150mm"},{"slug":"yoshihiro-shirogami-kasumi-edo-usuba-180","name":"Yoshihiro Traditional Kasumi Shirogami Edo Usuba 180mm","maker":"Yoshihiro","shape":"usuba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-kasumi-edo-traditional-vegetable-chopping-shirogami","storeName":"Yoshihiro Kasumi White Steel Edo Usuba Traditional Japanese Vegetable Chopping Chef Knife, Magnolia Handle 180mm"},{"slug":"yoshihiro-aogami-1-damascus-edo-usuba-195","name":"Yoshihiro Suminagashi Aogami #1 Edo Usuba 195mm","maker":"Yoshihiro","shape":"usuba","lengthMm":195,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-suminagashi-high-edo-vegetable-prep-chopping-wood-aogami-1","storeName":"Yoshihiro Suminagashi Blue #1 High Carbon Steel Edo Usuba Japanese vegetable Prep Chopping Chef Knife Ebony wood Handle 195mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-gyuto-240-3","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-46-layers-hammered-damascus-vg10","storeName":"Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife 240mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-santoku-180-2","name":"Yoshihiro 16-Layer Tsuchime Damascus VG-10 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-16-layer-hammered-damascus-vg10","storeName":"Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Santoku Chef knife 180mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-sujihiki-240-2","name":"Yoshihiro 16-Layer Tsuchime Damascus VG-10 Sujihiki 240mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-16-layer-hammered-damascus-vg10","storeName":"Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Sujihiki Slicer Chefs knife 240mm"},{"slug":"yoshihiro-vg10-tsuchime-damascus-petty-135","name":"Yoshihiro 16-Layer Tsuchime Damascus VG-10 Petty 135mm","maker":"Yoshihiro","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-16-layer-hammered-damascus-vg10","storeName":"Yoshihiro VG-10 16 Layer Hammered Damascus Stainless Steel Petty 135mm"},{"slug":"yoshihiro-shirogami-kasumi-kenmuki-other-180","name":"Yoshihiro Kasumi Shirogami Kenmuki 180mm","maker":"Yoshihiro","shape":"other","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-kasumi-kenmuki-vegetable-shirogami","storeName":"Yoshihiro Kasumi White Steel Kenmuki Vegetable Japanese Chef Knife 180mm"},{"slug":"yoshihiro-aonamiuchi-hamokiri-other-270","name":"Yoshihiro Aonamiuchi Eel Artisan Hand Engraved Nobori Climbing Limited Edition Carbon Hamokiri 270mm","maker":"Yoshihiro","shape":"other","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aonamiuchi-hamokiri-eel-bone-artisan-hand-engraved-unagi-nobori-climbing-eel-yew-limited-edition-carbon-unstated","storeName":"Yoshihiro Aonamiuchi Hamokiri 270mm Japanese Eel Bone Slicer Knife Artisan Hand Engraved Unagi Nobori Climbing Eel Yew Handle Limited Edition"},{"slug":"yoshihiro-shirogami-hongasumi-garasuki-other-180","name":"Yoshihiro Traditional Poultry Boning Hon-Kasumi Shirogami #2 Garasuki 180mm","maker":"Yoshihiro","shape":"other","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hongasumi-2-garasuki-traditional-poultry-shirogami-2","storeName":"Yoshihiro Hongasumi White Steel #2 Garasuki Traditional Japanese Poultry Boning Knife Magnolia Handle 180mm"},{"slug":"yoshihiro-ginsan-hongasumi-hakugin-deba-165","name":"Yoshihiro Hakugin Stain Resistant Single Hon-Kasumi Ginsan Deba 165mm","maker":"Yoshihiro","shape":"deba","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-hongasumi-high-stain-resistant-fish-fillet-shitan-single-bolster-ginsan","storeName":"Yoshihiro Hongasumi Ginsan (hakugin) High Carbon Stain Resistant Deba Fish Fillet Knife Shitan Rosewood Handle Single Bolster 165mm"},{"slug":"yoshihiro-ginsan-hongasumi-hakugin-deba-180","name":"Yoshihiro Hakugin Stain Resistant Single Hon-Kasumi Ginsan Deba 180mm","maker":"Yoshihiro","shape":"deba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-hongasumi-high-stain-resistant-fish-fillet-shitan-single-bolster-ginsan","storeName":"Yoshihiro Hongasumi Ginsan (hakugin) High Carbon Stain Resistant Deba Fish Fillet Knife Shitan Rosewood Handle Single Bolster 180mm"},{"slug":"shimizu-aus8-heavy-chuka-150","name":"Shimizu Heavy AUS-8 Chukabocho 150mm","maker":"Shimizu","shape":"chuka","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimizu-heavy-aus8","storeName":"150mm Shimizu AUS8 Heavy Cleaver"},{"slug":"teruyasu-fujiwara-shirogami-ryan-regrind-nakiri-150","name":"Teruyasu Fujiwara Maboroshi Ryan Regrind Shirogami Nakiri 150mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-maboroshi-ryan-regrind-shirogami","storeName":"150mm Teruyasu Fujiwara Maboroshi Shirogami Nakiri Ryan Regrind"},{"slug":"nigara-hamono-spg-strix-damascus-bunka-170","name":"Nigara Hamono Damascus SPG STRIX Bunka 170mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":170,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-spg-strix","storeName":"170mm Nigara STRIX Damascus Wa Bunka"},{"slug":"ryusen-vg10-bontenun-kai-gyuto-210","name":"Ryusen Bontenunryu KAI Damascus VG-10 Gyuto 210mm","maker":"Ryusen","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-bontenunryu-kai-damascus-vg10","storeName":"210mm Ryusen Bontenunryu Kai VG10 Damascus Wa Gyuto"},{"slug":"toshitaka-vg10-damascus-bunka-180","name":"Toshitaka Damascus VG-10 Bunka 180mm","maker":"Toshitaka","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"toshitaka-damascus-vg10","storeName":"180mm Toshitaka VG10 Damascus Wa Bunka"},{"slug":"ittetsu-vg10-tsuchime-nakiri-160","name":"Ittetsu Tsuchime VG-10 Nakiri 160mm","maker":"Ittetsu","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ittetsu-tsuchime-vg10","storeName":"160mm Ittetsu Vg10 Tsuchime Nakiri"},{"slug":"senzo-vg10-suncraft-black-nakiri-167","name":"Senzo Damascus VG-10 Nakiri 167mm","maker":"Senzo","shape":"nakiri","lengthMm":167,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-black-damascus-vg10","storeName":"Senzo Black VG10 Nakiri 167mm Damascus Wa Handle"},{"slug":"senzo-ginsan-suncraft-retro-gyuto-200","name":"Senzo Suncraft Retro Ginsan Gyuto 200mm","maker":"Senzo","shape":"gyuto","lengthMm":200,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-suncraft-retro-ginsan","storeName":"200mm Suncraft Senzo Retro Ginsan Wa Gyuto"},{"slug":"senzo-ginsan-suncraft-retro-bunka-165","name":"Senzo Suncraft Retro Ginsan Bunka 165mm","maker":"Senzo","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-suncraft-retro-ginsan","storeName":"165mm Suncraft Senzo Retro Ginsan Wa Bunka"},{"slug":"senzo-ginsan-suncraft-retro-santoku-167","name":"Senzo Suncraft Retro Ginsan Santoku 167mm","maker":"Senzo","shape":"santoku","lengthMm":167,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-suncraft-retro-ginsan","storeName":"167mm Suncraft Senzo Retro Ginsan Wa Santoku"},{"slug":"senzo-ginsan-suncraft-retro-nakiri-167","name":"Senzo Suncraft Retro Ginsan Nakiri 167mm","maker":"Senzo","shape":"nakiri","lengthMm":167,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-suncraft-retro-ginsan","storeName":"167mm Suncraft Senzo Retro Ginsan Wa Nakiri"},{"slug":"takeo-murata-aogami-super-santoku-165","name":"Takeo Murata Aogami Super Santoku 165mm","maker":"Takeo Murata","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeo-murata-aogami-super","storeName":"165mm Murata Aogami Super Wa Santoku"},{"slug":"nigara-hamono-spg-strix-damascus-santoku-170","name":"Nigara Hamono Damascus SPG STRIX Santoku 170mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":170,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-spg-strix","storeName":"170mm Nigara Strix Damascus Wa Santoku"},{"slug":"tojiro-molybdenum-color-black-gyuto-270","name":"Tojiro Color Molybdenum Gyuto 270mm","maker":"Tojiro","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-color-black-molybdenum","storeName":"270mm Tojiro Color Series Mv Gyuto Black"},{"slug":"masutani-vg10-koku-damascus-usuba-165","name":"Masutani Kokuryu Damascus VG-10 Usuba 165mm","maker":"Masutani","shape":"usuba","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-kokuryu-damascus-vg10","storeName":"165mm Masutani Kokuryu Vg10 Damascus Usuba Yo Handle"},{"slug":"mcusta-vg10-damascus-nakiri-180","name":"Mcusta Zanmai Classic Damascus VG-10 Nakiri 180mm","maker":"Mcusta","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-zanmai-classic-damascus-vg10","storeName":"180mm Mcusta Zanmai Classic VG10 Damascus Nakiri"},{"slug":"sakai-takayuki-aeb-l-grand-hankotsu-other-150","name":"Sakai Takayuki Grand-Chef Maru AEB-L Hankotsu 150mm","maker":"Sakai Takayuki","shape":"other","lengthMm":150,"steel":"AEB-L / stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. AEB-L / stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-hankotsu-maru-aeb-l","storeName":"150mm Takayuki Grand Chef Hankotsu Maru"},{"slug":"teruyasu-fujiwara-shirogami-swanson-signature-sujihiki-270","name":"Teruyasu Fujiwara Maboroshi Swanson Signature Regrind Shirogami Sujihiki 270mm","maker":"Teruyasu Fujiwara","shape":"sujihiki","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-maboroshi-swanson-signature-regrind-shirogami","storeName":"270mm Teruyasu Fujiwara Maboroshi Shirogami Sujihiki Swanson Signature Regrind"},{"slug":"tojiro-sg2-forging-petty-135","name":"Tojiro Powdered Forging R2/SG2 Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-powdered-forging-sg2","storeName":"135mm Tojiro Powdered Forging Steel SG2 Petty"},{"slug":"kikuichi-vg10-damascus-length-gyuto-240","name":"Kikuichi Damascus VG-10 Gyuto 240mm","maker":"Kikuichi","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kikuichi-damascus-vg10","storeName":"Kikuichi Damascus Gyuto - 240mm"},{"slug":"kikuichi-vg10-damascus-petty-130","name":"Kikuichi Damascus VG-10 Petty 130mm","maker":"Kikuichi","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kikuichi-damascus-vg10","storeName":"Kikuichi Damascus Petty Knife - 130mm"},{"slug":"masahiro-molybdenum-length-sujihiki-241","name":"Masahiro Molybdenum Sujihiki 241mm","maker":"Masahiro","shape":"sujihiki","lengthMm":241,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Slicer -Sujihiki - 241mm"},{"slug":"masahiro-molybdenum-length-sujihiki-267","name":"Masahiro Molybdenum Sujihiki 267mm","maker":"Masahiro","shape":"sujihiki","lengthMm":267,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Slicer -Sujihiki - 267mm"},{"slug":"masahiro-molybdenum-santoku-178","name":"Masahiro Molybdenum Santoku 178mm","maker":"Masahiro","shape":"santoku","lengthMm":178,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro MV Santoku Knife - 178mm"},{"slug":"masahiro-molybdenum-length-gyuto-178","name":"Masahiro Molybdenum Gyuto 178mm","maker":"Masahiro","shape":"gyuto","lengthMm":178,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Chef's Knife - 178mm"},{"slug":"masahiro-molybdenum-length-gyuto-203","name":"Masahiro Molybdenum Gyuto 203mm","maker":"Masahiro","shape":"gyuto","lengthMm":203,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Chef's Knife - 203mm"},{"slug":"masahiro-molybdenum-length-gyuto-241","name":"Masahiro Molybdenum Gyuto 241mm","maker":"Masahiro","shape":"gyuto","lengthMm":241,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Chef's Knife - 241mm"},{"slug":"masahiro-molybdenum-petty-150","name":"Masahiro Molybdenum Petty 150mm","maker":"Masahiro","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Petty Knife - 150mm"},{"slug":"masahiro-molybdenum-petty-121","name":"Masahiro Molybdenum Petty 121mm","maker":"Masahiro","shape":"petty","lengthMm":121,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Paring Knife - 121mm"},{"slug":"mac-wavy-sujihiki-267","name":"MAC Wavy Edge Sujihiki 267mm","maker":"MAC","shape":"sujihiki","lengthMm":267,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel.","line":"mac-wavy-edge-unstated","storeName":"Mac Wavy Edge Slicer - 267mm"},{"slug":"global-master-gyuto-159","name":"Global Master Stainless Gyuto 159mm","maker":"Global","shape":"gyuto","lengthMm":159,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-master-stainless-unstated","storeName":"Global Master Chef Knife - 159mm"},{"slug":"global-master-gyuto-279","name":"Global Master Stainless Gyuto 279mm","maker":"Global","shape":"gyuto","lengthMm":279,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-master-stainless-unstated","storeName":"Global Master Chef Knife - 279mm"},{"slug":"global-sujihiki-178","name":"Global Professional Wide Carbon Sujihiki 178mm","maker":"Global","shape":"sujihiki","lengthMm":178,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"global-professional-wide-carbon-unstated","storeName":"Global Professional Wide Slicer - 178mm"},{"slug":"global-flexible-sujihiki-305","name":"Global Flexible Stainless Sujihiki 305mm","maker":"Global","shape":"sujihiki","lengthMm":305,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-flexible-stainless-unstated","storeName":"Global Flexible Slicer - 305mm"},{"slug":"mcusta-vg10-damascus-flame-petty-109","name":"Mcusta Zanmai Flame Damascus VG-10 Petty 109mm","maker":"Mcusta","shape":"petty","lengthMm":109,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-damascus-flame-3-1-vg10","storeName":"Mcusta Zanmai Damascus Flame 3 1/ Petty Utility Knife 109mm"},{"slug":"nagomi-santoku-180","name":"Nagomi Professional Stainless Santoku 180mm","maker":"Nagomi","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nagomi-professional-stainless-unstated","storeName":"Nagomi Professional Santoku Knife 180mm"},{"slug":"misono-molybdenum-chuka-188","name":"Misono Molybdenum Chukabocho 188mm","maker":"Misono","shape":"chuka","lengthMm":188,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-chinese-molybdenum","storeName":"Misono Molybdenum Steel Chinese Cleaver 188mm"},{"slug":"hatsukokoro-aogami-super-shinkiro-kiritsuke-gyuto-245","name":"Hatsukokoro Shinkiro Aogami Super Kiritsuke Gyuto 245mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":245,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-aogami-super","storeName":"Hatsukokoro Shinkiro Kiritsuke Gyuto 245 mm"},{"slug":"tsunehisa-ginsan-damascus-bunka-165","name":"Tsunehisa Damascus Ginsan Bunka 165mm","maker":"Tsunehisa","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-damascus-ginsan","storeName":"Tsunehisa Damascus Ginsan Bunka 165 mm"},{"slug":"masamoto-shirogami-2-ks-kiritsuke-gyuto-220","name":"Masamoto KS Shirogami #2 Kiritsuke Gyuto 220mm","maker":"Masamoto","shape":"gyuto","lengthMm":220,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-shirogami-2","storeName":"Masamoto KS Kiritsuke Gyuto 220 mm"},{"slug":"masamoto-shirogami-2-ks-kiritsuke-gyuto-255","name":"Masamoto KS Shirogami #2 Kiritsuke Gyuto 255mm","maker":"Masamoto","shape":"gyuto","lengthMm":255,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-shirogami-2","storeName":"Masamoto KS Kiritsuke Gyuto 255 mm"},{"slug":"ryusen-vg10-tangan-micarta-pankiri-210","name":"Ryusen Tanganryu VG-10 Pankiri 210mm","maker":"Ryusen","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-tangan-ryu-vg10","storeName":"Ryusen Hamono Tangan-ryu Micarta Bread knife 210mm"},{"slug":"kajibee-shirogami-2-kurouchi-gyuto-220","name":"Kajibee W#2 Kurouchi Shirogami #2 Gyuto 220mm","maker":"Kajibee","shape":"gyuto","lengthMm":220,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kajibee-kurouchi-w-2-shirogami-2","storeName":"Kajibee Kurouchi W#2 Gyuto 220 mm"},{"slug":"motokyuichi-aogami-2-nashiji-bunka-180","name":"Motokyuichi Motokyuuichi Nashiji Aogami #2 Bunka 180mm","maker":"Motokyuichi","shape":"bunka","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"motokyuichi-motokyuuichi-nashiji-aogami-2","storeName":"Motokyuichi Motokyuuichi Nashiji Bunka 180 mm"},{"slug":"yoshihiro-aogami-2-yauji-damascus-yanagiba-290","name":"Yoshihiro Yauji B2 Damascus Aogami #2 Yanagiba 290mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":290,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-yauji-damascus-aogami-2","storeName":"Yoshihiro Yauji B2 Damascus Yanagiba 290 mm"},{"slug":"yoshihiro-yauji-damascus-bunka-170","name":"Yoshihiro Yauji Damascus Stainless Bunka 170mm","maker":"Yoshihiro","shape":"bunka","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-yauji-damascus-stainless-unstated","storeName":"Yoshihiro Yauji Damascus Bunka 170 mm"},{"slug":"ryusen-fukaku-bunka-170","name":"Ryusen Fukakuryu Stainless Bunka 170mm","maker":"Ryusen","shape":"bunka","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ryusen-fukaku-ryu-stainless-unstated","storeName":"Ryusen Hamono Fukaku-ryu Bunka 170 mm"},{"slug":"hokiyama-aogami-super-tosaichi-shadow-petty-135","name":"Hokiyama Tosaichi Shadow Aogami Super Petty 135mm","maker":"Hokiyama","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-tosaichi-shadow-aogami-super","storeName":"Hokiyama Tosaichi Shadow Petty 135 mm"},{"slug":"hatsukokoro-aogami-2-shirasagi-deba-180","name":"Hatsukokoro Shirasagi Aogami #2 Deba 180mm","maker":"Hatsukokoro","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-aogami-2","storeName":"Hatsukokoro Shirasagi Deba 180 mm"},{"slug":"okeya-ginsan-fuji-petty-150","name":"Okeya Fuji Ginsan Petty 150mm","maker":"Okeya","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-fuji-ginsan","storeName":"Okeya Fuji Ginsan Petty 150 mm"},{"slug":"okeya-ginsan-fuji-gyuto-210","name":"Okeya Fuji Ginsan Gyuto 210mm","maker":"Okeya","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"okeya-fuji-ginsan","storeName":"Okeya Fuji Ginsan Gyuto 210 mm"},{"slug":"masahiro-black-honesuki-140","name":"Masahiro Semi-Stainless Honesuki 140mm","maker":"Masahiro","shape":"honesuki","lengthMm":140,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-semi-stainless-unstated","storeName":"Masahiro Boning Knife 140 mm"},{"slug":"masahiro-honesuki-120","name":"Masahiro Semi-Stainless Honesuki 120mm","maker":"Masahiro","shape":"honesuki","lengthMm":120,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-semi-stainless-unstated","storeName":"Masahiro Honesuki 120 mm"},{"slug":"hokiyama-ginsan-tosaichi-sakon-petty-135","name":"Hokiyama Tosaichi Sakon Ginga Octa-Grip Ginsan Petty 135mm","maker":"Hokiyama","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hokiyama-tosaichi-sakon-ginga-octa-grip-ginsan","storeName":"Hokiyama Tosaichi Sakon Ginga Octa-Grip Petty 135 mm"},{"slug":"masahiro-honesuki-145","name":"Masahiro Semi-Stainless Honesuki 145mm","maker":"Masahiro","shape":"honesuki","lengthMm":145,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-semi-stainless-unstated","storeName":"Masahiro Honesuki 145 mm"},{"slug":"masahiro-honesuki-175","name":"Masahiro Semi-Stainless Honesuki 175mm","maker":"Masahiro","shape":"honesuki","lengthMm":175,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-semi-stainless-unstated","storeName":"Masahiro Honesuki 175 mm"},{"slug":"nigara-hamono-sg2-damascus-anmon-petty-145","name":"Nigara Hamono Anmon Damascus R2/SG2 Petty 145mm","maker":"Nigara Hamono","shape":"petty","lengthMm":145,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-anmon-sg2","storeName":"Nigara Hamono Damascus Anmon Petty 145 mm"},{"slug":"hatsukokoro-shirogami-2-shirasagi-migaki-deba-165","name":"Hatsukokoro Shirasagi Migaki Shirogami #2 Deba 165mm","maker":"Hatsukokoro","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-migaki-shirogami-2","storeName":"Hatsukokoro Shirasagi Migaki Deba 165 mm"},{"slug":"masahiro-gyuto-300","name":"Masahiro Wide Semi-Stainless Gyuto 300mm","maker":"Masahiro","shape":"gyuto","lengthMm":300,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-wide-semi-stainless-unstated","storeName":"Masahiro Wide Gyuto 300 mm"},{"slug":"hatsukokoro-shirogami-2-shirasagi-migaki-deba-185","name":"Hatsukokoro Shirasagi Migaki Shirogami #2 Deba 185mm","maker":"Hatsukokoro","shape":"deba","lengthMm":185,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-migaki-shirogami-2","storeName":"Hatsukokoro Shirasagi Migaki Deba 185 mm"},{"slug":"masashi-yamamoto-spg-strix-kurouchi-kiritsuke-sujihiki-270","name":"Masashi Yamamoto Kurouchi SPG STRIX Kiritsuke Sujihiki 270mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masashi-yamamoto-kuro-spg-strix","storeName":"Masashi SPG STRIX Kuro Kiritsuke Sujihiki 270mm"},{"slug":"masashi-yamamoto-spg-strix-migaki-sakimaru-sujihiki-270","name":"Masashi Yamamoto Migaki SPG STRIX Sakimaru Sujihiki 270mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masashi-yamamoto-migaki-sakimaru-spg-strix","storeName":"Masashi SPG STRIX Migaki Sakimaru Sujihiki 270mm"},{"slug":"masashi-yamamoto-spg-strix-migaki-sakimaru-gyuto-240","name":"Masashi Yamamoto Migaki SPG STRIX Sakimaru Gyuto 240mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":240,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masashi-yamamoto-migaki-sakimaru-spg-strix","storeName":"Masashi SPG STRIX Migaki Sakimaru Gyuto 240mm"},{"slug":"masashi-yamamoto-spg-strix-migaki-sakimaru-gyuto-210","name":"Masashi Yamamoto Migaki SPG STRIX Sakimaru Gyuto 210mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":210,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masashi-yamamoto-migaki-sakimaru-spg-strix","storeName":"Masashi SPG STRIX Migaki Sakimaru Gyuto 210mm"},{"slug":"masashi-yamamoto-spg-strix-migaki-sakimaru-petty-150","name":"Masashi Yamamoto Migaki SPG STRIX Sakimaru Petty 150mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":150,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masashi-yamamoto-migaki-sakimaru-spg-strix","storeName":"Masashi SPG STRIX Migaki Sakimaru Petty 150mm"},{"slug":"moritaka-ishime-santoku-150","name":"Moritaka Ishime Santoku 150mm","maker":"Moritaka","shape":"santoku","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"moritaka-ishime-unstated","storeName":"Moritaka Ishime Santoku 150mm"},{"slug":"moritaka-ishime-petty-185","name":"Moritaka Ishime Petty 185mm","maker":"Moritaka","shape":"petty","lengthMm":185,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"moritaka-ishime-unstated","storeName":"Moritaka Ishime Petty 185mm"},{"slug":"makoto-kurosaki-vg7-nashiji-santoku-240","name":"Makoto Kurosaki Nashiji VG-7 Santoku 240mm","maker":"Makoto Kurosaki","shape":"santoku","lengthMm":240,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-vg7-nashiji-vg7","storeName":"Makoto Kurosaki VG7 Nashiji Santoku 240mm"},{"slug":"toshitaka-sg2-damascus-gyuto-210","name":"Toshitaka Damascus R2/SG2 Gyuto 210mm","maker":"Toshitaka","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"toshitaka-damascus-sg2","storeName":"Toshitaka SG2 Damascus Gyuto 210mm"},{"slug":"suzuki-uchi-shirogami-kurouchi-left-petty-135","name":"Suzuki Uchi Kurouchi Shirogami Petty 135mm Left-Handed","maker":"Suzuki Uchi","shape":"petty","lengthMm":135,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suzuki-uchi-kurouchi-left-handed-single-bevel-shirogami","storeName":"Suzuki Uchi Hamono Shirogami Kurouchi Left Handed Single Bevel Petty 135mm"},{"slug":"suzuki-uchi-shirogami-kurouchi-left-nakiri-165","name":"Suzuki Uchi Kurouchi Shirogami Nakiri 165mm Left-Handed","maker":"Suzuki Uchi","shape":"nakiri","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suzuki-uchi-kurouchi-left-handed-single-bevel-shirogami","storeName":"Suzuki Uchi Hamono Shirogami Kurouchi Left Handed Single Bevel Nakiri 165mm"},{"slug":"koki-hashimoto-kurouchi-petty-120","name":"Koki Hashimoto Kurouchi Petty 120mm","maker":"Koki Hashimoto","shape":"petty","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"koki-hashimoto-kurouchi-unstated","storeName":"Koki Hashimoto Aogami Kurouchi Petty 120mm"},{"slug":"munetoshi-shirogami-kurouchi-tsuchime-santoku-165","name":"Munetoshi Kurouchi Tsuchime Shirogami Santoku 165mm","maker":"Munetoshi","shape":"santoku","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"munetoshi-kurouchi-tsuchime-shirogami","storeName":"Munetoshi Shirogami Kurouchi Tsuchime Santoku 165mm"},{"slug":"munetoshi-shirogami-kurouchi-tsuchime-petty-120","name":"Munetoshi Kurouchi Tsuchime Shirogami Petty 120mm","maker":"Munetoshi","shape":"petty","lengthMm":120,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"munetoshi-kurouchi-tsuchime-shirogami","storeName":"Munetoshi Shirogami Kurouchi Tsuchime Petty 120mm"},{"slug":"kudo-aogami-super-kurouchi-tsuchime-gyuto-210","name":"Kudo Kurouchi Tsuchime Aogami Super Gyuto 210mm","maker":"Kudo","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kudo-kurouchi-tsuchime-aogami-super","storeName":"Kudo Hamono AS Kurouchi Tsuchime Gyuto 210mm"},{"slug":"kudo-aogami-super-kurouchi-tsuchime-santoku-180","name":"Kudo Kurouchi Tsuchime Aogami Super Santoku 180mm","maker":"Kudo","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kudo-kurouchi-tsuchime-aogami-super","storeName":"Kudo Hamono AS Kurouchi Tsuchime Santoku 180mm"},{"slug":"masashi-yamamoto-shirogami-sakimaru-takobiki-other-300","name":"Masashi Yamamoto Shirogami Sakimaru Takohiki 300mm","maker":"Masashi Yamamoto","shape":"takohiki","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-sakimaru-shirogami","storeName":"Masashi Shirogami Sakimaru Takobiki 300mm"},{"slug":"masashi-yamamoto-shirogami-deba-135","name":"Masashi Yamamoto Shirogami Deba 135mm","maker":"Masashi Yamamoto","shape":"deba","lengthMm":135,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Shirogami Deba 135mm"},{"slug":"masashi-yamamoto-shirogami-kiritsuke-yanagiba-270","name":"Masashi Yamamoto Shirogami Kiritsuke Yanagiba 270mm","maker":"Masashi Yamamoto","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Shirogami Kiritsuke Yanagiba 270mm"},{"slug":"masashi-yamamoto-shirogami-kiritsuke-yanagiba-240","name":"Masashi Yamamoto Shirogami Kiritsuke Yanagiba 240mm","maker":"Masashi Yamamoto","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Shirogami Kiritsuke Yanagiba 240mm"},{"slug":"masashi-yamamoto-sld-kemuri-default-santoku-165","name":"Masashi Yamamoto Kemuri SLD Santoku 165mm","maker":"Masashi Yamamoto","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"masashi-yamamoto-kemuri-sld","storeName":"Masashi Kemuri Santoku 165mm"},{"slug":"masashi-yamamoto-sld-kemuri-default-gyuto-210","name":"Masashi Yamamoto Kemuri SLD Gyuto 210mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"masashi-yamamoto-kemuri-sld","storeName":"Masashi Kemuri Gyuto 210mm"},{"slug":"sakai-takayuki-shirogami-tokujo-default-deba-120","name":"Sakai Takayuki Tokujo Shirogami Deba 120mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":120,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujo-shirogami","storeName":"Sakai Takayuki Tokujo Shirogami Deba 120mm"},{"slug":"masashi-yamamoto-shirogami-kawakiri-deba-180","name":"Masashi Yamamoto Kawakiri Shirogami Deba 180mm","maker":"Masashi Yamamoto","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-kawakiri-shirogami","storeName":"Masashi Shirogami Kawakiri Deba 180mm"},{"slug":"ichigo-ichie-kiritsuke-gyuto-240","name":"Ichigo Ichie Ao Kiritsuke Gyuto 240mm","maker":"Ichigo Ichie","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"ichigo-ichie-unstated","storeName":"ICHIGO Ao Kiritsuke Gyuto 240mm"},{"slug":"ichigo-ichie-kiritsuke-gyuto-210","name":"Ichigo Ichie Ao Kiritsuke Gyuto 210mm","maker":"Ichigo Ichie","shape":"gyuto","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"ichigo-ichie-unstated","storeName":"ICHIGO Ao Kiritsuke Gyuto 210mm"},{"slug":"ichigo-ichie-petty-150","name":"Ichigo Ichie Ao Petty 150mm","maker":"Ichigo Ichie","shape":"petty","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"ichigo-ichie-unstated","storeName":"ICHIGO Ao Petty 150mm"},{"slug":"ichigo-ichie-bunka-180","name":"Ichigo Ichie Ao Bunka 180mm","maker":"Ichigo Ichie","shape":"bunka","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. The store doesn't name the steel.","line":"ichigo-ichie-unstated","storeName":"ICHIGO Ao Bunka 180mm"},{"slug":"ichigo-ichie-ginsan-tsuchime-honesuki-150","name":"Ichigo Ichie Tsuchime Ginsan Honesuki 150mm","maker":"Ichigo Ichie","shape":"honesuki","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ichigo-ichie-tsuchime-ginsan","storeName":"ICHIE Ginsan Tsuchime Honesuki 150mm"},{"slug":"toshihiro-wakui-shirogami-migaki-petty-135","name":"Toshihiro Wakui Migaki Shirogami Petty 135mm","maker":"Toshihiro Wakui","shape":"petty","lengthMm":135,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"toshihiro-wakui-migaki-shirogami","storeName":"Toshihiro Wakui Shirogami Stainless Migaki Petty 135mm"},{"slug":"haruyuki-shirogami-nishiki-gyuto-240","name":"Haruyuki Nishiki Shirogami Gyuto 240mm","maker":"Haruyuki","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"haruyuki-nishiki-shirogami","storeName":"Haruyuki Nishiki Gyuto 240mm"},{"slug":"mcusta-hybrid-iii-petty-90","name":"Mcusta Zanmai Hybrid III Splash Petty 90mm","maker":"Mcusta","shape":"petty","lengthMm":90,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"mcusta-zanmai-hybrid-iii-splash-unstated","storeName":"Mcusta Zanmai Hybrid III Splash Petty 90mm"},{"slug":"masahiro-bessaku-mioroshi-other-235","name":"Masahiro Bessaku Atamaotoshi Carbon Mioroshi Deba 235mm","maker":"Masahiro","shape":"deba","lengthMm":235,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-bessaku-atamaotoshi-carbon-unstated","storeName":"Masahiro Bessaku Mioroshi Atamaotoshi 235mm"},{"slug":"masahiro-bessaku-honesuki-150","name":"Masahiro Bessaku Carbon Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-bessaku-carbon-unstated","storeName":"Masahiro Bessaku Boning Knife 150mm"},{"slug":"masahiro-bessaku-honesuki-180","name":"Masahiro Bessaku Large Carbon Honesuki 180mm","maker":"Masahiro","shape":"honesuki","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-bessaku-large-carbon-unstated","storeName":"Masahiro Bessaku Honesuki Large 180mm"},{"slug":"shiro-kunimitsu-kurouchi-chikuzen-bunka-160","name":"Shiro Kunimitsu Chikuzen Kurouchi Carbon Bunka 160mm","maker":"Shiro Kunimitsu","shape":"bunka","lengthMm":160,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kunimitsu-kurouchi-chikuzen-carbon-unstated","storeName":"Shiro Kunimitsu Aogami Kurouchi Chikuzen Bunka 160mm"},{"slug":"shiro-kunimitsu-kurouchi-chikuzen-kobunka-140","name":"Shiro Kunimitsu Chikuzen Kurouchi Carbon Ko-Bunka 140mm","maker":"Shiro Kunimitsu","shape":"kobunka","lengthMm":140,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kunimitsu-kurouchi-chikuzen-carbon-unstated","storeName":"Shiro Kunimitsu Aogami Kurouchi Chikuzen Ko-Bunka 140mm"},{"slug":"yamawaki-ginsan-kyomen-onizori-yanagiba-390","name":"Yamawaki Kyomen Onizori Ginsan Kiritsuke Yanagiba 390mm","maker":"Yamawaki","shape":"yanagiba","lengthMm":390,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yamawaki-kyomen-onizori-ginsan","storeName":"Yamawaki Hamono Ginsan Kyomen Onizori Kiritsuke Yanagiba 390mm"},{"slug":"yamawaki-ginsan-kyomen-onizori-yanagiba-330","name":"Yamawaki Kyomen Onizori Ginsan Kiritsuke Yanagiba 330mm","maker":"Yamawaki","shape":"yanagiba","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yamawaki-kyomen-onizori-ginsan","storeName":"Yamawaki Hamono Ginsan Kyomen Onizori Kiritsuke Yanagiba 330mm"},{"slug":"touroku-sakai-petty-120","name":"Touroku Sakai RYU Petty 120mm","maker":"Touroku Sakai","shape":"petty","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"touroku-sakai-ryu-unstated","storeName":"Touroku Sakai RYU Petty 120mm"},{"slug":"tadafusa-nashiji-walnut-nakiri-150","name":"Tadafusa Nashiji Stainless Nakiri 150mm","maker":"Tadafusa","shape":"nakiri","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tadafusa-nashiji-stainless-unstated","storeName":"Tadafusa Nashiji Western Walnut Nakiri 150mm"},{"slug":"haruyuki-shirogami-nishiki-petty-80","name":"Haruyuki Nishiki Shirogami Petty 80mm","maker":"Haruyuki","shape":"petty","lengthMm":80,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"haruyuki-nishiki-shirogami","storeName":"Haruyuki Nishiki Petty 80mm"},{"slug":"masashi-yamamoto-vs1-kaijin-petty-135","name":"Masashi Yamamoto VS1 Kaijin Carbon Petty 135mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":135,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-vs1-kaijin-carbon-unstated","storeName":"Masashi VS1 KAIJIN Petty 135mm"},{"slug":"tojiro-molybdenum-fuji-color-gyuto-240","name":"Tojiro Fuji Color Molybdenum Gyuto 240mm","maker":"Tojiro","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-fuji-color-black-molybdenum","storeName":"Tojiro Fuji MV Color Gyuto 240mm Black"},{"slug":"tojiro-molybdenum-fuji-color-gyuto-210","name":"Tojiro Fuji Color Molybdenum Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-fuji-color-black-molybdenum","storeName":"Tojiro Fuji MV Color Gyuto 210mm Black"},{"slug":"tojiro-molybdenum-fuji-color-nakiri-165","name":"Tojiro Fuji Color Molybdenum Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-fuji-color-black-molybdenum","storeName":"Tojiro Fuji MV Color Nakiri 165mm Black"},{"slug":"miyabi-sg2-wood-pankiri-240","name":"Miyabi R2/SG2 Pankiri 240mm","maker":"Miyabi","shape":"pankiri","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Bread knife 240mm"},{"slug":"miyabi-sg2-wood-sujihiki-240","name":"Miyabi R2/SG2 Sujihiki 240mm","maker":"Miyabi","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Sujihiki 240mm"},{"slug":"miyabi-sg2-wood-gyuto-160","name":"Miyabi R2/SG2 Gyuto 160mm","maker":"Miyabi","shape":"gyuto","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Gyuto 160mm"},{"slug":"hazaki-aus10-black-petty-135","name":"Hazaki Classic AUS-10 Petty 135mm","maker":"Hazaki","shape":"petty","lengthMm":135,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hazaki-classic-black-aus10","storeName":"Hazaki Classic Black Utility 135mm"},{"slug":"hazaki-aus10-black-santoku-180","name":"Hazaki Classic AUS-10 Santoku 180mm","maker":"Hazaki","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hazaki-classic-black-aus10","storeName":"Hazaki Classic Black Santoku 180mm"},{"slug":"touroku-sakai-vg10-gekka-petty-120","name":"Touroku Sakai Gekka VG-10 Petty 120mm","maker":"Touroku Sakai","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-gekka-vg10","storeName":"Touroku Sakai Gekka Petty 120mm"},{"slug":"touroku-sakai-vg10-gekka-nakiri-180","name":"Touroku Sakai Gekka VG-10 Nakiri 180mm","maker":"Touroku Sakai","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-gekka-vg10","storeName":"Touroku Sakai Gekka Nakiri 180mm"},{"slug":"ichigo-ichie-sld-nezu-nakiri-160","name":"Ichigo Ichie Nezu SLD Nakiri 160mm","maker":"Ichigo Ichie","shape":"nakiri","lengthMm":160,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ichigo-ichie-nezu-sld","storeName":"ICHIGO Nezu Nakiri 160mm"},{"slug":"ichigo-ichie-sld-nezu-santoku-170","name":"Ichigo Ichie Nezu SLD Santoku 170mm","maker":"Ichigo Ichie","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ichigo-ichie-nezu-sld","storeName":"ICHIGO Nezu Santoku 170mm"},{"slug":"touroku-sakai-vg10-gekka-gyuto-200","name":"Touroku Sakai Gekka VG-10 Gyuto 200mm","maker":"Touroku Sakai","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-gekka-vg10","storeName":"Touroku Sakai Gekka Gyuto 200mm"},{"slug":"touroku-sakai-vg10-gekka-bunka-180","name":"Touroku Sakai Gekka VG-10 Bunka 180mm","maker":"Touroku Sakai","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-gekka-vg10","storeName":"Touroku Sakai Gekka Bunka 180mm"},{"slug":"kanetsugu-vg10-heptagon-wood-pankiri-210","name":"Kanetsugu Heptagon VG-10 Pankiri 210mm","maker":"Kanetsugu","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-heptagon-wood-vg10","storeName":"Kanetsugu Heptagon Wood Pankiri 210mm"},{"slug":"ichigo-ichie-sld-nezu-gyuto-150","name":"Ichigo Ichie Nezu SLD Gyuto 150mm","maker":"Ichigo Ichie","shape":"gyuto","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ichigo-ichie-nezu-sld","storeName":"ICHIGO Nezu Gyuto 150mm"},{"slug":"ichigo-ichie-sld-nezu-petty-130","name":"Ichigo Ichie Nezu SLD Petty 130mm","maker":"Ichigo Ichie","shape":"petty","lengthMm":130,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ichigo-ichie-nezu-sld","storeName":"ICHIGO Nezu Petty 130mm"},{"slug":"ichigo-ichie-sld-nezu-gyuto-210","name":"Ichigo Ichie Nezu SLD Gyuto 210mm","maker":"Ichigo Ichie","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ichigo-ichie-nezu-sld","storeName":"ICHIGO Nezu Gyuto 210mm"},{"slug":"nagomi-440-petty-90","name":"Nagomi Mitsuboshi 440 Petty 90mm","maker":"Nagomi","smith":"Mitsuboshi","shape":"petty","lengthMm":90,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nagomi-440","storeName":"Mitsuboshi Nagomi Petty 90mm"},{"slug":"ichigo-ichie-haku-santoku-180","name":"Ichigo Ichie Haku Santoku 180mm","maker":"Ichigo Ichie","shape":"santoku","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"ichigo-ichie-haku-unstated","storeName":"ICHIGO Haku Santoku 180mm"},{"slug":"shibata-sg2-tsuchime-santoku-165","name":"Shibata Ichie Tsuchime R2/SG2 Santoku 165mm","maker":"Shibata","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shibata-ichie-tsuchime-sg2","storeName":"ICHIE x Shibata Knives SG2 Tsuchime Santoku 165mm"},{"slug":"ichigo-ichie-srs13-damascus-santoku-165","name":"Ichigo Ichie Damascus SRS-13 Santoku 165mm","maker":"Ichigo Ichie","shape":"santoku","lengthMm":165,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ichigo-ichie-srs13-damascus-srs13","storeName":"Ichie SRS13 Damascus Santoku 165mm"},{"slug":"ryusen-blazen-gyuto-300","name":"Ryusen Blazen Gyuto 300mm","maker":"Ryusen","shape":"gyuto","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"ryusen-blazen-unstated","storeName":"Ryusen Blazen Gyuto 300mm"},{"slug":"tsunehisa-aus10-sanjuroku-damascus-nakiri-165","name":"Tsunehisa Sanjuroku Damascus AUS-10 Nakiri 165mm","maker":"Tsunehisa","shape":"nakiri","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-sanjuroku-damascus-aus10","storeName":"Tsunehisa Sanjuroku Damascus Nakiri 165mm"},{"slug":"touroku-sakai-santoku-180","name":"Touroku Sakai RYU Santoku 180mm","maker":"Touroku Sakai","shape":"santoku","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"touroku-sakai-ryu-unstated","storeName":"Touroku Sakai RYU Santoku 180mm"},{"slug":"shimizu-bessaku-saiku-petty-105","name":"Shimizu Ikkaku Bessaku Saiku Petty 105mm","maker":"Shimizu","shape":"petty","lengthMm":105,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"shimizu-ikkaku-bessaku-saiku-unstated","storeName":"Shimizu Ikkaku Bessaku Saiku Petty 105mm"},{"slug":"nagomi-440-santoku-180","name":"Nagomi Mitsuboshi 440 Santoku 180mm","maker":"Nagomi","smith":"Mitsuboshi","shape":"santoku","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nagomi-440","storeName":"Mitsuboshi Nagomi Santoku 180mm"},{"slug":"nagomi-440-petty-155","name":"Nagomi Mitsuboshi 440 Petty 155mm","maker":"Nagomi","smith":"Mitsuboshi","shape":"petty","lengthMm":155,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nagomi-440","storeName":"Mitsuboshi Nagomi Petty 155mm"},{"slug":"nagomi-440-sujihiki-215","name":"Nagomi Mitsuboshi 440 Sujihiki 215mm","maker":"Nagomi","smith":"Mitsuboshi","shape":"sujihiki","lengthMm":215,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nagomi-440","storeName":"Mitsuboshi Nagomi Sujihiki 215mm"},{"slug":"nagomi-440-gyuto-205","name":"Nagomi Mitsuboshi 440 Gyuto 205mm","maker":"Nagomi","smith":"Mitsuboshi","shape":"gyuto","lengthMm":205,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nagomi-440","storeName":"Mitsuboshi Nagomi Gyuto 205mm"},{"slug":"nagomi-440-pankiri-205","name":"Nagomi Mitsuboshi 440 Pankiri 205mm","maker":"Nagomi","smith":"Mitsuboshi","shape":"pankiri","lengthMm":205,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nagomi-440","storeName":"Mitsuboshi Nagomi Bread 205mm"},{"slug":"touroku-sakai-shirogami-tohwa-sakimaru-other-300","name":"Touroku Sakai Tohwa Shirogami Sakimaru Takohiki 300mm","maker":"Touroku Sakai","shape":"takohiki","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"touroku-sakai-tohwa-sakimaru-shirogami","storeName":"Touroku Sakai Tohwa Shirogami Sakimaru Takohiki 300mm"},{"slug":"touroku-sakai-shirogami-tohwa-sakimaru-other-270","name":"Touroku Sakai Tohwa Shirogami Sakimaru Takohiki 270mm","maker":"Touroku Sakai","shape":"takohiki","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"touroku-sakai-tohwa-sakimaru-shirogami","storeName":"Touroku Sakai Tohwa Shirogami Sakimaru Takohiki 270mm"},{"slug":"touroku-sakai-shirogami-tohwa-yanagiba-240","name":"Touroku Sakai Tohwa Shirogami Yanagiba 240mm","maker":"Touroku Sakai","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"touroku-sakai-tohwa-shirogami","storeName":"Touroku Sakai Tohwa Shirogami Yanagiba 240mm"},{"slug":"ichigo-ichie-haku-gyuto-240","name":"Ichigo Ichie Haku Gyuto 240mm","maker":"Ichigo Ichie","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"ichigo-ichie-haku-unstated","storeName":"ICHIGO Haku Gyuto 240mm"},{"slug":"ichigo-ichie-haku-gyuto-210","name":"Ichigo Ichie Haku Gyuto 210mm","maker":"Ichigo Ichie","shape":"gyuto","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"ichigo-ichie-haku-unstated","storeName":"ICHIGO Haku Gyuto 210mm"},{"slug":"masamoto-shirogami-kk-kasumi-yanagiba-300","name":"Masamoto KK Kasumi Shirogami Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-kk-kasumi-shirogami","storeName":"Masamoto KK Shirogami Kasumi Yanagiba 300mm"},{"slug":"masamoto-shirogami-kk-kasumi-yanagiba-270","name":"Masamoto KK Kasumi Shirogami Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-kk-kasumi-shirogami","storeName":"Masamoto KK Shirogami Kasumi Yanagiba 270mm"},{"slug":"masamoto-shirogami-kk-kasumi-yanagiba-240","name":"Masamoto KK Kasumi Shirogami Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-kk-kasumi-shirogami","storeName":"Masamoto KK Shirogami Kasumi Yanagiba 240mm"},{"slug":"masamoto-molybdenum-tachigata-sujihiki-255","name":"Masamoto Tachigata Molybdenum Sujihiki 255mm","maker":"Masamoto","shape":"sujihiki","lengthMm":255,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-tachigata-molybdenum","storeName":"Masamoto MV Tachigata Sujihiki 255mm"},{"slug":"masamoto-molybdenum-kensaki-sujihiki-255","name":"Masamoto Kensaki Molybdenum Sujihiki 255mm","maker":"Masamoto","shape":"sujihiki","lengthMm":255,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-kensaki-molybdenum","storeName":"Masamoto MV Kensaki Sujihiki 255mm"},{"slug":"masamoto-shirogami-ks-hongasumi-sujihiki-270","name":"Masamoto KS Hon-Kasumi Shirogami Sujihiki 270mm","maker":"Masamoto","shape":"sujihiki","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami","storeName":"Masamoto KS Hongasumi Sujihiki 270mm"},{"slug":"masamoto-shirogami-ks-hongasumi-sujihiki-240","name":"Masamoto KS Hon-Kasumi Shirogami Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami","storeName":"Masamoto KS Hongasumi Sujihiki 240mm"},{"slug":"masamoto-shirogami-ks-hongasumi-petty-165","name":"Masamoto KS Hon-Kasumi Shirogami Kiritsuke Petty 165mm","maker":"Masamoto","shape":"petty","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-hongasumi-shirogami","storeName":"Masamoto KS Hongasumi Kiritsuke Petty 165mm"},{"slug":"hazaki-vg10-nakiri-165","name":"Hazaki Pro VG-10 Nakiri 165mm","maker":"Hazaki","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hazaki-pro-vg10","storeName":"Hazaki Pro Series Nakiri 165mm"},{"slug":"touroku-sakai-vg10-gekka-kobunka-150","name":"Touroku Sakai Gekka VG-10 Ko-Bunka 150mm","maker":"Touroku Sakai","shape":"kobunka","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-gekka-vg10","storeName":"Touroku Sakai Gekka Ko-Bunka 150mm"},{"slug":"touroku-sakai-vg10-gekka-santoku-165","name":"Touroku Sakai Gekka VG-10 Santoku 165mm","maker":"Touroku Sakai","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"touroku-sakai-gekka-vg10","storeName":"Touroku Sakai Gekka Santoku 165mm"},{"slug":"fukamizu-ginsan-satuma-kami-kobunka-150","name":"Fukamizu Satuma No Kami Ginsan Ko-Bunka 150mm","maker":"Fukamizu","shape":"kobunka","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"fukamizu-satuma-no-kami-ginsan","storeName":"Fukamizu Ginsan Satuma no Kami Ko-Bunka 150mm"},{"slug":"fukamizu-ginsan-satuma-kami-bunka-180","name":"Fukamizu Satuma No Kami Ginsan Bunka 180mm","maker":"Fukamizu","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"fukamizu-satuma-no-kami-ginsan","storeName":"Fukamizu Ginsan Satuma no Kami Bunka 180mm"},{"slug":"kurotori-ginsan-tanzo-petty-135","name":"Kurotori Tanzo Ginsan Petty 135mm","maker":"Kurotori","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kurotori-tanzo-ginsan","storeName":"Kurotori Tanzo Ginsan Petty 135mm"},{"slug":"suzuki-uchi-shirogami-kurouchi-santoku-petty-135","name":"Suzuki Uchi Kurouchi Shirogami Santoku Petty 135mm","maker":"Suzuki Uchi","shape":"petty","lengthMm":135,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suzuki-uchi-kurouchi-shirogami","storeName":"Suzuki Uchi Kurouchi Santoku Petty 135mm"},{"slug":"suzuki-uchi-shirogami-kurouchi-santoku-165","name":"Suzuki Uchi Kurouchi Shirogami Santoku 165mm","maker":"Suzuki Uchi","shape":"santoku","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suzuki-uchi-kurouchi-single-bevel-shirogami","storeName":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Santoku 165mm"},{"slug":"fukamizu-aidachi-deba-190","name":"Fukamizu Aidachi Deba 190mm","maker":"Fukamizu","shape":"deba","lengthMm":190,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"fukamizu-aidachi-unstated","storeName":"Fukamizu Aogami Aidachi Deba 190mm"},{"slug":"yamawaki-aoichi-damascus-other-300","name":"Yamawaki Aoichi Suminagashi Sakimaru Takohiki 300mm","maker":"Yamawaki","shape":"takohiki","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"yamawaki-aoichi-suminagashi-sakimaru-unstated","storeName":"Yamawaki Hamono Aoichi Suminagashi Sakimaru Takobiki 300mm"},{"slug":"sakai-takayuki-shirogami-tokujo-default-deba-210","name":"Sakai Takayuki Tokujo Shirogami Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujo-shirogami","storeName":"Sakai Takayuki Tokujo Shirogami Deba 210mm"},{"slug":"kataoka-brieto-salmon-sujihiki-320","name":"Kataoka Brieto Pro Salmon Sujihiki 320mm","maker":"Kataoka","shape":"sujihiki","lengthMm":320,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel.","line":"kataoka-brieto-pro-salmon-m115-unstated","storeName":"Kataoka Brieto Pro Salmon Slicer 320mm M115"},{"slug":"touroku-sakai-hap40-migaki-gyuto-210","name":"Touroku Sakai Migaki HAP40 Gyuto 210mm","maker":"Touroku Sakai","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"touroku-sakai-migaki-hap40","storeName":"Touroku Sakai HAP40 Migaki Gyuto 210mm"},{"slug":"touroku-sakai-hap40-migaki-santoku-165","name":"Touroku Sakai Migaki HAP40 Santoku 165mm","maker":"Touroku Sakai","shape":"santoku","lengthMm":165,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"touroku-sakai-migaki-hap40","storeName":"Touroku Sakai HAP40 Migaki Santoku 165mm"},{"slug":"yamawaki-aoichi-damascus-other-270","name":"Yamawaki Aoichi Suminagashi Sakimaru Takohiki 270mm","maker":"Yamawaki","shape":"takohiki","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"yamawaki-aoichi-suminagashi-sakimaru-unstated","storeName":"Yamawaki Hamono Aoichi Suminagashi Sakimaru Takohiki 270mm"},{"slug":"hazaki-aus10-black-gyuto-210","name":"Hazaki Classic AUS-10 Gyuto 210mm","maker":"Hazaki","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hazaki-classic-black-aus10","storeName":"Hazaki Classic Black Gyuto 210mm"},{"slug":"hazaki-aus10-black-pankiri-240","name":"Hazaki Classic AUS-10 Pankiri 240mm","maker":"Hazaki","shape":"pankiri","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hazaki-classic-black-aus10","storeName":"Hazaki Classic Black Bread Knife 240mm"},{"slug":"mcusta-aogami-super-beyond-honesuki-165","name":"Mcusta Zanmai Beyond Aogami Super Honesuki 165mm","maker":"Mcusta","shape":"honesuki","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-beyond-aogami-super","storeName":"Mcusta Zanmai Beyond Boning Knife 165mm"},{"slug":"tetsuhiro-sg2-damascus-kanko-nakiri-180","name":"Tetsuhiro Kanko Damascus R2/SG2 Nakiri 180mm","maker":"Tetsuhiro","shape":"nakiri","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tetsuhiro-damascus-kanko-sg2","storeName":"Tetsuhiro SG2 Damascus Kanko Nakiri 180mm"},{"slug":"tetsuhiro-sg2-damascus-kanko-santoku-165","name":"Tetsuhiro Kanko Damascus R2/SG2 Kiritsuke Santoku 165mm","maker":"Tetsuhiro","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tetsuhiro-damascus-kanko-sg2","storeName":"Tetsuhiro SG2 Damascus Kanko Kiritsuke Santoku 165mm"},{"slug":"hazaki-vg10-sujihiki-240","name":"Hazaki Pro VG-10 Sujihiki 240mm","maker":"Hazaki","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hazaki-pro-vg10","storeName":"Hazaki Pro Series Sujihiki 240mm"},{"slug":"tsunehisa-440-sanjuni-santoku-180","name":"Tsunehisa Sanjuni 440 Santoku 180mm","maker":"Tsunehisa","shape":"santoku","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-sanjuni-440","storeName":"Tsunehisa Sanjuni Santoku 180mm"},{"slug":"sakai-takayuki-shirogami-tokujo-sushi-other-210","name":"Sakai Takayuki Tokujo Sushi Kiri Shirogami Sushi Kiri 210mm","maker":"Sakai Takayuki","shape":"other","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-tokujo-sushi-kiri-shirogami","storeName":"Sakai Takayuki Tokujo Shirogami Sushi Kiri 210mm"},{"slug":"kanetsugu-vg10-heptagon-wood-nakiri-175","name":"Kanetsugu Heptagon VG-10 Nakiri 175mm","maker":"Kanetsugu","shape":"nakiri","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-heptagon-wood-vg10","storeName":"Kanetsugu Heptagon Wood Nakiri 175mm"},{"slug":"kataoka-brieto-m1148-pankiri-390","name":"Kataoka Brieto Pro Pankiri 390mm","maker":"Kataoka","shape":"pankiri","lengthMm":390,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. The store doesn't name the steel.","line":"kataoka-brieto-pro-m1148-unstated","storeName":"Kataoka Brieto Pro Bread Knife 390mm M1148"},{"slug":"toshitaka-sg2-damascus-kiritsuke-kiritsuke-210","name":"Toshitaka Damascus R2/SG2 Kiritsuke 210mm","maker":"Toshitaka","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"toshitaka-damascus-sg2","storeName":"Toshitaka SG2 Damascus Kiritsuke 210mm"},{"slug":"tosa-tsukasa-shiroichi-kurouchi-nakiri-165","name":"Tosa Tsukasa Shiroichi Kurouchi Nakiri 165mm","maker":"Tosa Tsukasa","shape":"nakiri","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. The store doesn't name the steel.","line":"tosa-tsukasa-shiroichi-kurouchi-unstated","storeName":"Tosa Tsukasa Shiroichi Kurouchi Nakiri 165mm"},{"slug":"glestain-sujihiki-220","name":"Glestain Stainless Sujihiki 220mm","maker":"Glestain","shape":"sujihiki","lengthMm":220,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-stainless-unstated","storeName":"Glestain Sujihiki 220mm"},{"slug":"glestain-honesuki-150","name":"Glestain K-series Stainless Honesuki 150mm","maker":"Glestain","shape":"honesuki","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K-series Honesuki 150mm"},{"slug":"glestain-petty-100","name":"Glestain K-series Stainless Petty 100mm","maker":"Glestain","shape":"petty","lengthMm":100,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-stainless-unstated","storeName":"Glestain K-series Petty 100mm"},{"slug":"glestain-flexible-sujihiki-210","name":"Glestain K-series Flexible Stainless Sujihiki 210mm","maker":"Glestain","shape":"sujihiki","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-flexible-stainless-unstated","storeName":"Glestain K-series Flexible Slicer 210mm"},{"slug":"glestain-offset-petty-180","name":"Glestain K-series Offset Stainless Petty 180mm","maker":"Glestain","shape":"petty","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-offset-stainless-unstated","storeName":"Glestain K-series Offset Utility 180mm"},{"slug":"glestain-salmon-sujihiki-310","name":"Glestain K-series Salmon Stainless Sujihiki 310mm","maker":"Glestain","shape":"sujihiki","lengthMm":310,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-k-salmon-stainless-unstated","storeName":"Glestain K-series Salmon Slicer 310mm"},{"slug":"nigara-hamono-sg2-migaki-tsuchime-bunka-180","name":"Nigara Hamono Migaki Tsuchime R2/SG2 Bunka 180mm","maker":"Nigara Hamono","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-migaki-tsuchime-sg2","storeName":"Nigara SG2 Migaki Tsuchime Western Bunka 180mm"},{"slug":"masashi-yamamoto-vs1-kaijin-sujihiki-240","name":"Masashi Yamamoto VS1 Kaijin Carbon Sujihiki 240mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-vs1-kaijin-carbon-unstated","storeName":"Masashi VS1 KAIJIN Sujihiki 240mm"},{"slug":"masashi-yamamoto-vs1-kaijin-santoku-165","name":"Masashi Yamamoto VS1 Kaijin Carbon Santoku 165mm","maker":"Masashi Yamamoto","shape":"santoku","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-vs1-kaijin-carbon-unstated","storeName":"Masashi VS1 KAIJIN Santoku 165mm"},{"slug":"masashi-yamamoto-vs1-kaijin-honesuki-150","name":"Masashi Yamamoto VS1 Kaijin Carbon Honesuki 150mm","maker":"Masashi Yamamoto","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-vs1-kaijin-carbon-unstated","storeName":"Masashi VS1 KAIJIN Honesuki 150mm"},{"slug":"masashi-yamamoto-vs1-kaijin-gyuto-240","name":"Masashi Yamamoto VS1 Kaijin Carbon Gyuto 240mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-vs1-kaijin-carbon-unstated","storeName":"Masashi VS1 KAIJIN Gyuto 240mm"},{"slug":"masashi-yamamoto-vs1-kaijin-gyuto-210","name":"Masashi Yamamoto VS1 Kaijin Carbon Gyuto 210mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-vs1-kaijin-carbon-unstated","storeName":"Masashi VS1 KAIJIN Gyuto 210mm"},{"slug":"shizu-aus8-yuri-santoku-190","name":"Shizu Yuri AUS-8 Santoku 190mm","maker":"Shizu","shape":"santoku","lengthMm":190,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-yuri-aus8","storeName":"Shizu Hamono YURI Santoku 190mm"},{"slug":"yoshimi-kato-sg2-black-damascus-gyuto-240-3","name":"Yoshimi Kato Black Damascus R2/SG2 Gyuto 240mm","maker":"Yoshimi Kato","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimi-kato-black-damascus-sg2","hrc":64,"storeName":"Yoshimi Kato SG2 Black Damascus Western Gyuto 240mm"},{"slug":"sakai-takayuki-shirogami-uzushio-deba-180","name":"Sakai Takayuki Uzushio Shirogami #2 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-uzushio-shirogami-2","storeName":"Sakai Takayuki Uzushio Deba 180mm"},{"slug":"mcusta-damascus-flame-petty-90","name":"Mcusta Zanmai Classic Pro Flame Damascus Petty 90mm","maker":"Mcusta","shape":"petty","lengthMm":90,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"mcusta-zanmai-classic-pro-damascus-flame-unstated","storeName":"Mcusta Zanmai Classic Pro Damascus Flame Petty 90mm"},{"slug":"kanetsugu-sg2-zuiun-kiritsuke-kiritsuke-210","name":"Kanetsugu Seki Zuiun R2/SG2 Kiritsuke 210mm","maker":"Kanetsugu","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-seki-zuiun-sg2","storeName":"Seki Kanetsugu Zuiun Kiritsuke 210mm"},{"slug":"masashi-yamamoto-sld-kuroshu-sujihiki-270","name":"Masashi Yamamoto Kuroshu SLD Sujihiki 270mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"masashi-yamamoto-kuroshu-sld","storeName":"Masashi Kuroshu Sujihiki 270mm"},{"slug":"miyabi-sg2-wood-petty-140","name":"Miyabi R2/SG2 Petty 140mm","maker":"Miyabi","shape":"petty","lengthMm":140,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Utility Knife 140mm"},{"slug":"miyabi-sg2-wood-bunka-180","name":"Miyabi R2/SG2 Bunka 180mm","maker":"Miyabi","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Bunka 180mm"},{"slug":"miyabi-sg2-wood-nakiri-180","name":"Miyabi R2/SG2 Nakiri 180mm","maker":"Miyabi","shape":"nakiri","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Nakiri 180mm"},{"slug":"masashi-yamamoto-sld-shiroshu-sujihiki-270","name":"Masashi Yamamoto Shiroshu SLD Sujihiki 270mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"masashi-yamamoto-shiroshu-sld","storeName":"Masashi Shiroshu Sujihiki 270mm"},{"slug":"miyabi-sg2-wood-petty-160","name":"Miyabi R2/SG2 Petty 160mm","maker":"Miyabi","shape":"petty","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-sg2","storeName":"Miyabi SG2 Birchwood Petty 160mm"},{"slug":"moritaka-ishime-kiritsuke-petty-110","name":"Moritaka Ishime Kiritsuke Petty 110mm","maker":"Moritaka","shape":"petty","lengthMm":110,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"moritaka-ishime-unstated","storeName":"Moritaka Ishime Kiritsuke Petty 110mm"},{"slug":"mumei-ebony-black-gyuto-240","name":"Mumei Gyuto 240mm","maker":"Mumei","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-unstated","storeName":"Mumei Wa Ebony Handle Gyuto 240mm"},{"slug":"mumei-ebony-black-gyuto-270","name":"Mumei Gyuto 270mm","maker":"Mumei","shape":"gyuto","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-unstated","storeName":"Mumei Wa Ebony Handle Gyuto 270mm"},{"slug":"hitohira-vg10-tsuchime-walnut-deba-105","name":"Hitohira Tsuchime VG-10 Deba 105mm","maker":"Hitohira","shape":"deba","lengthMm":105,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-tsuchime-vg10","storeName":"Hitohira VG10 Tsuchime Deba 105mm Walnut Handle"},{"slug":"hitohira-ginsan-ho-wood-deba-120","name":"Hitohira Ginsan Deba 120mm","maker":"Hitohira","shape":"deba","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-ginsan","storeName":"Hitohira Silver #3 Deba 120mm Ho Wood Handle"},{"slug":"makoto-kurosaki-vg7-stk-tsuchime-gyuto-270","name":"Makoto Kurosaki STK Tsuchime Damascus VG-7 Gyuto 270mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":270,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-kurosaki-stk-vg-7-tsuchime-damascus-vg7","storeName":"Makoto Kurosaki STK VG-7 Tsuchime Damascus Gyuto 270mm Walnut Handle"},{"slug":"sukehisa-nihonko-pakka-sujihiki-240","name":"Sukehisa Nihonko Carbon Sujihiki 240mm","maker":"Sukehisa","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-nihonko-carbon-unstated","storeName":"Sukehisa Nihonko Sujihiki 240mm Pakka Handle"},{"slug":"akifusa-aogami-super-migaki-wenge-petty-135","name":"Akifusa Migaki Aogami Super Petty 135mm","maker":"Akifusa","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-migaki-aogami-super","storeName":"Akifusa Blue Super Migaki Petty 135mm Wenge Handle"},{"slug":"mumei-wood-buffalo-santoku-180","name":"Mumei Santoku 180mm","maker":"Mumei","shape":"santoku","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-wood-unstated","storeName":"Mumei Wood Buffalo Horn Santoku 180mm"},{"slug":"mumei-ebony-black-yanagiba-270","name":"Mumei Yanagiba 270mm","maker":"Mumei","shape":"yanagiba","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-unstated","storeName":"Mumei Wa Ebony Handle Yanagiba 270mm"},{"slug":"mumei-ebony-black-yanagiba-300","name":"Mumei Yanagiba 300mm","maker":"Mumei","shape":"yanagiba","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-unstated","storeName":"Mumei Wa Ebony Handle Yanagiba 300mm"},{"slug":"mumei-ebony-black-yanagiba-330","name":"Mumei Yanagiba 330mm","maker":"Mumei","shape":"yanagiba","lengthMm":330,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-unstated","storeName":"Mumei Wa Ebony Handle Yanagiba 330mm"},{"slug":"sukehisa-ox-head-gyuto-210","name":"Sukehisa OX Head Carbon Gyuto 210mm","maker":"Sukehisa","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-ox-head-carbon-unstated","storeName":"Sukehisa OX HEAD Gyuto 210mm Pakka Handle"},{"slug":"sukehisa-ox-head-santoku-188","name":"Sukehisa OX Head Carbon Santoku 188mm","maker":"Sukehisa","shape":"santoku","lengthMm":188,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-ox-head-carbon-unstated","storeName":"Sukehisa OX HEAD Santoku Pakka Handle 188mm"},{"slug":"konosuke-gh-ho-petty-150","name":"Konosuke GH Semi-Stainless Petty 150mm","maker":"Konosuke","shape":"petty","lengthMm":150,"steel":"Semi-stainless (grade not stated)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Semi-stainless (grade not stated) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-gh-semi-stainless-unstated","storeName":"Konosuke GH Petty 150mm Ho Wood Handle"},{"slug":"akifusa-aogami-super-migaki-wenge-nakiri-165","name":"Akifusa Migaki Aogami Super Nakiri 165mm","maker":"Akifusa","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-migaki-aogami-super","storeName":"Akifusa Blue Super Migaki Nakiri 165mm Wenge Handle"},{"slug":"hinoura-aogami-super-kurouchi-ebony-petty-150","name":"Hinoura Mutsumi Kurouchi Aogami Super Petty 150mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura Blue Super Stainless Clad Kurouchi Petty 150mm Ebony Handle"},{"slug":"hinoura-aogami-super-kurouchi-ebony-gyuto-210","name":"Hinoura Mutsumi Kurouchi Aogami Super Gyuto 210mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-kurouchi-aogami-super","storeName":"Mutsumi Hinoura Blue Super Stainless Clad Kurouchi Gyuto 210mm Ebony Handle"},{"slug":"hinoura-aogami-super-tsuchime-ebony-gyuto-180","name":"Hinoura Mutsumi Tsuchime Aogami Super Gyuto 180mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-tsuchime-aogami-super","storeName":"Mutsumi Hinoura Blue Super Tsuchime Stainless Clad Gyuto 180mm Ebony Handle"},{"slug":"morihei-shirogami-2-munetsugu-ai-deba-165","name":"Morihei Munetsugu Ai Shirogami #2 Deba 165mm","maker":"Morihei","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-ai-shirogami-2","storeName":"Morihei Munetsugu White #2 Ai Deba 165mm Ho Wood Handle"},{"slug":"nenohi-shirogami-2-white-kasumi-deba-180","name":"Nenohi Satoshi Nakagawa Model White Kasumi Shirogami #2 Deba 180mm","maker":"Nenohi","smith":"Satoshi Nakagawa","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nenohi-model-white-kasumi-shirogami-2","storeName":"Nenohi Nakagawa Model: White Kasumi Deba 180mm Magnolia Handle"},{"slug":"nenohi-shirogami-2-white-kasumi-other-225","name":"Nenohi Satoshi Nakagawa Model White Kasumi Shirogami #2 Kamagata Usuba 225mm","maker":"Nenohi","smith":"Satoshi Nakagawa","shape":"usuba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nenohi-model-white-kasumi-shirogami-2","storeName":"Nenohi Nakagawa Model: White Kasumi Kamagata Usuba 225mm Magnolia Handle"},{"slug":"nenohi-aogami-2-blue-kasumi-other-225","name":"Nenohi Satoshi Nakagawa Model Blue Kasumi Aogami #2 Kamagata Usuba 225mm","maker":"Nenohi","smith":"Satoshi Nakagawa","shape":"usuba","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nenohi-model-blue-kasumi-aogami-2","storeName":"Nenohi Nakagawa Model: Blue Kasumi Kamagata Usuba 225mm Magnolia Handle"},{"slug":"hitohira-aus8-sobakiri-pakka-other-240","name":"Hitohira AUS-8 Soba Kiri 240mm","maker":"Hitohira","shape":"other","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-sobakiri-aus8","storeName":"Hitohira Stainless Sobakiri 240mm Pakka Handle"},{"slug":"teruyasu-fujiwara-aogami-super-denka-hoto-nakiri-180","name":"Teruyasu Fujiwara Denka No Hoto Aogami Super Nakiri 180mm","maker":"Teruyasu Fujiwara","shape":"nakiri","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-denka-no-hoto-aogami-super","storeName":"Teruyasu Fujiwara Denka no Hoto Nakiri 180mm Ebony Handle"},{"slug":"akifusa-aogami-super-migaki-wenge-gyuto-240","name":"Akifusa Migaki Aogami Super Gyuto 240mm","maker":"Akifusa","shape":"gyuto","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-migaki-aogami-super","storeName":"Akifusa Blue Super Migaki Gyuto 240mm Wenge Handle"},{"slug":"tsubaya-vg1-menkiri-ho-other-270","name":"Tsubaya VG-1 Menkiri 270mm","maker":"Tsubaya","shape":"other","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsubaya-menkiri-vg1","storeName":"Tsubaya VG-1 Menkiri 270mm Ho Wood Handle"},{"slug":"kogetsu-pakka-sujihiki-300","name":"Kogetsu Carbon Sujihiki 300mm","maker":"Kogetsu","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-carbon-unstated","storeName":"Kogetsu Carbon Sujihiki 300mm Pakka Handle"},{"slug":"kogetsu-sk4-pakka-sujihiki-180","name":"Kogetsu SK4 Sujihiki 180mm","maker":"Kogetsu","shape":"sujihiki","lengthMm":180,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-sk4","storeName":"Kogetsu Carbon Sujihiki 180mm Pakka Handle"},{"slug":"hitohira-shirogami-2-od-kurouchi-gyuto-180","name":"Hitohira Echizen OD Kurouchi Shirogami #2 Kiritsuke Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-echizen-od-kurouchi-shirogami-2","storeName":"Hitohira Echizen OD White #2 Kurouchi Kiritsuke Gyuto 180mm Rosewood Handle"},{"slug":"hitohira-kh-imitation-bunka-180","name":"Hitohira KH Stainless Bunka 180mm","maker":"Hitohira","shape":"bunka","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kh-stainless-unstated","storeName":"Hitohira KH Stainless Bunka 180mm Imitation Mahogany Handle"},{"slug":"ohishi-ginsan-nashiji-wenge-gyuto-180","name":"Ohishi Nashiji Ginsan Gyuto 180mm","maker":"Ohishi","shape":"gyuto","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ohishi-nashiji-ginsan","storeName":"Ohishi Silver #3 Nashiji Gyuto 180mm Wenge Handle"},{"slug":"akifusa-aogami-2-nashiji-ebony-gyuto-240","name":"Akifusa Nashiji Aogami #2 Gyuto 240mm","maker":"Akifusa","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-nashiji-aogami-2","storeName":"Akifusa Blue #2 Nashiji Gyuto 240mm Ebony Handle"},{"slug":"hitohira-1k6-th-kaku-honesuki-150","name":"Hitohira Imojiya TH Kaku 1K6 Honesuki 150mm","maker":"Hitohira","smith":"Imojiya","shape":"honesuki","lengthMm":150,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Honesuki Kaku 150mm Pakka Handle"},{"slug":"konosuke-khii-enju-other-225","name":"Konosuke Khii Maguro Kiri 225mm","maker":"Konosuke","shape":"other","lengthMm":225,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"konosuke-khii-enju-maguro-unstated","storeName":"Konosuke Khii Enju Octagonal with Maguro Ferrule Handle 225mm"},{"slug":"hitohira-molybdenum-kf-kaku-honesuki-145","name":"Hitohira Imojiya KF Kaku Molybdenum Honesuki 145mm","maker":"Hitohira","smith":"Imojiya","shape":"honesuki","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-molybdenum","storeName":"Hitohira Imojiya KF Stainless Honesuki Kaku Pakka Handle 145mm"},{"slug":"hitohira-th-maru-honesuki-145","name":"Hitohira Imojiya TH Maru Carbon Honesuki 145mm","maker":"Hitohira","smith":"Imojiya","shape":"honesuki","lengthMm":145,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-maru-carbon-unstated","storeName":"Hitohira Imojiya TH Carbon Honesuki Maru Pakka Handle 145mm"},{"slug":"ohishi-aogami-2-nashiji-rosewood-gyuto-240","name":"Ohishi Nashiji Aogami #2 Gyuto 240mm","maker":"Ohishi","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"ohishi-nashiji-aogami-2","storeName":"Ohishi Nashiji Blue #2 Gyuto 240mm Rosewood Handle"},{"slug":"hitohira-vg10-nm-v10-gyuto-180","name":"Hitohira NM V10 Damascus VG-10 Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-nm-v10-damascus-brown-vg10","storeName":"Hitohira NM V10 Damascus Gyuto 180mm Brown Pakka Handle"},{"slug":"akifusa-aogami-super-migaki-rosewood-santoku-165","name":"Akifusa Migaki Aogami Super Santoku 165mm","maker":"Akifusa","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-migaki-aogami-super","storeName":"Akifusa Blue Super Migaki Santoku 165mm Rosewood Handle"},{"slug":"hitohira-vg1-fj-pakka-deba-135","name":"Hitohira FJ VG-1 Deba 135mm","maker":"Hitohira","shape":"deba","lengthMm":135,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Deba 135mm Pakka Handle"},{"slug":"tsubaya-molybdenum-pankiri-210","name":"Tsubaya Molybdenum Pankiri 210mm","maker":"Tsubaya","shape":"pankiri","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsubaya-molybdenum","storeName":"Tsubaya Bread Knife 210mm Stainless Handle"},{"slug":"hitohira-shirogami-2-hinode-nashiji-nakiri-180","name":"Hitohira Hinode Nashiji Shirogami #2 Nakiri 180mm","maker":"Hitohira","shape":"nakiri","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hinode-nashiji-shirogami-2","storeName":"Hitohira Hinode Nashiji White #2 Stainless Clad Nakiri 180mm Wenge Handle"},{"slug":"sakai-kikumori-aogami-1-aoichi-magnolia-yanagiba-270","name":"Sakai Kikumori Aoichi Aogami #1 Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-aoichi-aogami-1","storeName":"Sakai Kikumori Aoichi Blue #1 Yanagiba 270mm Magnolia Handle"},{"slug":"sakai-kikumori-aogami-1-aoichi-magnolia-yanagiba-300","name":"Sakai Kikumori Aoichi Aogami #1 Yanagiba 300mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-aoichi-aogami-1","storeName":"Sakai Kikumori Aoichi Blue #1 Yanagiba 300mm Magnolia Handle"},{"slug":"sakai-kikumori-shirogami-2-shironiko-magnolia-deba-210","name":"Sakai Kikumori Shironiko Shirogami #2 Deba 210mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-shironiko-shirogami-2","storeName":"Sakai Kikumori Shironiko White #2 Deba 210mm Magnolia Handle"},{"slug":"hitohira-shirogami-2-ajikiri-ho-deba-105","name":"Hitohira Shirogami #2 Ajikiri Deba 105mm","maker":"Hitohira","shape":"deba","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-ajikiri-shirogami-2","storeName":"Hitohira Ajikiri Ho Wood Deba 105mm"},{"slug":"hitohira-1k6-th-pakka-gyuto-300","name":"Hitohira Imojiya TH 1K6 Gyuto 300mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":300,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Gyuto 300mm Pakka Handle"},{"slug":"hitohira-sg2-st-brown-gyuto-210","name":"Hitohira Imojiya ST R2/SG2 Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-st-brown-sg2","storeName":"Hitohira Imojiya ST SG2 Gyuto 210mm Brown Pakka Handle"},{"slug":"hitohira-vg10-th-damascus-sujihiki-270","name":"Hitohira Imojiya TH Damascus VG-10 Sujihiki 270mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-damascus-vg10","storeName":"Hitohira Imojiya TH Damascus Sujihiki 270mm Pakka Handle"},{"slug":"hitohira-kigami-3-menkiri-maple-other-300","name":"Hitohira Kigami #3 Menkiri 300mm","maker":"Hitohira","shape":"other","lengthMm":300,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-menkiri-maple-kigami-3","storeName":"Hitohira Yellow #2 Menkiri 300mm Maple Handle"},{"slug":"sakai-kikumori-shirogami-2-shironiko-magnolia-deba-195","name":"Sakai Kikumori Shironiko Shirogami #2 Deba 195mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-shironiko-shirogami-2","storeName":"Sakai Kikumori Shironiko White #2 Deba 195mm Magnolia Handle"},{"slug":"sakai-kikumori-shirogami-2-shironiko-magnolia-yanagiba-270","name":"Sakai Kikumori Shironiko Shirogami #2 Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-shironiko-shirogami-2","storeName":"Sakai Kikumori Shironiko White #2 Yanagiba 270mm Magnolia Handle"},{"slug":"hitohira-vg1-fj-left-deba-165","name":"Hitohira FJ VG-1 Deba 165mm Left-Handed","maker":"Hitohira","shape":"deba","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-left-handed-vg1","storeName":"Hitohira FJ VG-1 Left-Handed Deba 165mm Pakka Handle"},{"slug":"hitohira-ginsan-th-nashiji-bunka-180","name":"Hitohira Imojiya TH Nashiji Ginsan Bunka 180mm","maker":"Hitohira","smith":"Imojiya","shape":"bunka","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-th-nashiji-ginsan","storeName":"Hitohira Imojiya TH Silver #3 Nashiji Bunka 180mm Ebony Handle"},{"slug":"hideo-kitaoka-aogami-2-kurouchi-funayuki-other-165","name":"Hideo Kitaoka Kurouchi Aogami #2 Funayuki 165mm","maker":"Hideo Kitaoka","shape":"other","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hideo-kitaoka-kurouchi-funayuki-aogami-2","storeName":"Kitaoka Blue #2 Kurouchi Funayuki 165mm Ebony Handle"},{"slug":"mumei-aus8-ho-wood-yanagiba-300","name":"Mumei AUS-8 Yanagiba 300mm","maker":"Mumei","shape":"yanagiba","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-aus8","storeName":"Mumei Stainless Yanagiba 300mm Ho Wood Handle"},{"slug":"hitohira-vg1-fj-pakka-deba-150","name":"Hitohira FJ VG-1 Deba 150mm","maker":"Hitohira","shape":"deba","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Deba 150mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-deba-180","name":"Hitohira FJ VG-1 Deba 180mm","maker":"Hitohira","shape":"deba","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Deba 180mm Pakka Handle"},{"slug":"akifusa-aogami-super-rosewood-gyuto-180","name":"Akifusa Aogami Super Gyuto 180mm","maker":"Akifusa","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-aogami-super","storeName":"Akifusa Blue Super Gyuto 180mm Rosewood Handle"},{"slug":"hitohira-vg1-fj-pakka-deba-210","name":"Hitohira FJ VG-1 Deba 210mm","maker":"Hitohira","shape":"deba","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Deba 210mm Pakka Handle"},{"slug":"hitohira-aogami-2-ms-kurouchi-santoku-165","name":"Hitohira MS Kurouchi Aogami #2 Santoku 165mm","maker":"Hitohira","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-ms-kurouchi-aogami-2","storeName":"Hitohira MS Kurouchi Blue #2 Santoku 165mm Rosewood Handle"},{"slug":"akifusa-aogami-super-kurouchi-ebony-sujihiki-270","name":"Akifusa Kurouchi Aogami Super Sujihiki 270mm","maker":"Akifusa","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-kurouchi-aogami-super","storeName":"Akifusa Blue Super Steel Kurouchi Sujihiki 270mm Ebony Handle"},{"slug":"ohishi-ginsan-nashiji-kiritsuke-kiritsuke-210","name":"Ohishi Nashiji Ginsan Kiritsuke 210mm","maker":"Ohishi","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ohishi-nashiji-ginsan","storeName":"Ohishi Ginsan Nashiji Kiritsuke 210mm Pakka Handle"},{"slug":"akifusa-srs15-metal-ebony-gyuto-210","name":"Akifusa Metal SRS-15 Gyuto 210mm","maker":"Akifusa","shape":"gyuto","lengthMm":210,"steel":"SRS-15 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-15 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-powder-metal-srs15","storeName":"Akifusa Powder Metal Steel Gyuto 210mm Ebony Handle"},{"slug":"akifusa-srs15-metal-ebony-gyuto-240","name":"Akifusa Metal SRS-15 Gyuto 240mm","maker":"Akifusa","shape":"gyuto","lengthMm":240,"steel":"SRS-15 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-15 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"akifusa-powder-metal-srs15","storeName":"Akifusa Powder Metal Steel Gyuto 240mm Ebony Handle"},{"slug":"hatsukokoro-aogami-2-sumi-kurouchi-bunka-150","name":"Hatsukokoro Sumi Kurouchi Aogami #2 Bunka 150mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sumi-kurouchi-aogami-2","storeName":"Hatsukokoro Sumi Blue2 Kurouchi Bunka 150mm"},{"slug":"hatsukokoro-sg2-saihyo-nickel-petty-150","name":"Hatsukokoro Saihyo Damascus Kurozome R2/SG2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-saihyo-nickel-damascus-kurozome-sg2","storeName":"Hatsukokoro Saihyo SG2 Nickel Damascus Kurozome Petty 150mm"},{"slug":"nigara-hamono-aogami-super-tsuchime-gyuto-270","name":"Nigara Hamono Tsuchime Aogami Super Gyuto 270mm","maker":"Nigara Hamono","shape":"gyuto","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-tsuchime-aogami-super","storeName":"Nigara Hamono AS Tsuchime Gyuto 270mm"},{"slug":"hatsukokoro-ginsan-damascus-kiritsuke-yanagiba-270","name":"Hatsukokoro Damascus Ginsan Kiritsuke Yanagiba 270mm","maker":"Hatsukokoro","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-damascus-ginsan","storeName":"Hatsukokoro Silver 3 Damascus Kiritsuke Yanagiba 270mm"},{"slug":"sakai-kikumori-vg10-ts10-gyuto-210","name":"Sakai Kikumori VG-10 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-ts10-vg10","storeName":"Sakai Kikumori TS10 Gyuto 210mm"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-kiritsuke-deba-150","name":"Sakai Kikumori Gokujyo Shirogami #2 Kiritsuke Deba 150mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-shirogami-2","storeName":"Sakai Kikumori Gokujyo Kiritsuke Deba 150mm"},{"slug":"hazaki-aus10-blackwood-pankiri-235","name":"Hazaki Classic AUS-10 Pankiri 235mm","maker":"Hazaki","shape":"pankiri","lengthMm":235,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hazaki-classic-aus10","storeName":"Hazaki Classic Series AUS10 Pankiri 235mm"},{"slug":"hazaki-vg10-walnut-santoku-165","name":"Hazaki Pro VG-10 Santoku 165mm","maker":"Hazaki","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hazaki-pro-vg10","storeName":"Hazaki Pro Series VG10 Santoku 165mm"},{"slug":"yoshimitsu-shirogami-2-kurouchi-deba-120","name":"Yoshimitsu Yosimitu W2 Small Kurouchi Shirogami #2 Deba 120mm","maker":"Yoshimitsu","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimitsu-yosimitu-kurouchi-small-shirogami-2","storeName":"Yoshimitsu Yosimitu W2 Kurouchi Small Deba 120mm"},{"slug":"sakai-kikumori-ats34-minamo-ats-petty-150","name":"Sakai Kikumori Minamo ATS Damascus ATS-34 Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-minamo-ats-damascus-ats34","storeName":"Sakai Kikumori Minamo ATS Damascus Petty 150mm"},{"slug":"hatsukokoro-shirogami-2-kurokaze-kurouchi-deba-150","name":"Hatsukokoro Kurokaze Kurouchi Shirogami #2 Deba 150mm","maker":"Hatsukokoro","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-kurokaze-kurouchi-shirogami-2","storeName":"Hatsukokoro Kurokaze White#2 Kurouchi Deba 150mm"},{"slug":"hatsukokoro-aogami-2-sumi-kurouchi-petty-120","name":"Hatsukokoro Sumi Kurouchi Aogami #2 Petty 120mm","maker":"Hatsukokoro","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sumi-kurouchi-aogami-2","storeName":"Hatsukokoro Sumi Blue2 Kurouchi Petty 120mm"},{"slug":"hatsukokoro-aogami-2-sumi-kurouchi-petty-80","name":"Hatsukokoro Sumi Kurouchi Aogami #2 Petty 80mm","maker":"Hatsukokoro","shape":"petty","lengthMm":80,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sumi-kurouchi-aogami-2","storeName":"Hatsukokoro Sumi Blue2 Kurouchi Petty 80mm"},{"slug":"hatsukokoro-sg2-hayabusa-migaki-petty-120","name":"Hatsukokoro Hayabusa Migaki R2/SG2 Petty 120mm","maker":"Hatsukokoro","shape":"petty","lengthMm":120,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hatsukokoro-hayabusa-migaki-sg2","storeName":"Hatsukokoro Hayabusa SG2 Migaki Petty 120mm"},{"slug":"sakai-kikumori-shirogami-2-shironiko-deba-150","name":"Sakai Kikumori Shironiko Shirogami #2 Deba 150mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-shironiko-shirogami-2","storeName":"Sakai Kikumori Shironiko Deba 150mm"},{"slug":"munetoshi-shirogami-2-nashiji-petty-150","name":"Munetoshi Nashiji Shirogami #2 Petty 150mm","maker":"Munetoshi","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"munetoshi-nashiji-shirogami-2","storeName":"Munetoshi Nashiji Petty 150mm"},{"slug":"hatsukokoro-aogami-2-shirasagi-kurouchi-honesuki-150","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Honesuki 150mm","maker":"Hatsukokoro","shape":"honesuki","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-kurouchi-aogami-2","storeName":"Hatsukokoro Shirasagi Kurouchi Honesuki 150mm"},{"slug":"yoshihiro-aogami-2-yauji-damascus-gyuto-210","name":"Yoshihiro Yauji Damascus Aogami #2 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-yauji-damascus-aogami-2","storeName":"Yoshihiro Yauji Blue #2 Damascus Gyuto 210mm"},{"slug":"sakai-kikumori-shirogami-2-gokujyo-deba-105","name":"Sakai Kikumori Gokujyo Shirogami #2 Deba 105mm","maker":"Sakai Kikumori","shape":"deba","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-gokujyo-shirogami-2","storeName":"Sakai Kikumori Gokujyo Deba 105mm"},{"slug":"tojiro-molybdenum-wanhutei-fa-chuka-175","name":"Tojiro Wanhutei Fa Molybdenum Chukabocho 175mm","maker":"Tojiro","shape":"chuka","lengthMm":175,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-wanhutei-fa-bocho-molybdenum","storeName":"Tojiro Wanhutei Fa Chuka Bocho 175mm"},{"slug":"sakai-kikumori-nihonko-gyuto-360","name":"Sakai Kikumori Nihonko Carbon Gyuto 360mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":360,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-kikumori-nihonko-carbon-unstated","storeName":"Sakai Kikumori Nihonko Gyuto 360mm"},{"slug":"sakai-takayuki-vg10-damascus-kiritsuke-sujihiki-270","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33 Layer Damascus Kengata Sujihiki 270mm"},{"slug":"haruyuki-shirogami-2-ginjo-deba-210","name":"Haruyuki Ginjo Shirogami #2 Deba 210mm","maker":"Haruyuki","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"haruyuki-ginjo-shirogami-2","storeName":"Haruyuki Ginjo Deba 210mm"},{"slug":"shigeki-tanaka-aogami-2-walnut-kiritsuke-kiritsuke-200","name":"Shigeki Tanaka Aogami #2 Kiritsuke 200mm","maker":"Shigeki Tanaka","shape":"kiritsuke","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-aogami-2","storeName":"Shigeki Tanaka Ao2 Walnut Kiritsuke 200mm"},{"slug":"hatsukokoro-sld-hikari-birch-nakiri-165","name":"Hatsukokoro Hikari Epoxy SLD Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-birch-epoxy-sld","storeName":"Hatsukokoro Hikari SLD Birch & Epoxy Nakiri 165mm"},{"slug":"hatsukokoro-aogami-2-kurogane-birch-gyuto-165","name":"Hatsukokoro Kurogane Epoxy Trio Aogami #2 Gyuto 165mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurogane-birch-epoxy-trio-aogami-2","storeName":"Hatsukokoro Kurogane Birch & Epoxy Chef Trio 165mm"},{"slug":"hatsukokoro-sld-hikari-damascus-sujihiki-205","name":"Hatsukokoro Hikari Kiri-Sujihiki Damascus SLD Sujihiki 205mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":205,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-damascus-kiri-sld","storeName":"Hatsukokoro Hikari Damascus SLD Ebony Kiri-Sujihiki 205mm"},{"slug":"masuda-yoshihide-aogami-1-custom-mango-gyuto-230","name":"Masuda Yoshihide Custom Mango Damascus Aogami #1 Gyuto 230mm","maker":"Masuda Yoshihide","shape":"gyuto","lengthMm":230,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masuda-yoshihide-custom-mango-damascus-aogami-1","storeName":"Masuda Yoshihide AO1 Custom Mango Damascus Gyuto 230mm"},{"slug":"hatsukokoro-vg-xeos-mon-rk-gyuto-240","name":"Hatsukokoro Mon Rk Shinogi Damascus VG-XEOS Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-mon-rk-shinogi-vg-xeos","storeName":"Hatsukokoro Mon Rk Shinogi Gyuto 240mm"},{"slug":"shun-kanso-pankiri-235","name":"Shun Kanso Stainless Pankiri 235mm","maker":"Shun","shape":"pankiri","lengthMm":235,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-kanso-stainless-unstated","storeName":"Shun Kanso Bread 235mm"},{"slug":"shun-vg-max-pankiri-235","name":"Shun Classic VG-MAX Pankiri 235mm","maker":"Shun","shape":"pankiri","lengthMm":235,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-classic-vg-max","storeName":"Shun Classic Bread 235mm"},{"slug":"shun-vg-max-premier-pankiri-245","name":"Shun Premier VG-MAX Pankiri 245mm","maker":"Shun","shape":"pankiri","lengthMm":245,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-premier-vg-max","storeName":"Shun Premier Bread 245mm"},{"slug":"shun-vg-max-gyuto-230","name":"Shun Classic VG-MAX Gyuto 230mm","maker":"Shun","shape":"gyuto","lengthMm":230,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-classic-vg-max","storeName":"Shun Classic Chef Gyuto 230mm"},{"slug":"hatsukokoro-aogami-2-shirasagi-kurouchi-other-300","name":"Hatsukokoro Shirasagi Custom Kurouchi Aogami #2 Sakimaru 300mm","maker":"Hatsukokoro","shape":"other","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-shirasagi-kurouchi-custom-sakimaru-aogami-2","storeName":"Hatsukokoro Shirasagi Kurouchi Custom AO2 Sakimaru 300mm"},{"slug":"tetsuhiro-vg1-damascus-nakiri-160","name":"Tetsuhiro Damascus VG-1 Nakiri 160mm","maker":"Tetsuhiro","shape":"nakiri","lengthMm":160,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tetsuhiro-damascus-vg1","storeName":"Tetsuhiro Damascus Nakiri 160mm"},{"slug":"magoroku-vg10-damascus-petty-120","name":"Magoroku Seki Damascus VG-10 Petty 120mm","maker":"Magoroku","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-damascus-vg10","storeName":"Seki Magoroku Damascus Petty 120mm"},{"slug":"shun-vg-max-gyuto-180","name":"Shun Classic VG-MAX Gyuto 180mm","maker":"Shun","shape":"gyuto","lengthMm":180,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-classic-vg-max","storeName":"Shun Classic Chef Gyuto 180mm"},{"slug":"magoroku-wakatake-sb-petty-150","name":"Magoroku Seki Wakatake SB Stainless Petty 150mm","maker":"Magoroku","shape":"petty","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-wakatake-sb-stainless-unstated","storeName":"Seki Magoroku Wakatake SB Petty 150mm"},{"slug":"shun-vg-max-premier-petty-100","name":"Shun Premier VG-MAX Petty 100mm","maker":"Shun","shape":"petty","lengthMm":100,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-premier-vg-max","storeName":"Shun Premier Paring 100mm"},{"slug":"shun-vg10-sora-master-gyuto-165","name":"Shun Sora Master VG-10 Gyuto 165mm","maker":"Shun","shape":"gyuto","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-sora-master-vg10","storeName":"Shun Sora Master Chef 165mm"},{"slug":"shun-vg-max-premier-kiritsuke-kiritsuke-210","name":"Shun Premier VG-MAX Kiritsuke 210mm","maker":"Shun","shape":"kiritsuke","lengthMm":210,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-premier-vg-max","storeName":"Shun Premier Kiritsuke 210mm"},{"slug":"shun-vg-max-blonde-gyuto-150","name":"Shun Classic Blonde VG-MAX Gyuto 150mm","maker":"Shun","shape":"gyuto","lengthMm":150,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shun-classic-blonde-vg-max","storeName":"Shun Classic Blonde Gyuto 150mm"},{"slug":"hitohira-molybdenum-ah-ne-petty-210","name":"Hitohira AH Ne Molybdenum Petty 210mm","maker":"Hitohira","shape":"petty","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-ah-ne-molybdenum","storeName":"Hitohira Ah Ne Petty 210mm"},{"slug":"kudo-vg10-forg-damascus-santoku-180","name":"Kudo Forg Damascus VG-10 Santoku 180mm","maker":"Kudo","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kudo-forg-damascus-rose-vg10","storeName":"Kudo Forg Damascus Rose Santoku 180mm"},{"slug":"hado-sakai-shirogami-2-sumi-kiritsuke-kiritsuke-200","name":"Hado Sakai Sumi Ch Shirogami #2 Kiritsuke 200mm","maker":"Hado Sakai","shape":"kiritsuke","lengthMm":200,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-sumi-ch-shirogami-2","storeName":"Hado Sakai Sumi Kiritsuke Ch Kiritsuke 200mm"},{"slug":"hitohira-ginsan-mosuke-mukimono-other-180","name":"Hitohira Satoshi Nakagawa Mosuke Ginsan Mukimono 180mm","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"other","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-mosuke-mukimono-ho-ginsan","storeName":"Hitohira Nakagawa Mosuke Ginsan Mukimono 180mm Ho"},{"slug":"hitohira-aogami-1-mosuke-kamagata-other-225","name":"Hitohira Tanaka Mosuke Aogami #1 Kamagata Usuba 225mm","maker":"Hitohira","shape":"usuba","lengthMm":225,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-tanaka-mosuke-ho-aogami-1","storeName":"Hitohira Tanaka Mosuke Aogami #1 Kamagata Usuba 225mm Ho"},{"slug":"hitohira-vg10-rou-hyokyo-petty-150","name":"Hitohira Satoshi Nakagawa Rou Hyokyo Damascus VG-10 Petty 150mm","maker":"Hitohira","smith":"Satoshi Nakagawa","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-rou-hyokyo-damascus-vg10","storeName":"Hitohira Rou Hyokyo Damascus Petty 150mm"},{"slug":"hitohira-spg-strix-dark-damascus-bunka-170","name":"Hitohira Dark Ne Damascus SPG STRIX Bunka 170mm","maker":"Hitohira","shape":"bunka","lengthMm":170,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-dark-damascus-ne-spg-strix","storeName":"Hitohira Dark Damascus Ne Bunka 170mm"},{"slug":"makoto-kurosaki-vg7-stk-tsuchime-gyuto-240","name":"Makoto Kurosaki STK Noyer Tsuchime Damascus VG-7 Gyuto 240mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":240,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-stk-vg-7-tsuchime-damascus-noyer-vg7","storeName":"Makoto Kurosaki STK VG-7 Tsuchime Damascus Gyuto 240mm Noyer"},{"slug":"sukehisa-nihonko-pakka-petty-120","name":"Sukehisa Nihonko Petty 120mm","maker":"Sukehisa","shape":"petty","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-nihonko-unstated","storeName":"Sukehisa Nihonko Petty 120mm Pakka"},{"slug":"hitohira-shirogami-2-kamagata-usuba-other-240","name":"Hitohira Kenji Togashi Shirogami #2 Kamagata Usuba 240mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"usuba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-ho-shirogami-2","storeName":"Hitohira Togashi Shirogami #2 Kamagata Usuba 240mm Ho"},{"slug":"hitohira-molybdenum-futana-acier-petty-135","name":"Hitohira Futana Acier Su Damascus Molybdenum Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-futana-acier-su-molybdenum","storeName":"Hitohira Futana Acier Su Petty 135mm"},{"slug":"hitohira-aogami-2-kurouchi-sobakiri-other-330","name":"Hitohira Kurouchi Aogami #2 Soba Kiri 330mm","maker":"Hitohira","shape":"other","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-kurouchi-sobakiri-aogami-2","storeName":"Hitohira Aogami #2 Kurouchi Sobakiri 330mm"},{"slug":"hitohira-molybdenum-kh-ho-bunka-180","name":"Hitohira KH Inox Molybdenum Bunka 180mm","maker":"Hitohira","shape":"bunka","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-kh-ho-molybdenum","storeName":"Hitohira KH Inox Bunka 180mm Ho"},{"slug":"morihei-shirogami-2-munetsugu-ai-deba-225","name":"Morihei Munetsugu Ai Shirogami #2 Deba 225mm","maker":"Morihei","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"morihei-munetsugu-ai-ho-shirogami-2","storeName":"Morihei Munetsugu Shirogami #2 Ai Deba 225mm Ho"},{"slug":"hitohira-shirogami-1-futana-migaki-petty-135","name":"Hitohira Futana Migaki Tsuchime Shirogami #1 Petty 135mm","maker":"Hitohira","shape":"petty","lengthMm":135,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-futana-migaki-tsuchime-shirogami-1","storeName":"Hitohira Futana Migaki Tsuchime Petty 135mm"},{"slug":"hitohira-shirogami-2-migaki-sobakiri-other-330","name":"Hitohira Noyer Migaki Shirogami #2 Soba Kiri 330mm","maker":"Hitohira","shape":"other","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-migaki-sobakiri-noyer-shirogami-2","storeName":"Hitohira Shirogami #2 Migaki Sobakiri 330mm Noyer"},{"slug":"makoto-kurosaki-vg7-damascus-ne-santoku-165","name":"Makoto Kurosaki Ne Damascus VG-7 Santoku 165mm","maker":"Makoto Kurosaki","shape":"santoku","lengthMm":165,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-damascus-ne-vg7","storeName":"Makoto Kurosaki Damascus Ne Santoku 165mm"},{"slug":"hitohira-shirogami-2-hamokiri-ho-other-300","name":"Hitohira Kenji Togashi Shirogami #2 Hamokiri 300mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"other","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-hamokiri-ho-shirogami-2","storeName":"Hitohira Togashi Shirogami #2 Hamokiri 300mm Ho"},{"slug":"morihei-yoshitomo-kamagata-other-165","name":"Morihei Yoshitomo Peuplier Kamagata Usuba 165mm","maker":"Morihei","shape":"usuba","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"morihei-yoshitomo-peuplier-unstated","storeName":"Morihei Yoshitomo Kamagata Usuba 165mm Peuplier"},{"slug":"hitohira-shirogami-2-ho-deba-120","name":"Hitohira Kenji Togashi Shirogami #2 Deba 120mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-ho-shirogami-2","storeName":"Hitohira Togashi Shirogami #2 Deba 120mm Ho"},{"slug":"morihei-shirogami-yoshitomo-funayuki-other-180","name":"Morihei Yoshitomo Peuplier Shirogami Funayuki 180mm","maker":"Morihei","shape":"other","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"morihei-yoshitomo-funayuki-peuplier-shirogami","storeName":"Morihei Yoshitomo Funayuki 180mm Peuplier"},{"slug":"morihei-yoshitomo-gaucher-deba-105","name":"Morihei Yoshitomo Gaucher Peuplier Deba 105mm","maker":"Morihei","shape":"deba","lengthMm":105,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"morihei-yoshitomo-gaucher-peuplier-unstated","storeName":"Morihei Yoshitomo Deba Gaucher 105mm Peuplier"},{"slug":"hatsukokoro-ats34-ginga-damascus-petty-150","name":"Hatsukokoro Ginga Bouleau Damascus ATS-34 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginga-damascus-bouleau-ats34","storeName":"Hatsukokoro Ginga ATS-34 Damascus Petty 150mm Bouleau"},{"slug":"hitohira-aogami-1-manzo-ho-deba-180","name":"Hitohira Tanaka Manzo Aogami #1 Deba 180mm","maker":"Hitohira","shape":"deba","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-tanaka-manzo-ho-aogami-1","storeName":"Hitohira Tanaka Manzo Aogami #1 Deba 180mm Ho"},{"slug":"kanehide-bessaku-rosewood-gyuto-360","name":"Kanehide Bessaku Gyuto 360mm","maker":"Kanehide","shape":"gyuto","lengthMm":360,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-bessaku-unstated","storeName":"Kanehide Bessaku Gyuto 360mm Rosewood"},{"slug":"kanehide-bessaku-rosewood-gyuto-300","name":"Kanehide Bessaku Gyuto 300mm","maker":"Kanehide","shape":"gyuto","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanehide-bessaku-unstated","storeName":"Kanehide Bessaku Gyuto 300mm Rosewood"},{"slug":"makoto-tadokoro-ginsan-demo-gyuto-210","name":"Makoto Tadokoro Tadakoro Demo Model Ginsan Gyuto 210mm","maker":"Makoto Tadokoro","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-tadokoro-tadakoro-demo-model-ginsan","storeName":"Makoto Tadakoro Ginsan Gyuto 210mm - Demo Model"},{"slug":"hatsukokoro-aogami-2-kurouchi-tall-santoku-190","name":"Hatsukokoro Sentan Tall Kurouchi Aogami #2 Santoku 190mm","maker":"Hatsukokoro","smith":"Sentan","shape":"santoku","lengthMm":190,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kurouchi-aogami-2","storeName":"Hatsukokoro Sentan Blue #2 Kurouchi Tall Santoku 190mm"},{"slug":"mcusta-ginsan-day-petty-150","name":"Mcusta Zanmai Day Limited Edition Ginsan Petty 150mm","maker":"Mcusta","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-day-2026-limited-edition-ginsan","storeName":"Mcusta Zanmai Day 2026 Limited Edition Ginsan Petty 150mm"},{"slug":"hatsukokoro-sld-hikari-kiritsuke-petty-125","name":"Hatsukokoro Hikari 3-Layer SLD Kiritsuke Petty 125mm","maker":"Hatsukokoro","shape":"petty","lengthMm":125,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-hikari-3-layer-sld","storeName":"Hatsukokoro Hikari SLD 3 Layer Kiritsuke Petty 125mm"},{"slug":"isamitsu-hamono-shirokami-nakiri-180","name":"Isamitsu Hamono Shirokami Carbon Nakiri 180mm","maker":"Isamitsu Hamono","shape":"nakiri","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"isamitsu-hamono-shirokami-1-carbon-unstated","storeName":"Isamitsu Shirokami #1 Western Nakiri 180mm"},{"slug":"isamitsu-hamono-shirokami-keyaki-deba-150","name":"Isamitsu Hamono Shirokami Carbon Deba 150mm","maker":"Isamitsu Hamono","shape":"deba","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-shirokami-1-carbon-unstated","storeName":"Isamitsu Shirokami #1 Keyaki Deba 150mm"},{"slug":"isamitsu-hamono-shirokami-keyaki-deba-180","name":"Isamitsu Hamono Shirokami Carbon Deba 180mm","maker":"Isamitsu Hamono","shape":"deba","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-shirokami-1-carbon-unstated","storeName":"Isamitsu Shirokami #1 Keyaki Deba 180mm"},{"slug":"isamitsu-hamono-shirokami-keyaki-gyuto-150","name":"Isamitsu Hamono Shirokami Carbon Gyuto 150mm","maker":"Isamitsu Hamono","shape":"gyuto","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-shirokami-1-carbon-unstated","storeName":"Isamitsu Shirokami #1 Keyaki Gyuto 150mm"},{"slug":"isamitsu-hamono-shirokami-keyaki-gyuto-210","name":"Isamitsu Hamono Shirokami Carbon Gyuto 210mm","maker":"Isamitsu Hamono","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-shirokami-1-carbon-unstated","storeName":"Isamitsu Shirokami #1 Keyaki Gyuto 210mm"},{"slug":"isamitsu-hamono-shirokami-keyaki-gyuto-195","name":"Isamitsu Hamono Shirokami Carbon Gyuto 195mm","maker":"Isamitsu Hamono","shape":"gyuto","lengthMm":195,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isamitsu-hamono-shirokami-1-carbon-unstated","storeName":"Isamitsu Shirokami #1 Keyaki Gyuto 195mm"},{"slug":"toshitaka-vg10-damascus-kiritsuke-kiritsuke-180","name":"Toshitaka Damascus VG-10 Kiritsuke 180mm","maker":"Toshitaka","shape":"kiritsuke","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"toshitaka-damascus-vg10","storeName":"Toshitaka VG-10 Damascus Kiritsuke 180mm"},{"slug":"hidetsune-aogami-2-ryo-deba-180","name":"Hidetsune Ryo-Deba Aogami #2 Deba 180mm","maker":"Hidetsune","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidetsune-ryo-aogami-2","storeName":"Hidetsune Aogami #2 Ryo-Deba 180mm"},{"slug":"hidetsune-aogami-2-ryo-deba-135","name":"Hidetsune Ryo-Deba Aogami #2 Deba 135mm","maker":"Hidetsune","shape":"deba","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidetsune-ryo-aogami-2","storeName":"Hidetsune Aogami #2 Ryo-Deba 135mm"},{"slug":"hidetsune-aogami-2-ryo-deba-150","name":"Hidetsune Ryo-Deba Aogami #2 Deba 150mm","maker":"Hidetsune","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidetsune-ryo-aogami-2","storeName":"Hidetsune Aogami #2 Ryo-Deba 150mm"},{"slug":"hidetsune-aogami-2-ryo-deba-165","name":"Hidetsune Ryo-Deba Aogami #2 Deba 165mm","maker":"Hidetsune","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidetsune-ryo-aogami-2","storeName":"Hidetsune Aogami #2 Ryo-Deba 165mm"},{"slug":"makoto-tadokoro-vg10-ebony-nakiri-180","name":"Makoto Tadokoro Tadakoro VG-10 Nakiri 180mm","maker":"Makoto Tadokoro","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-tadokoro-tadakoro-vg10","storeName":"Makoto Tadakoro VG-10 Nakiri 180mm - Ebony Handle"},{"slug":"makoto-tadokoro-ginsan-petty-180","name":"Makoto Tadokoro Tadakoro Ginsan Petty 180mm","maker":"Makoto Tadokoro","shape":"petty","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-tadokoro-tadakoro-ginsan","storeName":"Makoto Tadakoro Ginsan Petty 180mm"},{"slug":"makoto-tadokoro-shirogami-shirokami-kama-usuba-195","name":"Makoto Tadokoro Tadakoro Shirokami Kama Shirogami Usuba 195mm","maker":"Makoto Tadokoro","shape":"usuba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"makoto-tadokoro-tadakoro-shirokami-2-kama-shirogami","storeName":"Makoto Tadakoro Shirokami #2 Kama Usuba 195mm"},{"slug":"makoto-tadokoro-shirogami-shirokami-fugu-kiritsuke-270","name":"Makoto Tadokoro Tadakoro Shirokami Fugu-Kiritsuke Shirogami Kiritsuke 270mm","maker":"Makoto Tadokoro","shape":"kiritsuke","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"makoto-tadokoro-tadakoro-shirokami-2-fugu-shirogami","storeName":"Makoto Tadakoro Shirokami #2 Fugu-Kiritsuke 270mm"},{"slug":"makoto-tadokoro-shirogami-shirokami-kiritsuke-yanagiba-300","name":"Makoto Tadokoro Tadakoro Shirokami Shirogami Kiritsuke Yanagiba 300mm","maker":"Makoto Tadokoro","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"makoto-tadokoro-tadakoro-shirokami-2-shirogami","storeName":"Makoto Tadakoro Shirokami #2 Yanagi Kiritsuke 300mm"},{"slug":"makoto-tadokoro-shirogami-shirokami-ai-deba-180","name":"Makoto Tadokoro Tadakoro Shirokami Ai-Deba Shirogami Deba 180mm","maker":"Makoto Tadokoro","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"makoto-tadokoro-tadakoro-shirokami-2-ai-shirogami","storeName":"Makoto Tadakoro Shirokami #2 Ai-Deba 180mm"},{"slug":"takeo-murata-aogami-super-kurouchi-funayuki-other-160","name":"Takeo Murata Kurouchi Aogami Super Funayuki 160mm","maker":"Takeo Murata","shape":"other","lengthMm":160,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeo-murata-kurouchi-funayuki-aogami-super","storeName":"Murata Aogami Super Kurouchi Funayuki 160mm"},{"slug":"hatsukokoro-aogami-2-kurogane-bunka-170","name":"Hatsukokoro Kurogane Aogami #2 Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kurogane-aogami-2","storeName":"Hatsukokoro Kurogane Aogami #2 Bunka 170mm"},{"slug":"sugimoto-shirogami-kamagata-usuba-other-210","name":"Sugimoto Shirogami Kamagata Usuba 210mm","maker":"Sugimoto","shape":"usuba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-shirogami","storeName":"Sugimoto Kamagata Usuba 210mm"},{"slug":"sugimoto-shirogami-yanagiba-300","name":"Sugimoto Shirogami Yanagiba 300mm","maker":"Sugimoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-shirogami","storeName":"Sugimoto Yanagiba 300mm"},{"slug":"nigara-hamono-sg2-kurouchi-anmon-honesuki-160","name":"Nigara Hamono Anmon Kurouchi R2/SG2 Honesuki 160mm","maker":"Nigara Hamono","shape":"honesuki","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":63,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-kurouchi-anmon-sg2","storeName":"Nigara Kurouchi Anmon Honesuki 160mm"},{"slug":"sugimoto-shirogami-deba-210","name":"Sugimoto Shirogami Deba 210mm","maker":"Sugimoto","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-shirogami","storeName":"Sugimoto Deba 210mm"},{"slug":"global-cromova18-meat-chopper-chuka-160","name":"Global Meat Chopper CROMOVA 18 Chukabocho 160mm","maker":"Global","shape":"chuka","lengthMm":160,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-meat-chopper-cromova18","storeName":"GLOBAL Meat Chopper / Cleaver/ | Japanese Stainless Steel 160mm"},{"slug":"global-cromova18-multi-purpose-santoku-180","name":"Global CROMOVA 18 Santoku 180mm","maker":"Global","shape":"santoku","lengthMm":180,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-multi-purpose-cromova18","storeName":"GLOBAL Santoku Knife/ | Japanese Multi-Purpose Chef Knife 180mm"},{"slug":"global-cromova18-flexible-honesuki-159","name":"Global Flexible CROMOVA 18 Honesuki 159mm","maker":"Global","shape":"honesuki","lengthMm":159,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-flexible-cromova18","storeName":"GLOBAL Flexible Boning Knife | Japanese CROMOVA 18 Stainless Steel 159mm"},{"slug":"global-cromova18-serrated-slicer-pankiri-220","name":"Global Serrated CROMOVA 18 Pankiri 220mm","maker":"Global","shape":"pankiri","lengthMm":220,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-serrated-cromova18","storeName":"GLOBAL Bread Knife/ | Serrated Japanese Stainless Steel Slicer 220mm"},{"slug":"global-cromova18-oriental-butcher-deba-178","name":"Global Oriental Butcher CROMOVA 18 Deba 178mm","maker":"Global","shape":"deba","lengthMm":178,"steel":"CROMOVA 18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. CROMOVA 18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"global-oriental-butcher-cromova18","storeName":"GLOBAL Oriental Deba / Butcher Knife | Japanese Stainless Steel 178mm"},{"slug":"hatsukokoro-ginsan-ginrie-nashiji-petty-130","name":"Hatsukokoro Ginrie Nashiji Ginsan Petty 130mm","maker":"Hatsukokoro","shape":"petty","lengthMm":130,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrie-nashiji-ginsan","storeName":"Hatsukokoro Ginrie Silver 3 Nashiji Petty Knife 130mm - Olive Wood Handle"},{"slug":"hatsukokoro-ginsan-ginrie-nashiji-santoku-170","name":"Hatsukokoro Ginrie 3-Layer Nashiji Ginsan Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ginrie-3-layer-nashiji-ginsan","storeName":"Hatsukokoro Ginrie Silver 3 3-Layer Nashiji Santoku 170mm with Olive Wood Handle"},{"slug":"miyabi-hibana-damascus-nakiri-165","name":"Miyabi Hibana Damascus Stainless Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-hibana-damascus-stainless-unstated","storeName":"Miyabi Hibana Damascus Nakiri 165mm"},{"slug":"miyabi-kaizen-ii-bunka-172","name":"Miyabi Kaizen II Stainless Bunka 172mm","maker":"Miyabi","shape":"bunka","lengthMm":172,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-kaizen-ii-black-stainless-unstated","storeName":"Miyabi Kaizen Ii Black Bunka 172mm"},{"slug":"un-ryu-vg10-un-gyuto-210","name":"Un-ryu Un VG-10 Gyuto 210mm","maker":"Un-ryu","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"un-ryu-un-ryu-un-vg10","storeName":"Un-ryu Un Gyuto 210mm"},{"slug":"un-ryu-vg10-un-santoku-170","name":"Un-ryu Un VG-10 Santoku 170mm","maker":"Un-ryu","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"un-ryu-un-ryu-un-vg10","storeName":"Un-ryu Un Santoku 170mm"},{"slug":"miyabi-fc-black-nakiri-165","name":"Miyabi Fc Stainless Nakiri 165mm","maker":"Miyabi","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-fc-black-stainless-unstated","storeName":"Miyabi Fc Black Nakiri 165mm"},{"slug":"miyabi-sg2-mcd-brown-sujihiki-229","name":"Miyabi MCD 9-inch R2/SG2 Sujihiki 229mm","maker":"Miyabi","shape":"sujihiki","lengthMm":229,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-5000-mcd-9-inch-brown-sg2","storeName":"MIYABI 5000 MCD - 9-inch, Sujihiki, brown 229mm"},{"slug":"tsubazo-nakiri-165","name":"Tsubazo Blade Stainless Nakiri 165mm","maker":"Tsubazo","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsubazo-blade-made-in-japan-stainless-unstated","storeName":"Tsubazo - Nakiri 165mm - Stainless Steel blade | Made in Japan"},{"slug":"tsubazo-santoku-170","name":"Tsubazo Blade Stainless Santoku 170mm","maker":"Tsubazo","shape":"santoku","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsubazo-blade-made-in-japan-stainless-unstated","storeName":"Tsubazo - Santoku knife 170mm - Stainless Steel blade | Made in Japan"},{"slug":"tsubazo-gyuto-180","name":"Tsubazo Blade Stainless Gyuto 180mm","maker":"Tsubazo","shape":"gyuto","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsubazo-blade-made-in-japan-stainless-unstated","storeName":"Tsubazo - Gyuto 180mm - Stainless Steel blade | Made in Japan"},{"slug":"yamato-vg1-dp-santoku-170","name":"Yamato Blade DP VG-1 Santoku 170mm","maker":"Yamato","shape":"santoku","lengthMm":170,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yamato-170-blade-dp-vg1","storeName":"Yamato 170 - Santoku Knife 170mm Blade | VG1 DP CLAD"},{"slug":"kanetsune-1k6-kc-sujihiki-210","name":"Kanetsune 1K6 Sujihiki 210mm","maker":"Kanetsune","shape":"sujihiki","lengthMm":210,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-made-in-japan-1k6","storeName":"Kanetsune KC-950 Sujihiki/Slicer Knife 210mm | Made in Japan"},{"slug":"yamato-vg1-santoku-165","name":"Yamato Blade VG-1 Santoku 165mm","maker":"Yamato","shape":"santoku","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yamato-165-blade-vg1","storeName":"Yamato 165 - Santoku Knife 165mm Blade"},{"slug":"miyabi-sg2-gyutoh-tsuchime-gyuto-203","name":"Miyabi Gyutoh Tsuchime R2/SG2 Gyuto 203mm","maker":"Miyabi","shape":"gyuto","lengthMm":203,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyabi-gyutoh-tsuchime-finish-sg2","storeName":"Miyabi Gyutoh Tsuchime Finish Gyuto 203mm"},{"slug":"sakai-takayuki-aogami-2-aonikou-santoku-180","name":"Sakai Takayuki Aonikou Aogami #2 Santoku 180mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-aonikou-blue-2-aogami-2","storeName":"Sakai Takayuki Aonikou Blue-2 Carbon Steel Santoku, 180mm"},{"slug":"sakai-takayuki-vg10-damascus-kiritsuke-santoku-190","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Santoku 190mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-33-layer-damascus-vg10","storeName":"Sakai Takayuki 33-Layer Damascus Kengata Santoku, 190mm / 7.5\""},{"slug":"sakai-takayuki-aonikou-blue-gyuto-200","name":"Sakai Takayuki Aonikou Carbon Gyuto 200mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":200,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-aonikou-blue-carbon-unstated","storeName":"Sakai Takayuki Aonikou Blue Carbon Steel Chef Knife, 200mm"},{"slug":"tsunehisa-sg2-shizuku-tsuschime-santoku-170","name":"Tsunehisa Shizuku Tsuschime R2/SG2 Santoku 170mm","maker":"Tsunehisa","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-shizuku-tsuschime-sg2","storeName":"Tsunehisa Shizuku - R2 - Tsuschime - Santoku 170mm"},{"slug":"ohishi-ginsan-gyuto-210","name":"Ohishi Ginsan Gyuto 210mm","maker":"Ohishi","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-ginsan","storeName":"Ohishi Ginsan Gyuto 210mm"},{"slug":"toshitaka-sg2-damascus-santoku-180","name":"Toshitaka Damascus R2/SG2 Santoku 180mm","maker":"Toshitaka","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"toshitaka-damascus-sg2","storeName":"Toshitaka - SG2 - Damascus - Santoku 180mm"},{"slug":"toshitaka-sg2-damascus-bunka-180","name":"Toshitaka Damascus R2/SG2 Bunka 180mm","maker":"Toshitaka","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"toshitaka-damascus-sg2","storeName":"Toshitaka - SG2 - Damascus - Bunka 180mm"},{"slug":"masakage-yuki-santoku-180","name":"Masakage Yuki Santoku 180mm","maker":"Masakage","shape":"santoku","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"masakage-yuki-unstated","storeName":"Masakage Yuki - Santoku 180mm"},{"slug":"ohishi-zdp189-santoku-165","name":"Ohishi ZDP-189 Santoku 165mm","maker":"Ohishi","shape":"santoku","lengthMm":165,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-zdp-189-zdp189","storeName":"Ohishi - ZDP 189 Santoku 165mm"},{"slug":"ohishi-vg10-damascus-tsuchime-nakiri-165","name":"Ohishi Suminagashi Tsuchime VG-10 Nakiri 165mm","maker":"Ohishi","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-suminagashi-tsuchime-vg10","storeName":"Ohishi, Nakiri, 165mm,VG10, Suminagashi, Tsuchime,"},{"slug":"ohishi-zdp189-gyuto-240","name":"Ohishi ZDP ZDP-189 Gyuto 240mm","maker":"Ohishi","shape":"gyuto","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-zdp-zdp189","storeName":"Ohishi - Gyuto 240mm - ZDP"},{"slug":"ohishi-zdp189-gyuto-210","name":"Ohishi ZDP ZDP-189 Gyuto 210mm","maker":"Ohishi","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-zdp-zdp189","storeName":"Ohishi - Gyuto 210mm - ZDP"},{"slug":"ohishi-vg10-migaki-tsuchime-gyuto-210","name":"Ohishi Migaki Tsuchime VG-10 Gyuto 210mm","maker":"Ohishi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-migaki-tsuchime-vg10","storeName":"Ohishi, Gyuto, 210mm, VG10, Migaki, Tsuchime"},{"slug":"shimomura-vg10-un-damascus-petty-120","name":"Shimomura Un-ryu Damascus VG-10 Petty 120mm","maker":"Shimomura","smith":"Un-ryu","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-un-ryu-damascus-vg10","storeName":"Shimomura Un-Ryu VG10 Damascus Petty 120mm"},{"slug":"hatsukokoro-shirogami-2-kurokaze-kiritsuke-deba-165","name":"Hatsukokoro Kurokaze Shirogami #2 Kiritsuke Deba 165mm","maker":"Hatsukokoro","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-kurokaze-shirogami-2","storeName":"Hatsukokoro Kurokaze White #2 Kiritsuke Deba 165mm"},{"slug":"seki-souma-aus8-charcoal-deba-150","name":"Seki Souma AUS-8 Deba 150mm","maker":"Seki Souma","shape":"deba","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seki-souma-aus8","storeName":"Seki Souma AUS8 Deba 150mm"},{"slug":"tetsuhiro-vg1-damascus-gyuto-175","name":"Tetsuhiro Damascus VG-1 Gyuto 175mm","maker":"Tetsuhiro","shape":"gyuto","lengthMm":175,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tetsuhiro-damascus-vg1","storeName":"Tetsuhiro VG1 Damascus Gyuto 175mm"},{"slug":"tetsuhiro-vg1-damascus-petty-150","name":"Tetsuhiro Damascus VG-1 Petty 150mm","maker":"Tetsuhiro","shape":"petty","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tetsuhiro-damascus-vg1","storeName":"Tetsuhiro VG1 Damascus Petty 150mm"},{"slug":"tadafusa-sld-kobo-pankiri-240","name":"Tadafusa Hocho Kobo SLD Pankiri 240mm","maker":"Tadafusa","shape":"pankiri","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-hocho-kobo-sld","storeName":"Tadafusa Hocho Kobo Bread Knife 240mm"},{"slug":"tadafusa-sld-kobo-deba-105","name":"Tadafusa Hocho Kobo SLD Deba 105mm","maker":"Tadafusa","shape":"deba","lengthMm":105,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tadafusa-hocho-kobo-sld","storeName":"Tadafusa Hocho Kobo Deba 105mm"},{"slug":"yoshihiro-aogami-2-yauji-damascus-yanagiba-240","name":"Yoshihiro Yauji Damascus Aogami #2 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-yauji-damascus-aogami-2","storeName":"Yauji Yoshihiro Blue #2 Damascus Yanagiba 240mm"},{"slug":"masamoto-shirogami-2-ks-black-gyuto-270","name":"Masamoto KS Shirogami #2 Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ks-shirogami-2","storeName":"Masamoto KS Gyuto 270mm"},{"slug":"kyuba-vg10-mediterranean-blue-santoku-180","name":"Kyuba Seki RYU VG-10 Santoku 180mm","maker":"Kyuba","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-ryu-vg10","storeName":"Seki Kyuba RYU Santoku Chef's Knife 180mm"},{"slug":"kyuba-vg10-pairing-mediterranean-petty-150","name":"Kyuba Seki RYU VG-10 Petty 150mm","maker":"Kyuba","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-ryu-vg10","storeName":"Seki Kyuba RYU Petty Paring Knife 150mm"},{"slug":"kyuba-vg10-veggie-mediterranean-nakiri-175","name":"Kyuba Seki RYU Veggie VG-10 Nakiri 175mm","maker":"Kyuba","shape":"nakiri","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-ryu-veggie-vg10","storeName":"Seki Kyuba RYU Nakiri Veggie Knife 175mm"},{"slug":"kyuba-vg10-mediterranean-blue-bunka-210","name":"Kyuba Seki RYU VG-10 Bunka 210mm","maker":"Kyuba","shape":"bunka","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-ryu-vg10","storeName":"Seki Kyuba RYU Bunka Chef's Knife 210mm"},{"slug":"kyuba-vg10-mediterranean-blue-gyuto-210","name":"Kyuba Seki RYU VG-10 Gyuto 210mm","maker":"Kyuba","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-ryu-vg10","storeName":"Seki Kyuba RYU Gyuto Chef's Knife 210mm"},{"slug":"kyuba-niji-veggie-nakiri-180","name":"Kyuba Seki Niji Veggie Stainless Nakiri 180mm","maker":"Kyuba","shape":"nakiri","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-niji-veggie-stainless-unstated","storeName":"Seki Kyuba NIJI Nakiri Veggie Knife 180mm"},{"slug":"kyuba-niji-mediterranean-gyuto-200","name":"Kyuba Seki Niji Stainless Gyuto 200mm","maker":"Kyuba","shape":"gyuto","lengthMm":200,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-niji-stainless-unstated","storeName":"Seki Kyuba NIJI Gyuto Chef's 200mm"},{"slug":"kyuba-niji-mediterranean-bunka-200","name":"Kyuba Seki Niji Stainless Bunka 200mm","maker":"Kyuba","shape":"bunka","lengthMm":200,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-niji-stainless-unstated","storeName":"Seki Kyuba NIJI Bunka Chef's 200mm"},{"slug":"kyuba-sg2-shin-mediterranean-gyuto-240","name":"Kyuba Seki Shin R2/SG2 Gyuto 240mm","maker":"Kyuba","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-shin-sg2","storeName":"Seki Kyuba SHIN Chef's Gyuto 240mm"},{"slug":"kyuba-vg10-kata-pairing-petty-120","name":"Kyuba Seki Kata VG-10 Petty 120mm","maker":"Kyuba","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-kata-vg10","storeName":"Seki Kyuba KATA Paring Knife Petty 120mm"},{"slug":"kyuba-vg10-kata-mediterranean-bunka-180","name":"Kyuba Seki Kata VG-10 Bunka 180mm","maker":"Kyuba","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-kata-vg10","storeName":"Seki Kyuba KATA Chef's Knife Bunka 180mm"},{"slug":"kyuba-vg10-kata-vegetable-nakiri-180","name":"Kyuba Seki Kata VG-10 Nakiri 180mm","maker":"Kyuba","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-kata-vegetable-vg10","storeName":"Seki Kyuba KATA Vegetable Knife Nakiri 180mm"},{"slug":"kyuba-vg10-kata-mediterranean-santoku-165","name":"Kyuba Seki Kata VG-10 Santoku 165mm","maker":"Kyuba","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-seki-kata-vg10","storeName":"Seki Kyuba KATA Chef's Santoku 165mm"},{"slug":"kyuba-aus10-kyu-vegetable-nakiri-160","name":"Kyuba Sakai KYU AUS-10 Nakiri 160mm","maker":"Kyuba","shape":"nakiri","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kyuba-sakai-kyu-vegetable-aus10","storeName":"Sakai Kyuba KYU Vegetable Knife Nakiri 160mm"},{"slug":"sukenari-sg2-custom-sg-other-300","name":"Sukenari Custom Limited Edition Special SG-II Hon-Kasumi R2/SG2 Sakimaru Takohiki 300mm","maker":"Sukenari","shape":"takohiki","lengthMm":300,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-custom-limited-edition-special-sg-ii-hon-kasumi-sakimaru-sg2","storeName":"Custom Limited Edition, Sukenari Special Steel Series SG-II Hon Kasumi Sakimaru Takohiki 300mm"},{"slug":"sukenari-sg2-custom-sg-other-270","name":"Sukenari Custom Limited Edition Special SG-II Hon-Kasumi R2/SG2 Sakimaru Takohiki 270mm","maker":"Sukenari","shape":"takohiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-custom-limited-edition-special-sg-ii-hon-kasumi-sakimaru-sg2","storeName":"Custom Limited Edition, Sukenari Special Steel Series SG-II Hon Kasumi Sakimaru Takohiki 270mm"},{"slug":"mizuno-tanrenjo-orders-editions-chuka-230","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Mt Stainless Chukabocho 230mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"chuka","lengthMm":230,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mizuno-tanrenjo-orders-editions-mt-bocho-stainless-unstated","storeName":"Mizuno Tanrenjo Orders Editions Mt Chuka Bocho 230mm"},{"slug":"mizuno-tanrenjo-orders-editions-chuka-213","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Hontanren Aogami #2 Chukabocho 213mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"chuka","lengthMm":213,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-orders-editions-hontanren-bocho-aogami-2","storeName":"Mizuno Tanrenjo Orders Editions Hontanren Chuka Bocho 213mm"},{"slug":"mizuno-tanrenjo-left-hontanren-yanagiba-300","name":"Mizuno Tanrenjo Minamoto Akitada Version Hontanren Aogami #2 Yanagiba 300mm Left-Handed","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-left-handed-version-hontanren-no-2-gf-5l-aogami-2","storeName":"\"Left Handed Version !\" Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 GF-5L Yanagiba 300mm"},{"slug":"jck-natures-vg10-gekko-moon-santoku-170","name":"Jck Natures Gekko Moon Light GE-S VG-10 Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-gekko-moon-light-ge-s-vg10","storeName":"JCK Natures Gekko Moon Light Series GE-S Santoku 170mm"},{"slug":"sukenari-vg-xeos-custom-kiritsuke-kiritsuke-240","name":"Sukenari Custom Limited Edition Shinogi Polish Migaki VG-XEOS Kiritsuke 240mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":240,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-custom-limited-edition-vg-xeos-double-shinogi-mirror-polish-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Clad Kiritsuke 240mm - Double Shinogi, Mirror Polish"},{"slug":"sukenari-vg-xeos-custom-shinogi-gyuto-240","name":"Sukenari Custom Limited Edition Shinogi Polish Migaki VG-XEOS Gyuto 240mm","maker":"Sukenari","shape":"gyuto","lengthMm":240,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-custom-limited-edition-vg-xeos-double-shinogi-mirror-polish-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Clad Wa Gyuto 240mm - Double Shinogi, Mirror Polish"},{"slug":"hiroshi-saito-sg2-master-sh-petty-155","name":"Hiroshi Saito Master Custom Damascus R2/SG2 Petty 155mm","maker":"Hiroshi Saito","shape":"petty","lengthMm":155,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hiroshi-saito-master-custom-r-2-damascus-sg2","storeName":"Master Hiroshi Saito SH-13 Custom R-2 Damascus Petty 155mm"},{"slug":"hiroshi-saito-vg10-master-sh-petty-155","name":"Hiroshi Saito Master Custom Mono-Steel VG-10 Petty 155mm","maker":"Hiroshi Saito","shape":"petty","lengthMm":155,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hiroshi-saito-master-custom-vg10","storeName":"Master Hiroshi Saito SH-11 Custom VG-10 Stainless Steel (Mono-Steel) Petty 155mm"},{"slug":"takeshi-saji-srs13-summit-custom-gyuto-240","name":"Takeshi Saji Summit Custom Smt SRS-13 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-summit-custom-smt-srs13","storeName":"Takeshi Saji Summit Custom Smt Gyuto 240mm"},{"slug":"takeshi-saji-srs13-summit-custom-gyuto-210","name":"Takeshi Saji Summit Custom Smt SRS-13 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-summit-custom-smt-srs13","storeName":"Takeshi Saji Summit Custom Smt Gyuto 210mm"},{"slug":"takeshi-saji-srs13-summit-custom-gyuto-180","name":"Takeshi Saji Summit Custom Smt SRS-13 Gyuto 180mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":180,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-summit-custom-smt-srs13","storeName":"Takeshi Saji Summit Custom Smt Gyuto 180mm"},{"slug":"takeshi-saji-srs13-summit-custom-nakiri-165","name":"Takeshi Saji Summit Custom Smt SRS-13 Nakiri 165mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":165,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-summit-custom-smt-srs13","storeName":"Takeshi Saji Summit Custom Smt Nakiri 165mm"},{"slug":"sukenari-hap40-custom-nickel-kiritsuke-270","name":"Sukenari Custom Limited Edition Damascus HAP40 Kiritsuke 270mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":270,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"sukenari-custom-limited-edition-nickel-damascus-hap40","storeName":"Custom Limited Edition, Sukenari HAP-40 Nickel Damascus Kiritsuke 270mm"},{"slug":"mizuno-tanrenjo-shirogami-left-orders-yanagiba-300","name":"Mizuno Tanrenjo Minamoto Akitada Left Orders Editions Shirogami Yanagiba 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-left-orders-editions-shirogami","storeName":"Mizuno Tanrenjo Left Orders Editions Yanagiba 300mm"},{"slug":"mizuno-tanrenjo-shirogami-orders-editions-gyuto-261","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Togatta Shirogami Gyuto 261mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":261,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-orders-editions-togatta-shirogami","storeName":"Mizuno Tanrenjo Orders Editions Togatta Gyuto 261mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-sk-bunka-190","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 4SP61 Kurouchi Shirogami #2 Bunka 190mm","maker":"Shiro Kunimitsu","shape":"bunka","lengthMm":190,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-4sp61-shirogami-2","storeName":"Shirou-Kunimitsu White Steel No.2 Kurouchi Series Special Edition SK-4SP61 Bunka 190mm"},{"slug":"sukenari-vg-xeos-custom-nickel-kiritsuke-210","name":"Sukenari Custom Limited Edition Damascus VG-XEOS Kiritsuke 210mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":210,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-custom-limited-edition-vg-xeos-nickel-damascus-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Nickel Damascus Kiritsuke 210mm"},{"slug":"sukenari-vg-xeos-custom-nickel-gyuto-210","name":"Sukenari Custom Limited Edition Damascus VG-XEOS Gyuto 210mm","maker":"Sukenari","shape":"gyuto","lengthMm":210,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-custom-limited-edition-vg-xeos-nickel-damascus-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Nickel Damascus Wa Gyuto 210mm"},{"slug":"jck-natures-blue-moon-nakiri-165","name":"Jck Natures Moon Edition Aogami #2 Nakiri 165mm","maker":"Jck Natures","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jck-natures-blue-moon-black-edition-bmb-4-aogami-2","storeName":"JCK Natures Blue Moon Series Black Edition BMB-4 Nakiri 165mm"},{"slug":"jck-natures-blue-moon-gyuto-210","name":"Jck Natures Moon Edition Aogami #2 Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-blue-moon-black-edition-bmb-5-aogami-2","storeName":"JCK Natures Blue Moon Series Black Edition BMB-5 Wa Gyuto 210mm"},{"slug":"takeshi-saji-vg10-ocean-sunshine-gyuto-240","name":"Takeshi Saji Sunshine Tsuchime VG-10 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-ocean-sunshine-tsuchime-vg10","storeName":"Takeshi Saji Ocean Sunshine Tsuchime Gyuto 240mm"},{"slug":"takeshi-saji-srs13-custom-tsuchime-sujihiki-270","name":"Takeshi Saji Custom Handmade Tsuchime Damascus SRS-13 Sujihiki 270mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":270,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-custom-hammered-tsuchime-damascus-custom-handmade-srs13","storeName":"Takeshi Saji SRS-13 Custom Hammered Forged Tsuchime Damascus, Custom Handmade Handle Series TS-15 Sujihiki 270mm"},{"slug":"takeshi-saji-srs13-custom-tsuchime-bunka-180","name":"Takeshi Saji Custom Handmade Tsuchime Damascus SRS-13 Bunka 180mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":180,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-custom-hammered-tsuchime-damascus-custom-handmade-srs13","storeName":"Takeshi Saji SRS-13 Custom Hammered Forged Tsuchime Damascus, Custom Handmade Handle Series TS-14 Bunka 180mm"},{"slug":"mizuno-tanrenjo-orders-editions-sujihiki-240","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Aogami #2 Sujihiki 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-orders-editions-honyaki-aogami-2","storeName":"Mizuno Tanrenjo Orders Editions Honyaki Sujihiki 240mm"},{"slug":"mizuno-tanrenjo-shirogami-orders-editions-sujihiki-240","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Shirogami Sujihiki 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"sujihiki","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 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The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-custom-limited-edition-vg-xeos-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Clad Wa Petty 165mm"},{"slug":"sukenari-vg-xeos-custom-kiritsuke-kiritsuke-270","name":"Sukenari Custom Limited Edition VG-XEOS Kiritsuke 270mm","maker":"Sukenari","shape":"kiritsuke","lengthMm":270,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-custom-limited-edition-vg-xeos-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Clad Kiritsuke 270mm"},{"slug":"sukenari-vg-xeos-custom-scl-gyuto-270","name":"Sukenari Custom Limited Edition VG-XEOS Gyuto 270mm","maker":"Sukenari","shape":"gyuto","lengthMm":270,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-custom-limited-edition-vg-xeos-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Clad Wa Gyuto 270mm"},{"slug":"mizuno-tanrenjo-orders-editions-gyuto-240","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Aogami #2 Gyuto 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-orders-editions-honyaki-aogami-2","storeName":"Mizuno Tanrenjo Orders Editions Honyaki Gyuto 240mm"},{"slug":"mizuno-tanrenjo-shirogami-orders-editions-gyuto-240","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Shirogami Gyuto 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-orders-editions-honyaki-shirogami","storeName":"Mizuno Tanrenjo Orders Editions Honyaki Gyuto 240mm"},{"slug":"mizuno-tanrenjo-orders-editions-sujihiki-270","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Aogami #2 Sujihiki 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-orders-editions-honyaki-aogami-2","storeName":"Mizuno Tanrenjo Orders Editions Honyaki Sujihiki 270mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-sk-gyuto-240","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 6SP49 Kurouchi Shirogami #2 Gyuto 240mm","maker":"Shiro Kunimitsu","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-6sp49-shirogami-2","storeName":"Shirou-Kunimitsu White Steel No.2 Kurouchi Series Special Edition SK-6SP49 Wa Gyuto 240mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-sk-petty-140","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 1SP63 Kurouchi Shirogami #2 Petty 140mm","maker":"Shiro Kunimitsu","shape":"petty","lengthMm":140,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-1sp63-shirogami-2","storeName":"Shirou-Kunimitsu White Steel No.2 Kurouchi Series Special Edition SK-1SP63 Wa Petty 140mm"},{"slug":"shiro-kunimitsu-tamahagane-jewel-sktj-gyuto-210","name":"Shiro Kunimitsu Jewel Sktj Tamahagane Gyuto 210mm","maker":"Shiro Kunimitsu","shape":"gyuto","lengthMm":210,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-jewel-sktj-tamahagane","storeName":"Shiro Kunimitsu Jewel Sktj Gyuto 210mm"},{"slug":"shiro-kunimitsu-tamahagane-jewel-sktj-nakiri-165","name":"Shiro Kunimitsu Jewel Sktj Tamahagane Nakiri 165mm","maker":"Shiro Kunimitsu","shape":"nakiri","lengthMm":165,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-jewel-sktj-tamahagane","storeName":"Shiro Kunimitsu Jewel Sktj Nakiri 165mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-sk-santoku-180","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 2SP51 Kurouchi Shirogami #2 Santoku 180mm","maker":"Shiro Kunimitsu","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-2sp51-shirogami-2","storeName":"Shirou-Kunimitsu White Steel No.2 Kurouchi Series Special Edition SK-2SP51 Wa Santoku 180mm"},{"slug":"sukenari-vg-xeos-custom-scl-santoku-190","name":"Sukenari Custom Limited Edition VG-XEOS Santoku 190mm","maker":"Sukenari","shape":"santoku","lengthMm":190,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-custom-limited-edition-vg-xeos-vg-xeos","storeName":"Custom Limited Edition, Sukenari VG-XEOS Clad Wa Santoku 190mm"},{"slug":"jck-natures-aogami-super-moon-bms-petty-135","name":"Jck Natures Moon Aogami Super Petty 135mm","maker":"Jck Natures","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-super-blue-moon-bms-1e-aogami-super","storeName":"JCK Natures \"Super Blue Moon Series\" BMS-1E Wa Petty 135mm"},{"slug":"kanetsugu-sg2-zuiun-kiwami-bunka-210","name":"Kanetsugu Zuiun Kiwami Damascus R2/SG2 Bunka 210mm","maker":"Kanetsugu","shape":"bunka","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-zuiun-kiwami-damascus-sg2","storeName":"Kanetsugu Zuiun Kiwami Damascus Bunka 210mm"},{"slug":"mizuno-tanrenjo-aogami-1-custom-ks-gyuto-240","name":"Mizuno Tanrenjo Minamoto Akitada Special Custom Order KS-Style Ao DX Aogami #1 Gyuto 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-special-custom-order-ks-style-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada \"Special Custom Order \"KS-Style\"\" Ao Hagane DX Blue Steel No.1 Clad Wa Gyuto 240mm"},{"slug":"hinoura-shirogami-kurouchi-damascus-nakiri-165","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Nakiri 165mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-no-1-kurouchi-damascus-white-storm-mws-5-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Damascus Series \"White Storm\" MWS-5 Nakiri 165mm"},{"slug":"hinoura-shirogami-kurouchi-damascus-santoku-170","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Santoku 170mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"santoku","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-damascus-white-storm-mws-3-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Damascus Series \"White Storm\" MWS-3 Wa Santoku 170mm"},{"slug":"hinoura-shirogami-kurouchi-damascus-gyuto-155","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Gyuto 155mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"gyuto","lengthMm":155,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-damascus-white-storm-mws-2-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Damascus Series \"White Storm\" MWS-2 Wa Gyuto 155mm"},{"slug":"hinoura-shirogami-kurouchi-damascus-petty-120","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Petty 120mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"petty","lengthMm":120,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-damascus-white-storm-mws-1-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Damascus Series \"White Storm\" MWS-1 Wa Petty 120mm"},{"slug":"hinoura-shirogami-kurouchi-mw1-nakiri-165","name":"Hinoura Mutsumi MW1-6 Kurouchi Shirogami #1 Nakiri 165mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-no-1-kurouchi-mw1-6-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-6 Nakiri 165mm"},{"slug":"hinoura-shirogami-kurouchi-mw1-santoku-170","name":"Hinoura Mutsumi MW1-4 Kurouchi Shirogami #1 Santoku 170mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"santoku","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-mw1-4-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-4 Wa Santoku 170mm"},{"slug":"hinoura-shirogami-kurouchi-mw1-gyuto-155","name":"Hinoura Mutsumi MW1-3 Kurouchi Shirogami #1 Gyuto 155mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"gyuto","lengthMm":155,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-mw1-3-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-3 Wa Gyuto 155mm"},{"slug":"hinoura-shirogami-kurouchi-mw1-petty-125","name":"Hinoura Mutsumi MW1-2 Kurouchi Shirogami #1 Petty 125mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"petty","lengthMm":125,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-mw1-2-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-2 Wa Petty 125mm"},{"slug":"hinoura-shirogami-kurouchi-mw1-petty-85","name":"Hinoura Mutsumi MW1-1 Kurouchi Shirogami #1 Petty 85mm","maker":"Hinoura","smith":"Mutsumi Hinoura","shape":"petty","lengthMm":85,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinoura-no-1-kurouchi-mw1-1-shirogami-1","storeName":"Mutsumi Hinoura White Steel No.1 Kurouchi Series MW1-1 Wa Paring 85mm"},{"slug":"kagayaki-sg2-novel-custom-santoku-175","name":"Kagayaki Original Novel Limited Edition Custom Damascus R2/SG2 Santoku 175mm","maker":"Kagayaki","shape":"santoku","lengthMm":175,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-novel-limited-edition-custom-r-2-damascus-knltd-136-sg2","storeName":"JCK Original Kagayaki NOVEL- Limited Edition Custom R-2 Damascus Series KNLTD-136 Santoku 175mm"},{"slug":"kagayaki-vg10-yuk-kiritsuke-petty-150","name":"Kagayaki Yuk Regular VG-10 Kiritsuke Petty 150mm","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kagayaki-yuk-regular-vg10","storeName":"Kagayaki Yuk Kiritsuke Regular Petty 150mm"},{"slug":"masamoto-ps-black-nakiri-165","name":"Masamoto PS Powdered Stainless Nakiri 165mm","maker":"Masamoto","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ps-powdered-stainless-unstated","storeName":"Masamoto PS Series Powdered Stainless Steel PS-3616 Nakiri 165mm"},{"slug":"masamoto-ps-black-santoku-165","name":"Masamoto PS Powdered Stainless Santoku 165mm","maker":"Masamoto","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ps-powdered-stainless-unstated","storeName":"Masamoto PS Series Powdered Stainless Steel PS-4816 Wa Santoku 165mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-sk-gyuto-210","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 5SP43 Kurouchi Shirogami #2 Gyuto 210mm","maker":"Shiro Kunimitsu","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-5sp43-shirogami-2","storeName":"Shirou-Kunimitsu White Steel No.2 Kurouchi Series Special Edition SK-5SP43 Wa Gyuto 210mm"},{"slug":"jck-natures-aogami-super-moon-bms-gyuto-210","name":"Jck Natures Moon Aogami Super Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-super-blue-moon-bms-5e-aogami-super","storeName":"JCK Natures \"Super Blue Moon Series\" BMS-5E Wa Gyuto 210mm"},{"slug":"jck-natures-aogami-super-moon-bms-nakiri-165","name":"Jck Natures Moon Aogami Super Nakiri 165mm","maker":"Jck Natures","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-super-blue-moon-bms-4e-aogami-super","storeName":"JCK Natures \"Super Blue Moon Series\" BMS-4E Nakiri 165mm"},{"slug":"jck-natures-aogami-super-moon-bms-santoku-170","name":"Jck Natures Moon Aogami Super Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-super-blue-moon-bms-3e-aogami-super","storeName":"JCK Natures \"Super Blue Moon Series\" BMS-3E Wa Santoku 170mm"},{"slug":"kagayaki-sg2-strong-kgr2-petty-150","name":"Kagayaki Original Strong Edition KGR2-1S R2/SG2 Petty 150mm","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-r-2-strong-edition-kgr2-1s-sg2","storeName":"JCK Original Kagayaki R-2 Clad Series \"STRONG EDITION\" KGR2-1S Petty 150mm"},{"slug":"kagayaki-sg2-white-silver-bunka-175","name":"Kagayaki Original Silver Damascus R2/SG2 Kiritsuke Bunka 175mm","maker":"Kagayaki","shape":"bunka","lengthMm":175,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-r-2-white-silver-damascus-yu-4-sg2","storeName":"JCK Original Kagayaki R-2 White & Silver Damascus YU-4 Bunka | Kiritsuke 175mm"},{"slug":"shiro-kunimitsu-shirogami-blue-natural-gyuto-210","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Gyuto 210mm","maker":"Shiro Kunimitsu","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-5-shirogami","storeName":"Shirou-Kunimitsu Blue Steel No.2 Natural Beauty Series SKB-5 Wa Gyuto 210mm"},{"slug":"shiro-kunimitsu-shirogami-blue-natural-bunka-190","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Bunka 190mm","maker":"Shiro Kunimitsu","shape":"bunka","lengthMm":190,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-4-shirogami","storeName":"Shirou-Kunimitsu Blue Steel No.2 Natural Beauty Series SKB-4 Bunka 190mm"},{"slug":"shiro-kunimitsu-shirogami-blue-natural-nakiri-165","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Nakiri 165mm","maker":"Shiro Kunimitsu","shape":"nakiri","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-3-shirogami","storeName":"Shirou-Kunimitsu Blue Steel No.2 Natural Beauty Series SKB-3 Nakiri 165mm"},{"slug":"shiro-kunimitsu-shirogami-blue-natural-santoku-180","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Santoku 180mm","maker":"Shiro Kunimitsu","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-2-shirogami","storeName":"Shirou-Kunimitsu Blue Steel No.2 Natural Beauty Series SKB-2 Wa Santoku 180mm"},{"slug":"shiro-kunimitsu-shirogami-blue-natural-petty-140","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Petty 140mm","maker":"Shiro Kunimitsu","shape":"petty","lengthMm":140,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-1-shirogami","storeName":"Shirou-Kunimitsu Blue Steel No.2 Natural Beauty Series SKB-1 Wa Petty 140mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-sujihiki-270","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Sujihiki 270mm","maker":"Teruyasu Fujiwara","shape":"sujihiki","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-kanefusa-fks-wine-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Wine Sujihiki 270mm"},{"slug":"jck-natures-aus8-blue-clouds-gyuto-240","name":"Jck Natures Clouds Basic AUS-8 Gyuto 240mm","maker":"Jck Natures","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jck-natures-blue-clouds-basic-bcap-5-aus8","storeName":"JCK Natures Blue Clouds AUS-8 Basic Series BCAP-5 Gyuto 240mm"},{"slug":"kagayaki-sg2-white-silver-gyuto-210","name":"Kagayaki Original Silver Damascus R2/SG2 Kiritsuke Gyuto 210mm","maker":"Kagayaki","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-r-2-white-silver-damascus-yu-5-sg2","storeName":"JCK Original Kagayaki R-2 White & Silver Damascus YU-5 Kiritsuke Gyuto 210mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-gyuto-180","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Gyuto 180mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"teruyasu-fujiwara-kanefusa-fks-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Gyuto 180mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-gyuto-210","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Gyuto 210mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"teruyasu-fujiwara-kanefusa-fks-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Gyuto 210mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-gyuto-240","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Gyuto 240mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"teruyasu-fujiwara-kanefusa-fks-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Gyuto 240mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-gyuto-270","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Gyuto 270mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"teruyasu-fujiwara-kanefusa-fks-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Gyuto 270mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-santoku-180","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Santoku 180mm","maker":"Teruyasu Fujiwara","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"teruyasu-fujiwara-kanefusa-fks-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Santoku 180mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fks-sujihiki-240","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Sujihiki 240mm","maker":"Teruyasu Fujiwara","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"teruyasu-fujiwara-kanefusa-fks-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fks Sujihiki 240mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fkm-deba-210","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Deba 210mm","maker":"Teruyasu Fujiwara","shape":"deba","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-kanefusa-fkm-black-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fkm Black Deba 210mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fkm-deba-240","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Deba 240mm","maker":"Teruyasu Fujiwara","shape":"deba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-kanefusa-fkm-black-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fkm Black Deba 240mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fkm-deba-150","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Deba 150mm","maker":"Teruyasu Fujiwara","shape":"deba","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-kanefusa-fkm-black-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fkm Black Deba 150mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fkm-petty-180","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Petty 180mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-kanefusa-fkm-wine-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fkm Wine Petty 180mm"},{"slug":"teruyasu-fujiwara-aus8-kanefusa-fkm-petty-120","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Petty 120mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-kanefusa-fkm-black-aus8","storeName":"Teruyasu Fujiwara Kanefusa Fkm Black Petty 120mm"},{"slug":"kagayaki-vg1-basic-kg-sujihiki-180","name":"Kagayaki Original Basic VG-1 Kiritsuke Sujihiki 180mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-kg-11k-vg1","storeName":"JCK Original Kagayaki Basic Series KG-11K Kiritsuke Slicer 180mm"},{"slug":"jck-natures-aus10-golden-clouds-bunka-190","name":"Jck Natures Golden Clouds Gc Tsuchime AUS-10 Bunka 190mm","maker":"Jck Natures","shape":"bunka","lengthMm":190,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jck-natures-golden-clouds-gc-aus10","storeName":"Jck Natures Golden Clouds Gc Bunka 190mm"},{"slug":"jck-natures-aus8-blue-clouds-santoku-180","name":"Jck Natures Clouds Basic AUS-8 Santoku 180mm","maker":"Jck Natures","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jck-natures-blue-clouds-basic-bcap-3-aus8","storeName":"JCK Natures Blue Clouds AUS-8 Basic Series BCAP-3 Santoku 180mm"},{"slug":"takeshi-saji-sg2-summit-custom-gyuto-270","name":"Takeshi Saji Summit Custom Smt Damascus R2/SG2 Gyuto 270mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-summit-custom-smt-sg2","storeName":"Takeshi Saji Summit Custom Smt Gyuto 270mm"},{"slug":"jck-natures-aus10-blue-clouds-petty-140","name":"Jck Natures Clouds Bcp Tsuchime AUS-10 Petty 140mm","maker":"Jck Natures","shape":"petty","lengthMm":140,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jck-natures-blue-clouds-bcp-aus10","storeName":"Jck Natures Blue Clouds Bcp Petty 140mm"},{"slug":"jck-natures-aogami-super-sakura-road-petty-145","name":"Jck Natures Sakura Road SAKURA-5 Aogami Super Petty 145mm","maker":"Jck Natures","shape":"petty","lengthMm":145,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jck-natures-sakura-road-sakura-5-aogami-super","storeName":"JCK Natures SAKURA ROAD Aogami Super Series SAKURA-5 Petty 145mm"},{"slug":"jck-natures-aogami-super-sakura-road-petty-140","name":"Jck Natures Sakura Road Aogami Super Santoku Petty 140mm","maker":"Jck Natures","shape":"petty","lengthMm":140,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jck-natures-sakura-road-aogami-super","storeName":"Jck Natures Sakura Road Santoku Petty 140mm"},{"slug":"kagayaki-sg2-grand-canyon-gyuto-200","name":"Kagayaki Original Grand Canyon Silver Damascus R2/SG2 Kiritsuke Gyuto 200mm","maker":"Kagayaki","shape":"gyuto","lengthMm":200,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-grand-canyon-r-2-white-silver-damascus-gcyu-35-sg2","storeName":"JCK Original Kagayaki Grand Canyon R-2 White & Silver Damascus Series GCYU-35 Kiritsuke Gyuto 200mm"},{"slug":"kagayaki-sg2-grand-canyon-petty-145","name":"Kagayaki Original Grand Canyon Silver Damascus R2/SG2 Kiritsuke Petty 145mm","maker":"Kagayaki","shape":"petty","lengthMm":145,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-grand-canyon-r-2-white-silver-damascus-gcyu-21-sg2","storeName":"JCK Original Kagayaki Grand Canyon R-2 White & Silver Damascus Series GCYU-21 Kiritsuke Petty 145mm"},{"slug":"jck-natures-vg10-sea-clouds-gyuto-210","name":"Jck Natures Sea Clouds Damascus VG-10 Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sea-of-clouds-damascus-sc-3-vg10","storeName":"JCK Natures \"Sea of Clouds Series\" VG-10 Damascus SC-3 Gyuto 210mm"},{"slug":"jck-natures-vg10-sea-clouds-santoku-180","name":"Jck Natures Sea Clouds Damascus VG-10 Santoku 180mm","maker":"Jck Natures","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sea-of-clouds-damascus-sc-2-vg10","storeName":"JCK Natures \"Sea of Clouds Series\" VG-10 Damascus SC-2 Santoku 180mm"},{"slug":"jck-natures-vg10-sea-clouds-petty-130","name":"Jck Natures Sea Clouds Damascus VG-10 Petty 130mm","maker":"Jck Natures","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sea-of-clouds-damascus-sc-1-vg10","storeName":"JCK Natures \"Sea of Clouds Series\" VG-10 Damascus SC-1 Petty 130mm"},{"slug":"jck-natures-vg10-blue-clouds-santoku-170","name":"Jck Natures Clouds Tsuchime Damascus VG-10 Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jck-natures-blue-clouds-bcdp-2-tsuchime-damascus-vg10","storeName":"JCK Natures Blue Clouds Series BCDP-2 VG-10 Tsuchime Damascus Santoku 170mm"},{"slug":"jck-natures-vg10-gekko-kiwami-gyuto-210","name":"Jck Natures Gekko Kiwami VG-10 Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-gekko-kiwami-gek-3-vg10","storeName":"JCK Natures Gekko Kiwami Series GEK-3 Gyuto 210mm"},{"slug":"jck-natures-aogami-super-sakura-road-nakiri-160","name":"Jck Natures Sakura Road SAKURA-3 Aogami Super Nakiri 160mm","maker":"Jck Natures","shape":"nakiri","lengthMm":160,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jck-natures-sakura-road-sakura-3-aogami-super","storeName":"JCK Natures SAKURA ROAD Aogami Super Series SAKURA-3 Nakiri 160mm"},{"slug":"jck-natures-aogami-super-sakura-road-santoku-170","name":"Jck Natures Sakura Road SAKURA-1 Aogami Super Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jck-natures-sakura-road-sakura-1-aogami-super","storeName":"JCK Natures SAKURA ROAD Aogami Super Series SAKURA-1 Santoku 170mm"},{"slug":"kagayaki-vg10-basic-dimpled-petty-150","name":"Kagayaki Original Basic Dimples KV-WPD VG-10 Petty 150mm","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kagayaki-jck-original-basic-dimples-kv-wpd-vg10","storeName":"JCK Original Kagayaki Basic WA Series VG-10 with Dimples KV-WPD Petty 150mm"},{"slug":"kanetsugu-vg10-tsuchime-chw-pankiri-210","name":"Kanetsugu Classic Tsuchime VG-10 Pankiri 210mm","maker":"Kanetsugu","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-classic-hammered-chw-4-vg10","storeName":"Kanetsugu Classic Hammered Wa Series CHW-4 Bread Knife 210mm"},{"slug":"kanetsugu-vg10-tsuchime-chw-santoku-175","name":"Kanetsugu Classic Tsuchime VG-10 Santoku 175mm","maker":"Kanetsugu","shape":"santoku","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-classic-hammered-chw-2-vg10","storeName":"Kanetsugu Classic Hammered Wa Series CHW-2 Wa Santoku 175mm"},{"slug":"kagayaki-vg1-basic-kg-petty-150","name":"Kagayaki Original Basic VG-1 Kiritsuke Petty 150mm","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-kg-2kes-vg1","storeName":"JCK Original Kagayaki Basic Series KG-2KES Kiritsuke Petty 150mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-santoku-165","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Santoku 165mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Wa Santoku 165mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-santoku-180","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Santoku 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Wa Santoku 180mm"},{"slug":"sukenari-vg10-hon-kasumi-yanagiba-300","name":"Sukenari Hon-Kasumi VG-10 Kiritsuke Yanagiba 300mm","maker":"Sukenari","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sukenari-hon-kasumi-vg10","storeName":"Sukenari VG-10 Series Hon Kasumi Kiritsuke Yanagiba 300mm"},{"slug":"misono-440-thicker-heavier-chuka-218","name":"Misono 440 Chukabocho 218mm","maker":"Misono","shape":"chuka","lengthMm":218,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-no-87-chinese-440","storeName":"Misono 440 Series No.87 Chinese Cleaver 218mm"},{"slug":"takeshi-saji-srs13-arc-black-gyuto-210","name":"Takeshi Saji SRS-ARC SRS-13 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-srs-arc-srs13","storeName":"Takeshi Saji SRS-ARC\" Gyuto 210mm"},{"slug":"takeshi-saji-srs13-arc-black-gyuto-240","name":"Takeshi Saji SRS-ARC SRS-13 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-srs-arc-srs13","storeName":"Takeshi Saji SRS-ARC\" Gyuto 240mm"},{"slug":"takeshi-saji-sg2-nature-hammer-petty-135","name":"Takeshi Saji Nature Hammer Snr R2/SG2 Petty 135mm","maker":"Takeshi Saji","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-nature-hammer-snr-sg2","storeName":"Takeshi Saji Nature Hammer Snr Petty 135mm"},{"slug":"jck-natures-aus8-blue-clouds-gyuto-210","name":"Jck Natures Clouds Basic AUS-8 Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jck-natures-blue-clouds-basic-bcap-4-aus8","storeName":"JCK Natures Blue Clouds AUS-8 Basic Series BCAP-4 Gyuto 210mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-gyuto-270","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Suminagashi Aogami #1 Gyuto 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-suminagashi-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Blue Steel No.1 Suminagashi Wa Gyuto 270mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-nakiri-165","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Gfna Aogami #2 Nakiri 165mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Nakiri 165mm (6.4 inch, GFNA))"},{"slug":"mizuno-tanrenjo-hontanren-blue-other-270","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Sakimaru Takohiki 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"takohiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-sakimaru-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 GF-40 Sakimaru Takohiki 270mm"},{"slug":"mizuno-tanrenjo-shirogami-ho-kasumi-other-270","name":"Mizuno Tanrenjo Minamoto Akitada Kasumi Shirogami #2 Sakimaru Takohiki 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"takohiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-ho-kasumi-no-2-sakimaru-shirogami-2","storeName":"Mizuno Tanrenjo Akitada Ho Kasumi Series White Steel No.2 HK-30 Sakimaru Takohiki 270mm"},{"slug":"jck-natures-vg10-sakura-hs-nakiri-165","name":"Jck Natures Sakura VG-10 Nakiri 165mm","maker":"Jck Natures","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sakura-hs-4-vg10","storeName":"JCK Natures Sakura Series HS-4 Nakiri 165mm"},{"slug":"jck-natures-vg10-raiun-rd-nakiri-165","name":"Jck Natures Raiun VG-10 Nakiri 165mm","maker":"Jck Natures","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-raiun-rd-4-vg10","storeName":"JCK Natures Raiun Series RD-4 Nakiri 165mm"},{"slug":"shiki-vg10-black-dragon-gyuto-240","name":"Shiki Dragon Damascus VG-10 Gyuto 240mm","maker":"Shiki","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiki-black-dragon-damascus-vg10","storeName":"Shiki Black Dragon Damascus Gyuto 240mm"},{"slug":"takeshi-saji-sg2-custom-black-petty-150","name":"Takeshi Saji Custom Wild Black Damascus R2/SG2 Petty 150mm","maker":"Takeshi Saji","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-r-2-custom-black-damascus-wild-sg2","storeName":"Takeshi Saji R-2 Custom Black Damascus Wild Series Petty 150mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-gyuto-210","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Shinogi Aogami #1 Gyuto 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-shinogi-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Clad Wa Gyuto with Shinogi 210mm"},{"slug":"kagayaki-sg2-damascus-kgrp-petty-150","name":"Kagayaki Original Damascus R2/SG2 Petty 150mm KGRP-1","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-r-2-damascus-kgrp-1-sg2","storeName":"JCK Original Kagayaki R-2 Damascus Series KGRP-1 Petty 150mm"},{"slug":"takeshi-saji-aogami-super-custom-linen-nakiri-165","name":"Takeshi Saji Custom Aogami Super Nakiri 165mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-custom-aogami-super","storeName":"Takeshi Saji Aogami Super Custom Series Nakiri 165mm"},{"slug":"masamoto-shirogami-ks-sweden-gyuto-300","name":"Masamoto KS Sweden SW Shirogami Gyuto 300mm","maker":"Masamoto","shape":"gyuto","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-sweden-sw-shirogami","storeName":"Masamoto KS Series Sweden Stainless Steel SW-Wa Gyuto 300mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-sujihiki-270","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Sujihiki 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Sujihiki 270mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-sujihiki-300","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Sujihiki 300mm Wa Handle","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"sujihiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Sujihiki 300mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-magnolia-gyuto-210","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Gyuto 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Wa Gyuto 210mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-magnolia-gyuto-270","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Gyuto 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Wa Gyuto 270mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-other-300","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Sakimaru Takohiki 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"takohiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-sakimaru-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Sakimaru Takohiki 300mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-magnolia-santoku-180","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Santoku 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Wa Santoku 180mm"},{"slug":"mizuno-tanrenjo-shirogami-hontanren-magnolia-santoku-180","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shirogami Santoku 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-shirogami","storeName":"Mizuno Tanrenjo Akitada Hontanren Series White Steel Wa Santoku 180mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-gyuto-240","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shinogi Aogami #2 Gyuto 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-shinogi-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Gyuto with Shinogi 240mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-gyuto-270","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shinogi Aogami #2 Gyuto 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-shinogi-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Gyuto with Shinogi 270mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-gyuto-300","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shinogi Aogami #2 Gyuto 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-shinogi-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Gyuto with Shinogi 300mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-gyuto-210","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Gyuto 210mm Wa Handle","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Clad Wa Gyuto 210mm"},{"slug":"mizuno-tanrenjo-hontanren-virgin-chuka-230","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Virgin No.6 Carbon Chukabocho 230mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"chuka","lengthMm":230,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-virgin-chinese-no-6-carbon-unstated","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Virgin Carbon Steel Chinese Cleaver No.6 230mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-usuba-180","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Kama Aogami #2 Usuba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-kama-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Kama Usuba 180mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-usuba-195","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Kama Aogami #2 Usuba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-kama-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Kama Usuba 195mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-usuba-210","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Kama Aogami #2 Usuba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-kama-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Kama Usuba 210mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-usuba-225","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Kama Aogami #2 Usuba 225mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-kama-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Kama Usuba 225mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-usuba-240","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Kama Aogami #2 Usuba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-kama-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Kama Usuba 240mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-usuba-180","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Usuba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Usuba 180mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-usuba-195","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Usuba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Usuba 195mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-usuba-210","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Usuba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Usuba 210mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-usuba-225","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Usuba 225mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":225,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Usuba 225mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-usuba-240","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Usuba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Usuba 240mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-yanagiba-210","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Yanagiba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Yanagiba 210mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-yanagiba-240","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Yanagiba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Yanagiba 240mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-yanagiba-270","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Yanagiba 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Yanagiba 270mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-yanagiba-330","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Yanagiba 330mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Yanagiba 330mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-yanagiba-360","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Yanagiba 360mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":360,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Honyaki DX Series Blue Steel No.2 Yanagiba 360mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-yanagiba-210","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Yanagiba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba 210mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-yanagiba-240","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Yanagiba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba 240mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-yanagiba-270","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Yanagiba 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba 270mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-yanagiba-300","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Yanagiba 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba 300mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-yanagiba-330","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Yanagiba 330mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":330,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba 330mm"},{"slug":"mizuno-tanrenjo-shirogami-honyaki-hy-yanagiba-360","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Yanagiba 360mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":360,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-honyaki-shirogami","storeName":"Mizuno Tanrenjo Akitada Honyaki Series White Steel Yanagiba 360mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-other-300","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Sakimaru Takohiki 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"takohiki","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-sakimaru-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Sakimaru Takohiki 300mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-yanagiba-240","name":"Mizuno Tanrenjo Minamoto Akitada DX Aogami #1 Yanagiba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-blue-aogami-1","storeName":"Mizuno Tanrenjo Hagane Dx Blue Yanagiba 240mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-yanagiba-270","name":"Mizuno Tanrenjo Minamoto Akitada DX Aogami #1 Yanagiba 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-blue-aogami-1","storeName":"Mizuno Tanrenjo Hagane Dx Blue Yanagiba 270mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-yanagiba-300","name":"Mizuno Tanrenjo Minamoto Akitada DX Aogami #1 Yanagiba 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-blue-aogami-1","storeName":"Mizuno Tanrenjo Hagane Dx Blue Yanagiba 300mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-yanagiba-330","name":"Mizuno Tanrenjo Minamoto Akitada DX Aogami #1 Yanagiba 330mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":330,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-blue-aogami-1","storeName":"Mizuno Tanrenjo Hagane Dx Blue Yanagiba 330mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-usuba-165","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba 165mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Kama Usuba 165mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-usuba-180","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Kama Usuba 180mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-usuba-195","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":195,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Kama Usuba 195mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-usuba-210","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Kama Usuba 210mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-usuba-225","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba 225mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":225,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Kama Usuba 225mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-usuba-240","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Kama Usuba 240mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-105","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 105mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":105,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 105mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-120","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 120mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":120,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 120mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-135","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 135mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":135,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 135mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-150","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 150mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 150mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-165","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 165mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 165mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-180","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 180mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-195","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":195,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 195mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-210","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 210mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-deba-225","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba 225mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":225,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Deba 225mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-yanagiba-210","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Yanagiba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Yanagiba 210mm"},{"slug":"mizuno-tanrenjo-aogami-1-hagane-dx-yanagiba-360","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Yanagiba 360mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":360,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-dx-no-1-aogami-1","storeName":"Mizuno Tanrenjo Akitada Ao Hagane DX Series Blue Steel No.1 Yanagiba 360mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-150","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Kama Aogami #2 Usuba 150mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-kama-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Kama Usuba 150mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-yanagiba-240","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Fuguhiki Yanagiba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-blue-fuguhiki-aogami-2","storeName":"Mizuno Tanrenjo Hontanren Blue Fuguhiki Yanagiba 240mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-yanagiba-270","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Fuguhiki Yanagiba 270mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-blue-fuguhiki-aogami-2","storeName":"Mizuno Tanrenjo Hontanren Blue Fuguhiki Yanagiba 270mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-yanagiba-330","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Fuguhiki Yanagiba 330mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-blue-fuguhiki-aogami-2","storeName":"Mizuno Tanrenjo Hontanren Blue Fuguhiki Yanagiba 330mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-165","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Usuba 165mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Usuba 165mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-180","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Usuba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Usuba 180mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-195","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Usuba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Usuba 195mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-210","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Usuba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Usuba 210mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-225","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Usuba 225mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Usuba 225mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-usuba-240","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Usuba 240mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Usuba 240mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-deba-105","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Deba 105mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":105,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. 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The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hon-kasumi-fuguhiki-shirogami-2","storeName":"Mizuno Tanrenjo Hon Kasumi Fuguhiki Yanagiba 270mm"},{"slug":"mizuno-tanrenjo-shirogami-hon-kasumi-yanagiba-300","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Fuguhiki Yanagiba 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. 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The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Yanagiba 180mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-yanagiba-210","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Yanagiba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Yanagiba 210mm"},{"slug":"mizuno-tanrenjo-hontanren-blue-yanagiba-360","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Yanagiba 360mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":360,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-no-2-aogami-2","storeName":"Mizuno Tanrenjo Akitada Hontanren Series Blue Steel No.2 Yanagiba 360mm"},{"slug":"mizuno-tanrenjo-shirogami-hon-kasumi-yanagiba-180","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Yanagiba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hon-kasumi-no-2-shirogami-2","storeName":"Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 Yanagiba 180mm"},{"slug":"mizuno-tanrenjo-shirogami-hon-kasumi-yanagiba-210","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Yanagiba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hon-kasumi-no-2-shirogami-2","storeName":"Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 Yanagiba 210mm"},{"slug":"mizuno-tanrenjo-shirogami-hon-kasumi-yanagiba-330","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Yanagiba 330mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hon-kasumi-no-2-shirogami-2","storeName":"Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 Yanagiba 330mm"},{"slug":"mizuno-tanrenjo-shirogami-hon-kasumi-yanagiba-360","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Yanagiba 360mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":360,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hon-kasumi-no-2-shirogami-2","storeName":"Mizuno Tanrenjo Akitada Hon Kasumi Series White Steel No.2 Yanagiba 360mm"},{"slug":"takeshi-saji-aogami-super-custom-ironwood-sujihiki-270","name":"Takeshi Saji Custom Aogami Super Sujihiki 270mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-custom-aogami-super","storeName":"Takeshi Saji Aogami Super Custom Series Sujihiki 270mm"},{"slug":"takeshi-saji-aogami-super-custom-wood-petty-150","name":"Takeshi Saji Custom Aogami Super Petty 150mm","maker":"Takeshi Saji","shape":"petty","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-custom-aogami-super","storeName":"Takeshi Saji Aogami Super Custom Series Petty 150mm"},{"slug":"takeshi-saji-aogami-super-custom-ironwood-gyuto-180","name":"Takeshi Saji Custom Aogami Super Gyuto 180mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-custom-aogami-super","storeName":"Takeshi Saji Aogami Super Custom Series Gyuto 180mm"},{"slug":"glestain-left-sujihiki-210","name":"Glestain 821TSK Stainless Sujihiki 210mm","maker":"Glestain","shape":"sujihiki","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-821tsk-stainless-unstated","storeName":"Glestain 821TSK Sujihiki 210mm"},{"slug":"glestain-gyuto-190","name":"Glestain Stainless Gyuto 190mm","maker":"Glestain","shape":"gyuto","lengthMm":190,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-stainless-unstated","storeName":"Glestain Gyuto 190mm"},{"slug":"glestain-left-petty-180","name":"Glestain Special Stainless Petty 180mm","maker":"Glestain","shape":"petty","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-special-stainless-unstated","storeName":"Glestain Special Petty 180mm"},{"slug":"glestain-petty-210","name":"Glestain Special Stainless Petty 210mm","maker":"Glestain","shape":"petty","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-special-stainless-unstated","storeName":"Glestain Special Petty 210mm"},{"slug":"glestain-deba-160","name":"Glestain Stainless Deba 160mm","maker":"Glestain","shape":"deba","lengthMm":160,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-stainless-unstated","storeName":"Glestain Western Deba 160mm"},{"slug":"glestain-deba-200","name":"Glestain Stainless Deba 200mm","maker":"Glestain","shape":"deba","lengthMm":200,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-stainless-unstated","storeName":"Glestain Western Deba 200mm"},{"slug":"glestain-deba-240","name":"Glestain Stainless Deba 240mm","maker":"Glestain","shape":"deba","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-stainless-unstated","storeName":"Glestain Western Deba 240mm"},{"slug":"glestain-end-sujihiki-300","name":"Glestain Professional High End Stainless Sujihiki 300mm","maker":"Glestain","shape":"sujihiki","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-professional-high-end-stainless-unstated","storeName":"Glestain Professional High End Knives Sujihiki 300mm"},{"slug":"glestain-end-gyuto-300","name":"Glestain Professional High End Stainless Gyuto 300mm","maker":"Glestain","shape":"gyuto","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-professional-high-end-stainless-unstated","storeName":"Glestain Professional High End Knives Gyuto 300mm"},{"slug":"glestain-different-widths-santoku-170","name":"Glestain Stainless Santoku 170mm","maker":"Glestain","shape":"santoku","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-stainless-unstated","storeName":"Glestain Santoku 170mm"},{"slug":"masamoto-molybdenum-vg-sujihiki-240","name":"Masamoto VG Molybdenum Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Sujihiki 240mm"},{"slug":"masamoto-molybdenum-vg-sujihiki-270","name":"Masamoto VG Molybdenum Sujihiki 270mm","maker":"Masamoto","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Sujihiki 270mm"},{"slug":"masamoto-molybdenum-vg-gyuto-180","name":"Masamoto VG Molybdenum Gyuto 180mm","maker":"Masamoto","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Gyuto 180mm"},{"slug":"masamoto-molybdenum-vg-gyuto-210","name":"Masamoto VG Molybdenum Gyuto 210mm","maker":"Masamoto","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Gyuto 210mm"},{"slug":"masamoto-molybdenum-vg-gyuto-240","name":"Masamoto VG Molybdenum Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Gyuto 240mm"},{"slug":"masamoto-molybdenum-vg-gyuto-270","name":"Masamoto VG Molybdenum Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Gyuto 270mm"},{"slug":"masamoto-molybdenum-vg-gyuto-300","name":"Masamoto VG Molybdenum Gyuto 300mm","maker":"Masamoto","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Gyuto 300mm"},{"slug":"masamoto-molybdenum-vg-santoku-180","name":"Masamoto VG Molybdenum Santoku 180mm","maker":"Masamoto","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series VG-5218 Santoku 180mm"},{"slug":"masamoto-molybdenum-vg-honesuki-150","name":"Masamoto VG Molybdenum Honesuki 150mm","maker":"Masamoto","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series VG-5614 Boning 150mm"},{"slug":"masamoto-molybdenum-vg-petty-120","name":"Masamoto VG Molybdenum Petty 120mm","maker":"Masamoto","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Petty 120mm"},{"slug":"masamoto-molybdenum-vg-petty-150","name":"Masamoto VG Molybdenum Petty 150mm","maker":"Masamoto","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-vg-molybdenum","storeName":"Masamoto VG Series Petty 150mm"},{"slug":"masamoto-hc-honesuki-145","name":"Masamoto HC Carbon Honesuki 145mm","maker":"Masamoto","shape":"honesuki","lengthMm":145,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series HC-5614 Boning Knife | Honesuki 145mm"},{"slug":"masamoto-hc-sujihiki-240","name":"Masamoto HC Carbon Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Sujihiki 240mm"},{"slug":"masamoto-hc-sujihiki-270","name":"Masamoto HC Carbon Sujihiki 270mm","maker":"Masamoto","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Sujihiki 270mm"},{"slug":"masamoto-hc-gyuto-180","name":"Masamoto HC Carbon Gyuto 180mm","maker":"Masamoto","shape":"gyuto","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Gyuto 180mm"},{"slug":"masamoto-hc-gyuto-210","name":"Masamoto HC Carbon Gyuto 210mm","maker":"Masamoto","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Gyuto 210mm"},{"slug":"masamoto-hc-gyuto-240","name":"Masamoto HC Carbon Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Gyuto 240mm"},{"slug":"masamoto-hc-gyuto-270","name":"Masamoto HC Carbon Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Gyuto 270mm"},{"slug":"masamoto-hc-gyuto-300","name":"Masamoto HC Carbon Gyuto 300mm","maker":"Masamoto","shape":"gyuto","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Gyuto 300mm"},{"slug":"masamoto-hc-santoku-170","name":"Masamoto HC Carbon Santoku 170mm","maker":"Masamoto","shape":"santoku","lengthMm":170,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series HC-5217 Santoku 170mm"},{"slug":"masamoto-hc-petty-120","name":"Masamoto HC Carbon Petty 120mm","maker":"Masamoto","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Petty 120mm"},{"slug":"masamoto-hc-petty-150","name":"Masamoto HC Carbon Petty 150mm","maker":"Masamoto","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hc-carbon-unstated","storeName":"Masamoto HC Series Petty 150mm"},{"slug":"masamoto-ct-sujihiki-240","name":"Masamoto CT Carbon Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Sujihiki 240mm"},{"slug":"masamoto-ct-sujihiki-270","name":"Masamoto CT Carbon Sujihiki 270mm","maker":"Masamoto","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Sujihiki 270mm"},{"slug":"masamoto-ct-hankotsu-other-145","name":"Masamoto CT Carbon Hankotsu 145mm","maker":"Masamoto","shape":"other","lengthMm":145,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-hankotsu-carbon-unstated","storeName":"Masamoto CT Series CT-6014 Hankotsu 145mm"},{"slug":"masamoto-ct-santoku-180","name":"Masamoto CT Carbon Santoku 180mm","maker":"Masamoto","shape":"santoku","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series CT-5218 Santoku 180mm"},{"slug":"masamoto-ct-petty-120","name":"Masamoto CT Carbon Petty 120mm","maker":"Masamoto","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Petty 120mm"},{"slug":"masamoto-ct-petty-150","name":"Masamoto CT Carbon Petty 150mm","maker":"Masamoto","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Petty 150mm"},{"slug":"masamoto-ct-gyuto-240","name":"Masamoto CT Carbon Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Gyuto 240mm"},{"slug":"masamoto-ct-gyuto-255","name":"Masamoto CT Carbon Gyuto 255mm","maker":"Masamoto","shape":"gyuto","lengthMm":255,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Gyuto 255mm"},{"slug":"masamoto-ct-gyuto-270","name":"Masamoto CT Carbon Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Gyuto 270mm"},{"slug":"masamoto-ct-gyuto-300","name":"Masamoto CT Carbon Gyuto 300mm","maker":"Masamoto","shape":"gyuto","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Gyuto 300mm"},{"slug":"masamoto-ct-gyuto-330","name":"Masamoto CT Carbon Gyuto 330mm","maker":"Masamoto","shape":"gyuto","lengthMm":330,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-ct-carbon-unstated","storeName":"Masamoto CT Series Gyuto 330mm"},{"slug":"sugimoto-virgin-chuka-220","name":"Sugimoto Virgin No.7 Carbon Chukabocho 220mm","maker":"Sugimoto","shape":"chuka","lengthMm":220,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-virgin-no-7-chinese-carbon-unstated","storeName":"Sugimoto Virgin Carbon Steel No.7 Chinese Cleaver 220mm"},{"slug":"kagayaki-aus8-kg-chuka-220","name":"Kagayaki AUS-8 Chukabocho 220mm","maker":"Kagayaki","shape":"chuka","lengthMm":220,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-chinese-aus8","storeName":"Kagayaki AUS-8 Stainless Steel KG-40 Chinese Cleaver 220mm"},{"slug":"misono-sweden-dragon-deba-210","name":"Misono Sweden Carbon Deba 210mm","maker":"Misono","shape":"deba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-sweden-carbon-unstated","storeName":"Misono Sweden Steel Series Western Deba 210mm"},{"slug":"misono-sweden-dragon-deba-240","name":"Misono Sweden Carbon Deba 240mm","maker":"Misono","shape":"deba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-sweden-carbon-unstated","storeName":"Misono Sweden Steel Series Western Deba 240mm"},{"slug":"misono-sweden-dragon-deba-270","name":"Misono Sweden Carbon Deba 270mm","maker":"Misono","shape":"deba","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-sweden-carbon-unstated","storeName":"Misono Sweden Steel Series Western Deba 270mm"},{"slug":"misono-molybdenum-sujihiki-330","name":"Misono Molybdenum Sujihiki 330mm","maker":"Misono","shape":"sujihiki","lengthMm":330,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Sujihiki 330mm"},{"slug":"misono-molybdenum-sujihiki-360","name":"Misono Molybdenum Sujihiki 360mm","maker":"Misono","shape":"sujihiki","lengthMm":360,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Sujihiki 360mm"},{"slug":"misono-swedish-stainless-dimpled-gyuto-180","name":"Misono Dimples Swedish Stainless Gyuto 180mm","maker":"Misono","shape":"gyuto","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-dimples-swedish-stainless","storeName":"Misono UX10 with Dimples Series Gyuto 180mm"},{"slug":"misono-swedish-stainless-dimpled-gyuto-300","name":"Misono Dimples Swedish Stainless Gyuto 300mm","maker":"Misono","shape":"gyuto","lengthMm":300,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-dimples-swedish-stainless","storeName":"Misono UX10 with Dimples Series Gyuto 300mm"},{"slug":"misono-440-deba-210","name":"Misono 440 Deba 210mm","maker":"Misono","shape":"deba","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-no-851-440","storeName":"Misono 440 Series No.851 Western Deba 210mm"},{"slug":"misono-440-gyuto-300","name":"Misono 440 Gyuto 300mm","maker":"Misono","shape":"gyuto","lengthMm":300,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-440","storeName":"Misono 440 Series Gyuto 300mm"},{"slug":"misono-swedish-stainless-left-gyuto-180","name":"Misono Swedish Stainless Gyuto 180mm","maker":"Misono","shape":"gyuto","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Series Gyuto 180mm"},{"slug":"misono-swedish-stainless-left-gyuto-300","name":"Misono Swedish Stainless Gyuto 300mm","maker":"Misono","shape":"gyuto","lengthMm":300,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Series Gyuto 300mm"},{"slug":"misono-molybdenum-gyuto-330","name":"Misono Molybdenum Gyuto 330mm","maker":"Misono","shape":"gyuto","lengthMm":330,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Gyuto 330mm"},{"slug":"misono-molybdenum-gyuto-360","name":"Misono Molybdenum Gyuto 360mm","maker":"Misono","shape":"gyuto","lengthMm":360,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Gyuto 360mm"},{"slug":"misono-molybdenum-pankiri-300","name":"Misono Molybdenum Pankiri 300mm","maker":"Misono","shape":"pankiri","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Bread Knife 300mm"},{"slug":"misono-molybdenum-pankiri-360","name":"Misono Molybdenum Pankiri 360mm","maker":"Misono","shape":"pankiri","lengthMm":360,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Bread Knife 360mm"},{"slug":"misono-molybdenum-deba-240","name":"Misono Molybdenum Deba 240mm","maker":"Misono","shape":"deba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-molybdenum","storeName":"Misono Molybdenum Steel Series Western Deba 240mm"},{"slug":"misono-sweden-honesuki-165","name":"Misono Sweden Carbon Honesuki 165mm","maker":"Misono","shape":"honesuki","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-sweden-carbon-unstated","storeName":"Misono Sweden Steel Series Boning 165mm"},{"slug":"misono-swedish-stainless-dimpled-petty-120","name":"Misono Dimples Swedish Stainless Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-dimples-swedish-stainless","storeName":"Misono UX10 with Dimples Series Petty 120mm"},{"slug":"misono-swedish-stainless-dimpled-petty-150","name":"Misono Dimples Swedish Stainless Petty 150mm","maker":"Misono","shape":"petty","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-dimples-swedish-stainless","storeName":"Misono UX10 with Dimples Series Petty 150mm"},{"slug":"misono-swedish-stainless-dimpled-sujihiki-240","name":"Misono Dimples Swedish Stainless Sujihiki 240mm","maker":"Misono","shape":"sujihiki","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-dimples-swedish-stainless","storeName":"Misono UX10 with Dimples Series Sujihiki 240mm"},{"slug":"misono-440-sujihiki-180","name":"Misono 440 Sujihiki 180mm","maker":"Misono","shape":"sujihiki","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-440","storeName":"Misono 440 Series Slicer 180mm"},{"slug":"misono-440-sujihiki-210","name":"Misono 440 Sujihiki 210mm","maker":"Misono","shape":"sujihiki","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-440","storeName":"Misono 440 Series Slicer 210mm"},{"slug":"misono-swedish-stainless-left-sujihiki-240","name":"Misono Swedish Stainless Sujihiki 240mm","maker":"Misono","shape":"sujihiki","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Series Sujihiki 240mm"},{"slug":"misono-swedish-stainless-left-petty-120","name":"Misono Swedish Stainless Petty 120mm","maker":"Misono","shape":"petty","lengthMm":120,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Series Petty 120mm"},{"slug":"misono-swedish-stainless-left-petty-150","name":"Misono Swedish Stainless Petty 150mm","maker":"Misono","shape":"petty","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-ux10-swedish-stainless","storeName":"Misono UX10 Series Petty 150mm"},{"slug":"kanetsugu-vg10-saiun-sd-petty-90","name":"Kanetsugu Saiun VG-10 Petty 90mm","maker":"Kanetsugu","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-saiun-vg10","storeName":"Kanetsugu Saiun Series SD-01 Paring 90mm"},{"slug":"kanetsugu-aus8-ps-sujihiki-240","name":"Kanetsugu Pro AUS-8 Sujihiki 240mm S PS-09","maker":"Kanetsugu","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-s-aus8","storeName":"Kanetsugu Pro S Series PS-09 Sujihiki 240mm"},{"slug":"kanetsugu-aus8-ps-santoku-170","name":"Kanetsugu Pro AUS-8 Santoku 170mm S PS-03","maker":"Kanetsugu","shape":"santoku","lengthMm":170,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-s-aus8","storeName":"Kanetsugu Pro S Series PS-03 Santoku 170mm"},{"slug":"kanetsugu-aus8-ps-honesuki-145","name":"Kanetsugu Pro AUS-8 Honesuki 145mm S PS-08","maker":"Kanetsugu","shape":"honesuki","lengthMm":145,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-s-aus8","storeName":"Kanetsugu Pro S Series PS-08 Boning Knife 145mm"},{"slug":"kanetsugu-aus8-ps-petty-130","name":"Kanetsugu Pro AUS-8 Petty 130mm","maker":"Kanetsugu","shape":"petty","lengthMm":130,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-s-aus8","storeName":"Kanetsugu Pro S Series Petty 130mm"},{"slug":"kanetsugu-aus8-ps-gyuto-240","name":"Kanetsugu Pro AUS-8 Gyuto 240mm","maker":"Kanetsugu","shape":"gyuto","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-s-aus8","storeName":"Kanetsugu Pro S Series Gyuto 240mm"},{"slug":"kanetsugu-aus8-ps-gyuto-270","name":"Kanetsugu Pro AUS-8 Gyuto 270mm","maker":"Kanetsugu","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-s-aus8","storeName":"Kanetsugu Pro S Series Gyuto 270mm"},{"slug":"kanetsugu-aus8-pm-sujihiki-240","name":"Kanetsugu Pro AUS-8 Sujihiki 240mm M PM-09","maker":"Kanetsugu","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsugu-pro-m-aus8","storeName":"Kanetsugu Pro M Series PM-09 Sujihiki 240mm"},{"slug":"kagayaki-sg2-kgr2-santoku-175","name":"Kagayaki Original KGR2-2 R2/SG2 Santoku 175mm","maker":"Kagayaki","shape":"santoku","lengthMm":175,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-r-2-kgr2-2-sg2","storeName":"JCK Original Kagayaki R-2 Clad Series KGR2-2 Santoku 175mm"},{"slug":"kagayaki-sg2-damascus-kgr-petty-150","name":"Kagayaki Original Damascus R2/SG2 Petty 150mm KGR-1","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-r-2-damascus-kgr-1-sg2","storeName":"JCK Original Kagayaki R-2 Damascus Series KGR-1 Petty 150mm"},{"slug":"jck-natures-vg10-gekko-ge-gyuto-180","name":"Jck Natures Gekko VG-10 Gyuto 180mm","maker":"Jck Natures","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-gekko-vg10","storeName":"JCK Natures Gekko Series Gyuto 180mm"},{"slug":"kagayaki-vg1-basic-kg-deba-210","name":"Kagayaki Original Basic VG-1 Deba 210mm","maker":"Kagayaki","shape":"deba","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series KG-13 Western Deba 210mm"},{"slug":"kagayaki-vg1-basic-kg-sujihiki-210","name":"Kagayaki Original Basic VG-1 Sujihiki 210mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Slicer 210mm"},{"slug":"kagayaki-vg1-basic-kg-santoku-180","name":"Kagayaki Original Basic Santoku180mm VG-1 Santoku 180mm","maker":"Kagayaki","shape":"santoku","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-kg-3-santoku180mm-vg1","storeName":"JCK Original Kagayaki Basic Series KG-3 Santoku180mm"},{"slug":"kagayaki-carbonext-kc-gyuto-210","name":"Kagayaki Original CarboNext Carbon Gyuto 210mm","maker":"Kagayaki","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Gyuto 210mm"},{"slug":"kagayaki-carbonext-kc-gyuto-240","name":"Kagayaki Original CarboNext Carbon Gyuto 240mm","maker":"Kagayaki","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Gyuto 240mm"},{"slug":"kagayaki-carbonext-kc-gyuto-270","name":"Kagayaki Original CarboNext Carbon Gyuto 270mm","maker":"Kagayaki","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Gyuto 270mm"},{"slug":"kagayaki-carbonext-kc-sujihiki-240","name":"Kagayaki Original CarboNext Carbon Sujihiki 240mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Sujihiki 240mm"},{"slug":"kagayaki-carbonext-kc-sujihiki-270","name":"Kagayaki Original CarboNext Carbon Sujihiki 270mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Sujihiki 270mm"},{"slug":"kagayaki-carbonext-kc-sujihiki-300","name":"Kagayaki Original CarboNext Carbon Sujihiki 300mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Sujihiki 300mm"},{"slug":"kagayaki-carbonext-kc-santoku-180","name":"Kagayaki Original CarboNext Carbon Santoku 180mm","maker":"Kagayaki","shape":"santoku","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-kc-3-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series KC-3 Santoku 180mm"},{"slug":"kagayaki-vg10-basic-dimpled-gyuto-210","name":"Kagayaki Original Basic Dimples VG-10 Gyuto 210mm","maker":"Kagayaki","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kagayaki-jck-original-basic-dimples-vg10","storeName":"JCK Original Kagayaki Basic WA Series VG-10 Wa Gyuto with Dimples 210mm"},{"slug":"kagayaki-vg10-basic-dimpled-gyuto-240","name":"Kagayaki Original Basic Dimples VG-10 Gyuto 240mm","maker":"Kagayaki","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kagayaki-jck-original-basic-dimples-vg10","storeName":"JCK Original Kagayaki Basic WA Series VG-10 Wa Gyuto with Dimples 240mm"},{"slug":"kagayaki-vg10-basic-dimpled-gyuto-270","name":"Kagayaki Original Basic Dimples VG-10 Gyuto 270mm","maker":"Kagayaki","shape":"gyuto","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kagayaki-jck-original-basic-dimples-vg10","storeName":"JCK Original Kagayaki Basic WA Series VG-10 Wa Gyuto with Dimples 270mm"},{"slug":"kagayaki-vg1-basic-kg-sujihiki-240","name":"Kagayaki Original Basic VG-1 Sujihiki 240mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Sujihiki 240mm"},{"slug":"kagayaki-vg1-basic-kg-sujihiki-270","name":"Kagayaki Original Basic VG-1 Sujihiki 270mm","maker":"Kagayaki","shape":"sujihiki","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Sujihiki 270mm"},{"slug":"kagayaki-vg1-basic-kg-gyuto-210","name":"Kagayaki Original Basic VG-1 Gyuto 210mm","maker":"Kagayaki","shape":"gyuto","lengthMm":210,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Gyuto 210mm"},{"slug":"kagayaki-vg1-basic-kg-gyuto-240","name":"Kagayaki Original Basic VG-1 Gyuto 240mm","maker":"Kagayaki","shape":"gyuto","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Gyuto 240mm"},{"slug":"kagayaki-vg1-basic-kg-gyuto-270","name":"Kagayaki Original Basic VG-1 Gyuto 270mm","maker":"Kagayaki","shape":"gyuto","lengthMm":270,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Gyuto 270mm"},{"slug":"jck-natures-vg10-uzushio-ud-santoku-170","name":"Jck Natures Uzushio VG-10 Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-uzushio-ud-2-vg10","storeName":"JCK Natures Uzushio Series UD-2 Santoku 170mm"},{"slug":"jck-natures-vg10-sakura-hs-gyuto-180","name":"Jck Natures Sakura VG-10 Gyuto 180mm","maker":"Jck Natures","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sakura-vg10","storeName":"JCK Natures Sakura Series Wa Gyuto 180mm"},{"slug":"jck-natures-vg10-sakura-hs-gyuto-210","name":"Jck Natures Sakura VG-10 Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sakura-vg10","storeName":"JCK Natures Sakura Series Wa Gyuto 210mm"},{"slug":"jck-natures-vg10-sakura-hs-gyuto-240","name":"Jck Natures Sakura VG-10 Gyuto 240mm","maker":"Jck Natures","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sakura-vg10","storeName":"JCK Natures Sakura Series Wa Gyuto 240mm"},{"slug":"jck-natures-vg10-sakura-hs-santoku-170","name":"Jck Natures Sakura VG-10 Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-sakura-hs-2-vg10","storeName":"JCK Natures Sakura Series HS-2 Wa Santoku 170mm"},{"slug":"jck-natures-vg10-raiun-rd-petty-130","name":"Jck Natures Raiun VG-10 Petty 130mm","maker":"Jck Natures","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-raiun-rd-1-vg10","storeName":"JCK Natures Raiun Series RD-1 Wa Petty 130mm"},{"slug":"jck-natures-vg10-raiun-rd-santoku-170","name":"Jck Natures Raiun VG-10 Santoku 170mm","maker":"Jck Natures","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-raiun-rd-2-vg10","storeName":"JCK Natures Raiun Series RD-2 Wa Santoku 170mm"},{"slug":"jck-natures-vg10-raiun-red-gyuto-210","name":"Jck Natures Raiun VG-10 Gyuto 210mm","maker":"Jck Natures","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-raiun-vg10","storeName":"JCK Natures Raiun Series Wa Gyuto 210mm"},{"slug":"jck-natures-vg10-raiun-red-gyuto-240","name":"Jck Natures Raiun VG-10 Gyuto 240mm","maker":"Jck Natures","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jck-natures-raiun-vg10","storeName":"JCK Natures Raiun Series Wa Gyuto 240mm"},{"slug":"jck-natures-vg10-gekko-ge-sujihiki-240","name":"Jck Natures Gekko VG-10 Sujihiki 240mm","maker":"Jck Natures","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-gekko-ge-6m-vg10","storeName":"JCK Natures Gekko Series GE-6M Sujihiki 240mm"},{"slug":"jck-natures-vg10-gekko-ge-nakiri-165","name":"Jck Natures Gekko VG-10 Nakiri 165mm","maker":"Jck Natures","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-gekko-ge-3m-vg10","storeName":"JCK Natures Gekko Series GE-3M Nakiri 165mm"},{"slug":"jck-natures-vg10-gekko-ge-santoku-190","name":"Jck Natures Gekko VG-10 Santoku 190mm","maker":"Jck Natures","shape":"santoku","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jck-natures-gekko-ge-2m-vg10","storeName":"JCK Natures Gekko Series GE-2M Santoku 190mm"},{"slug":"kagayaki-vg1-basic-kg-deba-180","name":"Kagayaki Original Basic VG-1 Deba 180mm","maker":"Kagayaki","shape":"deba","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series KG-15 Deba 180mm"},{"slug":"kagayaki-vg1-basic-kg-honesuki-150","name":"Kagayaki Original Basic VG-1 Honesuki 150mm","maker":"Kagayaki","shape":"honesuki","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-kg-4-vg1","storeName":"JCK Original Kagayaki Basic Series KG-4 Boning Knife | Honesuki 150mm"},{"slug":"kagayaki-carbonext-kc-petty-150","name":"Kagayaki Original CarboNext Carbon Petty 150mm","maker":"Kagayaki","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-carbonext-carbon-unstated","storeName":"JCK Original Kagayaki CarboNext Series Petty 150mm"},{"slug":"kagayaki-vg1-basic-kg-petty-125","name":"Kagayaki Original Basic VG-1 Petty 125mm","maker":"Kagayaki","shape":"petty","lengthMm":125,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kagayaki-jck-original-basic-vg1","storeName":"JCK Original Kagayaki Basic Series Petty 125mm"},{"slug":"masamoto-vg10-vg-hon-yanagiba-240","name":"Masamoto VG Hon-Kasumi VG-10 Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-vg-hon-kasumi-vg10","storeName":"Masamoto VG Series VG-10 Hon Kasumi Yanagiba 240mm"},{"slug":"masamoto-vg10-vg-hon-yanagiba-270","name":"Masamoto VG Hon-Kasumi VG-10 Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-vg-hon-kasumi-vg10","storeName":"Masamoto VG Series VG-10 Hon Kasumi Yanagiba 270mm"},{"slug":"masamoto-vg10-vg-hon-yanagiba-300","name":"Masamoto VG Hon-Kasumi VG-10 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-vg-hon-kasumi-vg10","storeName":"Masamoto VG Series VG-10 Hon Kasumi Yanagiba 300mm"},{"slug":"masamoto-vg10-vg-hon-yanagiba-330","name":"Masamoto VG Hon-Kasumi VG-10 Yanagiba 330mm","maker":"Masamoto","shape":"yanagiba","lengthMm":330,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-vg-hon-kasumi-vg10","storeName":"Masamoto VG Series VG-10 Hon Kasumi Yanagiba 330mm"},{"slug":"masamoto-ha-honyaki-yanagiba-240","name":"Masamoto HA Honyaki Aogami #2 Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Yanagiba 240mm"},{"slug":"masamoto-ha-honyaki-yanagiba-270","name":"Masamoto HA Honyaki Aogami #2 Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Yanagiba 270mm"},{"slug":"masamoto-ha-honyaki-yanagiba-300","name":"Masamoto HA Honyaki Aogami #2 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Yanagiba 300mm"},{"slug":"masamoto-ha-honyaki-yanagiba-330","name":"Masamoto HA Honyaki Aogami #2 Yanagiba 330mm","maker":"Masamoto","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Yanagiba 330mm"},{"slug":"masamoto-ha-honyaki-usuba-180","name":"Masamoto HA Honyaki Aogami #2 Usuba 180mm","maker":"Masamoto","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Usuba 180mm"},{"slug":"masamoto-ha-honyaki-usuba-195","name":"Masamoto HA Honyaki Aogami #2 Usuba 195mm","maker":"Masamoto","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Usuba 195mm"},{"slug":"masamoto-ha-honyaki-usuba-210","name":"Masamoto HA Honyaki Aogami #2 Usuba 210mm","maker":"Masamoto","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ha-honyaki-no-2-aogami-2","storeName":"Masamoto HA Series Honyaki Blue Steel No.2 Usuba 210mm"},{"slug":"masamoto-shirogami-hs-honyaki-usuba-180","name":"Masamoto HS Honyaki Shirogami #2 Usuba 180mm","maker":"Masamoto","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Usuba 180mm"},{"slug":"masamoto-shirogami-hs-honyaki-usuba-195","name":"Masamoto HS Honyaki Shirogami #2 Usuba 195mm","maker":"Masamoto","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Usuba 195mm"},{"slug":"masamoto-shirogami-hs-honyaki-usuba-210","name":"Masamoto HS Honyaki Shirogami #2 Usuba 210mm","maker":"Masamoto","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Usuba 210mm"},{"slug":"masamoto-shirogami-hs-honyaki-usuba-225","name":"Masamoto HS Honyaki Shirogami #2 Usuba 225mm","maker":"Masamoto","shape":"usuba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Usuba 225mm"},{"slug":"masamoto-shirogami-hs-honyaki-deba-150","name":"Masamoto HS Honyaki Shirogami #2 Deba 150mm","maker":"Masamoto","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Deba 150mm"},{"slug":"masamoto-shirogami-hs-honyaki-deba-165","name":"Masamoto HS Honyaki Shirogami #2 Deba 165mm","maker":"Masamoto","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Deba 165mm"},{"slug":"masamoto-shirogami-hs-honyaki-deba-180","name":"Masamoto HS Honyaki Shirogami #2 Deba 180mm","maker":"Masamoto","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Deba 180mm"},{"slug":"masamoto-shirogami-hs-honyaki-deba-195","name":"Masamoto HS Honyaki Shirogami #2 Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Deba 195mm"},{"slug":"masamoto-shirogami-hs-honyaki-deba-210","name":"Masamoto HS Honyaki Shirogami #2 Deba 210mm","maker":"Masamoto","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Deba 210mm"},{"slug":"masamoto-shirogami-hs-honyaki-deba-225","name":"Masamoto HS Honyaki Shirogami #2 Deba 225mm","maker":"Masamoto","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Deba 225mm"},{"slug":"masamoto-shirogami-hs-honyaki-yanagiba-240","name":"Masamoto HS Honyaki Shirogami #2 Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Yanagiba 240mm"},{"slug":"masamoto-shirogami-hs-honyaki-yanagiba-270","name":"Masamoto HS Honyaki Shirogami #2 Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Yanagiba 270mm"},{"slug":"masamoto-shirogami-hs-honyaki-yanagiba-300","name":"Masamoto HS Honyaki Shirogami #2 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Yanagiba 300mm"},{"slug":"masamoto-shirogami-hs-honyaki-yanagiba-330","name":"Masamoto HS Honyaki Shirogami #2 Yanagiba 330mm","maker":"Masamoto","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-hs-honyaki-no-2-shirogami-2","storeName":"Masamoto HS Series Honyaki White Steel No.2 Yanagiba 330mm"},{"slug":"masamoto-kh-hon-usuba-210","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Usuba 210mm","maker":"Masamoto","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","storeName":"Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Usuba 210mm"},{"slug":"masamoto-kh-hon-usuba-225","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Usuba 225mm","maker":"Masamoto","shape":"usuba","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","storeName":"Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Usuba 225mm"},{"slug":"masamoto-shirogami-ki-hon-yanagiba-270","name":"Masamoto KI Hon-Kasumi Shirogami #1 Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ki-hon-kasumi-no-1-shirogami-1","storeName":"Masamoto KI Series Hon Kasumi White Steel No.1 Yanagiba 270mm"},{"slug":"masamoto-shirogami-ki-hon-yanagiba-300","name":"Masamoto KI Hon-Kasumi Shirogami #1 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ki-hon-kasumi-no-1-shirogami-1","storeName":"Masamoto KI Series Hon Kasumi White Steel No.1 Yanagiba 300mm"},{"slug":"masamoto-shirogami-ki-hon-yanagiba-330","name":"Masamoto KI Hon-Kasumi Shirogami #1 Yanagiba 330mm","maker":"Masamoto","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ki-hon-kasumi-no-1-shirogami-1","storeName":"Masamoto KI Series Hon Kasumi White Steel No.1 Yanagiba 330mm"},{"slug":"masamoto-kh-hon-deba-180","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Deba 180mm","maker":"Masamoto","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","storeName":"Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Deba 180mm"},{"slug":"masamoto-kh-hon-deba-195","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","storeName":"Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Deba 195mm"},{"slug":"masamoto-kh-hon-deba-210","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Deba 210mm","maker":"Masamoto","shape":"deba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","storeName":"Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Deba 210mm"},{"slug":"masamoto-kh-hon-deba-225","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Deba 225mm","maker":"Masamoto","shape":"deba","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","storeName":"Masamoto KH Series Hon Kasumi Suminagashi Blue Steel No.2 Deba 225mm"},{"slug":"masamoto-shirogami-ka-hon-deba-150","name":"Masamoto KA Hon-Kasumi Shirogami Deba 150mm","maker":"Masamoto","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Deba 150mm"},{"slug":"masamoto-shirogami-ka-hon-deba-165","name":"Masamoto KA Hon-Kasumi Shirogami Deba 165mm","maker":"Masamoto","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Deba 165mm"},{"slug":"masamoto-shirogami-ka-hon-deba-180","name":"Masamoto KA Hon-Kasumi Shirogami Deba 180mm","maker":"Masamoto","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Deba 180mm"},{"slug":"masamoto-shirogami-ka-hon-deba-195","name":"Masamoto KA Hon-Kasumi Shirogami Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Deba 195mm"},{"slug":"masamoto-shirogami-ka-hon-deba-210","name":"Masamoto KA Hon-Kasumi Shirogami Deba 210mm","maker":"Masamoto","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Deba 210mm"},{"slug":"masamoto-shirogami-ka-hon-deba-225","name":"Masamoto KA Hon-Kasumi Shirogami Deba 225mm","maker":"Masamoto","shape":"deba","lengthMm":225,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Deba 225mm"},{"slug":"masamoto-shirogami-ka-hon-usuba-180","name":"Masamoto KA Hon-Kasumi Shirogami Usuba 180mm","maker":"Masamoto","shape":"usuba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Usuba 180mm"},{"slug":"masamoto-shirogami-ka-hon-usuba-195","name":"Masamoto KA Hon-Kasumi Shirogami Usuba 195mm","maker":"Masamoto","shape":"usuba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Usuba 195mm"},{"slug":"masamoto-shirogami-ka-hon-usuba-210","name":"Masamoto KA Hon-Kasumi Shirogami Usuba 210mm","maker":"Masamoto","shape":"usuba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Usuba 210mm"},{"slug":"masamoto-shirogami-ka-hon-usuba-225","name":"Masamoto KA Hon-Kasumi Shirogami Usuba 225mm","maker":"Masamoto","shape":"usuba","lengthMm":225,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ka-hon-kasumi-no-2-shirogami","storeName":"Masamoto KA Series Hon Kasumi Blue Steel No.2 Usuba 225mm"},{"slug":"masamoto-shirogami-ks-hon-yanagiba-210","name":"Masamoto KS Hon-Kasumi Shirogami #2 Yanagiba 210mm","maker":"Masamoto","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Yanagiba 210mm"},{"slug":"masamoto-shirogami-ks-hon-kiritsuke-240","name":"Masamoto KS Hon-Kasumi Shirogami #2 Kiritsuke 240mm","maker":"Masamoto","shape":"kiritsuke","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-double-bevel-edge-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Kiritsuke Double Bevel Edge 240mm"},{"slug":"masamoto-shirogami-ks-hon-kiritsuke-270","name":"Masamoto KS Hon-Kasumi Shirogami #2 Kiritsuke 270mm","maker":"Masamoto","shape":"kiritsuke","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-double-bevel-edge-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Kiritsuke Double Bevel Edge 270mm"},{"slug":"masamoto-shirogami-ks-hon-other-330","name":"Masamoto KS Hon-Kasumi Shirogami #2 Sakimaru Takohiki 330mm","maker":"Masamoto","shape":"takohiki","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-sakimaru-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Sakimaru Takohiki 330mm"},{"slug":"masamoto-shirogami-ks-hon-other-360","name":"Masamoto KS Hon-Kasumi Shirogami #2 Sakimaru Takohiki 360mm","maker":"Masamoto","shape":"takohiki","lengthMm":360,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-sakimaru-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Sakimaru Takohiki 360mm"},{"slug":"masamoto-shirogami-ks-hon-other-210","name":"Masamoto KS Hon-Kasumi Shirogami #2 Mukimono 210mm","maker":"Masamoto","shape":"other","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-mukimono-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Mukimono 210mm"},{"slug":"masamoto-shirogami-ks-hon-usuba-150","name":"Masamoto KS Kama Hon-Kasumi Shirogami #2 Usuba 150mm","maker":"Masamoto","shape":"usuba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-kama-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Kama Usuba 150mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-105","name":"Masamoto KK Kasumi Shirogami #2 Ko-Deba 105mm","maker":"Masamoto","shape":"deba","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-ko-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Ko Deba 105mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-120","name":"Masamoto KK Kasumi Shirogami #2 Ko-Deba 120mm","maker":"Masamoto","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-ko-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Ko Deba 120mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-135","name":"Masamoto KK Kasumi Shirogami #2 Ko-Deba 135mm","maker":"Masamoto","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-ko-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Ko Deba 135mm"},{"slug":"masamoto-shirogami-kk-kasumi-nakiri-165","name":"Masamoto KK Kasumi Kurouchi Shirogami #2 Nakiri 165mm","maker":"Masamoto","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-kurouchi-kk-3616w-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Kurouchi KK-3616W Nakiri 165mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-150","name":"Masamoto KK Kasumi Shirogami #2 Deba 150mm","maker":"Masamoto","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Deba 150mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-165","name":"Masamoto KK Kasumi Shirogami #2 Deba 165mm","maker":"Masamoto","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Deba 165mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-195","name":"Masamoto KK Kasumi Shirogami #2 Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Deba 195mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-210","name":"Masamoto KK Kasumi Shirogami #2 Deba 210mm","maker":"Masamoto","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Deba 210mm"},{"slug":"masamoto-shirogami-kk-kasumi-deba-225","name":"Masamoto KK Kasumi Shirogami #2 Deba 225mm","maker":"Masamoto","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Deba 225mm"},{"slug":"masamoto-shirogami-ks-hon-deba-105","name":"Masamoto KS Hon-Kasumi Shirogami #2 Ko-Deba 105mm","maker":"Masamoto","shape":"deba","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Ko-Deba 105mm"},{"slug":"masamoto-shirogami-ks-hon-deba-120","name":"Masamoto KS Hon-Kasumi Shirogami #2 Ko-Deba 120mm","maker":"Masamoto","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-ks-hon-kasumi-no-2-shirogami-2","storeName":"Masamoto KS Series Hon Kasumi White Steel No.2 Ko-Deba 120mm"},{"slug":"masamoto-shirogami-kk-kasumi-usuba-180","name":"Masamoto KK Kasumi Shirogami #2 Usuba 180mm","maker":"Masamoto","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Usuba 180mm"},{"slug":"masamoto-shirogami-kk-kasumi-usuba-195","name":"Masamoto KK Kasumi Shirogami #2 Usuba 195mm","maker":"Masamoto","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Usuba 195mm"},{"slug":"masamoto-shirogami-kk-kasumi-usuba-210","name":"Masamoto KK Kasumi Shirogami #2 Usuba 210mm","maker":"Masamoto","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Usuba 210mm"},{"slug":"masamoto-shirogami-kk-kasumi-usuba-225","name":"Masamoto KK Kasumi Shirogami #2 Usuba 225mm","maker":"Masamoto","shape":"usuba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Usuba 225mm"},{"slug":"masamoto-shirogami-kk-kasumi-yanagiba-210","name":"Masamoto KK Kasumi Shirogami #2 Yanagiba 210mm","maker":"Masamoto","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Yanagiba 210mm"},{"slug":"masamoto-shirogami-kk-kasumi-yanagiba-330","name":"Masamoto KK Kasumi Shirogami #2 Yanagiba 330mm","maker":"Masamoto","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-kk-kasumi-no-2-shirogami-2","storeName":"Masamoto KK Series Kasumi White Steel No.2 Yanagiba 330mm"},{"slug":"kanetsugu-molybdenum-hybrid-hw-deba-120","name":"Kanetsugu Hybrid Bocho Molybdenum Ko-Deba 120mm","maker":"Kanetsugu","shape":"deba","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-hybrid-bocho-ko-molybdenum","storeName":"Kanetsugu Hybrid Wa Bocho Series Ko Deba 120mm"},{"slug":"kanetsugu-molybdenum-hybrid-hw-deba-150","name":"Kanetsugu Hybrid Bocho Molybdenum Deba 150mm","maker":"Kanetsugu","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-hybrid-bocho-molybdenum","storeName":"Kanetsugu Hybrid Wa Bocho Series Deba 150mm"},{"slug":"kanetsugu-molybdenum-hybrid-hw-deba-165","name":"Kanetsugu Hybrid Bocho Molybdenum Deba 165mm","maker":"Kanetsugu","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-hybrid-bocho-molybdenum","storeName":"Kanetsugu Hybrid Wa Bocho Series Deba 165mm"},{"slug":"kanetsugu-molybdenum-hybrid-hw-deba-180","name":"Kanetsugu Hybrid Bocho Molybdenum Deba 180mm","maker":"Kanetsugu","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanetsugu-hybrid-bocho-molybdenum","storeName":"Kanetsugu Hybrid Wa Bocho Series Deba 180mm"},{"slug":"teruyasu-fujiwara-kanefusa-fkj-deba-165","name":"Teruyasu Fujiwara Kanefusa FKJ Stainless Deba 165mm","maker":"Teruyasu Fujiwara","shape":"deba","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-kanefusa-fkj-stainless-unstated","storeName":"Fujiwara Kanefusa FKJ Series Deba 165mm"},{"slug":"teruyasu-fujiwara-kanefusa-fkj-deba-180","name":"Teruyasu Fujiwara Kanefusa FKJ Stainless Deba 180mm","maker":"Teruyasu Fujiwara","shape":"deba","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-kanefusa-fkj-stainless-unstated","storeName":"Fujiwara Kanefusa FKJ Series Deba 180mm"},{"slug":"teruyasu-fujiwara-kanefusa-fkj-yanagiba-300","name":"Teruyasu Fujiwara Kanefusa FKJ Stainless Yanagiba 300mm","maker":"Teruyasu Fujiwara","shape":"yanagiba","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"teruyasu-fujiwara-kanefusa-fkj-no-35-stainless-unstated","storeName":"Fujiwara Kanefusa FKJ Series No.35 Yanagiba 300mm"},{"slug":"kagayaki-aogami-2-blue-kb-santoku-170","name":"Kagayaki Original Aogami #2 Santoku 170mm","maker":"Kagayaki","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kagayaki-jck-original-no-2-kb-2-aogami-2","storeName":"JCK Original Kagayaki Blue Steel No.2 Clad Series KB-2 Santoku 170mm"},{"slug":"mumei-cherry-wood-petty-90","name":"Mumei Small Stainless Petty 90mm","maker":"Mumei","shape":"petty","lengthMm":90,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"mumei-small-cherry-wood-stainless-unstated","storeName":"Mumei Small Petty 90mm Cherry Wood Handle"},{"slug":"hitohira-shirogami-2-kurouchi-kaisaki-other-105","name":"Hitohira Kurouchi Shirogami #2 Kaisaki 105mm","maker":"Hitohira","shape":"other","lengthMm":105,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-kaisaki-shirogami-2","storeName":"Hitohira White #2 Kurouchi Kaisaki 105mm Ho Wood Handle"},{"slug":"hitohira-shirogami-2-ho-wood-usuba-180","name":"Hitohira Shirogami #2 Usuba 180mm","maker":"Hitohira","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-shirogami-2","storeName":"Hitohira Carbon Usuba 180mm Ho Wood Handle"},{"slug":"kajibee-aogami-2-kurouchi-damascus-santoku-169","name":"Kajibee Kaji-bei Kurouchi Damascus Aogami #2 Santoku 169mm","maker":"Kajibee","shape":"santoku","lengthMm":169,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kajibee-kajibei-kurouchi-damascus-aogami-2","storeName":"Kajibee Kajibei Kurouchi Blue #2 Damascus Santoku Ebony Handle 169mm"},{"slug":"sukehisa-nihonko-komakiri-gyuto-270","name":"Sukehisa Nihonko Komakiri Carbon Gyuto 270mm","maker":"Sukehisa","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-nihonko-komakiri-carbon-unstated","storeName":"Sukehisa Nihonko Komakiri Gyuto 270mm Pakka Handle"},{"slug":"sukehisa-nihonko-komakiri-gyuto-300","name":"Sukehisa Nihonko Komakiri Carbon Gyuto 300mm","maker":"Sukehisa","shape":"gyuto","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-nihonko-komakiri-carbon-unstated","storeName":"Sukehisa Nihonko Komakiri Gyuto 300mm Pakka Handle"},{"slug":"hitohira-vg10-kuma-damascus-sujihiki-270","name":"Hitohira Imojiya Kuma 33-Layer Damascus VG-10 Sujihiki 270mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kuma-33-layers-damascus-vg10","storeName":"Hitohira Imojiya Kuma 33 layers Damascus VG10 Sujihiki 270mm Pakka Handle"},{"slug":"sukehisa-swedish-carbon-rosewood-gyuto-360","name":"Sukehisa Swedish Carbon Gyuto 360mm","maker":"Sukehisa","shape":"gyuto","lengthMm":360,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-swedish-carbon","storeName":"Sukehisa Swedish Carbon Gyuto 360mm Rosewood Handle"},{"slug":"sukehisa-swedish-carbon-rosewood-gyuto-330","name":"Sukehisa Swedish Carbon Gyuto 330mm","maker":"Sukehisa","shape":"gyuto","lengthMm":330,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-swedish-carbon","storeName":"Sukehisa Swedish Carbon Gyuto 330mm Rosewood Handle"},{"slug":"hitohira-hg-tsuchime-bunka-186","name":"Hitohira HG Tsuchime Damascus Stainless Bunka 186mm","maker":"Hitohira","shape":"bunka","lengthMm":186,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hg-tsuchime-damascus-stainless-unstated","storeName":"Hitohira HG Tsuchime Damascus Bunka Walnut Handle 186mm"},{"slug":"hitohira-1k6-th-pakka-gyuto-270","name":"Hitohira Imojiya TH 1K6 Gyuto 270mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":270,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Gyuto 270mm Pakka Handle"},{"slug":"hitohira-shirogami-2-kurouchi-kaisaki-other-150","name":"Hitohira Kurouchi Shirogami #2 Kaisaki 150mm","maker":"Hitohira","shape":"other","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-kaisaki-shirogami-2","storeName":"Hitohira White #2 Kurouchi Kaisaki 150mm Ho Wood Handle"},{"slug":"hitohira-shirogami-2-kurouchi-ho-deba-90","name":"Hitohira Kurouchi Shirogami #2 Deba 90mm","maker":"Hitohira","shape":"deba","lengthMm":90,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-kurouchi-shirogami-2","storeName":"Hitohira White #2 Kurouchi Deba 90mm Ho Wood Handle"},{"slug":"sukehisa-nihonko-rosewood-sujihiki-300","name":"Sukehisa Nihonko Carbon Sujihiki 300mm","maker":"Sukehisa","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-nihonko-carbon-unstated","storeName":"Sukehisa Nihonko Sujihiki 300mm Rosewood Handle"},{"slug":"sukehisa-nihonko-pakka-sujihiki-270","name":"Sukehisa Nihonko Carbon Sujihiki 270mm","maker":"Sukehisa","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sukehisa-nihonko-carbon-unstated","storeName":"Sukehisa Nihonko Sujihiki 270mm Pakka Handle"},{"slug":"hitohira-vg1-fj-pakka-deba-240","name":"Hitohira FJ VG-1 Deba 240mm","maker":"Hitohira","shape":"deba","lengthMm":240,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-fj-vg1","storeName":"Hitohira FJ VG-1 Yo Deba 240mm Pakka Handle"},{"slug":"kogetsu-garasuki-pakka-other-165","name":"Kogetsu Carbon Garasuki 165mm","maker":"Kogetsu","shape":"other","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-garasuki-carbon-unstated","storeName":"Kogetsu Carbon Garasuki 165mm Pakka Handle"},{"slug":"hitohira-1k6-th-pakka-gyuto-180","name":"Hitohira Imojiya TH 1K6 Gyuto 180mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":180,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-th-1k6","storeName":"Hitohira Imojiya TH Stainless Gyuto 180mm Pakka Handle"},{"slug":"hitohira-shirogami-2-hamokiri-ho-other-330","name":"Hitohira Kenji Togashi Shirogami #2 Hamokiri 330mm","maker":"Hitohira","smith":"Kenji Togashi","shape":"other","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hamokiri-shirogami-2","storeName":"Hitohira Togashi White #2 Hamokiri 330mm Ho Wood Handle"},{"slug":"hitohira-1k6-hiragana-poplar-deba-150","name":"Hitohira Hiragana Poplar 1K6 Deba 150mm","maker":"Hitohira","shape":"deba","lengthMm":150,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hiragana-poplar-1k6","storeName":"Hitohira Hiragana Deba 150mm Poplar Handle"},{"slug":"hitohira-aogami-2-menkiri-other-300","name":"Hitohira Aogami #2 Menkiri 300mm","maker":"Hitohira","shape":"other","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hitohira-menkiri-aogami-2","storeName":"Hitohira Blue #2 Menkiri 300mm"},{"slug":"morihei-shirogami-2-munetsugu-ai-deba-240","name":"Morihei Munetsugu Ai Shirogami #2 Deba 240mm","maker":"Morihei","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-ai-shirogami-2","storeName":"Morihei Munetsugu White #2 Ai Deba 240mm Ho Wood Handle"},{"slug":"morihei-shirogami-2-munetsugu-ai-deba-210","name":"Morihei Munetsugu Ai Shirogami #2 Deba 210mm","maker":"Morihei","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-ai-shirogami-2","storeName":"Morihei Munetsugu White #2 Ai Deba 210mm Ho Wood Handle"},{"slug":"morihei-shirogami-2-munetsugu-ai-deba-180","name":"Morihei Munetsugu Ai Shirogami #2 Deba 180mm","maker":"Morihei","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-ai-shirogami-2","storeName":"Morihei Munetsugu White #2 Ai Deba 180mm Ho Wood Handle"},{"slug":"morihei-shirogami-2-munetsugu-ai-deba-195","name":"Morihei Munetsugu Ai Shirogami #2 Deba 195mm","maker":"Morihei","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-ai-shirogami-2","storeName":"Morihei Munetsugu White #2 Ai Deba 195mm Ho Wood Handle"},{"slug":"masafune-sk5-sk-rosewood-gyuto-270","name":"Masafune SK5 Gyuto 270mm","maker":"Masafune","shape":"gyuto","lengthMm":270,"steel":"SK5 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK5 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masafune-sk-sk5","storeName":"Masafune SK Gyuto 270mm Rosewood Handle"},{"slug":"hitohira-aogami-2-pakka-gyuto-270","name":"Hitohira Imojiya Aogami #2 Gyuto 270mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-aogami-2","storeName":"Hitohira Imojiya Blue #2 Stainless Clad Gyuto 270mm Pakka Handle"},{"slug":"hitohira-1k6-hiragana-poplar-deba-110","name":"Hitohira Hiragana Poplar 1K6 Deba 110mm","maker":"Hitohira","shape":"deba","lengthMm":110,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-hiragana-poplar-1k6","storeName":"Hitohira Hiragana Deba 110mm Poplar Handle"},{"slug":"kogetsu-pakka-sujihiki-330","name":"Kogetsu Carbon Sujihiki 330mm","maker":"Kogetsu","shape":"sujihiki","lengthMm":330,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kogetsu-carbon-unstated","storeName":"Kogetsu Carbon Sujihiki 330mm Pakka Handle"},{"slug":"morihei-yoshitomo-poplar-deba-240","name":"Morihei Yoshitomo Poplar Carbon Deba 240mm","maker":"Morihei","shape":"deba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-yoshitomo-240-poplar-carbon-unstated","storeName":"Morihei Yoshitomo Deba 240 Poplar Handle 240mm"},{"slug":"taihei-shirogami-1-kurouchi-makassar-petty-150","name":"Taihei Isamitsu Hamono Kurouchi Shirogami #1 Petty 150mm Makassar Ebony Handle","maker":"Taihei","smith":"Isamitsu Hamono","shape":"petty","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-kurouchi-makassar-shirogami-1","storeName":"Isamitsu White #1 Stainless Clad Kurouchi Petty 150mm Taihei Makassar Ebony Handle"},{"slug":"morihei-shirogami-2-munetsugu-ho-deba-135","name":"Morihei Munetsugu Shirogami #2 Deba 135mm","maker":"Morihei","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-shirogami-2","storeName":"Morihei Munetsugu White #2 Deba 135mm Ho Wood Handle"},{"slug":"taihei-custom-yakusugi-usuba-150","name":"Taihei Custom Yakusugi Usuba 150mm","maker":"Taihei","shape":"usuba","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-custom-yakusugi-cedar-unstated","storeName":"Taihei Custom Yakusugi Cedar Usuba 150mm"},{"slug":"yamaguchi-benriner-jumbo-sujihiki-120","name":"Yamaguchi Benriner Jumbo Mandolin Sujihiki 120mm","maker":"Yamaguchi","shape":"sujihiki","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel.","line":"yamaguchi-benriner-jumbo-mandolin-unstated","storeName":"Yamaguchi Benriner Jumbo Mandolin Slicer 120mm"},{"slug":"yamaguchi-benriner-mandolin-sujihiki-95","name":"Yamaguchi Benriner Super Mandolin Standard Sujihiki 95mm","maker":"Yamaguchi","shape":"sujihiki","lengthMm":95,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel.","line":"yamaguchi-benriner-super-mandolin-standard-unstated","storeName":"Yamaguchi Benriner Super Mandolin Slicer 95mm Standard"},{"slug":"taihei-ho-yanagiba-180","name":"Taihei Yanagiba 180mm","maker":"Taihei","shape":"yanagiba","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-ho-unstated","storeName":"Taihei Ho Yanagiba 180mm"},{"slug":"hitohira-aus8-kf-pakka-gyuto-300","name":"Hitohira Imojiya KF AUS-8 Gyuto 300mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira Imojiya KF Stainless Gyuto 300mm Pakka Handle"},{"slug":"hitohira-aus8-kf-pakka-sujihiki-240","name":"Hitohira Imojiya KF AUS-8 Sujihiki 240mm","maker":"Hitohira","smith":"Imojiya","shape":"sujihiki","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira Imojiya KF Stainless Sujihiki 240mm Pakka Handle"},{"slug":"hitohira-aus8-kf-pakka-gyuto-270","name":"Hitohira Imojiya KF AUS-8 Gyuto 270mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira Imojiya KF Stainless Gyuto 270mm Pakka Handle"},{"slug":"hitohira-aus8-kf-pakka-gyuto-210","name":"Hitohira Imojiya KF AUS-8 Gyuto 210mm","maker":"Hitohira","smith":"Imojiya","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira Imojiya KF Stainless Gyuto 210mm Pakka Handle"},{"slug":"hitohira-aus8-kf-pakka-petty-150","name":"Hitohira Imojiya KF AUS-8 Petty 150mm","maker":"Hitohira","smith":"Imojiya","shape":"petty","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-kf-aus8","storeName":"Hitohira Imojiya KF Stainless Petty 150mm Pakka Handle"},{"slug":"morihei-shirogami-2-munetsugu-ho-deba-150","name":"Morihei Munetsugu Shirogami #2 Deba 150mm","maker":"Morihei","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"morihei-munetsugu-shirogami-2","storeName":"Morihei Munetsugu White #2 Deba 150mm Ho Wood Handle"},{"slug":"hitohira-vg10-hg-tsuchime-gyuto-240","name":"Hitohira HG Tsuchime Damascus VG-10 Gyuto 240mm","maker":"Hitohira","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hg-tsuchime-damascus-vg10","storeName":"Hitohira HG Tsuchime Damascus Gyuto 240mm Imitation Mahogany Handle"},{"slug":"hitohira-aogami-2-pakka-limitedly-gyuto-180","name":"Hitohira Aogami #2 Gyuto 180mm","maker":"Hitohira","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-aogami-2","storeName":"Hitohira Stainless Clad Blue #2 Gyuto 180mm Pakka Handle"},{"slug":"taihei-makassar-ebony-usuba-180","name":"Taihei Usuba 180mm Makassar Ebony Handle","maker":"Taihei","shape":"usuba","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"taihei-makassar-unstated","storeName":"Taihei Makassar Ebony Usuba 180mm"},{"slug":"hitohira-aus10-hg-damascus-santoku-170","name":"Hitohira HG Damascus AUS-10 Santoku 170mm","maker":"Hitohira","shape":"santoku","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"hitohira-hg-damascus-aus10","storeName":"Hitohira HG Damascus Santoku Pakka Handle 170mm"},{"slug":"masamune-noshu-polypropylene-yanagiba-205","name":"Masamune Noshu Stainless Yanagiba 205mm","maker":"Masamune","shape":"yanagiba","lengthMm":205,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamune-noshu-polypropylene-stainless-unstated","storeName":"Noshu Masamune | Yanagiba Polypropylene 205mm"},{"slug":"yukifuji-shirogami-chu-kasumi-yanagiba-240","name":"Yukifuji Chu-Kasumi Shirogami Yanagiba 240mm","maker":"Yukifuji","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yukifuji-chu-kasumi-shirogami","storeName":"Yukifuji | Chu-Kasumi White Steel Yanagiba 240mm"},{"slug":"inoguchi-aus8-ts-madam-gyuto-200","name":"Inoguchi TS Madam Salmon AUS-8 Gyuto 200mm","maker":"Inoguchi","shape":"gyuto","lengthMm":200,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"inoguchi-ts-madam-salmon-aus8","storeName":"Inoguchi | TS Madam Salmon Gyuto 200mm"},{"slug":"inoguchi-aus8-ts-madam-petty-120","name":"Inoguchi TS Madam AUS-8 Petty 120mm","maker":"Inoguchi","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"inoguchi-ts-madam-aus8","storeName":"Inoguchi | TS Madam Petty 120mm"},{"slug":"inoguchi-aus8-ts-madam-sujihiki-170","name":"Inoguchi TS Madam AUS-8 Sujihiki 170mm","maker":"Inoguchi","shape":"sujihiki","lengthMm":170,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"inoguchi-ts-madam-aus8","storeName":"Inoguchi Ts Madam Santoku Sujihiki 170mm"},{"slug":"tojiro-molybdenum-deba-120","name":"Tojiro Fujitora Molybdenum Deba 120mm","maker":"Tojiro","shape":"deba","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-molybdenum","storeName":"Tojiro Fujitora | MV Deba F-1051 120mm"},{"slug":"inoguchi-aus8-ts-madam-petty-145","name":"Inoguchi TS Madam AUS-8 Petty 145mm","maker":"Inoguchi","shape":"petty","lengthMm":145,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"inoguchi-ts-madam-aus8","storeName":"Inoguchi | TS Madam Petty 145mm"},{"slug":"inoguchi-aus8-ts-madam-petty-110","name":"Inoguchi TS Madam Fruit AUS-8 Petty 110mm","maker":"Inoguchi","shape":"petty","lengthMm":110,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"inoguchi-ts-madam-fruit-aus8","storeName":"Inoguchi | TS Madam Fruit Petty 110mm"},{"slug":"inoguchi-aus8-ts-madam-sujihiki-200","name":"Inoguchi TS Madam AUS-8 Sujihiki 200mm","maker":"Inoguchi","shape":"sujihiki","lengthMm":200,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"inoguchi-ts-madam-aus8","storeName":"Inoguchi Ts Madam Gyuto Sujihiki 200mm"},{"slug":"yukifuji-shirogami-chu-kasumi-deba-165","name":"Yukifuji Chu-Kasumi Shirogami Deba 165mm","maker":"Yukifuji","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yukifuji-chu-kasumi-shirogami","storeName":"Yukifuji | Chu-Kasumi White Steel Deba 165mm"},{"slug":"misono-swedish-honesuki-165","name":"Misono Stainless Honesuki 165mm","maker":"Misono","shape":"honesuki","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-high-stainless-unstated","storeName":"Misono | Swedish High-Carbon Steel Honesuki 165mm"},{"slug":"masamune-noshu-polypropylene-nakiri-170","name":"Masamune Noshu Stainless Nakiri 170mm","maker":"Masamune","shape":"nakiri","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamune-noshu-polypropylene-stainless-unstated","storeName":"Noshu Masamune | Nakiri Polypropylene 170mm"},{"slug":"masamune-noshu-polypropylene-santoku-170","name":"Masamune Noshu Stainless Santoku 170mm","maker":"Masamune","shape":"santoku","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamune-noshu-polypropylene-stainless-unstated","storeName":"Noshu Masamune | Santoku Polypropylene 170mm"},{"slug":"masamune-molybdenum-noshu-nakiri-160","name":"Masamune Noshu Molybdenum Nakiri 160mm","maker":"Masamune","shape":"nakiri","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamune-noshu-molybdenum","storeName":"Noshu Masamune | Nakiri 160mm"},{"slug":"masamune-molybdenum-noshu-gyuto-180","name":"Masamune Noshu Molybdenum Gyuto 180mm","maker":"Masamune","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamune-noshu-molybdenum","storeName":"Noshu Masamune | Gyuto 180mm"},{"slug":"masahiro-molybdenum-honyaki-gyuto-210","name":"Masahiro Honyaki Molybdenum Gyuto 210mm","maker":"Masahiro","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-honyaki-molybdenum","storeName":"Masahiro | MV Stainless Honyaki Gyuto 210mm"},{"slug":"masamoto-virgin-gyuto-270","name":"Masamoto Virgin Carbon Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-virgin-carbon-unstated","storeName":"Masamoto | Virgin Carbon Steel Gyuto 270mm"},{"slug":"masamoto-molybdenum-hyper-vanadium-gyuto-240","name":"Masamoto Hyper Molybdenum Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-vanadium-molybdenum","storeName":"Masamoto | Hyper Molybdenum Vanadium Gyuto 240mm"},{"slug":"masamoto-molybdenum-hyper-vanadium-gyuto-210","name":"Masamoto Hyper Molybdenum Gyuto 210mm","maker":"Masamoto","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-vanadium-molybdenum","storeName":"Masamoto | Hyper Molybdenum Vanadium Gyuto 210mm"},{"slug":"masamoto-virgin-gyuto-330","name":"Masamoto Virgin Carbon Gyuto 330mm","maker":"Masamoto","shape":"gyuto","lengthMm":330,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-virgin-carbon-unstated","storeName":"Masamoto | Virgin Carbon Steel Gyuto 330mm"},{"slug":"masamoto-virgin-gyuto-240","name":"Masamoto Virgin Carbon Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-virgin-carbon-unstated","storeName":"Masamoto | Virgin Carbon Steel Gyuto 240mm"},{"slug":"mac-mac-original-petty-195","name":"MAC Original CM High-Carbon Stainless Petty 195mm","maker":"MAC","shape":"petty","lengthMm":195,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. MAC Original (high-carbon stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-original-cm-mac-original","storeName":"MAC | Original CM Stainless Utility Knife 195mm"},{"slug":"mac-mac-original-petty-105","name":"MAC Original CM High-Carbon Stainless Petty 105mm","maker":"MAC","shape":"petty","lengthMm":105,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. MAC Original (high-carbon stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-original-cm-mac-original","storeName":"MAC | Original CM Stainless Paring 105mm"},{"slug":"tojiro-dp-fu-petty-135","name":"Tojiro Fujitora DP 3-Layer Petty 135mm","maker":"Tojiro","shape":"petty","lengthMm":135,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"tojiro-dp-3-layer-unstated","storeName":"Tojiro Fujitora | DP 3-Layer Petty FU-304 135mm"},{"slug":"iseya-molybdenum-black-micarta-gyuto-210","name":"Iseya Molybdenum Gyuto 210mm","maker":"Iseya","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"iseya-black-molybdenum","storeName":"Iseya | Molybdenum Black Micarta Gyuto 210mm"},{"slug":"oul-vg10-tsuchime-olive-santoku-165","name":"Oul Tree Tsuchime VG-10 Santoku 165mm","maker":"Oul","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"oul-hammered-olive-tree-vg10","storeName":"Oul VG10 Hammered Santoku 165mm Olive tree Handle"},{"slug":"seisuke-shirogami-migaki-polish-gyuto-240","name":"Seisuke Polish Migaki Shirogami #1 Gyuto 240mm","maker":"Seisuke","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-no-1-migaki-polish-finish-purple-lacquer-shirogami-1","storeName":"Seisuke White Steel No.1 Migaki Polish Finish Gyuto 240mm Oak with Purple Lacquer Handle"},{"slug":"sakai-takayuki-shirogami-kasumitogi-deba-300","name":"Sakai Takayuki Kasumitogi Shirogami Deba 300mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Deba 300mm"},{"slug":"choyo-shirogami-mirrored-finish-yanagiba-300","name":"Choyo Migaki Shirogami Yanagiba 300mm","maker":"Choyo","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"choyo-mirrored-finish-shirogami","storeName":"Choyo White Steel Mirrored Finish Yanagiba 300mm"},{"slug":"seisuke-aogami-super-migaki-finished-santoku-170","name":"Seisuke Migaki Aogami Super Santoku 170mm","maker":"Seisuke","shape":"santoku","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-migaki-finished-red-black-wood-aogami-super","storeName":"Seisuke Blue Super Migaki Finished Santoku 170mm Red and Black Pakka wood Handle"},{"slug":"seisuke-vg10-damascus-migaki-santoku-165","name":"Seisuke 8-Layer Damascus Migaki VG-10 Santoku 165mm","maker":"Seisuke","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-8-layer-damascus-migaki-finished-black-wood-vg10","storeName":"Seisuke VG10 8 Layer Damascus Migaki Finished Santoku 165mm Black Pakka wood Handle"},{"slug":"seisuke-swedish-stn-gyuto-300","name":"Seisuke Stn Gyuto 300mm","maker":"Seisuke","shape":"gyuto","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"seisuke-stn-unstated","storeName":"Seisuke Swedish Steel-stn Gyuto 300mm Magnolia Handle"},{"slug":"sakai-takayuki-shirogami-kasumitogi-hamokiri-other-300","name":"Sakai Takayuki Kasumitogi Shirogami Hamokiri 300mm","maker":"Sakai Takayuki","shape":"other","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-hamokiri-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Hamokiri 300mm Magnolia Handle"},{"slug":"sakai-takayuki-shirogami-kasumitogi-hamokiri-other-270","name":"Sakai Takayuki Kasumitogi Shirogami Hamokiri 270mm","maker":"Sakai Takayuki","shape":"other","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kasumitogi-hamokiri-shirogami","storeName":"Sakai Takayuki Kasumitogi White Steel Hamokiri 270mm Magnolia Handle"},{"slug":"sakai-takayuki-ginsan-shiden-desert-yanagiba-270","name":"Sakai Takayuki Shiden Desert Sugihara Model Ginsan Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-shiden-silver-no-3-desert-ironwood-ginsan","storeName":"Sakai Takayuki Shiden Silver Steel No.3 Yanagiba Desert Ironwood(Sugihara model) Handle 270mm"},{"slug":"sakai-kikumori-shirogami-black-finished-petty-150","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-kikuzuki-no-2-black-finished-shirogami-2","storeName":"Sakai Kikumori Kikuzuki White Steel No.2 Black Finished Petty-Utility 150mm Magnolia Handle"},{"slug":"sakai-takayuki-molybdenum-desert-ironwood-yanagiba-300","name":"Sakai Takayuki Inox Desert Sugihara Model Molybdenum Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-desert-ironwood-molybdenum","storeName":"Sakai Takayuki INOX Molybdenum Yanagiba Desert Ironwood(Sugihara model) Handle 300mm"},{"slug":"jikko-shirogami-shitan-deba-150","name":"Jikko Shirogami #2 Deba 150mm","maker":"Jikko","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-no-2-shitan-shirogami-2","storeName":"Jikko White Steel No.2 Deba 150mm Shitan Handle"},{"slug":"sakai-kikumori-vg10-mirrored-finish-other-270","name":"Sakai Kikumori Migaki VG-10 Sakimaru Takohiki 270mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-mirrored-finish-sakimaru-vg10","storeName":"Sakai Kikumori VG10 Mirrored Finish Sakimaru Takohiki 270mm Magnolia Handle"},{"slug":"choyo-ginsan-mirrored-finish-gyuto-270","name":"Choyo Migaki Ginsan Gyuto 270mm","maker":"Choyo","shape":"gyuto","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-silver-no-3-mirrored-finish-ginsan","storeName":"Choyo Silver Steel No.3 Mirrored Finish Gyuto 270mm Magnolia Handle"},{"slug":"jikko-shirogami-kamagata-usuba-other-195","name":"Jikko Shirogami #2 Kamagata Usuba 195mm","maker":"Jikko","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-no-2-shitan-shirogami-2","storeName":"Jikko White Steel No.2 Kamagata Usuba 195mm Shitan Handle"},{"slug":"sakai-kikumori-vg10-mirrored-finish-other-300","name":"Sakai Kikumori Migaki VG-10 Sakimaru Takohiki 300mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-kikumori-mirrored-finish-sakimaru-vg10","storeName":"Sakai Kikumori VG10 Mirrored Finish Sakimaru Takohiki 300mm Magnolia Handle"},{"slug":"jikko-ginsan-kiritsuke-shitan-yanagiba-330","name":"Jikko Ginsan Kiritsuke Yanagiba 330mm","maker":"Jikko","shape":"yanagiba","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-silver-no-3-shitan-ginsan","storeName":"Jikko Silver Steel No.3 Kiritsuke Yanagiba 330mm Shitan Handle"},{"slug":"jikko-sg2-magnolia-petty-135","name":"Jikko R2/SG2 Petty 135mm","maker":"Jikko","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jikko-sg2","storeName":"Jikko SG2 Petty-Utility 135mm Magnolia Handle"},{"slug":"sakai-takayuki-za18-galaxy-damascus-gyuto-240","name":"Sakai Takayuki Galaxy Damascus ZA-18 Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-galaxy-damascus-za18","storeName":"Sakai Takayuki Galaxy ZA-18 Damascus Gyuto 240mm Wenge Handle"},{"slug":"jikko-ginsan-shitan-deba-210","name":"Jikko Ginsan Deba 210mm","maker":"Jikko","shape":"deba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"jikko-silver-no-3-shitan-ginsan","storeName":"Jikko Silver Steel No.3 Deba 210mm Shitan Handle"},{"slug":"jikko-shirogami-kiritsuke-shitan-yanagiba-330","name":"Jikko Shirogami #2 Kiritsuke Yanagiba 330mm","maker":"Jikko","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-no-2-shitan-shirogami-2","storeName":"Jikko White Steel No.2 Kiritsuke Yanagiba 330mm Shitan Handle"},{"slug":"sakai-takayuki-molybdenum-wenge-water-yanagiba-300","name":"Sakai Takayuki Molybdenum Yanagiba 300mm Double Water Buffalo Ring Wenge Handle","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-double-water-molybdenum","storeName":"Sakai Takayuki Molybdenum Yanagiba Wenge with Double Water Buffalo Ring Handle 300mm"},{"slug":"sakai-takayuki-ginsan-fuguhiki-magnolia-yanagiba-270","name":"Sakai Takayuki Ginsan Fuguhiki Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-fuguhiki-ginsan","storeName":"Sakai Takayuki Fuguhiki Magnolia Yanagiba 270mm"},{"slug":"seisuke-aogami-super-kurobeni-tsuchime-nakiri-165","name":"Seisuke Kurobeni Tsuchime Kurouchi Aogami Super Nakiri 165mm","maker":"Seisuke","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kurobeni-hammered-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kurobeni Blue Super Hammered Kurouchi Nakiri 165mm Red Pakka wood Handle"},{"slug":"seisuke-aogami-super-kurobeni-tsuchime-santoku-185","name":"Seisuke Kurobeni Tsuchime Kurouchi Aogami Super Santoku 185mm","maker":"Seisuke","shape":"santoku","lengthMm":185,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kurobeni-hammered-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kurobeni Blue Super Hammered Kurouchi Santoku 185mm Red Pakka wood Handle"},{"slug":"seisuke-aogami-super-kurobeni-tsuchime-gyuto-210","name":"Seisuke Kurobeni Tsuchime Kurouchi Aogami Super Gyuto 210mm","maker":"Seisuke","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"seisuke-kurobeni-hammered-kurouchi-red-wood-aogami-super","storeName":"Seisuke Kurobeni Blue Super Hammered Kurouchi Gyuto 210mm Red Pakka wood Handle"},{"slug":"glestain-sujihiki-330","name":"Glestain Stainless Sujihiki 330mm","maker":"Glestain","shape":"sujihiki","lengthMm":330,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-stainless-unstated","storeName":"Glestain Sujihiki 330mm"},{"slug":"glestain-chuka-220","name":"Glestain 622-25WK Stainless Chukabocho 220mm","maker":"Glestain","shape":"chuka","lengthMm":220,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-chinese-622-25wk-stainless-unstated","storeName":"Glestain Stainless Steel Chinese Cleaver 220mm 622-25WK"},{"slug":"glestain-salmon-sujihiki-360","name":"Glestain Salmon 336TAKL Stainless Sujihiki 360mm","maker":"Glestain","shape":"sujihiki","lengthMm":360,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-salmon-336takl-stainless-unstated","storeName":"Glestain Stainless Steel Salmon Slicer 360mm 336TAKL"},{"slug":"glestain-gyuto-360","name":"Glestain Stainless Gyuto 360mm","maker":"Glestain","shape":"gyuto","lengthMm":360,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-stainless-unstated","storeName":"Glestain Stainless Steel Gyuto 360mm"},{"slug":"glestain-gyuto-330","name":"Glestain Stainless Gyuto 330mm","maker":"Glestain","shape":"gyuto","lengthMm":330,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"glestain-stainless-unstated","storeName":"Glestain Stainless Steel Gyuto 330mm"},{"slug":"kanetsune-1k6-tsuchime-red-nakiri-165","name":"Kanetsune DSR Tsuchime 1K6 Nakiri 165mm","maker":"Kanetsune","shape":"nakiri","lengthMm":165,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-dsr-hammered-red-wood-1k6","storeName":"Kanetsune DSR-1K6 Hammered Nakiri 165mm Red Pakka wood Handle"},{"slug":"sakai-kikumori-vg10-mirrored-finish-usuba-180","name":"Sakai Kikumori Migaki VG-10 Usuba 180mm","maker":"Sakai Kikumori","shape":"usuba","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-mirrored-finish-vg10","storeName":"Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm"},{"slug":"sakai-takayuki-molybdenum-pc-plastic-usuba-210","name":"Sakai Takayuki PC Molybdenum Usuba 210mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-pc-molybdenum","storeName":"Sakai Takayuki Molybdenum Usuba PC(Plastic) Handle 210mm"},{"slug":"choyo-shirogami-mirrored-finish-yanagiba-270","name":"Choyo Migaki Shirogami Yanagiba 270mm","maker":"Choyo","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"choyo-mirrored-finish-shirogami","storeName":"Choyo White Steel Mirrored Finish Yanagiba 270mm"},{"slug":"choyo-shirogami-mirrored-finish-petty-150","name":"Choyo Migaki Shirogami Petty 150mm Magnolia Handle","maker":"Choyo","shape":"petty","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"choyo-mirrored-finish-shirogami","storeName":"Choyo White Steel Mirrored Finish Petty-Utility 150mm Magnolia Handle"},{"slug":"sakai-takayuki-left-blue-deba-270","name":"Sakai Takayuki Aogami #2 Deba 270mm Left-Handed","maker":"Sakai Takayuki","shape":"deba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-left-handed-no-2-aogami-2","storeName":"Sakai Takayuki [Left Handed] Blue Steel No.2 Deba 270mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-yanagiba-330","name":"Sakai Takayuki Migaki Shirogami #2 Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Yanagiba 330mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-yanagiba-360","name":"Sakai Takayuki Migaki Shirogami #2 Yanagiba 360mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":360,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Yanagiba 360mm"},{"slug":"masahiro-molybdenum-gyuto-270","name":"Masahiro Molybdenum Gyuto 270mm","maker":"Masahiro","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Molybdenum Gyuto 270mm"},{"slug":"masahiro-molybdenum-gyuto-300","name":"Masahiro Molybdenum Gyuto 300mm","maker":"Masahiro","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Molybdenum Gyuto 300mm"},{"slug":"masahiro-molybdenum-gyuto-330","name":"Masahiro Molybdenum Gyuto 330mm","maker":"Masahiro","shape":"gyuto","lengthMm":330,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Molybdenum Gyuto 330mm"},{"slug":"masahiro-zcd-gyuto-210","name":"Masahiro ZCD-U Carbon Gyuto 210mm","maker":"Masahiro","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-carbon-unstated","storeName":"Masahiro Japanese Steel (ZCD-U) Gyuto 210mm"},{"slug":"masahiro-zcd-petty-135","name":"Masahiro ZCD-U Carbon Petty 135mm","maker":"Masahiro","shape":"petty","lengthMm":135,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-carbon-unstated","storeName":"Masahiro Japanese Steel (ZCD-U) Petty-Utility 135mm"},{"slug":"sakai-takayuki-ginsan-shiden-desert-takohiki-300","name":"Sakai Takayuki Shiden Desert Sugihara Model Ginsan Takohiki 300mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-shiden-silver-no-3-desert-ironwood-ginsan","storeName":"Sakai Takayuki Shiden Silver Steel No.3 Takohiki 300mm Desert Ironwood(Sugihara model) Handle"},{"slug":"sakai-takayuki-ginsan-shiden-desert-takohiki-270","name":"Sakai Takayuki Shiden Desert Sugihara Model Ginsan Takohiki 270mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-shiden-silver-no-3-desert-ironwood-ginsan","storeName":"Sakai Takayuki Shiden Silver Steel No.3 Takohiki 270mm Desert Ironwood(Sugihara model) Handle"},{"slug":"sakai-takayuki-molybdenum-akebono-lacquered-yanagiba-300","name":"Sakai Takayuki Shikisai Akebono Inox Molybdenum Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Shikisai","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-akebono-sheath-molybdenum","storeName":"Sakai Takayuki Shikisai Akebono INOX Yanagiba Lacquered Handle with Sheath 300mm"},{"slug":"sakai-takayuki-molybdenum-kincha-lacquered-yanagiba-300","name":"Sakai Takayuki Shikisai Kincha Inox Molybdenum Yanagiba 300mm","maker":"Sakai Takayuki","smith":"Shikisai","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-kincha-sheath-molybdenum","storeName":"Sakai Takayuki Shikisai Kincha INOX Yanagiba Lacquered Handle with Sheath 300mm"},{"slug":"iseya-vg10-damascus-yanagiba-210","name":"Iseya Damascus VG-10 Yanagiba 210mm","maker":"Iseya","shape":"yanagiba","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"iseya-damascus-vg10","storeName":"Iseya VG10 Damascus Yanagiba 210mm"},{"slug":"kanetsune-vg10-damascus-plastic-petty-150","name":"Kanetsune Layer Damascus VG-10 Petty 150mm","maker":"Kanetsune","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-33-layer-damascus-plastic-vg10","storeName":"Kanetsune VG10 33 Layer Damascus Petty-Utility 150mm Plastic Handle"},{"slug":"kanetsune-vg10-damascus-plastic-gyuto-240","name":"Kanetsune Layer Damascus VG-10 Gyuto 240mm","maker":"Kanetsune","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-33-layer-damascus-plastic-vg10","storeName":"Kanetsune VG10 33 Layer Damascus Gyuto 240mm Plastic Handle"},{"slug":"kanetsune-vg10-damascus-plastic-gyuto-210","name":"Kanetsune Layer Damascus VG-10 Gyuto 210mm","maker":"Kanetsune","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-33-layer-damascus-plastic-vg10","storeName":"Kanetsune VG10 33 Layer Damascus Gyuto 210mm Plastic Handle"},{"slug":"sakai-takayuki-shirogami-byakko-kiritsuke-yanagiba-330","name":"Sakai Takayuki Byakko Shirogami #1 Kiritsuke Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-byakko-no-1-wood-sheath-shirogami-1","storeName":"Sakai Takayuki Byakko White Steel No.1 Kiritsuke Yanagiba 330mm Ebony Wood Handle with Sheath"},{"slug":"sakai-takayuki-shirogami-uzushio-magnolia-yanagiba-330","name":"Sakai Takayuki Uzushio Shirogami #2 Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-uzushio-no-2-shirogami-2","storeName":"Sakai Takayuki Uzushio White Steel No.2 Yanagiba Magnolia Handle 330mm"},{"slug":"sakai-takayuki-blue-mirrored-deba-180","name":"Sakai Takayuki Migaki Aogami #2 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-aogami-2","storeName":"Sakai Takayuki Blue Steel No.2 Mirrored Finish Deba 180mm"},{"slug":"sakai-takayuki-ginsan-pc-plastic-yanagiba-270","name":"Sakai Takayuki PC Ginsan Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-silver-no-3-pc-ginsan","storeName":"Sakai Takayuki Chef Series Silver Steel No.3 Yanagiba PC(Plastic) Handle 270mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-deba-150","name":"Sakai Takayuki Migaki Shirogami #2 Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Deba 150mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-deba-165","name":"Sakai Takayuki Migaki Shirogami #2 Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Deba 165mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-deba-180","name":"Sakai Takayuki Migaki Shirogami #2 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Deba 180mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-deba-195","name":"Sakai Takayuki Migaki Shirogami #2 Deba 195mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Deba 195mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-deba-225","name":"Sakai Takayuki Migaki Shirogami #2 Deba 225mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Deba 225mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-deba-240","name":"Sakai Takayuki Migaki Shirogami #2 Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Deba 240mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-usuba-180","name":"Sakai Takayuki Migaki Shirogami #2 Usuba 180mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Usuba 180mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-usuba-195","name":"Sakai Takayuki Migaki Shirogami #2 Usuba 195mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Usuba 195mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-usuba-210","name":"Sakai Takayuki Migaki Shirogami #2 Usuba 210mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Usuba 210mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-usuba-225","name":"Sakai Takayuki Migaki Shirogami #2 Usuba 225mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Usuba 225mm"},{"slug":"sakai-takayuki-shirogami-mirrored-finish-usuba-240","name":"Sakai Takayuki Migaki Shirogami #2 Usuba 240mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","storeName":"Sakai Takayuki White Steel No.2 Mirrored Finish Usuba 240mm"},{"slug":"musashi-aogami-super-migaki-zelkova-gyuto-210","name":"Musashi Migaki Aogami Super Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-aogami-super","storeName":"Musashi Gyuto Stainless Clad Blue Super Polished Zelkova Handle 210mm"},{"slug":"musashi-sg2-migaki-blue-nakiri-165","name":"Musashi Migaki R2/SG2 Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-blue-birch-sg2","storeName":"Musashi Nakiri SG-2 Polished Blue Birch Handle 165mm"},{"slug":"musashi-sg2-migaki-buffalo-santoku-180","name":"Musashi Dark Migaki R2/SG2 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-dark-pink-sg2","storeName":"Musashi Santoku SG-2 Polished Buffalo Dark Pink Handle 180mm"},{"slug":"musashi-vg10-copper-damascus-gyuto-210","name":"Musashi Copper Damascus VG-10 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-copper-damascus-olive-vg10","storeName":"Musashi Gyuto VG-10 Copper Damascus Olive Handle 210mm"},{"slug":"musashi-vg10-copper-damascus-bunka-180","name":"Musashi Copper Damascus VG-10 Bunka 180mm","maker":"Musashi","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-copper-damascus-olive-vg10","storeName":"Musashi Bunka VG-10 Copper Damascus Olive Handle 180mm"},{"slug":"musashi-vg10-copper-damascus-santoku-180","name":"Musashi Copper Damascus VG-10 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-copper-damascus-olive-vg10","storeName":"Musashi Santoku VG-10 Copper Damascus Olive Handle 180mm"},{"slug":"musashi-vg10-kiritsuke-migaki-kiritsuke-210","name":"Musashi Migaki VG-10 Kiritsuke 210mm","maker":"Musashi","shape":"kiritsuke","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-blue-birch-vg10","storeName":"Musashi Kiritsuke VG-10 Polished Blue Birch Handle 210mm"},{"slug":"musashi-440-nashiji-damascus-petty-80","name":"Musashi 440C Nashiji Damascus 440 Petty 80mm","maker":"Musashi","shape":"petty","lengthMm":80,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-440c-nashiji-damascus-purple-urushi-440","storeName":"Musashi Petty 440C Nashiji Damascus Purple Urushi Handle 80mm"},{"slug":"musashi-vg10-copper-damascus-petty-135","name":"Musashi Copper Damascus VG-10 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-copper-damascus-olive-vg10","storeName":"Musashi Petty VG-10 Copper Damascus Olive Handle 135mm"},{"slug":"musashi-vg10-copper-damascus-sujihiki-240","name":"Musashi Copper Damascus VG-10 Sujihiki 240mm","maker":"Musashi","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-copper-damascus-olive-vg10","storeName":"Musashi Sujihiki VG-10 Copper Damascus Olive Handle 240mm"},{"slug":"musashi-shirogami-kurouchi-chokin-petty-145","name":"Musashi Chokin Butterfly Kurouchi Shirogami #2 Petty 145mm","maker":"Musashi","shape":"petty","lengthMm":145,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kurouchi-chokin-butterfly-shirogami-2","storeName":"Musashi Petty White Steel #2 Stainless Clad Kurouchi Chokin Butterfly Buffalo Ebony Handle 145mm"},{"slug":"musashi-shirogami-kurouchi-chokin-nakiri-165","name":"Musashi Chokin Sakura Fuji Kurouchi Shirogami #2 Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kurouchi-chokin-sakura-fuji-shirogami-2","storeName":"Musashi Nakiri White Steel #2 Kurouchi Chokin Sakura-Fuji Buffalo Ebony Handle 165mm"},{"slug":"musashi-440-nashiji-damascus-petty-150","name":"Musashi 440C Nashiji Damascus 440 Petty 150mm","maker":"Musashi","shape":"petty","lengthMm":150,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-440c-nashiji-damascus-440","storeName":"Musashi Petty 440C Nashiji Damascus Oak Handle 150mm"},{"slug":"musashi-ginsan-nashiji-olive-bunka-150","name":"Musashi Nashiji Ginsan Bunka 150mm","maker":"Musashi","shape":"bunka","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-nashiji-olive-ginsan","storeName":"Musashi Bunka Silver Steel #3 Nashiji Olive Handle 150mm"},{"slug":"musashi-blue-green-santoku-165","name":"Musashi Migaki Stainless Santoku 165mm","maker":"Musashi","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-2-green-stainless-unstated","storeName":"Musashi Santoku Blue Steel #2 Stainless Clad Green Western Handle 165mm"},{"slug":"musashi-molybdenum-migaki-black-gyuto-240","name":"Musashi Migaki Molybdenum Gyuto 240mm","maker":"Musashi","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-molybdenum","storeName":"Musashi Gyuto Molybdenum Polished Western Black Handle 240mm"},{"slug":"musashi-shirogami-kasumi-buffalo-yanagiba-230","name":"Musashi Kasumi Shirogami #2 Yanagiba 230mm","maker":"Musashi","shape":"yanagiba","lengthMm":230,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-shirogami-2","storeName":"Musashi Yanagiba White Steel #2 Kasumi Buffalo Magnolia Handle 230mm"},{"slug":"musashi-ginsan-kasumi-buffalo-gyuto-240","name":"Musashi Kasumi Ginsan Gyuto 240mm","maker":"Musashi","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-kasumi-bubinga-ginsan","storeName":"Musashi Gyuto Silver Steel #3 Kasumi Buffalo Bubinga Handle 240mm"},{"slug":"musashi-vg5-damascus-petty-150","name":"Musashi Damascus VG-5 Petty 150mm","maker":"Musashi","shape":"petty","lengthMm":150,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-vg5","storeName":"Musashi Petty VG-5 Damascus Western Handle 150mm"},{"slug":"musashi-sg2-nickel-damascus-gyuto-210","name":"Musashi Damascus R2/SG2 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nickel-damascus-gray-sg2","storeName":"Musashi Gyuto SG-2 Nickel Damascus Gray Handle 210mm"},{"slug":"musashi-shirogami-kaisaki-kurouchi-other-120","name":"Musashi Kurouchi Shirogami #2 Kaisaki 120mm","maker":"Musashi","shape":"other","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-kaisaki-2-kurouchi-shirogami-2","storeName":"Musashi Kaisaki White Steel #2 Kurouchi Oak Handle 120mm"},{"slug":"musashi-sg2-kiritsuke-migaki-kiritsuke-210","name":"Musashi Light Migaki R2/SG2 Kiritsuke 210mm","maker":"Musashi","shape":"kiritsuke","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-light-pink-sg2","storeName":"Musashi Kiritsuke SG-2 Polished Buffalo Light Pink Handle 210mm"},{"slug":"musashi-sg2-migaki-buffalo-gyuto-210","name":"Musashi Light Migaki R2/SG2 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-light-pink-sg2","storeName":"Musashi Gyuto SG-2 Polished Buffalo Light Pink Handle 210mm"},{"slug":"musashi-sg2-migaki-buffalo-gyuto-210-2","name":"Musashi Dark Migaki R2/SG2 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-dark-pink-sg2","storeName":"Musashi Gyuto SG-2 Polished Buffalo Dark Pink Handle 210mm"},{"slug":"musashi-sg2-migaki-buffalo-petty-135","name":"Musashi Light Migaki R2/SG2 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-light-pink-sg2","storeName":"Musashi Petty SG-2 Polished Buffalo Light Pink Handle 135mm"},{"slug":"musashi-sg2-migaki-buffalo-petty-135-2","name":"Musashi Dark Migaki R2/SG2 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-dark-pink-sg2","storeName":"Musashi Petty SG-2 Polished Buffalo Dark Pink Handle 135mm"},{"slug":"musashi-sg2-kiritsuke-migaki-petty-150","name":"Musashi Dark Migaki R2/SG2 Kiritsuke Petty 150mm","maker":"Musashi","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-dark-pink-sg2","storeName":"Musashi Kiritsuke Petty SG-2 Polished Buffalo Dark Pink Handle 150mm"},{"slug":"musashi-vg5-tsuchime-santoku-175","name":"Musashi Tsuchime VG-5 Santoku 175mm","maker":"Musashi","shape":"santoku","lengthMm":175,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg5","storeName":"Musashi Santoku VG-5 Tsuchime Western Handle 175mm"},{"slug":"musashi-vg1-migaki-black-petty-150","name":"Musashi Migaki VG-1 Petty 150mm","maker":"Musashi","shape":"petty","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-vg1","storeName":"Musashi Petty VG-1 Polished Western Black Handle 150mm"},{"slug":"musashi-ginsan-nashiji-black-gyuto-210","name":"Musashi Nashiji Ginsan Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-silver-3-nashiji-ginsan","storeName":"Musashi Gyuto Silver Steel #3 Nashiji Western Black Handle 210mm"},{"slug":"musashi-vg10-migaki-tsuchime-petty-120","name":"Musashi Migaki Tsuchime Damascus VG-10 Petty 120mm","maker":"Musashi","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-tsuchime-damascus-vg10","storeName":"Musashi Petty VG-10 Mirror Tsuchime Damascus Buffalo Ebony Handle 120mm"},{"slug":"musashi-vg10-tsuchime-mahogany-santoku-175","name":"Musashi Tsuchime VG-10 Santoku 175mm","maker":"Musashi","shape":"santoku","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg10","storeName":"Musashi Santoku VG-10 Tsuchime Western Mahogany Handle 175mm"},{"slug":"musashi-aus8-migaki-deba-120","name":"Musashi Migaki AUS-8 Deba 120mm","maker":"Musashi","shape":"deba","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-aus8","storeName":"Musashi Deba AUS-8 Polished Western Handle 120mm"},{"slug":"musashi-vg10-damascus-walnut-gyuto-180","name":"Musashi Damascus VG-10 Gyuto 180mm","maker":"Musashi","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-vg10","storeName":"Musashi Gyuto VG-10 Damascus Walnut Handle 180mm"},{"slug":"musashi-shirogami-mioroshi-kasumi-other-180","name":"Musashi Kasumi Shirogami #2 Mioroshi Deba 180mm","maker":"Musashi","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-shirogami-2","storeName":"Musashi Mioroshi White Steel #2 Kasumi Buffalo Magnolia Handle 180mm"},{"slug":"musashi-blue-kasumi-yanagiba-240","name":"Musashi Kasumi Stainless Yanagiba 240mm","maker":"Musashi","shape":"yanagiba","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-stainless-unstated","storeName":"Musashi Yanagiba Blue Steel #2 Kasumi Buffalo Magnolia Handle 240mm"},{"slug":"musashi-shirogami-tsuchime-purple-santoku-165","name":"Musashi Tsuchime Shirogami #1 Santoku 165mm","maker":"Musashi","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-1-tsuchime-purple-urushi-shirogami-1","storeName":"Musashi Santoku White Steel #1 Tsuchime Purple Urushi Handle 165mm"},{"slug":"musashi-shirogami-kurouchi-yaki-nakiri-165","name":"Musashi Yaki Kurouchi Shirogami #2 Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kurouchi-yaki-urushi-shirogami-2","storeName":"Musashi Nakiri White Steel #2 Kurouchi Yaki Urushi Handle 165mm"},{"slug":"musashi-vg1-migaki-petty-135","name":"Musashi Migaki VG-1 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-vg1","storeName":"Musashi Petty VG-1 Polished Western Handle 135mm"},{"slug":"musashi-vg10-damascus-ocean-gyuto-210","name":"Musashi Damascus VG-10 Gyuto 210mm Ocean White Blue Handle","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-ocean-white-vg10","storeName":"Musashi Gyuto VG-10 Damascus Ocean White Blue Handle 210mm"},{"slug":"musashi-vg10-damascus-ocean-petty-135","name":"Musashi Damascus VG-10 Petty 135mm Ocean Green Handle","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-ocean-vg10","storeName":"Musashi Petty VG-10 Damascus Ocean Green Handle 135mm"},{"slug":"musashi-aus10-tsuchime-damascus-santoku-180","name":"Musashi Tsuchime Damascus AUS-10 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"musashi-tsuchime-damascus-brown-aus10","storeName":"Musashi Santoku AUS-10 Tsuchime Damascus Brown Western Handle 180mm"},{"slug":"musashi-shirogami-tsuchime-yaki-petty-80","name":"Musashi Yaki Tsuchime Shirogami #2 Petty 80mm","maker":"Musashi","shape":"petty","lengthMm":80,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-tsuchime-yaki-urushi-shirogami-2","storeName":"Musashi Paring White Steel #2 Tsuchime Yaki Urushi Handle 80mm"},{"slug":"musashi-vg10-damascus-round-santoku-180","name":"Musashi Damascus VG-10 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-round-vg10","storeName":"Musashi Santoku VG-10 Damascus Western Round Handle 180mm"},{"slug":"musashi-440-kiritsuke-migaki-kiritsuke-210","name":"Musashi 440C Migaki 440 Kiritsuke 210mm","maker":"Musashi","shape":"kiritsuke","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-440c-polished-red-urushi-440","storeName":"Musashi Kiritsuke 440C Polished Red Urushi Handle 210mm"},{"slug":"musashi-vg10-migaki-tsuchime-nakiri-170","name":"Musashi Light Migaki Tsuchime Damascus VG-10 Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-tsuchime-damascus-light-pink-maple-vg10","storeName":"Musashi Nakiri VG-10 Mirror Tsuchime Damascus Buffalo Light Pink Maple Handle 170mm"},{"slug":"musashi-vg10-tsuchime-damascus-honesuki-150","name":"Musashi Tsuchime Damascus VG-10 Honesuki 150mm","maker":"Musashi","shape":"honesuki","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-tsuchime-damascus-blue-birch-vg10","storeName":"Musashi Honesuki VG-10 Tsuchime Damascus Blue Birch Handle 150mm"},{"slug":"musashi-vg10-migaki-zelkova-santoku-165","name":"Musashi Migaki VG-10 Santoku 165mm","maker":"Musashi","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-vg10","storeName":"Musashi Santoku VG-10 Polished Zelkova Handle 165mm"},{"slug":"musashi-sg2-migaki-yaki-gyuto-210","name":"Musashi Yaki Migaki R2/SG2 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-yaki-urushi-sg2","storeName":"Musashi Gyuto SG-2 Polished Yaki Urushi Handle 210mm"},{"slug":"musashi-vg10-migaki-buffalo-yanagiba-270","name":"Musashi Migaki VG-10 Yanagiba 270mm","maker":"Musashi","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-vg10","storeName":"Musashi Yanagiba VG-10 Mirror Buffalo Ebony Handle 270mm"},{"slug":"musashi-vg10-damascus-black-santoku-170","name":"Musashi Damascus VG-10 Santoku 170mm","maker":"Musashi","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-vg10","storeName":"Musashi Santoku VG-10 Damascus Western Black Handle 170mm"},{"slug":"musashi-vg10-damascus-round-sujihiki-240","name":"Musashi Damascus VG-10 Sujihiki 240mm","maker":"Musashi","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-round-vg10","storeName":"Musashi Sujihiki VG-10 Damascus Western Round Handle 240mm"},{"slug":"musashi-vg10-nashiji-buffalo-deba-120","name":"Musashi Nashiji VG-10 Deba 120mm","maker":"Musashi","shape":"deba","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nashiji-vg10","storeName":"Musashi Deba VG-10 Nashiji Buffalo Walnut Handle 120mm"},{"slug":"musashi-vg10-nashiji-buffalo-deba-105","name":"Musashi Nashiji VG-10 Deba 105mm","maker":"Musashi","shape":"deba","lengthMm":105,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nashiji-vg10","storeName":"Musashi Deba VG-10 Nashiji Buffalo Walnut Handle 105mm"},{"slug":"musashi-vg1-tsuchime-mahogany-nakiri-165","name":"Musashi Tsuchime VG-1 Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg1","storeName":"Musashi Nakiri VG-1 Tsuchime Western Mahogany Handle 165mm"},{"slug":"musashi-vg10-kaisaki-nashiji-other-150","name":"Musashi Nashiji VG-10 Kaisaki 150mm","maker":"Musashi","shape":"other","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-kaisaki-nashiji-vg10","storeName":"Musashi Kaisaki VG-10 Nashiji Buffalo Walnut Handle 150mm"},{"slug":"musashi-vg10-nashiji-buffalo-deba-90","name":"Musashi Nashiji VG-10 Deba 90mm","maker":"Musashi","shape":"deba","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nashiji-vg10","storeName":"Musashi Deba VG-10 Nashiji Buffalo Walnut Handle 90mm"},{"slug":"musashi-440-nashiji-damascus-santoku-165","name":"Musashi 440C Nashiji Damascus 440 Santoku 165mm","maker":"Musashi","shape":"santoku","lengthMm":165,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-440c-nashiji-damascus-440","storeName":"Musashi Santoku 440C Nashiji Damascus Buffalo Walnut Handle 165mm"},{"slug":"musashi-ginsan-migaki-buffalo-bunka-165","name":"Musashi Migaki Ginsan Bunka 165mm","maker":"Musashi","shape":"bunka","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-polished-ginsan","storeName":"Musashi Bunka Silver Steel #3 Polished Buffalo Walnut Handle 165mm"},{"slug":"musashi-aus8-tsuchime-mahogany-gyuto-210","name":"Musashi Tsuchime AUS-8 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-aus8","storeName":"Musashi Gyuto AUS-8 Tsuchime Western Mahogany Handle 210mm"},{"slug":"musashi-440-migaki-petty-125","name":"Musashi 440C Migaki 440 Petty 125mm","maker":"Musashi","shape":"petty","lengthMm":125,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-440c-polished-440","storeName":"Musashi Petty 440C Polished Western Handle 125mm"},{"slug":"musashi-440-migaki-gyuto-190","name":"Musashi 440C Migaki 440 Gyuto 190mm","maker":"Musashi","shape":"gyuto","lengthMm":190,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-440c-polished-440","storeName":"Musashi Gyuto 440C Polished Western Handle 190mm"},{"slug":"musashi-ginsan-migaki-zelkova-honesuki-180","name":"Musashi Migaki Ginsan Honesuki 180mm","maker":"Musashi","shape":"honesuki","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-mirror-ginsan","storeName":"Musashi Honesuki Silver Steel #3 Mirror Zelkova Handle 180mm"},{"slug":"musashi-skd-migaki-black-petty-150","name":"Musashi Migaki SKD Petty 150mm","maker":"Musashi","shape":"petty","lengthMm":150,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-skd","storeName":"Musashi Petty SKD12 Polished Western Black Handle 150mm"},{"slug":"musashi-aus10-tsuchime-damascus-petty-150","name":"Musashi Tsuchime Damascus AUS-10 Petty 150mm","maker":"Musashi","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-tsuchime-damascus-aus10","storeName":"Musashi Petty AUS-10 Tsuchime Damascus Walnut Handle 150mm"},{"slug":"musashi-vg10-tsuchime-oak-nakiri-180","name":"Musashi Tsuchime VG-10 Nakiri 180mm","maker":"Musashi","shape":"nakiri","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg10","storeName":"Musashi Nakiri VG-10 Tsuchime Oak Handle 180mm"},{"slug":"musashi-vg10-damascus-yamanaka-gyuto-210","name":"Musashi Yamanaka Damascus VG-10 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-yamanaka-red-urushi-vg10","storeName":"Musashi Gyuto VG-10 Damascus Yamanaka Red Urushi Handle 210mm"},{"slug":"musashi-aogami-super-migaki-black-nakiri-160","name":"Musashi Migaki Aogami Super Nakiri 160mm","maker":"Musashi","shape":"nakiri","lengthMm":160,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-black-aogami-super","storeName":"Musashi Nakiri Stainless Clad Blue Super Polished Western Black Red Handle 160mm"},{"slug":"musashi-shirogami-kasumi-chokin-santoku-155","name":"Musashi Chokin Five-Story Pagoda Sakura Kasumi Shirogami #2 Santoku 155mm","maker":"Musashi","shape":"santoku","lengthMm":155,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-single-bevel-chokin-five-story-pagoda-sakura-shirogami-2","storeName":"Musashi Santoku White Steel #2 Kasumi Single Bevel Chokin Five-Story Pagoda Sakura Buffalo Ebony Handle 155mm"},{"slug":"musashi-ginsan-migaki-buffalo-santoku-170","name":"Musashi Migaki Ginsan Santoku 170mm","maker":"Musashi","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-polished-bubinga-ginsan","storeName":"Musashi Santoku Silver Steel #3 Polished Buffalo Bubinga Handle 170mm"},{"slug":"musashi-sld-kiritsuke-black-kiritsuke-205","name":"Musashi Black Damascus SLD Kiritsuke 205mm","maker":"Musashi","shape":"kiritsuke","lengthMm":205,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-black-damascus-sld","storeName":"Musashi Kiritsuke SLD Black Damascus Ebony Handle 205mm"},{"slug":"musashi-aus8-tsuchime-mahogany-bunka-180","name":"Musashi Tsuchime AUS-8 Bunka 180mm","maker":"Musashi","shape":"bunka","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-tsuchime-aus8","storeName":"Musashi Bunka AUS-8 Tsuchime Mahogany Handle 180mm"},{"slug":"musashi-aus8-tsuchime-mahogany-santoku-180","name":"Musashi Tsuchime AUS-8 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-tsuchime-aus8","storeName":"Musashi Santoku AUS-8 Tsuchime Mahogany Handle 180mm"},{"slug":"musashi-blue-kurouchi-deba-150","name":"Musashi Kurouchi Aogami #2 Deba 150mm","maker":"Musashi","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-double-bevel-2-kurouchi-shitan-aogami-2","storeName":"Musashi Deba Double Bevel Blue Steel #2 Kurouchi Shitan Handle 150mm"},{"slug":"musashi-vg10-migaki-tsuchime-gyuto-210","name":"Musashi Dark Migaki Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-tsuchime-damascus-dark-pink-maple-vg10","storeName":"Musashi Gyuto VG-10 Mirror Tsuchime Damascus Dark Pink Buffalo Maple Handle 210mm"},{"slug":"musashi-aus8-kurouchi-tsuchime-nakiri-170","name":"Musashi Yaki Kurouchi Tsuchime AUS-8 Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-kurouchi-tsuchime-yaki-urushi-aus8","storeName":"Musashi Nakiri AUS-8 Kurouchi Tsuchime Yaki Urushi Handle 170mm"},{"slug":"musashi-ajikiri-blue-deba-145","name":"Musashi Blue Kurouchi Aogami #1 Ajikiri Deba 145mm","maker":"Musashi","shape":"deba","lengthMm":145,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-ajikiri-blue-kurouchi-aogami-1","storeName":"Musashi Ajikiri Blue Kurouchi Deba 145mm"},{"slug":"musashi-shirogami-fuguhiki-kasumi-yanagiba-240","name":"Musashi Kasumi Shirogami Fuguhiki Yanagiba 240mm","maker":"Musashi","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-fuguhiki-kasumi-shirogami","storeName":"Musashi Fuguhiki Kasumi Buffalo Yanagiba 240mm"},{"slug":"musashi-vg1-kasumi-fire-santoku-180","name":"Musashi Fire Kasumi VG-1 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-kasumi-fire-urushi-vg1","storeName":"Musashi Santoku VG-1 Kasumi Fire Urushi Handle 180mm"},{"slug":"musashi-aus8-tsuchime-mahogany-petty-135","name":"Musashi Tsuchime AUS-8 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-tsuchime-aus8","storeName":"Musashi Petty AUS-8 Tsuchime Mahogany Handle 135mm"},{"slug":"musashi-funayuki-blue-other-165","name":"Musashi Kurouchi Aogami #2 Funayuki 165mm","maker":"Musashi","shape":"other","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-funayuki-2-kurouchi-aogami-2","storeName":"Musashi Funayuki Blue Steel #2 Kurouchi Buffalo Walnut Handle 165mm"},{"slug":"musashi-vg10-migaki-tsuchime-gyuto-210-2","name":"Musashi Light Migaki Tsuchime Damascus VG-10 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-tsuchime-damascus-light-pink-maple-vg10","storeName":"Musashi Gyuto VG-10 Mirror Tsuchime Damascus Light Pink Buffalo Maple Handle 210mm"},{"slug":"musashi-vg10-migaki-tsuchime-gyuto-240","name":"Musashi Dark Migaki Tsuchime Damascus VG-10 Gyuto 240mm","maker":"Musashi","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-tsuchime-damascus-dark-pink-maple-vg10","storeName":"Musashi Gyuto VG-10 Mirror Tsuchime Damascus Dark Pink Buffalo Maple Handle 240mm"},{"slug":"musashi-vg10-damascus-white-yanagiba-210","name":"Musashi Damascus VG-10 Yanagiba 210mm","maker":"Musashi","shape":"yanagiba","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-white-urushi-vg10","storeName":"Musashi Yanagiba VG-10 Damascus White Urushi Handle 210mm"},{"slug":"musashi-ginsan-kasumi-buffalo-deba-120","name":"Musashi Kasumi Ginsan Deba 120mm","maker":"Musashi","shape":"deba","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-kasumi-ginsan","storeName":"Musashi Deba Silver Steel #3 Kasumi Buffalo Magnolia Handle 120mm"},{"slug":"musashi-aus10-nawame-damascus-gyuto-240","name":"Musashi Nawame Yaki Damascus AUS-10 Gyuto 240mm","maker":"Musashi","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nawame-damascus-yaki-urushi-aus10","storeName":"Musashi Gyuto AUS-10 Nawame Damascus Yaki Urushi Handle 240mm"},{"slug":"musashi-sld-black-damascus-bunka-175","name":"Musashi Black Damascus SLD Bunka 175mm","maker":"Musashi","shape":"bunka","lengthMm":175,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-black-damascus-sld","storeName":"Musashi Bunka SLD Black Damascus Ebony Handle 175mm"},{"slug":"musashi-vg10-kiritsuke-migaki-pankiri-210","name":"Musashi Migaki Damascus VG-10 Kiritsuke Pankiri 210mm","maker":"Musashi","shape":"pankiri","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-damascus-maple-black-vg10","storeName":"Musashi Kiritsuke Bread knife VG-10 Mirror Damascus Maple Handle 210mm - Black"},{"slug":"musashi-shirogami-kasumi-silver-yanagiba-240","name":"Musashi Dragon Kasumi Shirogami #2 Yanagiba 240mm","maker":"Musashi","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-silver-dragon-shirogami-2","storeName":"Musashi Yanagiba White Steel #2 Kasumi Silver Dragon Buffalo Ebony Handle 240mm"},{"slug":"musashi-shirogami-fuguhiki-kasumi-yanagiba-300","name":"Musashi Kasumi Shirogami Fuguhiki Yanagiba 300mm","maker":"Musashi","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-fuguhiki-kasumi-shirogami","storeName":"Musashi Fuguhiki Kasumi Buffalo Yanagiba 300mm"},{"slug":"musashi-shirogami-fuguhiki-kasumi-yanagiba-270","name":"Musashi Kasumi Shirogami Fuguhiki Yanagiba 270mm","maker":"Musashi","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-fuguhiki-kasumi-shirogami","storeName":"Musashi Fuguhiki Kasumi Buffalo Yanagiba 270mm"},{"slug":"musashi-shirogami-kurouchi-tsuchime-deba-180","name":"Musashi Kurouchi Tsuchime Shirogami #2 Deba 180mm","maker":"Musashi","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kurouchi-tsuchime-cherry-shirogami-2","storeName":"Musashi Deba White Steel #2 Kurouchi Tsuchime Cherry Handle 180mm"},{"slug":"musashi-vg10-kiritsuke-damascus-petty-135","name":"Musashi Damascus VG-10 Kiritsuke Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-brown-birch-vg10","storeName":"Musashi Kiritsuke Petty VG-10 Damascus Brown Birch Handle 135mm"},{"slug":"musashi-molybdenum-migaki-black-sujihiki-210","name":"Musashi Migaki Molybdenum Sujihiki 210mm","maker":"Musashi","shape":"sujihiki","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-molybdenum","storeName":"Musashi Sujihiki Molybdenum Polished Western Black Handle 210mm"},{"slug":"musashi-molybdenum-migaki-black-sujihiki-250","name":"Musashi Migaki Molybdenum Sujihiki 250mm","maker":"Musashi","shape":"sujihiki","lengthMm":250,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-molybdenum","storeName":"Musashi Sujihiki Molybdenum Polished Western Black Handle 250mm"},{"slug":"musashi-ginsan-left-kasumi-yanagiba-210","name":"Musashi Kasumi Ginsan Yanagiba 210mm Left-Handed","maker":"Musashi","shape":"yanagiba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-left-hand-silver-3-kasumi-ginsan","storeName":"Musashi Yanagiba Left-Hand Silver Steel #3 Kasumi Buffalo Magnolia Handle 210mm"},{"slug":"musashi-molybdenum-migaki-black-sujihiki-270","name":"Musashi Migaki Molybdenum Sujihiki 270mm","maker":"Musashi","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-molybdenum","storeName":"Musashi Sujihiki Molybdenum Polished Western Black Handle 270mm"},{"slug":"musashi-sg2-migaki-ovangkol-gyuto-210","name":"Musashi Ovangkol Migaki R2/SG2 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-ovangkol-sg2","storeName":"Musashi Gyuto SG-2 Polished Ovangkol Handle 210mm"},{"slug":"musashi-aus10-nashiji-damascus-petty-135","name":"Musashi Nashiji Damascus AUS-10 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nashiji-damascus-aus10","storeName":"Musashi Petty AUS-10 Nashiji Damascus Wenge Handle 135mm"},{"slug":"musashi-molybdenum-black-migaki-honesuki-150","name":"Musashi Migaki Molybdenum Honesuki 150mm","maker":"Musashi","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-molybdenum","storeName":"Musashi Honesuki Boning Knife Molybdenum Western Black Handle 150mm"},{"slug":"musashi-vg10-damascus-yamanaka-petty-135","name":"Musashi Yamanaka Damascus VG-10 Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-yamanaka-red-urushi-vg10","storeName":"Musashi Petty VG-10 Damascus Yamanaka Red Urushi Handle 135mm"},{"slug":"musashi-aus10-migaki-blue-nakiri-170","name":"Musashi Migaki AUS-10 Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-blue-urushi-aus10","storeName":"Musashi Nakiri AUS-10 Polished Blue Urushi Handle 170mm"},{"slug":"musashi-sld-migaki-buffalo-santoku-170","name":"Musashi Dark Migaki SLD Santoku 170mm","maker":"Musashi","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-dark-pink-maple-sld","storeName":"Musashi Santoku SLD Mirror Buffalo Dark Pink Maple Handle 170mm"},{"slug":"musashi-sld-migaki-buffalo-santoku-170-2","name":"Musashi Light Migaki SLD Santoku 170mm","maker":"Musashi","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-light-pink-maple-sld","storeName":"Musashi Santoku SLD Mirror Buffalo Light Pink Maple Handle 170mm"},{"slug":"musashi-sld-migaki-buffalo-nakiri-170","name":"Musashi Light Migaki SLD Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-light-pink-maple-sld","storeName":"Musashi Nakiri SLD Mirror Buffalo Light Pink Maple Handle 170mm"},{"slug":"musashi-vg5-tsuchime-buffalo-nakiri-165","name":"Musashi Tsuchime VG-5 Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-tsuchime-bubinga-vg5","storeName":"Musashi Nakiri VG-5 Tsuchime Buffalo Bubinga Handle 165mm"},{"slug":"musashi-sg2-damascus-golden-gyuto-210","name":"Musashi Golden Damascus R2/SG2 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"musashi-damascus-golden-sg2","storeName":"Musashi Gyuto SG-2 Damascus Western Golden Ebony Handle 210mm"},{"slug":"musashi-molybdenum-migaki-purple-gyuto-210","name":"Musashi Migaki Molybdenum Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-purple-molybdenum","storeName":"Musashi Gyuto Molybdenum Polished Western Purple Handle 210mm"},{"slug":"musashi-molybdenum-migaki-purple-santoku-180","name":"Musashi Migaki Molybdenum Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-purple-molybdenum","storeName":"Musashi Santoku Molybdenum Polished Western Purple Handle 180mm"},{"slug":"musashi-vg10-migaki-damascus-bunka-180","name":"Musashi Rainbow Migaki Damascus VG-10 Bunka 180mm","maker":"Musashi","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-damascus-olive-rainbow-vg10","storeName":"Musashi Bunka VG-10 Mirror Damascus Olive Handle 180mm - Rainbow"},{"slug":"musashi-shirogami-funayuki-kurouchi-other-155","name":"Musashi Kurouchi Shirogami #2 Funayuki 155mm","maker":"Musashi","shape":"other","lengthMm":155,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-funayuki-2-kurouchi-shirogami-2","storeName":"Musashi Funayuki White Steel #2 Kurouchi Buffalo Magnolia Handle 155mm"},{"slug":"musashi-vg10-damascus-gray-sujihiki-270","name":"Musashi Damascus VG-10 Sujihiki 270mm","maker":"Musashi","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-gray-birch-vg10","storeName":"Musashi Sujihiki VG-10 Damascus Gray Birch Handle 270mm"},{"slug":"musashi-ginsan-kiritsuke-nashiji-kiritsuke-210","name":"Musashi Nashiji Ginsan Kiritsuke 210mm","maker":"Musashi","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-nashiji-olive-ginsan","storeName":"Musashi Kiritsuke Silver Steel #3 Nashiji Olive Handle 210mm"},{"slug":"musashi-aus6-tsuchime-nakiri-170","name":"Musashi Tsuchime AUS-6 Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"AUS-6","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-6 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-aus6","storeName":"Musashi Nakiri AUS-6 Tsuchime Western Handle 170mm"},{"slug":"musashi-funayuki-blue-other-105","name":"Musashi Kurouchi Stainless Funayuki 105mm","maker":"Musashi","shape":"other","lengthMm":105,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-funayuki-1-kurouchi-purple-urushi-stainless-unstated","storeName":"Musashi Funayuki Blue Steel #1 Stainless Clad Kurouchi Purple Urushi Handle 105mm"},{"slug":"musashi-vg10-migaki-ovangkol-gyuto-210","name":"Musashi Ovangkol Migaki VG-10 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-ovangkol-vg10","storeName":"Musashi Gyuto VG-10 Polished Ovangkol Handle 210mm"},{"slug":"musashi-sld-kiritsuke-migaki-petty-125","name":"Musashi Yamanaka Migaki SLD Kiritsuke Petty 125mm","maker":"Musashi","shape":"petty","lengthMm":125,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-red-yamanaka-urushi-sld","storeName":"Musashi Kiritsuke Petty SLD Mirror Red Yamanaka-Urushi Handle 125mm"},{"slug":"musashi-vg5-tsuchime-black-nakiri-170","name":"Musashi Marble Tsuchime VG-5 Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-black-marble-vg5","storeName":"Musashi Nakiri VG-5 Tsuchime Western Black Marble Handle 170mm"},{"slug":"musashi-vg1-migaki-mahogany-gyuto-180","name":"Musashi Migaki VG-1 Gyuto 180mm","maker":"Musashi","shape":"gyuto","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-vg1","storeName":"Musashi Gyuto VG-1 Polished Western Mahogany Handle 180mm"},{"slug":"musashi-ginsan-kiritsuke-damascus-yanagiba-270","name":"Musashi Suminagashi Ginsan Kiritsuke Yanagiba 270mm","maker":"Musashi","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-suminagashi-ginsan","storeName":"Musashi Yanagi Kiritsuke Silver Steel #3 Suminagashi Buffalo Walnut Handle 270mm"},{"slug":"musashi-ginsan-migaki-buffalo-gyuto-200","name":"Musashi Migaki Ginsan Gyuto 200mm","maker":"Musashi","shape":"gyuto","lengthMm":200,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-polished-ginsan","storeName":"Musashi Gyuto Silver Steel #3 Polished Buffalo Walnut Handle 200mm"},{"slug":"musashi-funayuki-blue-other-120","name":"Musashi Kurouchi Aogami #2 Funayuki 120mm","maker":"Musashi","shape":"other","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-funayuki-2-kurouchi-aogami-2","storeName":"Musashi Funayuki Blue Steel #2 Kurouchi Walnut Handle 120mm"},{"slug":"musashi-shirogami-nashiji-oak-deba-80","name":"Musashi Nashiji Shirogami #2 Deba 80mm","maker":"Musashi","shape":"deba","lengthMm":80,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-nashiji-shirogami-2","storeName":"Musashi Deba White Steel #2 Nashiji Oak Handle 80mm"},{"slug":"musashi-vg10-migaki-ebony-petty-115","name":"Musashi Migaki VG-10 Petty 115mm","maker":"Musashi","shape":"petty","lengthMm":115,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-vg10","storeName":"Musashi Petty VG-10 Polished Ebony Handle 115mm"},{"slug":"musashi-sld-migaki-nakiri-165","name":"Musashi Migaki SLD Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-sld","storeName":"Musashi Nakiri SLD Polished Western Handle 165mm"},{"slug":"musashi-ginsan-left-kasumi-yanagiba-240","name":"Musashi Kasumi Ginsan Yanagiba 240mm Left-Handed","maker":"Musashi","shape":"yanagiba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-left-hand-silver-3-kasumi-ginsan","storeName":"Musashi Yanagiba Left-Hand Silver Steel #3 Kasumi Buffalo Magnolia Handle 240mm"},{"slug":"musashi-vg10-damascus-black-nakiri-170","name":"Musashi Damascus VG-10 Nakiri 170mm","maker":"Musashi","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-black-round-vg10","storeName":"Musashi Nakiri VG-10 Damascus Western Black Round Handle 170mm"},{"slug":"musashi-vg10-damascus-black-gyuto-235","name":"Musashi Damascus VG-10 Gyuto 235mm","maker":"Musashi","shape":"gyuto","lengthMm":235,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-black-round-vg10","storeName":"Musashi Gyuto VG-10 Damascus Western Black Round Handle 235mm"},{"slug":"musashi-sk-kasumi-deba-150","name":"Musashi Kasumi Deba 150mm","maker":"Musashi","shape":"deba","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-sk-kasumi-unstated","storeName":"Musashi Deba SK Steel Kasumi Oak Handle 150mm"},{"slug":"musashi-vg10-santoku-damascus-petty-135","name":"Musashi Damascus VG-10 Santoku Petty 135mm","maker":"Musashi","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-black-vg10","storeName":"Musashi Santoku Damascus Black Petty 135mm"},{"slug":"musashi-sakimaru-takohiki-other-300","name":"Musashi Kasumi Aogami #2 Sakimaru Takohiki 300mm","maker":"Musashi","shape":"takohiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-sakimaru-2-kasumi-aogami-2","storeName":"Musashi Sakimaru Takohiki Blue Steel #2 Kasumi Buffalo Ebony Handle 300mm"},{"slug":"musashi-ginsan-kiritsuke-migaki-kiritsuke-260","name":"Musashi Migaki Ginsan Kiritsuke 260mm","maker":"Musashi","shape":"kiritsuke","lengthMm":260,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-polished-ginsan","storeName":"Musashi Kiritsuke Silver Steel #3 Polished Buffalo Ebony Handle 260mm"},{"slug":"musashi-vg10-damascus-sumi-gyuto-210","name":"Musashi Sumi Damascus VG-10 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-sumi-urushi-vg10","storeName":"Musashi Gyuto VG-10 Damascus Sumi Urushi Handle 210mm"},{"slug":"musashi-sg2-kiritsuke-migaki-kiritsuke-240","name":"Musashi Migaki R2/SG2 Kiritsuke 240mm","maker":"Musashi","shape":"kiritsuke","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-red-maple-sg2","storeName":"Musashi Kiritsuke SG-2 Polished Red Maple Handle 240mm"},{"slug":"musashi-vg10-tsuchime-purple-gyuto-200","name":"Musashi Tsuchime VG-10 Gyuto 200mm","maker":"Musashi","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-oval-purple-vg10","storeName":"Musashi Gyuto VG-10 Tsuchime Oval Purple Handle 200mm"},{"slug":"musashi-shirogami-funayuki-kurouchi-other-150","name":"Musashi Kurouchi Shirogami #2 Funayuki 150mm","maker":"Musashi","shape":"other","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-funayuki-2-kurouchi-shirogami-2","storeName":"Musashi Funayuki White Steel #2 Kurouchi Buffalo Magnolia Handle 150mm"},{"slug":"musashi-hap40-migaki-buffalo-gyuto-210","name":"Musashi Migaki HAP40 Gyuto 210mm","maker":"Musashi","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-hap40","storeName":"Musashi Gyuto HAP-40 Polished Buffalo Magnolia Handle 210mm"},{"slug":"musashi-sld-black-damascus-gyuto-150","name":"Musashi Black Damascus SLD Gyuto 150mm","maker":"Musashi","shape":"gyuto","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-black-damascus-sld","storeName":"Musashi Gyuto SLD Black Damascus Ebony Handle 150mm"},{"slug":"musashi-molybdenum-migaki-black-nakiri-160","name":"Musashi Migaki Molybdenum Nakiri 160mm","maker":"Musashi","shape":"nakiri","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-molybdenum","storeName":"Musashi Nakiri Molybdenum Polished Western Black Handle 160mm"},{"slug":"musashi-vg5-tsuchime-white-sujihiki-270","name":"Musashi Marble Tsuchime VG-5 Sujihiki 270mm","maker":"Musashi","shape":"sujihiki","lengthMm":270,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-white-marble-vg5","storeName":"Musashi Sujihiki VG-5 Tsuchime Western White Marble Handle 270mm"},{"slug":"musashi-sg2-damascus-golden-petty-155","name":"Musashi Golden Damascus R2/SG2 Petty 155mm","maker":"Musashi","shape":"petty","lengthMm":155,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-golden-sg2","storeName":"Musashi Petty SG-2 Damascus Western Golden Ebony Handle 155mm"},{"slug":"musashi-sg2-black-nickel-gyuto-240","name":"Musashi Damascus R2/SG2 Gyuto 240mm","maker":"Musashi","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"musashi-black-nickel-damascus-sg2","storeName":"Musashi Gyuto SG-2 Black Nickel Damascus Western Ebony Handle 240mm"},{"slug":"musashi-vg10-kiritsuke-migaki-yanagiba-260","name":"Musashi Migaki VG-10 Kiritsuke Yanagiba 260mm","maker":"Musashi","shape":"yanagiba","lengthMm":260,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-vg10","storeName":"Musashi Yanagi Kiritsuke VG-10 Mirror Buffalo Ebony Handle 260mm"},{"slug":"musashi-aus8-nashiji-olive-petty-120","name":"Musashi Nashiji AUS-8 Petty 120mm","maker":"Musashi","shape":"petty","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-nashiji-olive-aus8","storeName":"Musashi Petty AUS-8 Nashiji Olive Handle 120mm"},{"slug":"musashi-vg10-migaki-kasumi-yanagiba-300","name":"Musashi Migaki Kasumi VG-10 Yanagiba 300mm","maker":"Musashi","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-kasumi-shitan-vg10","storeName":"Musashi Yanagiba VG-10 Mirror Kasumi Shitan Ebony Handle 300mm"},{"slug":"musashi-vg10-kiritsuke-damascus-petty-130","name":"Musashi Damascus VG-10 Kiritsuke Petty 130mm","maker":"Musashi","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"musashi-damascus-ocean-white-black-gold-vg10","storeName":"Musashi Kiritsuke Petty VG-10 Damascus Ocean White Black Gold Handle 130mm"},{"slug":"musashi-shirogami-kasumi-buffalo-deba-210","name":"Musashi Kasumi Shirogami #2 Deba 210mm","maker":"Musashi","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-teak-shirogami-2","storeName":"Musashi Deba White Steel #2 Kasumi Buffalo Teak Handle 210mm"},{"slug":"musashi-blue-kurouchi-deba-170","name":"Musashi Kurouchi Aogami #2 Deba 170mm","maker":"Musashi","shape":"deba","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kurouchi-aogami-2","storeName":"Musashi Deba Blue Steel #2 Kurouchi Buffalo Magnolia Handle 170mm"},{"slug":"musashi-vg10-damascus-buffalo-deba-165","name":"Musashi Damascus VG-10 Deba 165mm","maker":"Musashi","shape":"deba","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-damascus-teak-vg10","storeName":"Musashi Deba VG-10 Damascus Buffalo Teak Handle 165mm"},{"slug":"musashi-skd-migaki-black-nakiri-165","name":"Musashi Migaki SKD Nakiri 165mm","maker":"Musashi","shape":"nakiri","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-polished-skd","storeName":"Musashi Nakiri SKD12 Polished Western Black Handle 165mm"},{"slug":"musashi-vg5-damascus-black-sujihiki-235","name":"Musashi Damascus VG-5 Sujihiki 235mm","maker":"Musashi","shape":"sujihiki","lengthMm":235,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-black-vg5","storeName":"Musashi Sujihiki VG-5 Damascus Black Western Handle 235mm"},{"slug":"musashi-vg1-santoku-migaki-petty-140","name":"Musashi Copper Migaki VG-1 Santoku Petty 140mm","maker":"Musashi","shape":"petty","lengthMm":140,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-migaki-copper-vg1","storeName":"Musashi Santoku Migaki Copper Petty 140mm"},{"slug":"musashi-ginsan-migaki-buffalo-petty-110","name":"Musashi Migaki Ginsan Petty 110mm","maker":"Musashi","shape":"petty","lengthMm":110,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-polished-ginsan","storeName":"Musashi Petty Silver Steel #3 Polished Buffalo Ebony Handle 110mm"},{"slug":"musashi-vg5-tsuchime-sujihiki-210","name":"Musashi Tsuchime VG-5 Sujihiki 210mm","maker":"Musashi","shape":"sujihiki","lengthMm":210,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg5","storeName":"Musashi Sujihiki VG-5 Tsuchime Western Handle 210mm"},{"slug":"musashi-shirogami-kasumi-buffalo-deba-195","name":"Musashi Kasumi Shirogami #2 Deba 195mm","maker":"Musashi","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-teak-shirogami-2","storeName":"Musashi Deba White Steel #2 Kasumi Buffalo Teak Handle 195mm"},{"slug":"musashi-shirogami-kama-kasumi-usuba-225","name":"Musashi Kama Kasumi Shirogami #2 Usuba 225mm","maker":"Musashi","shape":"usuba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-kama-2-kasumi-shirogami-2","storeName":"Musashi Kama Usuba White Steel #2 Kasumi Buffalo Magnolia Handle 225mm"},{"slug":"musashi-shirogami-kasumi-buffalo-deba-165","name":"Musashi Kurigata Kasumi Shirogami #2 Deba 165mm","maker":"Musashi","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-shirogami-2","storeName":"Musashi Deba White Steel #2 Kasumi Buffalo Magnolia Handle 165mm (Kurigata)"},{"slug":"musashi-chromax-tsuchime-brown-santoku-165","name":"Musashi Tsuchime Chromax Santoku 165mm","maker":"Musashi","shape":"santoku","lengthMm":165,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-brown-chromax","storeName":"Musashi Santoku Chromax Tsuchime Brown Western Handle 165mm"},{"slug":"musashi-vg5-tsuchime-nakiri-180","name":"Musashi Tsuchime VG-5 Nakiri 180mm","maker":"Musashi","shape":"nakiri","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg5","storeName":"Musashi Nakiri VG-5 Tsuchime Western Handle 180mm"},{"slug":"musashi-sld-kiritsuke-migaki-kiritsuke-240","name":"Musashi Migaki SLD Kiritsuke 240mm","maker":"Musashi","shape":"kiritsuke","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-green-urushi-sld","storeName":"Musashi Kiritsuke SLD Polished Green Urushi Handle 240mm"},{"slug":"musashi-vg10-kiritsuke-migaki-kiritsuke-260","name":"Musashi Migaki VG-10 Kiritsuke 260mm","maker":"Musashi","shape":"kiritsuke","lengthMm":260,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-vg10","storeName":"Musashi Kiritsuke VG-10 Mirror Buffalo Ebony Handle 260mm"},{"slug":"musashi-vg10-kiritsuke-migaki-yanagiba-300","name":"Musashi Migaki VG-10 Kiritsuke Yanagiba 300mm","maker":"Musashi","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-vg10","storeName":"Musashi Yanagi Kiritsuke VG-10 Mirror Buffalo Ebony Handle 300mm"},{"slug":"musashi-vg10-kiritsuke-kasumi-yanagiba-250","name":"Musashi Kasumi VG-10 Kiritsuke Yanagiba 250mm","maker":"Musashi","shape":"yanagiba","lengthMm":250,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-kasumi-vg10","storeName":"Musashi Yanagi Kiritsuke VG-10 Kasumi Buffalo Ebony Handle 250mm"},{"slug":"musashi-vg10-kiritsuke-migaki-kiritsuke-230","name":"Musashi Migaki VG-10 Kiritsuke 230mm","maker":"Musashi","shape":"kiritsuke","lengthMm":230,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-mirror-vg10","storeName":"Musashi Kiritsuke VG-10 Mirror Buffalo Ebony Handle 230mm"},{"slug":"musashi-aus10-left-migaki-yanagiba-240","name":"Musashi Migaki AUS-10 Yanagiba 240mm Left-Handed","maker":"Musashi","shape":"yanagiba","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-left-hand-polished-teak-aus10","storeName":"Musashi Yanagiba Left Hand AUS-10 Polished Buffalo Teak Handle 240mm"},{"slug":"musashi-sk-kasumi-deba-155","name":"Musashi Kasumi Deba 155mm","maker":"Musashi","shape":"deba","lengthMm":155,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-sk-kasumi-unstated","storeName":"Musashi Deba SK Steel Kasumi Magnolia Handle 155mm"},{"slug":"musashi-vg5-damascus-honesuki-160","name":"Musashi Damascus VG-5 Honesuki 160mm","maker":"Musashi","shape":"honesuki","lengthMm":160,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-damascus-vg5","storeName":"Musashi Boning knife VG-5 Damascus Western Handle 160mm"},{"slug":"musashi-aogami-super-migaki-ebony-petty-145","name":"Musashi Migaki Aogami Super Petty 145mm","maker":"Musashi","shape":"petty","lengthMm":145,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-aogami-super","storeName":"Musashi Petty Stainless Clad Blue Super Polished Ebony Handle 145mm"},{"slug":"musashi-shirogami-kurouchi-tsuchime-deba-165","name":"Musashi Yaki Kurouchi Tsuchime Shirogami #2 Deba 165mm","maker":"Musashi","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kurouchi-tsuchime-yaki-urushi-shirogami-2","storeName":"Musashi Deba White Steel #2 Kurouchi Tsuchime Yaki Urushi Handle 165mm"},{"slug":"musashi-shirogami-kasumi-chokin-deba-165","name":"Musashi Chokin Sakura Fuji Kasumi Shirogami #2 Deba 165mm","maker":"Musashi","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-chokin-gold-sakura-fuji-shirogami-2","storeName":"Musashi Deba White Steel #2 Kasumi Chokin Gold Sakura-Fuji Buffalo Ebony Handle 165mm"},{"slug":"musashi-aus10-left-migaki-deba-165","name":"Musashi Migaki AUS-10 Deba 165mm Left-Handed","maker":"Musashi","shape":"deba","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-left-hand-polished-teak-aus10","storeName":"Musashi Deba Left Hand AUS-10 Polished Buffalo Teak Handle 165mm"},{"slug":"musashi-sk-kasumi-usuba-150","name":"Musashi Kasumi Usuba 150mm","maker":"Musashi","shape":"usuba","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-sk-kasumi-unstated","storeName":"Musashi Usuba SK Steel Kasumi Oak Handle 150mm"},{"slug":"musashi-shirogami-kasumi-chokin-yanagiba-210","name":"Musashi Chokin Sakura Fuji Kasumi Shirogami #2 Yanagiba 210mm","maker":"Musashi","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-chokin-sakura-fuji-shirogami-2","storeName":"Musashi Yanagiba White Steel #2 Kasumi Chokin Sakura-Fuji Buffalo Ebony Handle 210mm"},{"slug":"musashi-shirogami-kasumi-sumi-deba-150","name":"Musashi Sumi Kasumi Shirogami #2 Deba 150mm","maker":"Musashi","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-sumi-urushi-shirogami-2","storeName":"Musashi Deba White Steel #2 Kasumi Sumi Urushi Handle 150mm"},{"slug":"musashi-shirogami-kasumi-chokin-yanagiba-270","name":"Musashi Chokin Sakura Fuji Kasumi Shirogami #2 Yanagiba 270mm","maker":"Musashi","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-chokin-sakura-fuji-shirogami-2","storeName":"Musashi Yanagiba White Steel #2 Kasumi Chokin Sakura-Fuji Buffalo Ebony Handle 270mm"},{"slug":"musashi-shirogami-kasumi-chokin-santoku-180","name":"Musashi Chokin Samurai Moon Kasumi Shirogami #2 Santoku 180mm","maker":"Musashi","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-2-kasumi-chokin-samurai-new-moon-shirogami-2","storeName":"Musashi Santoku White Steel #2 Kasumi Chokin Samurai New Moon Buffalo Ebony Handle 180mm"},{"slug":"musashi-ginsan-kasumi-yaki-deba-150","name":"Musashi Yaki Kasumi Ginsan Deba 150mm","maker":"Musashi","shape":"deba","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-silver-3-kasumi-yaki-urushi-ginsan","storeName":"Musashi Deba Silver Steel #3 Kasumi Yaki Urushi Handle 150mm"},{"slug":"musashi-molybdenum-all-pure-deba-180","name":"Musashi All Pure Migaki Molybdenum Deba 180mm","maker":"Musashi","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-all-pure-molybdenum","storeName":"Musashi Deba All-Stainless Pure-Molybdenum 180mm"},{"slug":"musashi-vg5-kiritsuke-tsuchime-kiritsuke-190","name":"Musashi Tsuchime VG-5 Kiritsuke 190mm","maker":"Musashi","shape":"kiritsuke","lengthMm":190,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg5","storeName":"Musashi Kiritsuke VG-5 Stainless Tsuchime Western Mahogany Handle 190mm"},{"slug":"musashi-ginsan-migaki-black-sujihiki-210","name":"Musashi Migaki Ginsan Sujihiki 210mm","maker":"Musashi","shape":"sujihiki","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-silver-3-polished-ginsan","storeName":"Musashi Sujihiki Silver Steel #3 Polished Western Black Handle 210mm"},{"slug":"musashi-aus8-migaki-dark-yanagiba-270","name":"Musashi Dark Migaki AUS-8 Yanagiba 270mm","maker":"Musashi","shape":"yanagiba","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-dark-blue-urushi-aus8","storeName":"Musashi Yanagiba AUS-8 Polished Dark Blue Urushi Handle 270mm"},{"slug":"musashi-hap40-migaki-buffalo-gyuto-270","name":"Musashi Migaki HAP40 Gyuto 270mm","maker":"Musashi","shape":"gyuto","lengthMm":270,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"musashi-polished-hap40","storeName":"Musashi Gyuto HAP-40 Polished Buffalo Ebony Handle 270mm"},{"slug":"musashi-vg5-tsuchime-gyuto-180","name":"Musashi Tsuchime VG-5 Gyuto 180mm","maker":"Musashi","shape":"gyuto","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"musashi-tsuchime-vg5","storeName":"Musashi Gyuto VG-5 Tsuchime Western Handle 180mm"},{"slug":"isshin-shirogami-1-tsuchime-white-bunka-170","name":"Isshin Tsuchime Shirogami #1 Bunka 170mm","maker":"Isshin","shape":"bunka","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isshin-hammered-white-shirogami-1","storeName":"Isshin Hammered White Shirogami #1 Bunka Knife 170mm"},{"slug":"isshin-shirogami-1-tsuchime-white-santoku-165","name":"Isshin Tsuchime Shirogami #1 Santoku 165mm","maker":"Isshin","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"isshin-hammered-white-shirogami-1","storeName":"Isshin Hammered White Shirogami #1 Santoku Knife 165mm"},{"slug":"kanetsune-sg2-bolster-gyuto-210","name":"Kanetsune Seki R2/SG2 Gyuto 210mm","maker":"Kanetsune","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-seki-super-gold-2-double-bolster-sg2","storeName":"Kanetsune Seki SG2 Super Gold 2 Gyuto Chef Knife 210mm Double Bolster"},{"slug":"kanjo-hap40-tsuchime-gyuto-240","name":"Kanjo Tsuchime HAP40 Gyuto 240mm","maker":"Kanjo","shape":"gyuto","lengthMm":240,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanjo-hammered-hap40","storeName":"Kanjo Hammered HAP40 Gyuto Chef Knife 240mm"},{"slug":"masutani-vg10-damascus-sai-santoku-170","name":"Masutani Sairyu Damascus VG-10 Santoku 170mm","maker":"Masutani","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masutani-damascus-sairyu-green-vg10","storeName":"Masutani VG10 Damascus Santoku Knife Sairyu Green 170mm"},{"slug":"kanjo-vg10-wave-damascus-petty-150","name":"Kanjo Wave Damascus VG-10 Petty 150mm","maker":"Kanjo","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-wave-damascus-vg10","storeName":"Kanjo VG10 Wave Damascus Petty Utility Knife 150mm Ebony Handle"},{"slug":"kanjo-vg10-wave-damascus-santoku-180","name":"Kanjo Wave Damascus VG-10 Santoku 180mm","maker":"Kanjo","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-wave-damascus-vg10","storeName":"Kanjo VG10 Wave Damascus Santoku Knife 180mm Ebony Handle"},{"slug":"kanjo-vg10-wave-damascus-gyuto-210","name":"Kanjo Wave Damascus VG-10 Gyuto 210mm","maker":"Kanjo","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kanjo-wave-damascus-vg10","storeName":"Kanjo VG10 Wave Damascus Gyuto Chef Knife 210mm Ebony Handle"},{"slug":"kanetsune-vg10-damascus-sannoike-petty-120","name":"Kanetsune Seki Sannoike 17-Layer Damascus VG-10 Petty 120mm","maker":"Kanetsune","shape":"petty","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-seki-17-layers-damascus-sannoike-vg10","storeName":"Kanetsune Seki 17 Layers Damascus VG10 Petty Utility Knife 120mm SANNOIKE"},{"slug":"yoshihiro-aogami-1-go-umanosuke-yanagiba-240","name":"Yoshihiro Go Umanosuke Ao Namiuchi Aogami #1 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-go-umanosuke-namiuchi-aogami-1","storeName":"Go Umanosuke Yoshihiro Ao Namiuchi Blue #1 Yanagiba Knife 240mm"},{"slug":"yoshihiro-aogami-1-go-umanosuke-yanagiba-270","name":"Yoshihiro Go Umanosuke Ao Namiuchi Aogami #1 Yanagiba 270mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-go-umanosuke-namiuchi-aogami-1","storeName":"Go Umanosuke Yoshihiro Ao Namiuchi Blue #1 Yanagiba Knife 270mm"},{"slug":"takeshi-saji-srs13-tsuchime-damascus-nakiri-165-2","name":"Takeshi Saji Tsuchime Damascus SRS-13 Nakiri 165mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":165,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-srs13-hammered-damascus-blue-turquoise-srs13","storeName":"Saji Takeshi SRS13 Hammered Damascus Nakiri Knife Blue Turquoise 165mm"},{"slug":"yuta-katayama-sg2-damascus-akatsuki-nakiri-165","name":"Yuta Katayama Akatsuki Damascus R2/SG2 Nakiri 165mm","maker":"Yuta Katayama","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-akatsuki-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Nakiri Knife 165mm Akatsuki"},{"slug":"yuta-katayama-sg2-damascus-akatsuki-sujihiki-270","name":"Yuta Katayama Akatsuki Damascus R2/SG2 Sujihiki 270mm","maker":"Yuta Katayama","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-akatsuki-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Sujihiki Knife 270mm Akatsuki"},{"slug":"yuta-katayama-sg2-damascus-akatsuki-sujihiki-240","name":"Yuta Katayama Akatsuki Damascus R2/SG2 Sujihiki 240mm","maker":"Yuta Katayama","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-akatsuki-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Sujihiki Knife 240mm Akatsuki"},{"slug":"isshin-aus10-tsuchime-damascus-gyuto-240","name":"Isshin 45-Layer Tsuchime Damascus AUS-10 Gyuto 240mm","maker":"Isshin","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"isshin-hammered-45-layers-damascus-aus10","storeName":"Isshin Hammered 45 Layers Damascus AUS10 Wa Gyuto Chef Knife 240mm"},{"slug":"isshin-vg10-damascus-gyuto-210","name":"Isshin Damascus VG-10 Gyuto 210mm","maker":"Isshin","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"isshin-damascus-vg10","storeName":"Isshin Damascus VG10 Gyuto Chef Knife 210mm"},{"slug":"yuta-katayama-sg2-damascus-akatsuki-santoku-180","name":"Yuta Katayama Akatsuki Damascus R2/SG2 Santoku 180mm","maker":"Yuta Katayama","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-akatsuki-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Santoku Knife Akatsuki 180mm"},{"slug":"yuta-katayama-sg2-damascus-akatsuki-gyuto-210","name":"Yuta Katayama Akatsuki Damascus R2/SG2 Gyuto 210mm","maker":"Yuta Katayama","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-akatsuki-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Gyuto Chef Knife 210mm Akatsuki"},{"slug":"yuta-katayama-vg10-damascus-rosewood-petty-140","name":"Yuta Katayama Damascus VG-10 Petty 140mm","maker":"Yuta Katayama","shape":"petty","lengthMm":140,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-damascus-vg10","storeName":"Yuta Katayama VG10 Damascus Petty Knife 140mm Rosewood"},{"slug":"yuta-katayama-vg10-damascus-rosewood-nakiri-170","name":"Yuta Katayama Damascus VG-10 Nakiri 170mm","maker":"Yuta Katayama","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-damascus-vg10","storeName":"Yuta Katayama VG10 Damascus Nakiri Knife Rosewood 170mm"},{"slug":"yuta-katayama-vg10-damascus-rosewood-santoku-170","name":"Yuta Katayama Damascus VG-10 Santoku 170mm","maker":"Yuta Katayama","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuta-katayama-damascus-vg10","storeName":"Yuta Katayama VG10 Damascus Santoku Knife Rosewood 170mm"},{"slug":"yuta-katayama-sg2-damascus-ironwood-sujihiki-240","name":"Yuta Katayama Reimei Damascus R2/SG2 Sujihiki 240mm","maker":"Yuta Katayama","shape":"sujihiki","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-ironwood-reimei-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Sujihiki Knife 240mm Ironwood Reimei"},{"slug":"isshin-aus10-damascus-santoku-165","name":"Isshin Damascus AUS-10 Santoku 165mm","maker":"Isshin","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"isshin-damascus-aus10","storeName":"Isshin Damascus AUS10 Santoku Knife 165mm"},{"slug":"isshin-aus10-damascus-kiritsuke-gyuto-210","name":"Isshin Damascus AUS-10 Kiritsuke Gyuto 210mm","maker":"Isshin","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"isshin-damascus-aus10","storeName":"Isshin Damascus AUS10 Kiritsuke Gyuto Knife 210mm"},{"slug":"motokyuichi-shirogami-2-deba-150","name":"Motokyuichi Shirogami #2 Deba 150mm","maker":"Motokyuichi","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-shirogami-2","storeName":"Motokyuichi Shirogami White #2 Deba Knife 150mm"},{"slug":"motokyuichi-shirogami-2-deba-165","name":"Motokyuichi Shirogami #2 Deba 165mm","maker":"Motokyuichi","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-shirogami-2","storeName":"Motokyuichi Shirogami White #2 Deba Knife 165mm"},{"slug":"motokyuichi-shirogami-2-deba-180","name":"Motokyuichi Shirogami #2 Deba 180mm","maker":"Motokyuichi","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-shirogami-2","storeName":"Motokyuichi Shirogami White #2 Deba Knife 180mm"},{"slug":"sukenari-vg10-water-buffalo-yanagiba-300","name":"Sukenari VG-10 Yanagiba 300mm","maker":"Sukenari","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-water-vg10","storeName":"Sukenari VG10 Yanagiba Knife 300mm Water Buffalo Rosewood"},{"slug":"sukenari-vg10-water-buffalo-yanagiba-240","name":"Sukenari VG-10 Yanagiba 240mm","maker":"Sukenari","shape":"yanagiba","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-water-vg10","storeName":"Sukenari VG10 Yanagiba Knife 240mm Water Buffalo Rosewood"},{"slug":"yoshihiro-shirogami-jyosaku-usuba-210","name":"Yoshihiro Jyosaku Shirogami #2 Usuba 210mm","maker":"Yoshihiro","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Usuba Knife 210mm"},{"slug":"yoshihiro-shirogami-jyosaku-deba-180","name":"Yoshihiro Jyosaku Shirogami #2 Deba 180mm","maker":"Yoshihiro","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Deba Knife 180mm"},{"slug":"yoshihiro-shirogami-jyosaku-deba-150","name":"Yoshihiro Jyosaku Shirogami #2 Deba 150mm","maker":"Yoshihiro","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Deba Knife 150mm"},{"slug":"yoshihiro-shirogami-jyosaku-deba-120","name":"Yoshihiro Jyosaku Shirogami #2 Deba 120mm","maker":"Yoshihiro","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Deba Knife 120mm"},{"slug":"sukenari-sg2-water-buffalo-yanagiba-240","name":"Sukenari R2/SG2 Yanagiba 240mm","maker":"Sukenari","shape":"yanagiba","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-super-gold-2-water-sg2","storeName":"Sukenari Super Gold 2 Yanagiba Knife 240mm Water Buffalo Rosewood"},{"slug":"motokyuichi-shirogami-2-kurouchi-petty-120","name":"Motokyuichi Kurouchi Shirogami #2 Petty 120mm","maker":"Motokyuichi","shape":"petty","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-kurouchi-shirogami-2","storeName":"Motokyuichi Shirogami White #2 Kurouchi Petty Knife 120mm"},{"slug":"motokyuichi-shirogami-2-kurouchi-petty-150","name":"Motokyuichi Kurouchi Shirogami #2 Petty 150mm","maker":"Motokyuichi","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-kurouchi-shirogami-2","storeName":"Motokyuichi Shirogami White #2 Kurouchi Petty Knife 150mm"},{"slug":"motokyuichi-shirogami-2-kurouchi-gyuto-180","name":"Motokyuichi Kurouchi Shirogami #2 Gyuto 180mm","maker":"Motokyuichi","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-kurouchi-shirogami-2","storeName":"Motokyuichi Shirogami White #2 Kurouchi Gyuto Chef Knife 180mm"},{"slug":"motokyuichi-aogami-2-kurouchi-petty-120","name":"Motokyuichi Kurouchi Aogami #2 Petty 120mm","maker":"Motokyuichi","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-kurouchi-aogami-2","storeName":"Motokyuichi Aogami Blue #2 Kurouchi Petty Knife 120mm"},{"slug":"motokyuichi-aogami-2-kurouchi-gyuto-180","name":"Motokyuichi Kurouchi Aogami #2 Gyuto 180mm","maker":"Motokyuichi","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"motokyuichi-kurouchi-aogami-2","storeName":"Motokyuichi Aogami Blue #2 Kurouchi Gyuto Chef Knife 180mm"},{"slug":"kanjo-molybdenum-tsuchime-bolster-petty-120","name":"Kanjo Tsuchime Molybdenum Petty 120mm","maker":"Kanjo","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanjo-hammered-bolster-molybdenum","storeName":"Kanjo Hammered MV steel Petty Knife 120mm Bolster"},{"slug":"kanjo-molybdenum-tsuchime-bolster-santoku-180","name":"Kanjo Tsuchime Molybdenum Santoku 180mm","maker":"Kanjo","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanjo-hammered-bolster-molybdenum","storeName":"Kanjo Hammered MV steel Santoku Knife Bolster 180mm"},{"slug":"kanjo-zdp189-micarta-santoku-165","name":"Kanjo ZDP-189 Santoku 165mm","maker":"Kanjo","shape":"santoku","lengthMm":165,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanjo-zdp189","storeName":"Kanjo ZDP189 Santoku Knife 165mm Micarta"},{"slug":"yoshihiro-aogami-1-go-unanosuke-yanagiba-300","name":"Yoshihiro Go Unanosuke Ao Namiuchi Aogami #1 Kiritsuke Yanagiba 300mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-go-unanosuke-namiuchi-aogami-1","storeName":"Go Unanosuke Yoshihiro Ao Namiuchi Blue #1 Kiritsuke Yanagiba 300mm"},{"slug":"yoshihiro-shirogami-jyosaku-yanagiba-210","name":"Yoshihiro Jyosaku Shirogami #2 Yanagiba 210mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-sashimi-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Sashimi Yanagiba Knife 210mm"},{"slug":"yoshihiro-shirogami-jyosaku-yanagiba-240","name":"Yoshihiro Jyosaku Shirogami #2 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-sashimi-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Sashimi Yanagiba Knife 240mm"},{"slug":"yoshihiro-shirogami-jyosaku-yanagiba-270","name":"Yoshihiro Jyosaku Shirogami #2 Yanagiba 270mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-sashimi-shirogami-2","storeName":"Yoshihiro Jyosaku Shirogami White Steel #2 Sashimi Yanagiba Knife 270mm"},{"slug":"yoshihiro-shirogami-jyosaku-yanagiba-300","name":"Yoshihiro Jyosaku Shirogami Yanagiba 300mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jyosaku-2-sashimi-shirogami","storeName":"Yoshihiro Jyosaku Shirogami Steel #2 Sashimi Yanagiba Knife 300mm"},{"slug":"isshin-vg10-tsuchime-damascus-nakiri-160","name":"Isshin 17-Layer Tsuchime Damascus VG-10 Nakiri 160mm","maker":"Isshin","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"isshin-hammered-17-layers-damascus-vg10","storeName":"Isshin Hammered 17 Layers Damascus VG10 Nakiri Knife 160mm"},{"slug":"yuta-katayama-sg2-damascus-ironwood-gyuto-210","name":"Yuta Katayama Reimei Damascus R2/SG2 Gyuto 210mm","maker":"Yuta Katayama","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-ironwood-reimei-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Gyuto Chef Knife 210mm Ironwood Reimei"},{"slug":"yuta-katayama-sg2-damascus-ironwood-gyuto-240","name":"Yuta Katayama Reimei Damascus R2/SG2 Gyuto 240mm","maker":"Yuta Katayama","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-ironwood-reimei-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Gyuto Chef Knife 240mm Ironwood Reimei"},{"slug":"yuta-katayama-sg2-damascus-ironwood-nakiri-160","name":"Yuta Katayama Reimei Damascus Suminagashi R2/SG2 Nakiri 160mm","maker":"Yuta Katayama","shape":"nakiri","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-super-gold-2-damascus-suminagashi-ironwood-reimei-sg2","storeName":"Yuta Katayama Super Gold 2 Damascus Suminagashi Nakiri Knife 160mm Ironwood Reimei"},{"slug":"kanetsune-sg2-kc-santoku-165","name":"Kanetsune Seki R2/SG2 Santoku 165mm","maker":"Kanetsune","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-seki-super-gold-2-powdered-sg2","storeName":"Kanetsune Seki Super Gold 2 Powdered Steel Santoku Knife 165mm KC-133"},{"slug":"kanetsune-swedish-stainless-ab-swedish-gyuto-180","name":"Kanetsune Seki Sandvik AB 3-Layer Swedish Stainless Gyuto 180mm","maker":"Kanetsune","shape":"gyuto","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-seki-sandvik-ab-19c27-3layer-swedish-stainless","storeName":"Kanetsune Seki SANDVIK AB Swedish 19C27 3Layer Chef Knife Gyuto 180mm KC-153"},{"slug":"kanetsune-vg10-dp-kc-gyuto-180","name":"Kanetsune Seki DP Kc-141 VG-10 Gyuto 180mm","maker":"Kanetsune","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-seki-dp-kc-141-vg10","storeName":"Kanetsune Seki DP VG10 Clad Stainless Chef's Knife 180mm Kc-141"},{"slug":"kanetsune-vg10-dp-kc-santoku-165","name":"Kanetsune Seki DP VG-10 Santoku 165mm","maker":"Kanetsune","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kanetsune-seki-dp-vg10","storeName":"Kanetsune Seki DP VG10 Clad Stainless Steel Santoku Knife 6.5\" 165mm KC-142"},{"slug":"yuisenri-ginsan-nashiji-finish-gyuto-210","name":"YuiSenri Retention Nashiji Ginsan Gyuto 210mm","maker":"YuiSenri","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-nashiji-finish-retention-ginsan","storeName":"YuiSenri Nashiji Finish Retention Gyuto 210mm"},{"slug":"kouichi-morimoto-shirogami-finished-craftsman-nakiri-180","name":"Kouichi Morimoto Craftsman Shirogami #2 Nakiri 180mm","maker":"Kouichi Morimoto","shape":"nakiri","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kouichi-morimoto-finished-craftsman-vegetable-shirogami-2","storeName":"Kouichi Morimoto Finished Craftsman Vegetable Nakiri 180mm"},{"slug":"yoshihiro-aus10-tsuchime-damascus-petty-150","name":"Yoshihiro Retention Tsuchime Damascus AUS-10 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-tsuchime-damascus-retention-aus10","storeName":"Yoshihiro Tsuchime Damascus Retention Petty 150mm"},{"slug":"minamoto-masamori-hakugin-kaku-honesuki-150","name":"Minamoto Masamori Hakugin Kaku Yasuki Stainless Honesuki 150mm","maker":"Minamoto Masamori","shape":"honesuki","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"minamoto-masamori-hakugin-yasuki-stainless-unstated","storeName":"Minamoto Masamori Hakugin Kaku Yasuki Honesuki 150mm"},{"slug":"yoshihiro-vg10-damascus-hrb-santoku-165","name":"Yoshihiro HRB Excellent Balance Sharpness Durability 17-Layer Damascus VG-10 Santoku 165mm","maker":"Yoshihiro","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-17-layers-damascus-hrb-multi-purpose-excellent-balance-of-sharpness-durability-vg10","storeName":"Yoshihiro VG-10 17 Layers Damascus HRB Santoku 165 mm - Stainless Steel Multi-Purpose Knife with Excellent Balance of Sharpness and Durability"},{"slug":"sakai-takayuki-swedish-stainless-grand-left-yanagiba-260","name":"Sakai Takayuki Grand Left Swedish Stainless Kiritsuke Yanagiba 260mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":260,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-left-swedish-stainless","storeName":"Sakai Takayuki Grand Left Kiritsuke Yanagiba 260mm"},{"slug":"yuisenri-shirogami-tsuchime-multi-santoku-165","name":"YuiSenri Tsuchime Shirogami #1 Santoku 165mm","maker":"YuiSenri","shape":"santoku","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-tsuchime-multi-purpose-shirogami-1","storeName":"YuiSenri Tsuchime Multi Purpose Santoku 165mm"},{"slug":"yuisenri-ginsan-nashiji-finish-santoku-165","name":"YuiSenri Multi-Purpoes Excellent Edge Retention Easy Maintenance Nashiji Ginsan Santoku 165mm","maker":"YuiSenri","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-nashiji-finish-multi-purpoes-excellent-edge-retention-easy-maintenance-ginsan","storeName":"YuiSenri Ginsan Nashiji Finish, Chef's Santoku - Stainless Multi-Purpoes Knife with Excellent Edge Retention and Easy Maintenance, Oak Handle 165mm"},{"slug":"kouichi-morimoto-shirogami-finished-rosewood-santoku-170","name":"Kouichi Morimoto Shirogami #2 Santoku 170mm","maker":"Kouichi Morimoto","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kouichi-morimoto-finished-shirogami-2","storeName":"Kouichi Morimoto Finished Rosewood Santoku 170mm"},{"slug":"yoshihiro-ginsan-nashiji-finish-gyuto-210","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Nashiji Ginsan Kiritsuke Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-finish-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Nashiji Finish, Chef's Kiritsuke Gyuto - Stainless Kiritsuke Gyuto with Excellent Edge Retention and Easy Maintenance, Walnut Handle 210mm"},{"slug":"hisashige-slicing-sujihiki-270","name":"Hisashige Slicing Carbon Sujihiki 270mm","maker":"Hisashige","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-slicing-carbon-unstated","storeName":"Hisashige Slicing Sujihiki 270mm"},{"slug":"yoshihiro-shirogami-kusp-kurouchi-santoku-180","name":"Yoshihiro Kusp Kurouchi Shirogami #2 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-kusp-kurouchi-shirogami-2","storeName":"Yoshihiro Kusp Kurouchi Santoku 180mm"},{"slug":"yoshihiro-aogami-2-rgb-blue-santoku-165","name":"Yoshihiro Rgb Blue Kurouchi Aogami #2 Santoku 165mm","maker":"Yoshihiro","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-rgb-blue-kurouchi-aogami-2","storeName":"Yoshihiro Rgb Blue Kurouchi Santoku 165mm"},{"slug":"yoshihiro-vg5-v5h-multi-santoku-160","name":"Yoshihiro V5h VG-5 Santoku 160mm","maker":"Yoshihiro","shape":"santoku","lengthMm":160,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-v5h-multi-purpose-vg5","storeName":"Yoshihiro V5h Multi Purpose Santoku 160mm"},{"slug":"yoshihiro-vg5-v5h-gyuto-210","name":"Yoshihiro V5h VG-5 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-v5h-vg5","storeName":"Yoshihiro V5h Gyuto 210mm"},{"slug":"yoshihiro-ginsan-nashiji-finish-santoku-165","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Nashiji Ginsan Santoku 165mm","maker":"Yoshihiro","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-finish-multi-purpose-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Nashiji Finish, Chef's Santoku - Stainless Multi-Purpose Knife with Excellent Edge Retention and Easy Maintenance, Walnut Handle 165mm"},{"slug":"minamoto-masamori-hakugin-yasuki-santoku-180","name":"Minamoto Masamori Hakugin Yasuki Stainless Santoku 180mm","maker":"Minamoto Masamori","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-hakugin-yasuki-stainless-unstated","storeName":"Minamoto Masamori Hakugin Yasuki Santoku 180mm"},{"slug":"yuisenri-ginsan-nashiji-finish-bunka-170","name":"YuiSenri Excellent Edge Retention Easy Maintenance Nashiji Ginsan Bunka 170mm","maker":"YuiSenri","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-nashiji-finish-excellent-edge-retention-easy-maintenance-ginsan","storeName":"YuiSenri Ginsan Nashiji Finish, Chef's Bunka 170 mm - Stainless Chef's Bunka with Excellent Edge Retention and Easy Maintenance, Magnolia Handle"},{"slug":"yoshihiro-za18-cobalt-damascus-gyuto-210","name":"Yoshihiro Cobalt 69-Layer Damascus ZA-18 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-69-layers-za18-cobalt-damascus-za18","storeName":"Yoshihiro 69 Layers ZA18 Cobalt Stainless Damascus Chef's Gyuto 210 mm Oak Handle"},{"slug":"yoshihiro-ginsan-nashiji-finish-bunka-170","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Nashiji Ginsan Bunka 170mm","maker":"Yoshihiro","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-finish-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Nashiji Finish, Chef's Bunka Knife - Stainless Chef's Bunka with Excellent Edge Retention and Easy Maintenance, Walnut Handle 170mm"},{"slug":"yoshihiro-aogami-2-aogasumi-yasuki-yanagiba-330","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Yanagiba 330mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":330,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-yasuki-blue-aogami-2","storeName":"Yoshihiro Aogasumi Yasuki Blue Yanagiba 330mm"},{"slug":"yoshihiro-ginsan-damascus-retention-petty-150","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Damascus Ginsan Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-damascus-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Damascus Paring Knife 150 mm - Stainless Petty Knife with Excellent Edge Retention and Easy Maintenance, Magnolia Handle"},{"slug":"yoshihiro-ginsan-damascus-vegetable-nakiri-170","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Damascus Ginsan Nakiri 170mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-damascus-vegetable-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Damascus Nakiri 170 mm - Stainless Vegetable Knife with Excellent Edge Retention and Easy Maintenance, Magnolia Handle"},{"slug":"kouichi-morimoto-shirogami-finished-craftsman-gyuto-200","name":"Kouichi Morimoto Craftsman Shirogami #2 Gyuto 200mm","maker":"Kouichi Morimoto","shape":"gyuto","lengthMm":200,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kouichi-morimoto-finished-craftsman-shirogami-2","storeName":"Kouichi Morimoto Finished Craftsman Rosewood Gyuto 200mm"},{"slug":"yoshihiro-vg1-wgb-multi-santoku-180","name":"Yoshihiro Wgb VG-1 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-wgb-multi-purpose-vg1","storeName":"Yoshihiro Wgb Multi Purpose Santoku 180mm"},{"slug":"yoshihiro-ginsan-damascus-retention-santoku-180","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Damascus Ginsan Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-damascus-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Damascus Santoku 180 mm - Stainless Chef's Santoku with Excellent Edge Retention and Easy Maintenance, Magnolia Handle"},{"slug":"sakai-takumi-ajimasa-ginsan-yasuki-hongasumi-yanagiba-240","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Ginsan Yanagiba 240mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-ginsan","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Yanagiba 240mm"},{"slug":"sakai-takumi-ajimasa-ginsan-yasuki-hongasumi-yanagiba-270","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Ginsan Yanagiba 270mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-ginsan","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Yanagiba 270mm"},{"slug":"suisin-black-composite-petty-120","name":"Suisin Composite Carbon Petty 120mm","maker":"Suisin","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-black-composite-carbon-unstated","storeName":"Suisin Black Composite Petty 120mm"},{"slug":"suisin-black-composite-petty-150","name":"Suisin Composite Carbon Petty 150mm","maker":"Suisin","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-black-composite-carbon-unstated","storeName":"Suisin Black Composite Petty 150mm"},{"slug":"yoshihiro-aogami-2-aogasumi-yasuki-deba-180","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Deba 180mm","maker":"Yoshihiro","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-yasuki-blue-aogami-2","storeName":"Yoshihiro Aogasumi Yasuki Blue Deba 180mm"},{"slug":"yuisenri-ginsan-kiritsuke-gyuto-240","name":"YuiSenri Professional Ginsan Kiritsuke Gyuto 240mm","maker":"YuiSenri","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuisenri-professional-style-ginsan","storeName":"YuiSenri GINSAN Silver #3 Stainless Professional Kiritsuke Style Gyuto 240 mm"},{"slug":"yoshihiro-aogami-super-retention-shitan-bunka-170","name":"Yoshihiro High Edge Retention Aogami Super Bunka 170mm","maker":"Yoshihiro","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-high-edge-retention-shitan-aogami-super","storeName":"Yoshihiro Aogami Super Chef's Bunka - Carbon Steel Chef's Bunka with High Edge Retention, Shitan Handle 170mm"},{"slug":"yoshihiro-aogami-super-retention-shitan-nakiri-165","name":"Yoshihiro High Edge Retention Aogami Super Nakiri 165mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-high-edge-retention-shitan-aogami-super","storeName":"Yoshihiro Aogami Super Nakiri - Carbon Steel Nakiri with High Edge Retention, Shitan Handle 165mm"},{"slug":"yoshihiro-aogami-2-aogasumi-yasuki-yanagiba-240","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-yasuki-blue-aogami-2","storeName":"Yoshihiro Aogasumi Yasuki Blue Yanagiba 240mm"},{"slug":"yoshihiro-aogami-2-aogasumi-yasuki-yanagiba-300","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Yanagiba 300mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-yasuki-blue-aogami-2","storeName":"Yoshihiro Aogasumi Yasuki Blue Yanagiba 300mm"},{"slug":"yoshihiro-vg10-damascus-hrb-nakiri-160","name":"Yoshihiro HRB Excellent Balance Sharpness Durability 17-Layer Damascus VG-10 Nakiri 160mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-17-layers-damascus-hrb-vegetable-excellent-balance-of-sharpness-durability-vg10","storeName":"Yoshihiro VG-10 17 Layers Damascus HRB Nakiri 160 mm - Stainless Steel Vegetable Knife with Excellent Balance of Sharpness and Durability"},{"slug":"yoshihiro-vg1-wgb-petty-150","name":"Yoshihiro Wgb VG-1 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-wgb-vg1","storeName":"Yoshihiro Wgb Petty 150mm"},{"slug":"sakai-takayuki-molybdenum-sushi-kiri-other-240","name":"Sakai Takayuki Sushi Kiri Antibacterial Molybdenum Sushi Kiri 240mm","maker":"Sakai Takayuki","shape":"other","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-sushi-kiri-antibacterial-molybdenum","storeName":"Sakai Takayuki Sushi Kiri Antibacterial 240mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-mioroshi-deba-other-180","name":"Sakai Takumi Ajimasa Yasuki Shirogami #2 Mioroshi Deba 180mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-shirogami-2","storeName":"Sakai Takumi Ajimasa Mioroshi Deba Yasuki 180mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-mioroshi-deba-other-210","name":"Sakai Takumi Ajimasa Yasuki Shirogami #2 Mioroshi Deba 210mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-shirogami-2","storeName":"Sakai Takumi Ajimasa Mioroshi Deba Yasuki 210mm"},{"slug":"sakai-takayuki-molybdenum-grand-wave-pankiri-360","name":"Sakai Takayuki Grand-Chef Wave Molybdenum Pankiri 360mm","maker":"Sakai Takayuki","shape":"pankiri","lengthMm":360,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-wave-molybdenum","storeName":"Sakai Takayuki GRAND CHEF Molybdenum Stainless Wave Bread Knife 360mm"},{"slug":"yuisenri-sld-hakutsuru-gold-santoku-170","name":"YuiSenri Sakai Hakutsuru Household SLD Santoku 170mm","maker":"YuiSenri","shape":"santoku","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yuisenri-sakai-hakutsuru-gold-household-sld","storeName":"YuiSenri Sakai HAKUTSURU SLD Gold Clad Household Santoku 170 mm"},{"slug":"yoshihiro-shirogami-hongasumi-left-other-150","name":"Yoshihiro Left Hon-Kasumi Shirogami #2 Garasuki 150mm","maker":"Yoshihiro","shape":"other","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hongasumi-left-garasuki-shirogami-2","storeName":"Yoshihiro Hongasumi Left Garasuki 150mm"},{"slug":"yoshihiro-aogami-2-yhb-blue-gyuto-200","name":"Yoshihiro Yhb Blue Tsuchime Aogami #2 Gyuto 200mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-yhb-blue-tsuchime-aogami-2","storeName":"Yoshihiro Yhb Blue Tsuchime Gyuto 200mm"},{"slug":"yoshihiro-ginsan-nashiji-finish-petty-135","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Nashiji Ginsan Petty 135mm","maker":"Yoshihiro","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-nashiji-finish-excellent-edge-retention-easy-maintenance-ginsan","storeName":"Yoshihiro Ginsan Nashiji Finish, Paring Knife - Stainless Petty Knife with Excellent Edge Retention and Easy Maintenance, Walnut Handle 135mm"},{"slug":"suisin-black-composite-gyuto-210","name":"Suisin Composite Carbon Gyuto 210mm","maker":"Suisin","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-black-composite-carbon-unstated","storeName":"Suisin Black Composite Gyuto 210mm"},{"slug":"suisin-black-composite-gyuto-240","name":"Suisin Composite Carbon Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-black-composite-carbon-unstated","storeName":"Suisin Black Composite Gyuto 240mm"},{"slug":"yuisenri-aogami-super-retention-walnut-santoku-165","name":"YuiSenri High Edge Retention Aogami Super Santoku 165mm","maker":"YuiSenri","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-high-edge-retention-aogami-super","storeName":"YuiSenri Aogami Super Santoku - Carbon Steel Chef's Santoku with High Edge Retention, Walnut Handle 165mm"},{"slug":"yoshihiro-aogami-2-rgb-blue-nakiri-165","name":"Yoshihiro Rgb Blue Kurouchi Aogami #2 Nakiri 165mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-rgb-blue-kurouchi-aogami-2","storeName":"Yoshihiro Rgb Blue Kurouchi Nakiri 165mm"},{"slug":"sakai-takumi-ajimasa-shirogami-yasuki-left-yanagiba-240","name":"Sakai Takumi Ajimasa Yasuki Left Hon-Kasumi Shirogami #2 Yanagiba 240mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-left-hongasumi-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Left Hongasumi Yanagiba 240mm"},{"slug":"sakai-takumi-ajimasa-shirogami-yasuki-left-yanagiba-300","name":"Sakai Takumi Ajimasa Yasuki Left Hon-Kasumi Shirogami #2 Yanagiba 300mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-left-hongasumi-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Left Hongasumi Yanagiba 300mm"},{"slug":"yoshihiro-shirogami-2-jousaku-yasuki-yanagiba-240","name":"Yoshihiro Jousaku Yasuki Left Shirogami #2 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jousaku-yasuki-left-shirogami-2","storeName":"Yoshihiro Jousaku Yasuki Left Yanagiba 240mm"},{"slug":"yoshihiro-shirogami-2-jousaku-yasuki-yanagiba-270","name":"Yoshihiro Jousaku Yasuki Left Shirogami #2 Yanagiba 270mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jousaku-yasuki-left-shirogami-2","storeName":"Yoshihiro Jousaku Yasuki Left Yanagiba 270mm"},{"slug":"minamoto-masamori-sujihiki-240","name":"Minamoto Masamori Carbon Sujihiki 240mm","maker":"Minamoto Masamori","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-carbon-unstated","storeName":"Minamoto Masamori Sujihiki 240mm"},{"slug":"minamoto-masamori-sujihiki-270","name":"Minamoto Masamori Carbon Sujihiki 270mm","maker":"Minamoto Masamori","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-carbon-unstated","storeName":"Minamoto Masamori Sujihiki 270mm"},{"slug":"yuisenri-vg10-cobalt-damascus-santoku-170","name":"YuiSenri Cobalt 17-Layer Damascus VG-10 Santoku 170mm","maker":"YuiSenri","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuisenri-17-layers-cobalt-damascus-vg10","storeName":"YuiSenri VG-10 17 Layers Cobalt Damascus Steel Santoku 170 mm"},{"slug":"minamoto-masamori-petty-120","name":"Minamoto Masamori Carbon Petty 120mm","maker":"Minamoto Masamori","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-carbon-unstated","storeName":"Minamoto Masamori Petty 120mm"},{"slug":"minamoto-masamori-petty-150","name":"Minamoto Masamori Carbon Petty 150mm","maker":"Minamoto Masamori","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-carbon-unstated","storeName":"Minamoto Masamori Petty 150mm"},{"slug":"yoshihiro-aogami-2-aogasumi-yasuki-deba-150","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Deba 150mm","maker":"Yoshihiro","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-yasuki-blue-aogami-2","storeName":"Yoshihiro Aogasumi Yasuki Blue Deba 150mm"},{"slug":"yoshihiro-aogami-super-retention-magnolia-petty-135","name":"Yoshihiro High Edge Retention Aogami Super Petty 135mm","maker":"Yoshihiro","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-high-edge-retention-aogami-super","storeName":"Yoshihiro Aogami Super Paring Knife - Carbon Steel Petty Knife with High Edge Retention, Magnolia Handle 135mm"},{"slug":"sakai-takayuki-shirogami-yasuki-tokujyo-deba-150","name":"Sakai Takayuki Yasuki Tokujyo Professional Shirogami #2 Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-yasuki-2-tokujyo-professional-shirogami-2","storeName":"Sakai Takayuki Yasuki White Steel #2 TOKUJYO Professional Deba 150mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-120","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 120mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 120mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-135","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 135mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 135mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-150","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 150mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 150mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-165","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 165mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 165mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-195","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 195mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 195mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-210","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 210mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 210mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-deba-225","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba 225mm","maker":"Sakai Takumi Ajimasa","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Deba 225mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-slicing-sujihiki-240","name":"Sakai Takayuki Grand Slicing Swedish Stainless Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-grand-slicing-swedish-stainless","storeName":"Sakai Takayuki Grand Slicing Buffalo Sujihiki 240mm"},{"slug":"yoshihiro-aogami-2-aogasumi-garasuki-other-150","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Garasuki 150mm","maker":"Yoshihiro","shape":"other","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-garasuki-yasuki-aogami-2","storeName":"Yoshihiro Aogasumi Garasuki Yasuki 150mm"},{"slug":"yoshihiro-aogami-2-aogasumi-garasuki-other-180","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Garasuki 180mm","maker":"Yoshihiro","shape":"other","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-garasuki-yasuki-aogami-2","storeName":"Yoshihiro Aogasumi Garasuki Yasuki 180mm"},{"slug":"yuuraku-shirogami-santoku-170","name":"Yuuraku Shirogami #2 Santoku 170mm","maker":"Yuuraku","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Santoku 170mm"},{"slug":"yoshihiro-aogami-1-namiuchi-yasuki-deba-180","name":"Yoshihiro Namiuchi Yasuki Aogami #1 Deba 180mm","maker":"Yoshihiro","shape":"deba","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-yasuki-blue-aogami-1","storeName":"Yoshihiro Namiuchi Yasuki Blue Deba 180mm"},{"slug":"yoshihiro-aogami-1-namiuchi-yasuki-deba-195","name":"Yoshihiro Namiuchi Yasuki Aogami #1 Deba 195mm","maker":"Yoshihiro","shape":"deba","lengthMm":195,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-yasuki-blue-aogami-1","storeName":"Yoshihiro Namiuchi Yasuki Blue Deba 195mm"},{"slug":"yoshihiro-aogami-1-namiuchi-yasuki-deba-210","name":"Yoshihiro Namiuchi Yasuki Aogami #1 Deba 210mm","maker":"Yoshihiro","shape":"deba","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-yasuki-blue-aogami-1","storeName":"Yoshihiro Namiuchi Yasuki Blue Deba 210mm"},{"slug":"yoshihiro-aogami-1-namiuchi-sakimaru-other-270","name":"Yoshihiro Namiuchi Aogami #1 Sakimaru Takohiki 270mm","maker":"Yoshihiro","shape":"takohiki","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-sakimaru-aogami-1","storeName":"Yoshihiro Namiuchi Sakimaru Takohiki 270mm"},{"slug":"yoshihiro-aogami-1-namiuchi-sakimaru-other-300","name":"Yoshihiro Namiuchi Aogami #1 Sakimaru Takohiki 300mm","maker":"Yoshihiro","shape":"takohiki","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-sakimaru-aogami-1","storeName":"Yoshihiro Namiuchi Sakimaru Takohiki 300mm"},{"slug":"yoshihiro-aogami-super-retention-shitan-sujihiki-240","name":"Yoshihiro High Edge Retention Aogami Super Sujihiki 240mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-high-edge-retention-shitan-aogami-super","storeName":"Yoshihiro Aogami Super Sujihiki - Carbon Steel Chef's Slicer with High Edge Retention, Shitan Handle 240mm"},{"slug":"yoshihiro-aus10-tsuchime-damascyoshihiro-santoku-180","name":"Yoshihiro Damascyoshihiro Tsuchime Damascus AUS-10 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-tsuchime-damascyoshihiro-damascus-aus10","storeName":"Yoshihiro Tsuchime Damascyoshihiro Damascus Santoku 180mm"},{"slug":"yoshihiro-aus10-zad-damascus-gyuto-210","name":"Yoshihiro Zad Retention Damascus AUS-10 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-zad-damascus-retention-aus10","storeName":"Yoshihiro Zad Damascus Retention Gyuto 210mm"},{"slug":"yoshihiro-aus10-zad-damascus-gyuto-240","name":"Yoshihiro Zad Retention Damascus AUS-10 Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-zad-damascus-retention-aus10","storeName":"Yoshihiro Zad Damascus Retention Gyuto 240mm"},{"slug":"yoshihiro-sk4-hga-gyuto-270","name":"Yoshihiro Hga SK4 Gyuto 270mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":270,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-sk4","storeName":"Yoshihiro Hga Gyuto 270mm"},{"slug":"masahiro-molybdenum-maru-mbs-honesuki-150","name":"Masahiro Maru Mbs Poultry Molybdenum Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-maru-mbs-poultry-molybdenum","storeName":"Masahiro Maru Mbs Poultry Honesuki 150mm"},{"slug":"sukematsu-aus10-nickel-damascus-santoku-165","name":"Sukematsu Spiraled Lacqured 67-Layer Damascus AUS-10 Santoku 165mm","maker":"Sukematsu","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukematsu-67layers-nickel-damascus-spiraled-blue-lacqured-aus10","storeName":"SUKEMATSU 67Layers Nickel Damascus SPIRALED Santoku, Blue Lacqured Oak 165mm"},{"slug":"yoshihiro-aogami-super-retention-shitan-gyuto-210","name":"Yoshihiro High Edge Retention Aogami Super Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-high-edge-retention-shitan-aogami-super","storeName":"Yoshihiro Aogami Super Gyuto - Carbon Steel Chef's Knife with High Edge Retention, Shitan Handle 210mm"},{"slug":"suisin-vg10-nickel-damascus-gyuto-200","name":"Suisin Damascus VG-10 Gyuto 200mm","maker":"Suisin","shape":"gyuto","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-nickel-damascus-black-vg10","storeName":"Suisin Nickel Damascus Black Gyuto 200mm"},{"slug":"suisin-vg10-nickel-damascus-gyuto-230","name":"Suisin Damascus VG-10 Gyuto 230mm","maker":"Suisin","shape":"gyuto","lengthMm":230,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-nickel-damascus-black-vg10","storeName":"Suisin Nickel Damascus Black Gyuto 230mm"},{"slug":"minamoto-masamori-gyuto-210","name":"Minamoto Masamori Carbon Gyuto 210mm","maker":"Minamoto Masamori","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-carbon-unstated","storeName":"Minamoto Masamori Gyuto 210mm"},{"slug":"minamoto-masamori-gyuto-240","name":"Minamoto Masamori Carbon Gyuto 240mm","maker":"Minamoto Masamori","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-carbon-unstated","storeName":"Minamoto Masamori Gyuto 240mm"},{"slug":"yoshihiro-aus10-zad-damascus-nakiri-160","name":"Yoshihiro Zad Retention Damascus AUS-10 Nakiri 160mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-zad-damascus-retention-aus10","storeName":"Yoshihiro Zad Damascus Retention Nakiri 160mm"},{"slug":"yoshihiro-aus10-zad-damascus-santoku-180","name":"Yoshihiro Zad Retention Damascus AUS-10 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-zad-damascus-retention-aus10","storeName":"Yoshihiro Zad Damascus Retention Santoku 180mm"},{"slug":"yoshihiro-vg5-v5h-petty-150","name":"Yoshihiro V5h VG-5 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-v5h-vg5","storeName":"Yoshihiro V5h Petty 150mm"},{"slug":"yuisenri-aogami-2-damascus-kiritsuke-yanagiba-300","name":"YuiSenri Suminagashi Damascus Aogami #2 Kiritsuke Yanagiba 300mm","maker":"YuiSenri","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-suminagashi-damascus-aogami-2","storeName":"YuiSenri SUMINAGASHI Damascus Kiritsuke Yanagiba with Octagonal Ebony Handle 300mm"},{"slug":"yoshihiro-kasumi-household-deba-120","name":"Yoshihiro Household Kasumi Carbon Deba 120mm","maker":"Yoshihiro","shape":"deba","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-japan-new-kasumi-household-carbon-unstated","storeName":"Yoshihiro Japan Steel New KASUMI Household Deba 120mm"},{"slug":"yoshihiro-kasumi-household-deba-180","name":"Yoshihiro Household Kasumi Carbon Deba 180mm","maker":"Yoshihiro","shape":"deba","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-japan-new-kasumi-household-carbon-unstated","storeName":"Yoshihiro Japan Steel New KASUMI Household Deba 180mm"},{"slug":"yoshihiro-kigami-3-kasumi-household-yanagiba-210","name":"Yoshihiro Household Kasumi Kigami #3 Yanagiba 210mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":210,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-japan-new-kasumi-household-kigami-3","storeName":"Yoshihiro Japan Steel New KASUMI Household Yanagiba 210mm"},{"slug":"yoshihiro-kigami-3-kasumi-household-yanagiba-240","name":"Yoshihiro Household Kasumi Kigami #3 Yanagiba 240mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":240,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-japan-new-kasumi-household-kigami-3","storeName":"Yoshihiro Japan Steel New KASUMI Household Yanagiba 240mm"},{"slug":"yuisenri-shirogami-3-yasuki-tsuchime-santoku-180","name":"YuiSenri Yasuki Tsuchime Shirogami #3 Santoku 180mm","maker":"YuiSenri","shape":"santoku","lengthMm":180,"steel":"Shirogami #3 (White #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #3 (White #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-yasuki-hammered-shirogami-3","storeName":"YuiSenri Yasuki White #3 Clad Hammered Santoku 180 mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-edo-usuba-195","name":"Sakai Takayuki Kasumitogi Kigami #3 Edo Usuba 195mm","maker":"Sakai Takayuki","shape":"usuba","lengthMm":195,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-edo-vegetable-kigami-3","storeName":"Sakai Takayuki Kasumitogi Edo Vegetable Usuba 195mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-sp-santoku-180","name":"Sakai Takayuki Grand Sp Swedish Stainless Santoku 180mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-sp-multi-swedish-stainless","storeName":"Sakai Takayuki Grand Sp Multi Santoku 180mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-sp-sujihiki-300","name":"Sakai Takayuki Grand Sp Slicing Swedish Stainless Sujihiki 300mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":300,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-sp-slicing-swedish-stainless","storeName":"Sakai Takayuki Grand Sp Slicing Sujihiki 300mm"},{"slug":"sakai-takayuki-tool-meuchi-gyuto-150","name":"Sakai Takayuki Tool Meuchi Eel Spike Stainless Gyuto 150mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-tool-meuchi-eel-spike-stainless-unstated","storeName":"Sakai Takayuki Japanese Chef's tool, MEUCHI Stainless Eel Spike 150 mm"},{"slug":"masahiro-molybdenum-mbs-fish-deba-120","name":"Masahiro Mbs Butchering Molybdenum Deba 120mm","maker":"Masahiro","shape":"deba","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-fish-butchering-molybdenum","storeName":"Masahiro Mbs Fish Butchering Deba 120mm"},{"slug":"masahiro-molybdenum-mbs-fish-deba-150","name":"Masahiro Mbs Butchering Molybdenum Deba 150mm","maker":"Masahiro","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-fish-butchering-molybdenum","storeName":"Masahiro Mbs Fish Butchering Deba 150mm"},{"slug":"masahiro-molybdenum-mbs-fish-deba-165","name":"Masahiro Mbs Butchering Molybdenum Deba 165mm","maker":"Masahiro","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-fish-butchering-molybdenum","storeName":"Masahiro Mbs Fish Butchering Deba 165mm"},{"slug":"masahiro-molybdenum-mbs-fish-deba-180","name":"Masahiro Mbs Butchering Molybdenum Deba 180mm","maker":"Masahiro","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-fish-butchering-molybdenum","storeName":"Masahiro Mbs Fish Butchering Deba 180mm"},{"slug":"sakai-takayuki-molybdenum-antibacterial-pc-sujihiki-270","name":"Sakai Takayuki Antibacterial PC Molybdenum Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-antibacterial-pc-black-molybdenum","storeName":"Sakai Takayuki Antibacterial Pc Black Sujihiki 270mm"},{"slug":"yuisenri-molybdenum-warikomi-chuka-200","name":"YuiSenri Molybdenum Chukabocho 200mm","maker":"YuiSenri","shape":"chuka","lengthMm":200,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuisenri-warikomi-molybdenum","storeName":"YuiSenri Molybdenum Steel Warikomi /Clad Cleaver 200 mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-deba-210","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Deba 210mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-deba-240","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Deba 240mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-deba-270","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Deba 270mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":270,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Deba 270mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-deba-300","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Deba 300mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":300,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Deba 300mm"},{"slug":"masahiro-molybdenum-mbs-home-yanagiba-200","name":"Masahiro Mbs Home Use Molybdenum Yanagiba 200mm","maker":"Masahiro","shape":"yanagiba","lengthMm":200,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-home-use-molybdenum","storeName":"Masahiro Mbs Home Use Yanagiba 200mm"},{"slug":"masahiro-molybdenum-mbs-home-yanagiba-240","name":"Masahiro Mbs Home Use Molybdenum Yanagiba 240mm","maker":"Masahiro","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-home-use-molybdenum","storeName":"Masahiro Mbs Home Use Yanagiba 240mm"},{"slug":"masahiro-molybdenum-mbs-home-yanagiba-270","name":"Masahiro Mbs Home Use Molybdenum Yanagiba 270mm","maker":"Masahiro","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-mbs-home-use-molybdenum","storeName":"Masahiro Mbs Home Use Yanagiba 270mm"},{"slug":"glestain-dimple-gyuto-300","name":"Glestain Professional Dimple Blade Stainless Gyuto 300mm","maker":"Glestain","shape":"gyuto","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-professional-m-dimple-blade-stainless-unstated","storeName":"Glestain Professional Gyuto/ M Series Stainless Steel, Dimple Blade 300mm"},{"slug":"yuisenri-sk-household-deba-150","name":"YuiSenri Original Household Carbon Deba 150mm","maker":"YuiSenri","shape":"deba","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel), Household Deba 150mm"},{"slug":"yuisenri-sk-household-deba-165","name":"YuiSenri Original Household Carbon Deba 165mm","maker":"YuiSenri","shape":"deba","lengthMm":165,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel), Household Deba 165mm"},{"slug":"yuisenri-sk-household-deba-180","name":"YuiSenri Original Household Carbon Deba 180mm","maker":"YuiSenri","shape":"deba","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel), Household Deba 180mm"},{"slug":"yoshihiro-sk4-hga-slicing-sujihiki-240","name":"Yoshihiro Hga Slicing SK4 Sujihiki 240mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":240,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-slicing-sk4","storeName":"Yoshihiro Hga Slicing Sujihiki 240mm"},{"slug":"yoshihiro-sk4-hga-slicing-sujihiki-270","name":"Yoshihiro Hga Slicing SK4 Sujihiki 270mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":270,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-slicing-sk4","storeName":"Yoshihiro Hga Slicing Sujihiki 270mm"},{"slug":"yoshihiro-sk4-hga-petty-120","name":"Yoshihiro Hga SK4 Petty 120mm","maker":"Yoshihiro","shape":"petty","lengthMm":120,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-sk4","storeName":"Yoshihiro Hga Petty 120mm"},{"slug":"yoshihiro-sk4-hga-petty-150","name":"Yoshihiro Hga SK4 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-sk4","storeName":"Yoshihiro Hga Petty 150mm"},{"slug":"yoshihiro-sk4-hga-kaku-honesuki-150","name":"Yoshihiro Hga Kaku Poultry SK4 Honesuki 150mm","maker":"Yoshihiro","shape":"honesuki","lengthMm":150,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-poultry-sk4","storeName":"Yoshihiro Hga Kaku Poultry Honesuki 150mm"},{"slug":"yoshihiro-sk4-hga-multi-santoku-180","name":"Yoshihiro Hga SK4 Santoku 180mm","maker":"Yoshihiro","shape":"santoku","lengthMm":180,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-multi-purpose-sk4","storeName":"Yoshihiro Hga Multi Purpose Santoku 180mm"},{"slug":"yoshihiro-sk4-hga-gyuto-210","name":"Yoshihiro Hga SK4 Gyuto 210mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":210,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-sk4","storeName":"Yoshihiro Hga Gyuto 210mm"},{"slug":"yoshihiro-sk4-hga-gyuto-240","name":"Yoshihiro Hga SK4 Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hga-sk4","storeName":"Yoshihiro Hga Gyuto 240mm"},{"slug":"sakai-takayuki-molybdenum-antibacterial-pc-gyuto-240","name":"Sakai Takayuki Antibacterial PC Molybdenum Gyuto 240mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-antibacterial-pc-black-molybdenum","storeName":"Sakai Takayuki Antibacterial Pc Black Gyuto 240mm"},{"slug":"sakai-takayuki-molybdenum-antibacterial-pc-gyuto-270","name":"Sakai Takayuki Antibacterial PC Molybdenum Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-antibacterial-pc-black-molybdenum","storeName":"Sakai Takayuki Antibacterial Pc Black Gyuto 270mm"},{"slug":"yoshihiro-vg1-hgw-gyuto-180","name":"Yoshihiro Hgw VG-1 Gyuto 180mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":180,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hgw-vg1","storeName":"Yoshihiro Hgw Gyuto 180mm"},{"slug":"sakai-takayuki-nihonkou-heavy-deba-180","name":"Sakai Takayuki Nihonkou Heavy Duty Carbon Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nihonkou-heavy-duty-carbon-unstated","storeName":"Sakai Takayuki Nihonkou Heavy Duty Deba 180mm"},{"slug":"sakai-takayuki-nihonkou-heavy-deba-270","name":"Sakai Takayuki Nihonkou Heavy Duty Carbon Deba 270mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nihonkou-heavy-duty-carbon-unstated","storeName":"Sakai Takayuki Nihonkou Heavy Duty Deba 270mm"},{"slug":"sakai-takayuki-nihonkou-heavy-deba-300","name":"Sakai Takayuki Nihonkou Heavy Duty Carbon Deba 300mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-nihonkou-heavy-duty-carbon-unstated","storeName":"Sakai Takayuki Nihonkou Heavy Duty Deba 300mm"},{"slug":"sakai-takayuki-aogami-2-blue-heavy-deba-210","name":"Sakai Takayuki Heavy Duty Aogami #2 Deba 210mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-blue-heavy-duty-aogami-2","storeName":"Sakai Takayuki Blue Heavy Duty Deba 210mm"},{"slug":"sakai-takayuki-aogami-2-blue-heavy-deba-240","name":"Sakai Takayuki Heavy Duty Aogami #2 Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-takayuki-blue-heavy-duty-aogami-2","storeName":"Sakai Takayuki Blue Heavy Duty Deba 240mm"},{"slug":"sakai-takayuki-aogami-2-blue-yasuki-petty-150","name":"Sakai Takayuki Yasuki Aogami #2 Petty 150mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-blue-yasuki-aogami-2","storeName":"Sakai Takayuki Blue Yasuki Petty 150mm"},{"slug":"yuisenri-molybdenum-ajikiri-deba-120","name":"YuiSenri Molybdenum Ajikiri Deba 120mm","maker":"YuiSenri","shape":"deba","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yuisenri-ajikiri-molybdenum","storeName":"YuiSenri Ajikiri Deba 120mm"},{"slug":"masahiro-molybdenum-mbs-gyuto-210","name":"Masahiro Mbs Molybdenum Gyuto 210mm","maker":"Masahiro","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":58,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masahiro-mbs-molybdenum","storeName":"Masahiro Mbs Gyuto 210mm"},{"slug":"sakai-kenkikusui-hi-hagane-gyuto-330","name":"Sakai Kenkikusui Hi Carbon Gyuto 330mm","maker":"Sakai Kenkikusui","shape":"gyuto","lengthMm":330,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kenkikusui-hi-japan-carbon-unstated","storeName":"Kenkikusui Hi-Carbon Japan Steel(HAGANE) Gyuto/Chef's Knife 330mm"},{"slug":"sakai-kenkikusui-hi-hagane-gyuto-360","name":"Sakai Kenkikusui Hi Carbon Gyuto 360mm","maker":"Sakai Kenkikusui","shape":"gyuto","lengthMm":360,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kenkikusui-hi-japan-carbon-unstated","storeName":"Kenkikusui Hi-Carbon Japan Steel(HAGANE) Gyuto/Chef's Knife 360mm"},{"slug":"sakai-takayuki-aogami-2-blue-yasuki-gyuto-270","name":"Sakai Takayuki Yasuki Aogami #2 Gyuto 270mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-blue-yasuki-aogami-2","storeName":"Sakai Takayuki Blue Yasuki Gyuto 270mm"},{"slug":"sakai-takayuki-aogami-2-blue-yasuki-gyuto-300","name":"Sakai Takayuki Yasuki Aogami #2 Gyuto 300mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-blue-yasuki-aogami-2","storeName":"Sakai Takayuki Blue Yasuki Gyuto 300mm"},{"slug":"sakai-takayuki-aogami-2-blue-yasuki-sujihiki-240","name":"Sakai Takayuki Yasuki Slicing Aogami #2 Sujihiki 240mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-blue-yasuki-slicing-aogami-2","storeName":"Sakai Takayuki Blue Yasuki Slicing Sujihiki 240mm"},{"slug":"glestain-dimple-sujihiki-300","name":"Glestain Professional Dimple Blade Stainless Sujihiki 300mm","maker":"Glestain","shape":"sujihiki","lengthMm":300,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-professional-k-dimple-blade-stainless-unstated","storeName":"Glestain Professional Sujihiki/ K Series Stainless Steel, Dimple Blade 300mm"},{"slug":"glestain-dimple-sujihiki-360","name":"Glestain Professional Dimple Blade Stainless Sujihiki 360mm","maker":"Glestain","shape":"sujihiki","lengthMm":360,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":58,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-professional-k-dimple-blade-stainless-unstated","storeName":"Glestain Professional Sujihiki/ K Series Stainless Steel, Dimple Blade 360mm"},{"slug":"minamoto-masamori-maru-poultry-honesuki-150","name":"Minamoto Masamori Maru Poultry Carbon Honesuki 150mm","maker":"Minamoto Masamori","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"minamoto-masamori-maru-poultry-carbon-unstated","storeName":"Minamoto Masamori Maru Poultry Honesuki 150mm"},{"slug":"yoshihiro-aus10-tsuchime-damascus-gyuto-180","name":"Yoshihiro Retention Tsuchime Damascus AUS-10 Gyuto 180mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-tsuchime-damascus-retention-aus10","storeName":"Yoshihiro Tsuchime Damascus Retention Gyuto 180mm"},{"slug":"yoshihiro-shirogami-2-jousaku-kamagata-other-195","name":"Yoshihiro Jousaku Shirogami #2 Kamagata Usuba 195mm","maker":"Yoshihiro","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-jousaku-shirogami-2","storeName":"Yoshihiro Jousaku Kamagata Usuba 195mm"},{"slug":"yoshihiro-aogami-2-aogasumi-edo-usuba-195","name":"Yoshihiro Aogasumi Eastern Aogami #2 Edo Usuba 195mm","maker":"Yoshihiro","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-edo-eastern-aogami-2","storeName":"Yoshihiro Aogasumi Edo Eastern Usuba 195mm"},{"slug":"yoshihiro-aogami-2-aogasumi-edo-usuba-210","name":"Yoshihiro Aogasumi Eastern Aogami #2 Edo Usuba 210mm","maker":"Yoshihiro","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-edo-eastern-aogami-2","storeName":"Yoshihiro Aogasumi Edo Eastern Usuba 210mm"},{"slug":"yoshihiro-aogami-2-aogasumi-edo-usuba-225","name":"Yoshihiro Aogasumi Eastern Aogami #2 Edo Usuba 225mm","maker":"Yoshihiro","shape":"usuba","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-edo-eastern-aogami-2","storeName":"Yoshihiro Aogasumi Edo Eastern Usuba 225mm"},{"slug":"yoshihiro-aogami-2-aogasumi-edo-usuba-240","name":"Yoshihiro Aogasumi Eastern Aogami #2 Edo Usuba 240mm","maker":"Yoshihiro","shape":"usuba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogasumi-edo-eastern-aogami-2","storeName":"Yoshihiro Aogasumi Edo Eastern Usuba 240mm"},{"slug":"yoshihiro-aogami-2-aogasumi-kamagata-other-195","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Kamagata 195mm","maker":"Yoshihiro","shape":"other","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-aogasumi-yasuki-aogami-2","storeName":"Yoshihiro Aogasumi Kamagata Yasuki 195mm"},{"slug":"yoshihiro-aogami-2-aogasumi-kamagata-other-210","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Kamagata 210mm","maker":"Yoshihiro","shape":"other","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-aogasumi-yasuki-aogami-2","storeName":"Yoshihiro Aogasumi Kamagata Yasuki 210mm"},{"slug":"yoshihiro-aogami-2-aogasumi-kamagata-other-225","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Kamagata 225mm","maker":"Yoshihiro","shape":"other","lengthMm":225,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-aogasumi-yasuki-aogami-2","storeName":"Yoshihiro Aogasumi Kamagata Yasuki 225mm"},{"slug":"yoshihiro-aogami-2-aogasumi-kamagata-other-240","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Kamagata 240mm","maker":"Yoshihiro","shape":"other","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshihiro-aogasumi-yasuki-aogami-2","storeName":"Yoshihiro Aogasumi Kamagata Yasuki 240mm"},{"slug":"yoshihiro-shirogami-2-jousaku-yasuki-deba-120","name":"Yoshihiro Jousaku Yasuki Hon-Kasumi Shirogami #2 Deba 120mm","maker":"Yoshihiro","shape":"deba","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-jousaku-yasuki-hongasumi-shirogami-2","storeName":"Yoshihiro Jousaku Yasuki Hongasumi Deba 120mm"},{"slug":"yoshihiro-aogami-1-namiuchi-yasuki-yanagiba-330","name":"Yoshihiro Namiuchi Yasuki Aogami #1 Yanagiba 330mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":330,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-yasuki-blue-aogami-1","storeName":"Yoshihiro Namiuchi Yasuki Blue Yanagiba 330mm"},{"slug":"yoshihiro-aogami-1-namiuchi-yasuki-yanagiba-360","name":"Yoshihiro Namiuchi Yasuki Aogami #1 Yanagiba 360mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":360,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-namiuchi-yasuki-blue-aogami-1","storeName":"Yoshihiro Namiuchi Yasuki Blue Yanagiba 360mm"},{"slug":"sakai-takumi-ajimasa-aogami-2-yasuki-blue-yanagiba-240","name":"Sakai Takumi Ajimasa Yasuki Blue Hon-Kasumi Aogami #2 Yanagiba 240mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-blue-hongasumi-aogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Blue Hongasumi Yanagiba 240mm"},{"slug":"sakai-takumi-ajimasa-aogami-2-yasuki-blue-yanagiba-270","name":"Sakai Takumi Ajimasa Yasuki Blue Hon-Kasumi Aogami #2 Yanagiba 270mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-blue-hongasumi-aogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Blue Hongasumi Yanagiba 270mm"},{"slug":"sakai-takumi-ajimasa-aogami-2-yasuki-blue-yanagiba-300","name":"Sakai Takumi Ajimasa Yasuki Blue Hon-Kasumi Aogami #2 Yanagiba 300mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-blue-hongasumi-aogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Blue Hongasumi Yanagiba 300mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-yanagiba-330","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Yanagiba 330mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Yanagiba 330mm"},{"slug":"sakai-takumi-ajimasa-shirogami-2-yasuki-hongasumi-yanagiba-360","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Yanagiba 360mm","maker":"Sakai Takumi Ajimasa","shape":"yanagiba","lengthMm":360,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","storeName":"Sakai Takumi Ajimasa Yasuki Hongasumi Finish Yanagiba 360mm"},{"slug":"yoshihiro-skd-hard-dies-nakiri-165","name":"Yoshihiro Hard Dies SKD Nakiri 165mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":165,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-hard-dies-skd","storeName":"Yoshihiro SKD Hard Dies Stainless Steel Japanese Nakiri 165 mm"},{"slug":"yuisenri-sk-household-yanagiba-210","name":"YuiSenri Original Household Carbon Yanagiba 210mm","maker":"YuiSenri","shape":"yanagiba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel) Household Yanagiba 210mm"},{"slug":"yuisenri-sk-household-yanagiba-240","name":"YuiSenri Original Household Carbon Yanagiba 240mm","maker":"YuiSenri","shape":"yanagiba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel) Household Yanagiba 240mm"},{"slug":"yuisenri-sk-household-yanagiba-270","name":"YuiSenri Original Household Carbon Yanagiba 270mm","maker":"YuiSenri","shape":"yanagiba","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel) Household Yanagiba 270mm"},{"slug":"yuisenri-sk-household-yanagiba-300","name":"YuiSenri Original Household Carbon Yanagiba 300mm","maker":"YuiSenri","shape":"yanagiba","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yuisenri-original-japan-household-carbon-unstated","storeName":"YuiSenri Original Japan Steel(SK Steel) Household Yanagiba 300mm"},{"slug":"sakai-takayuki-molybdenum-petty-180","name":"Sakai Takayuki Inox Molybdenum Petty 180mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","lineName":"Inox","storeName":"Sakai Takayuki Petty 180mm"},{"slug":"yuuraku-shirogami-maru-poultry-honesuki-150","name":"Yuuraku Maru Poultry Shirogami #2 Honesuki 150mm","maker":"Yuuraku","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-maru-poultry-shirogami-2","storeName":"Yuuraku Maru Poultry Honesuki 150mm"},{"slug":"yuuraku-shirogami-petty-120","name":"Yuuraku Shirogami #2 Petty 120mm","maker":"Yuuraku","shape":"petty","lengthMm":120,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Petty 120mm"},{"slug":"yuuraku-shirogami-petty-150","name":"Yuuraku Shirogami #2 Petty 150mm","maker":"Yuuraku","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Petty 150mm"},{"slug":"yuuraku-shirogami-sujihiki-240","name":"Yuuraku Shirogami #2 Sujihiki 240mm","maker":"Yuuraku","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Sujihiki 240mm"},{"slug":"yuuraku-shirogami-sujihiki-270","name":"Yuuraku Shirogami #2 Sujihiki 270mm","maker":"Yuuraku","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Sujihiki 270mm"},{"slug":"yuuraku-shirogami-gyuto-180","name":"Yuuraku Shirogami #2 Gyuto 180mm","maker":"Yuuraku","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Gyuto 180mm"},{"slug":"yuuraku-shirogami-gyuto-210","name":"Yuuraku Shirogami #2 Gyuto 210mm","maker":"Yuuraku","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Gyuto 210mm"},{"slug":"yuuraku-shirogami-gyuto-240","name":"Yuuraku Shirogami #2 Gyuto 240mm","maker":"Yuuraku","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Gyuto 240mm"},{"slug":"yuuraku-shirogami-gyuto-270","name":"Yuuraku Shirogami #2 Gyuto 270mm","maker":"Yuuraku","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Gyuto 270mm"},{"slug":"yuuraku-shirogami-gyuto-300","name":"Yuuraku Shirogami #2 Gyuto 300mm","maker":"Yuuraku","shape":"gyuto","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Gyuto 300mm"},{"slug":"yuuraku-shirogami-gyuto-330","name":"Yuuraku Shirogami #2 Gyuto 330mm","maker":"Yuuraku","shape":"gyuto","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yuuraku-shirogami-2","storeName":"Yuuraku Gyuto 330mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-fish-deba-150","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","storeName":"Sakai Takayuki Kasumitogi Fish Butchering Deba 150mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-fish-deba-165","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","storeName":"Sakai Takayuki Kasumitogi Fish Butchering Deba 165mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-fish-deba-180","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","storeName":"Sakai Takayuki Kasumitogi Fish Butchering Deba 180mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-fish-deba-195","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba 195mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":195,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","storeName":"Sakai Takayuki Kasumitogi Fish Butchering Deba 195mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-fish-deba-225","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba 225mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":225,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","storeName":"Sakai Takayuki Kasumitogi Fish Butchering Deba 225mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-fish-deba-240","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba 240mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":240,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","storeName":"Sakai Takayuki Kasumitogi Fish Butchering Deba 240mm"},{"slug":"sakai-takayuki-molybdenum-fish-butchering-deba-150","name":"Sakai Takayuki Butchering Molybdenum Deba 150mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-fish-butchering-molybdenum","storeName":"Sakai Takayuki Fish Butchering Deba 150mm"},{"slug":"sakai-takayuki-molybdenum-fish-butchering-deba-165","name":"Sakai Takayuki Butchering Molybdenum Deba 165mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-fish-butchering-molybdenum","storeName":"Sakai Takayuki Fish Butchering Deba 165mm"},{"slug":"sakai-takayuki-molybdenum-fish-butchering-deba-180","name":"Sakai Takayuki Butchering Molybdenum Deba 180mm","maker":"Sakai Takayuki","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-fish-butchering-molybdenum","storeName":"Sakai Takayuki Fish Butchering Deba 180mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-petty-120","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Petty 120mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":120,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Petty 120mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-petty-90","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Petty 90mm","maker":"Sakai Takayuki","shape":"petty","lengthMm":90,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Petty 90mm"},{"slug":"sakai-takayuki-molybdenum-gyuto-300","name":"Sakai Takayuki Inox Molybdenum Gyuto 300mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-molybdenum","lineName":"Inox","storeName":"Sakai Takayuki Gyuto 300mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-sp-gyuto-180","name":"Sakai Takayuki Grand Sp Dimpled Swedish Stainless Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-sp-dimpled-swedish-stainless","storeName":"Sakai Takayuki Grand Sp Dimpled Gyuto 180mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-sp-gyuto-210","name":"Sakai Takayuki Grand Sp Dimpled Swedish Stainless Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-sp-dimpled-swedish-stainless","storeName":"Sakai Takayuki Grand Sp Dimpled Gyuto 210mm"},{"slug":"sakai-takayuki-swedish-stainless-grand-hler-gyuto-330","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Gyuto 330mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":330,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","storeName":"Sakai Takayuki Grand Hler Uddeholm Gyuto 330mm"},{"slug":"yoshihiro-sk4-hgb-slicing-sujihiki-300","name":"Yoshihiro Hgb Slicing SK4 Sujihiki 300mm","maker":"Yoshihiro","shape":"sujihiki","lengthMm":300,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hgb-slicing-sk4","storeName":"Yoshihiro Hgb Slicing Sujihiki 300mm"},{"slug":"yoshihiro-sk4-hgb-petty-120","name":"Yoshihiro Hgb SK4 Petty 120mm","maker":"Yoshihiro","shape":"petty","lengthMm":120,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hgb-sk4","storeName":"Yoshihiro Hgb Petty 120mm"},{"slug":"yoshihiro-sk4-hgb-petty-150","name":"Yoshihiro Hgb SK4 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hgb-sk4","storeName":"Yoshihiro Hgb Petty 150mm"},{"slug":"yoshihiro-sk4-hgb-gyuto-240","name":"Yoshihiro Hgb SK4 Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hgb-sk4","storeName":"Yoshihiro Hgb Gyuto 240mm"},{"slug":"yoshihiro-sk4-hgb-gyuto-270","name":"Yoshihiro Hgb SK4 Gyuto 270mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":270,"steel":"SK4 carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SK4 carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-hgb-sk4","storeName":"Yoshihiro Hgb Gyuto 270mm"},{"slug":"sakai-takayuki-molybdenum-slicing-sujihiki-270","name":"Sakai Takayuki Slicing Molybdenum Sujihiki 270mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-slicing-molybdenum","storeName":"Sakai Takayuki Slicing Sujihiki 270mm"},{"slug":"sakai-takayuki-kigami-3-kasumitogi-yanagiba-300","name":"Sakai Takayuki Kasumitogi Kigami #3 Yanagiba 300mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":300,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-kasumitogi-kigami-3","storeName":"Sakai Takayuki Kasumitogi Yanagiba 300mm"},{"slug":"sakai-takayuki-aogami-2-nihonkou-gyuto-360","name":"Sakai Takayuki Nihonkou Aogami #2 Gyuto 360mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":360,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-nihonkou-aogami-2","storeName":"Sakai Takayuki Nihonkou Gyuto 360mm"},{"slug":"yoshihiro-vg1-hgw-vegetable-nakiri-160","name":"Yoshihiro Hgw VG-1 Nakiri 160mm","maker":"Yoshihiro","shape":"nakiri","lengthMm":160,"steel":"VG-1","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-1 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-hgw-vegetable-vg1","storeName":"Yoshihiro Hgw Vegetable Nakiri 160mm"},{"slug":"hisashige-petty-120","name":"Hisashige Carbon Petty 120mm","maker":"Hisashige","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-carbon-unstated","storeName":"Hisashige Petty 120mm"},{"slug":"hisashige-kaku-poultry-honesuki-150","name":"Hisashige Kaku Poultry Carbon Honesuki 150mm","maker":"Hisashige","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-poultry-carbon-unstated","storeName":"Hisashige Kaku Poultry Honesuki 150mm"},{"slug":"hisashige-gyuto-180","name":"Hisashige Carbon Gyuto 180mm","maker":"Hisashige","shape":"gyuto","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-carbon-unstated","storeName":"Hisashige Gyuto 180mm"},{"slug":"hisashige-gyuto-210","name":"Hisashige Carbon Gyuto 210mm","maker":"Hisashige","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-carbon-unstated","storeName":"Hisashige Gyuto 210mm"},{"slug":"hisashige-gyuto-240","name":"Hisashige Carbon Gyuto 240mm","maker":"Hisashige","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-carbon-unstated","storeName":"Hisashige Gyuto 240mm"},{"slug":"hisashige-gyuto-270","name":"Hisashige Carbon Gyuto 270mm","maker":"Hisashige","shape":"gyuto","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-carbon-unstated","storeName":"Hisashige Gyuto 270mm"},{"slug":"hisashige-gyuto-300","name":"Hisashige Carbon Gyuto 300mm","maker":"Hisashige","shape":"gyuto","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hisashige-carbon-unstated","storeName":"Hisashige Gyuto 300mm"},{"slug":"sakai-ichiji-furoshiki-santoku-180","name":"Sakai Ichiji Furoshiki Stainless Santoku 180mm","maker":"Sakai Ichiji","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-ichiji-furoshiki-stainless-unstated","storeName":"Sakai Ichiji Santoku 180mm Stainless steel with Furoshiki"},{"slug":"yoshikazu-tanaka-shirogami-motokane-usuba-195","name":"Yoshikazu Tanaka Sakai Motokane Shirogami Usuba 195mm","maker":"Yoshikazu Tanaka","shape":"usuba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-sakai-motokane-kitchen-no-2-shirogami","storeName":"\"YOSHIKAZU TANAKA\" Sakai Motokane Usuba Kitchen Knife, Shirogami steel no.2, 195mm"},{"slug":"yoshikazu-tanaka-shirogami-motokane-usuba-180","name":"Yoshikazu Tanaka Sakai Motokane Shirogami Usuba 180mm","maker":"Yoshikazu Tanaka","shape":"usuba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-sakai-motokane-kitchen-no-2-shirogami","storeName":"\"YOSHIKAZU TANAKA\" Sakai Motokane Usuba Kitchen Knife, Shirogami steel no.2, 180mm"},{"slug":"yoshikazu-tanaka-shirogami-motokane-usuba-210","name":"Yoshikazu Tanaka Sakai Motokane Shirogami Usuba 210mm","maker":"Yoshikazu Tanaka","shape":"usuba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-sakai-motokane-kitchen-no-2-shirogami","storeName":"\"YOSHIKAZU TANAKA\" Sakai Motokane Usuba Kitchen Knife, Shirogami steel no.2, 210mm"},{"slug":"goko-shirogami-shimousanokuni-kougetsu-gyuto-330","name":"Goko Shimousanokuni Kougetsu Shirogami #1 Gyuto 330mm","maker":"Goko","shape":"gyuto","lengthMm":330,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-shimousanokuni-kougetsu-no-1-shirogami-1","storeName":"Goko \"SHIMOUSANOKUNI KOUGETSU\" Gyuto Knife (Japanese Chef's Knife) Shirogami No.1, 330mm"},{"slug":"yoshikazu-tanaka-shirogami-motokane-butcher-deba-180","name":"Yoshikazu Tanaka Sakai Motokane Butcher Case Shirogami Deba 180mm","maker":"Yoshikazu Tanaka","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-sakai-motokane-wooden-case-shirogami","storeName":"\"YOSHIKAZU TANAKA\" Sakai Motokane Deba (Butcher Knife) Shirogami Steel, 180mm with Wooden Case"},{"slug":"yoshikazu-tanaka-shirogami-motokane-mioroshi-other-210","name":"Yoshikazu Tanaka Sakai Motokane Butcher Case Shirogami #2 Mioroshi Deba 210mm","maker":"Yoshikazu Tanaka","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikazu-tanaka-sakai-motokane-no-2-wooden-case-shirogami-2","storeName":"\"YOSHIKAZU TANAKA\" Sakai Motokane Mioroshi Deba (Butcher Knife) Shirogami No.2, 210mm with Wooden Case"},{"slug":"misuzu-vg10-rosewood-round-gyuto-180","name":"Misuzu Traditional Blade VG-10 Gyuto 180mm","maker":"Misuzu","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"misuzu-traditional-blade-round-vg10","storeName":"\"MISUZU\" Gyuto Knife (Japanese Chef's Knife) VG10 TRADITIONAL BLADE x ROSEWOOD-HANDLE, Round handle, 180mm"},{"slug":"harukaze-sg2-hss-damascus-gyuto-210","name":"Harukaze Powdered Damascus R2/SG2 Gyuto 210mm","maker":"Harukaze","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"harukaze-powdered-hss-damascus-sg2","storeName":"\"HARUKAZE\" Gyuto Knife (Japanese Chef's Knife) Powdered HSS R2 Damascus, 210mm with Walnut Handle"},{"slug":"harukaze-sg2-hss-damascus-gyuto-180","name":"Harukaze Powdered Damascus R2/SG2 Gyuto 180mm","maker":"Harukaze","shape":"gyuto","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"harukaze-powdered-hss-damascus-sg2","storeName":"\"HARUKAZE\" Gyuto Knife (Japanese Chef's Knife) Powdered HSS R2 Damascus, 180mm with Walnut Handle"},{"slug":"goko-musashinokuni-kougetsu-deba-210","name":"Goko Musashinokuni Kougetsu Mono-Steel Materials Deba 210mm","maker":"Goko","shape":"deba","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-musashinokuni-kougetsu-mono-made-of-sk-materials-unstated","storeName":"Goko \"MUSASHINOKUNI KOUGETSU\" Western Deba Mono-Steel made of SK Materials,~ 210mm"},{"slug":"goko-musashinokuni-kougetsu-deba-270","name":"Goko Musashinokuni Kougetsu Mono-Steel Materials Deba 270mm","maker":"Goko","shape":"deba","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-musashinokuni-kougetsu-mono-made-of-sk-materials-unstated","storeName":"Goko \"MUSASHINOKUNI KOUGETSU\" Western Deba Mono-Steel made of SK Materials,~ 270mm"},{"slug":"goko-musashinokuni-kougetsu-deba-300","name":"Goko Musashinokuni Kougetsu Mono-Steel Materials Deba 300mm","maker":"Goko","shape":"deba","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"goko-musashinokuni-kougetsu-mono-made-of-sk-materials-unstated","storeName":"Goko \"MUSASHINOKUNI KOUGETSU\" Western Deba Mono-Steel made of SK Materials,~ 300mm"},{"slug":"sakai-ichiji-multi-purpose-santoku-180","name":"Sakai Ichiji Stainless Santoku 180mm","maker":"Sakai Ichiji","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-ichiji-stainless-unstated","storeName":"Sakai ICHIJI Santoku (Multi-Purpose Knife) Stainless Steel, 180mm"},{"slug":"harukaze-sg2-vegetable-hss-nakiri-165","name":"Harukaze Powdered Damascus R2/SG2 Nakiri 165mm","maker":"Harukaze","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"harukaze-powdered-hss-damascus-sg2","storeName":"\"HARUKAZE\" Nakiri (Vegetable Knife) Powdered HSS R2 Damascus with Walnut Handle, 165mm"},{"slug":"sakai-ichiji-pankiri-250","name":"Sakai Ichiji Stainless Pankiri 250mm","maker":"Sakai Ichiji","shape":"pankiri","lengthMm":250,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sakai-ichiji-honmamon-stainless-unstated","storeName":"HONMAMON Bread Knife 'SAKAI ICHIJI' 250mm"},{"slug":"sakai-ichiji-yanagiba-210","name":"Sakai Ichiji Stainless Yanagiba 210mm","maker":"Sakai Ichiji","shape":"yanagiba","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-ichiji-sashimi-stainless-unstated","storeName":"\"SAKAI ICHIJI\" Yanagiba / Sashimi Knife Stainless Steel, 210mm"},{"slug":"suisin-shirogami-yasugi-cabo-yanagiba-240","name":"Suisin Yasugi Shirogami Yanagiba 240mm","maker":"Suisin","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Yanagiba 240mm"},{"slug":"suisin-shirogami-yasugi-cabo-yanagiba-270","name":"Suisin Yasugi Shirogami Yanagiba 270mm","maker":"Suisin","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Yanagiba 270mm"},{"slug":"suisin-shirogami-yasugi-cabo-yanagiba-300","name":"Suisin Yasugi Shirogami Yanagiba 300mm","maker":"Suisin","shape":"yanagiba","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Yanagiba 300mm"},{"slug":"takeshi-saji-vg10-sajitakeshi-gyuto-240","name":"Takeshi Saji Sajitakeshi VG-10 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-sajitakeshi-vg10","storeName":"Takeshi Saji Sajitakeshi Gyuto 240mm"},{"slug":"suisin-molybdenum-kiritsuke-180","name":"Suisin Molybdenum Kiritsuke 180mm","maker":"Suisin","shape":"kiritsuke","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molybdenum","storeName":"Suisin Kiritsuke 180mm"},{"slug":"miura-obidama-gyuto-210","name":"Miura Obidama Gyuto 210mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"miura-obidama-unstated","storeName":"Miura Obidama Gyuto 210mm"},{"slug":"miura-obidama-gyuto-240","name":"Miura Obidama Gyuto 240mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"miura-obidama-unstated","storeName":"Miura Obidama Gyuto 240mm"},{"slug":"miura-itadaki-honesuki-150","name":"Miura Itadaki Honesuki 150mm","maker":"Miura Itadaki","shape":"honesuki","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"miura-itadaki-unstated","storeName":"Miura Itadaki Honesuki 150mm"},{"slug":"suisin-vg10-suishin-petty-150","name":"Suisin Suishin VG-10 Petty 150mm","maker":"Suisin","shape":"petty","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-vg10","storeName":"Suisin Suishin Petty 150mm"},{"slug":"miura-obidama-petty-150","name":"Miura Obidama Petty 150mm","maker":"Miura Obidama","shape":"petty","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"miura-obidama-unstated","storeName":"Miura Obidama Petty 150mm"},{"slug":"miyazaki-kajiya-ginsan-damasco-martelado-santoku-180","name":"Miyazaki Kajiya Damasco Martelado Sub Ginsan Santoku 180mm","maker":"Miyazaki Kajiya","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-damasco-martelado-sub-ginsan","storeName":"Miyazaki Kajiya Damasco Martelado Sub Santoku 180mm"},{"slug":"miyazaki-kajiya-ginsan-damasco-martelada-nakiri-180","name":"Miyazaki Kajiya San Damasco Martelada Sub-Zero Carvalho Laqueado Ginsan Nakiri 180mm","maker":"Miyazaki Kajiya","shape":"nakiri","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-gin-san-damasco-martelada-sub-zero-cabo-de-carvalho-laqueado-ginsan","storeName":"MIYAZAKI KAJIYA Miyazaki Kajiya Nakiri Gin-san Damasco martelada sub-zero cabo de carvalho laqueado 180mm"},{"slug":"miyazaki-kajiya-za18-kiritsuke-damasco-petty-150","name":"Miyazaki Kajiya Tsubaki Damasco Martelado ZA-18 Kiritsuke Petty 150mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"petty","lengthMm":150,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-damasco-martelado-za18","storeName":"Miyazaki Kajiya Kiritsuke Damasco Martelado Petty 150mm"},{"slug":"miyazaki-kajiya-aogami-2-multicamadas-hon-santoku-185","name":"Miyazaki Kajiya Tsubaki Multicamadas Hon Aogami #2 Santoku 185mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"santoku","lengthMm":185,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miyazaki-kajiya-multicamadas-hon-warikomi-aogami-2","storeName":"Miyazaki Kajiya Multicamadas Hon Warikomi Santoku 185mm"},{"slug":"suisin-molybdenum-suishin-petty-180","name":"Suisin Suishin Molybdenum Petty 180mm","maker":"Suisin","shape":"petty","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"suisin-suishin-molybdenum","storeName":"Suisin Suishin Petty 180mm"},{"slug":"suisin-molybdenum-suishin-petty-210","name":"Suisin Suishin Molybdenum Petty 210mm","maker":"Suisin","shape":"petty","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"suisin-suishin-molybdenum","storeName":"Suisin Suishin Petty 210mm"},{"slug":"suisin-vg10-santoku-180","name":"Suisin VG-10 Santoku 180mm","maker":"Suisin","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-vg10","storeName":"Suisin Santoku 180mm"},{"slug":"baba-hamono-nakiri-180","name":"Baba Hamono Nakiri 180mm","maker":"Baba Hamono","shape":"nakiri","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. The store doesn't name the steel.","line":"baba-hamono-unstated","storeName":"Baba Hamono Nakiri 180mm"},{"slug":"nigara-hamono-sg2-santoku-165","name":"Nigara Hamono R2/SG2 Santoku 165mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-sg2","storeName":"Nigara Hamono Santoku 165mm"},{"slug":"hatsukokoro-ginsan-damasco-cabo-santoku-210","name":"Hatsukokoro San Damasco Oliveira Ginsan Santoku 210mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-gin-san-3-damasco-cabo-octogonal-de-oliveira-ginsan","storeName":"Hatsukokoro HATSUKOKORO Santoku Gin-san #3 Damasco Cabo octogonal de oliveira 210mm"},{"slug":"suisin-shirogami-por-forjado-nakiri-165","name":"Suisin Kenji Togashi Por Forjado Negro Shirogami Nakiri 165mm","maker":"Suisin","smith":"Kenji Togashi","shape":"nakiri","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-por-forjado-negro-shirogami","storeName":"Suisin Por Forjado Negro Nakiri 165mm"},{"slug":"glestain-440-tipo-ocidental-deba-200","name":"Glestain Ocidental 220WM 440 Deba 200mm","maker":"Glestain","shape":"deba","lengthMm":200,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-tipo-m-ocidental-220wm-440","storeName":"GLESTAIN tipo M Deba ocidental 220WM 200mm"},{"slug":"enkyu-sg2-saruku-rie-sujihiki-270","name":"Enkyu Saruku Rie Hon R2/SG2 Sujihiki 270mm","maker":"Enkyu","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enkyu-saruku-rie-hon-sg2","storeName":"Enkyu Saruku Rie Hon Sujihiki 270mm"},{"slug":"baba-hamono-aogami-1-damasco-com-gyuto-210","name":"Baba Hamono Damasco Oxida Aogami #1 Gyuto 210mm","maker":"Baba Hamono","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"baba-hamono-damasco-com-oxida-aogami-1","storeName":"Baba Hamono Damasco Com Oxida Gyuto 210mm"},{"slug":"suisin-ginsan-cabo-rvore-yanagiba-240","name":"Suisin Rvore Ichii Ginsan Yanagiba 240mm","maker":"Suisin","shape":"yanagiba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-rvore-ichii-ginsan","storeName":"Suisin Cabo Rvore Ichii Yanagiba 240mm"},{"slug":"suisin-ginsan-cabo-rvore-yanagiba-270","name":"Suisin Rvore Ichii Ginsan Yanagiba 270mm","maker":"Suisin","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-rvore-ichii-ginsan","storeName":"Suisin Cabo Rvore Ichii Yanagiba 270mm"},{"slug":"suisin-ginsan-cabo-rvore-yanagiba-300","name":"Suisin Rvore Ichii Ginsan Yanagiba 300mm","maker":"Suisin","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-rvore-ichii-ginsan","storeName":"Suisin Cabo Rvore Ichii Yanagiba 300mm"},{"slug":"miyazaki-kajiya-azul-cleo-bunka-150","name":"Miyazaki Kajiya Azul Cleo Macio Tsuchime Bunka 150mm","maker":"Miyazaki Kajiya","shape":"bunka","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. The store doesn't name the steel.","line":"miyazaki-kajiya-azul-cleo-macio-unstated","storeName":"Miyazaki Kajiya Azul Cleo Macio Bunka 150mm"},{"slug":"miyazaki-kajiya-ginsan-martelada-cabo-petty-160","name":"Miyazaki Kajiya Martelada Integral Ginsan Petty 160mm","maker":"Miyazaki Kajiya","shape":"petty","lengthMm":160,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-martelada-cabo-integral-ginsan","storeName":"Miyazaki Kajiya Martelada Cabo Integral Petty 160mm"},{"slug":"miyazaki-kajiya-ginsan-kiritsuke-tsuchime-petty-150","name":"Miyazaki Kajiya Tsubaki Tsuchime Ginsan Kiritsuke Petty 150mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"petty","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-tsuchime-cabo-ginsan","storeName":"Miyazaki Kajiya Kiritsuke Tsuchime Cabo Petty 150mm"},{"slug":"miyazaki-kajiya-za18-kiritsuke-damasco-gyuto-250","name":"Miyazaki Kajiya Damasco Martelado Sub-Zero Pau ZA-18 Kiritsuke Gyuto 250mm","maker":"Miyazaki Kajiya","shape":"gyuto","lengthMm":250,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-za18-damasco-martelado-sub-zero-cabo-octogonal-de-pau-za18","storeName":"MIYAZAKI KAJIYA gyuto kiritsuke ZA18 damasco martelado sub-zero cabo octogonal de pau 250mm"},{"slug":"baba-hamono-shirogami-branco-acabamento-nakiri-165","name":"Baba Hamono Branco Acabamento Kurouchi Shirogami Nakiri 165mm","maker":"Baba Hamono","shape":"nakiri","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"baba-hamono-branco-acabamento-kurouchi-shirogami","storeName":"Baba Hamono Branco Acabamento Kurouchi Nakiri 165mm"},{"slug":"sakai-takayuki-sg2-tipo-espada-yanagiba-270","name":"Sakai Takayuki Espada Damasco Pau-Rosa Tsuchime R2/SG2 Yanagiba 270mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-tipo-espada-tsuchime-damasco-cabo-octogonal-de-pau-rosa-sg2","storeName":"Sakai Takayuki SAKAI TAKAYUKI Yanagiba tipo espada SG2 Tsuchime Damasco Cabo octogonal de pau-rosa 270mm"},{"slug":"naohito-myojin-vg10-cobalt-cabo-petty-165","name":"Naohito Myojin Cobalt VG-10 Petty 165mm","maker":"Naohito Myojin","shape":"petty","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"naohito-myojin-cobalt-cabo-octogonal-vg10","storeName":"Naohito Myojin Cobalt Cabo Octogonal Petty 165mm"},{"slug":"suisin-bainha-magn-other-180","name":"Suisin Magn Lia Knife 180mm","maker":"Suisin","shape":"other","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"suisin-bainha-magn-lia-unstated","storeName":"Suisin Bainha Magn Lia 180mm"},{"slug":"sakai-takayuki-vg10-tipo-ken-santoku-160","name":"Sakai Takayuki Ken Japon Nashiji VG-10 Santoku 160mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-tipo-ken-japon-vg10","storeName":"Sakai Takayuki Tipo Ken Japon Santoku 160mm"},{"slug":"masamoto-shirogami-honkasumi-com-yanagiba-240","name":"Masamoto Hon-Kasumi Shirogami #2 Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-honkasumi-com-cabo-shirogami-2","storeName":"Masamoto Honkasumi Com Cabo Yanagiba 240mm"},{"slug":"masamoto-shirogami-honkasumi-com-yanagiba-270","name":"Masamoto Hon-Kasumi Shirogami #2 Yanagiba 270mm","maker":"Masamoto","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-honkasumi-com-cabo-shirogami-2","storeName":"Masamoto Honkasumi Com Cabo Yanagiba 270mm"},{"slug":"masamoto-shirogami-honkasumi-com-yanagiba-300","name":"Masamoto Hon-Kasumi Shirogami #2 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-honkasumi-com-cabo-shirogami-2","storeName":"Masamoto Honkasumi Com Cabo Yanagiba 300mm"},{"slug":"masamoto-molybdenum-molibd-nio-gyuto-210","name":"Masamoto Molibd Nio Molybdenum Gyuto 210mm","maker":"Masamoto","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-molibd-nio-molybdenum","storeName":"Masamoto Molibd Nio Gyuto 210mm"},{"slug":"masamoto-molybdenum-molibd-nio-gyuto-240","name":"Masamoto Molibd Nio Molybdenum Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-molibd-nio-molybdenum","storeName":"Masamoto Molibd Nio Gyuto 240mm"},{"slug":"masamoto-molybdenum-molibd-nio-gyuto-270","name":"Masamoto Molibd Nio Molybdenum Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-molibd-nio-molybdenum","storeName":"Masamoto Molibd Nio Gyuto 270mm"},{"slug":"masamoto-shirogami-faca-souhonten-gyuto-240","name":"Masamoto Souhonten Hon-Kasumi Shirogami #2 Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-faca-souhonten-honkasumi-shirogami-2","storeName":"Masamoto Faca Souhonten Honkasumi Gyuto 240mm"},{"slug":"masamoto-shirogami-faca-souhonten-gyuto-270","name":"Masamoto Souhonten Hon-Kasumi Shirogami #2 Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-faca-souhonten-honkasumi-shirogami-2","storeName":"Masamoto Faca Souhonten Honkasumi Gyuto 270mm"},{"slug":"masamoto-aogami-2-com-cabo-deba-150","name":"Masamoto Aogami #2 Deba 150mm","maker":"Masamoto","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-com-cabo-octogonal-aogami-2","storeName":"Masamoto Com Cabo Octogonal Deba 150mm"},{"slug":"masamoto-aogami-2-com-cabo-deba-165","name":"Masamoto Aogami #2 Deba 165mm","maker":"Masamoto","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-com-cabo-octogonal-aogami-2","storeName":"Masamoto Com Cabo Octogonal Deba 165mm"},{"slug":"masamoto-aogami-2-com-cabo-deba-180","name":"Masamoto Aogami #2 Deba 180mm","maker":"Masamoto","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-com-cabo-octogonal-aogami-2","storeName":"Masamoto Com Cabo Octogonal Deba 180mm"},{"slug":"masamoto-aogami-2-com-cabo-deba-195","name":"Masamoto Aogami #2 Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-com-cabo-octogonal-aogami-2","storeName":"Masamoto Com Cabo Octogonal Deba 195mm"},{"slug":"masamoto-aogami-2-com-cabo-deba-210","name":"Masamoto Aogami #2 Deba 210mm","maker":"Masamoto","shape":"deba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-com-cabo-octogonal-aogami-2","storeName":"Masamoto Com Cabo Octogonal Deba 210mm"},{"slug":"masamoto-bainha-exclusiva-yanagiba-300","name":"Masamoto Sohonten Exclusiva Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"masamoto-sohonten-sohonten-bainha-exclusiva-para-unstated","storeName":"Masamoto Sohonten MASAMOTO SOHONTEN Bainha Exclusiva para Yanagiba 300mm"},{"slug":"masamoto-bainha-exclusiva-gyuto-270","name":"Masamoto Sohonten Exclusiva Gyuto 270mm","maker":"Masamoto","shape":"gyuto","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"masamoto-sohonten-bainha-exclusiva-para-unstated","storeName":"MASAMOTO SOHONTEN Bainha exclusiva para gyuto 270mm"},{"slug":"suisin-molybdenum-faca-kiritsuke-kiritsuke-270","name":"Suisin Inox Honyaki Meia-Lua Madeira Ichii Molybdenum Kiritsuke 270mm","maker":"Suisin","shape":"kiritsuke","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-faca-honyaki-cabo-octogonal-meia-lua-em-madeira-ichii-molybdenum","storeName":"SUISIN faca kiritsuke INOX honyaki, cabo octogonal meia-lua em madeira ichii 270mm"},{"slug":"masamoto-shirogami-cabo-em-deba-150","name":"Masamoto Madeira Shirogami #2 Deba 150mm","maker":"Masamoto","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-cabo-em-madeira-shirogami-2","storeName":"Masamoto Cabo Em Madeira Deba 150mm"},{"slug":"masamoto-shirogami-cabo-em-deba-165","name":"Masamoto Madeira Shirogami #2 Deba 165mm","maker":"Masamoto","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-cabo-em-madeira-shirogami-2","storeName":"Masamoto Cabo Em Madeira Deba 165mm"},{"slug":"masamoto-shirogami-cabo-em-deba-180","name":"Masamoto Madeira Shirogami #2 Deba 180mm","maker":"Masamoto","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-cabo-em-madeira-shirogami-2","storeName":"Masamoto Cabo Em Madeira Deba 180mm"},{"slug":"masamoto-shirogami-cabo-em-deba-195","name":"Masamoto Madeira Shirogami #2 Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-cabo-em-madeira-shirogami-2","storeName":"Masamoto Cabo Em Madeira Deba 195mm"},{"slug":"masamoto-shirogami-cabo-em-deba-210","name":"Masamoto Madeira Shirogami #2 Deba 210mm","maker":"Masamoto","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-cabo-em-madeira-shirogami-2","storeName":"Masamoto Cabo Em Madeira Deba 210mm"},{"slug":"sakai-takayuki-sg2-em-forma-gyuto-190","name":"Sakai Takayuki Forma Espada Martelada Damasco Pau-Rosa R2/SG2 Gyuto 190mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-em-forma-de-espada-martelada-damasco-cabo-de-pau-rosa-sg2","storeName":"SAKAI TAKAYUKI Sakai Takayuki Gyuto em forma de espada SG2 martelada Damasco cabo de pau-rosa 190mm"},{"slug":"sakai-takayuki-sg2-tipo-espada-santoku-160","name":"Sakai Takayuki Espada Damasco Martelado Pau-Rosa R2/SG2 Santoku 160mm","maker":"Sakai Takayuki","shape":"santoku","lengthMm":160,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-tipo-espada-damasco-martelado-cabo-em-pau-rosa-sg2","storeName":"SAKAI TAKAYUKI Sakai Takayuki Santoku tipo espada SG2 Damasco martelado Cabo em pau-rosa 160mm"},{"slug":"baba-hamono-shirogami-1-laca-vermelha-yanagiba-270","name":"Baba Hamono Vermelha Shirogami #1 Yanagiba 270mm","maker":"Baba Hamono","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-laca-vermelha-urushi-shirogami-1","storeName":"Baba Hamono Laca Vermelha Urushi Yanagiba 270mm"},{"slug":"hatsukokoro-ginsan-fuusen-damasco-santoku-170","name":"Hatsukokoro Fuusen Damasco Escurecido Ginsan Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-fuusen-damasco-escurecido-ginsan","storeName":"Hatsukokoro Fuusen Damasco Escurecido Santoku 170mm"},{"slug":"masahiro-shirogami-mbs-cabo-santoku-170","name":"Masahiro Laminado Preto Shirogami Santoku 170mm","maker":"Masahiro","shape":"santoku","lengthMm":170,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masahiro-cabo-de-laminado-preto-shirogami","storeName":"Masahiro MASAHIRO Santoku MBS-26, cabo de laminado preto MC-80 170mm"},{"slug":"tojiro-molybdenum-bicamada-cabo-deba-150","name":"Tojiro Bicamada Elast Molybdenum Deba 150mm","maker":"Tojiro","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-bicamada-cabo-elast-molybdenum","storeName":"Tojiro Bicamada Cabo Elast Deba 150mm"},{"slug":"tojiro-molybdenum-bicamada-cabo-deba-165","name":"Tojiro Bicamada Elast Molybdenum Deba 165mm","maker":"Tojiro","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-bicamada-cabo-elast-molybdenum","storeName":"Tojiro Bicamada Cabo Elast Deba 165mm"},{"slug":"miura-itadaki-aogami-1-giichi-faca-yanagiba-300","name":"Miura Itadaki Giichi Aogami #1 Yanagiba 300mm","maker":"Miura Itadaki","shape":"yanagiba","lengthMm":300,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-faca-cabo-aogami-1","storeName":"Miura Itadaki Giichi Faca Cabo Yanagiba 300mm"},{"slug":"miura-itadaki-shirogami-2-giichi-acabamento-petty-150","name":"Miura Itadaki Giichi Acabamento Negro Shirogami #2 Petty 150mm","maker":"Miura Itadaki","shape":"petty","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-acabamento-negro-shirogami-2","storeName":"Miura Itadaki Giichi Acabamento Negro Petty 150mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-primeira-other-180","name":"Sakai Kikumori Primeira Modelo Shirogami Unagisaki 180mm","maker":"Sakai Kikumori","shape":"other","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-primeira-modelo-shirogami","storeName":"Sakai Kikumori Unagisaki Primeira Modelo 180mm"},{"slug":"sakai-kikumori-shirogami-branco-cabo-other-105","name":"Sakai Kikumori Branco Shirogami Knife 105mm","maker":"Sakai Kikumori","shape":"other","lengthMm":105,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-branco-cabo-em-shirogami","storeName":"Sakai Kikumori Branco Cabo Em 105mm"},{"slug":"miura-obidama-shirogami-um-gume-gyuto-240","name":"Miura Obidama Um Gume Branco Shirogami Gyuto 240mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-um-gume-branco-shirogami","storeName":"Miura Obidama Um Gume Branco Gyuto 240mm"},{"slug":"miura-obidama-aogami-1-ha-damasco-gyuto-210","name":"Miura Obidama Ha Damasco Aogami #1 Gyuto 210mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-ha-damasco-cabo-aogami-1","storeName":"Miura Obidama Ha Damasco Cabo Gyuto 210mm"},{"slug":"miura-obidama-aogami-1-ha-damasco-gyuto-240","name":"Miura Obidama Ha Damasco Aogami #1 Gyuto 240mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-ha-damasco-cabo-aogami-1","storeName":"Miura Obidama Ha Damasco Cabo Gyuto 240mm"},{"slug":"miura-itadaki-shirogami-2-giichi-kiritsuke-yanagiba-270","name":"Miura Itadaki Giichi Tanaka Turquesa Branca Kurouchi Shirogami #2 Kiritsuke Yanagiba 270mm","maker":"Miura Itadaki","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-tanaka-kurouchi-cabo-em-turquesa-branca-shirogami-2","storeName":"Miura Itadaki MIURA Itadaki Giichi Tanaka Kiritsuke Yanagiba Shirogami #2 Kurouchi Cabo em turquesa branca 270mm"},{"slug":"miura-obidama-vg10-ponta-arredondada-yanagiba-300","name":"Miura Obidama Ponta Arredondada Acabamento Espelhado Customizado Roxo VG-10 Yanagiba 300mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-ponta-arredondada-acabamento-espelhado-cabo-customizado-roxo-vg10","storeName":"Miura MIURA Obidama Yanagiba ponta arredondada VG10 Acabamento espelhado Cabo customizado roxo 300mm"},{"slug":"miura-obidama-vg10-hai-kiritsuke-yanagiba-270","name":"Miura Obidama Hai Acabamento VG-10 Kiritsuke Yanagiba 270mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-hai-acabamento-vg10","storeName":"Miura Obidama Hai Kiritsuke Acabamento Yanagiba 270mm"},{"slug":"miura-itadaki-shirogami-2-giichi-kurouchi-santoku-180","name":"Miura Itadaki Giichi Kurouchi Shirogami #2 Santoku 180mm","maker":"Miura Itadaki","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-kurouchi-cabo-shirogami-2","storeName":"Miura Itadaki Giichi Kurouchi Cabo Santoku 180mm"},{"slug":"takeshi-saji-vg10-damasco-escurecido-nakiri-165","name":"Takeshi Saji Damasco Escurecido VG-10 Nakiri 165mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-damasco-escurecido-cabo-vg10","storeName":"Takeshi Saji Damasco Escurecido Cabo Nakiri 165mm"},{"slug":"hatsukokoro-ginsan-damasco-cabo-gyuto-210","name":"Hatsukokoro Damasco Integral Ginsan Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-damasco-cabo-integral-ginsan","storeName":"Hatsukokoro Damasco Cabo Integral Gyuto 210mm"},{"slug":"sakai-kikumori-shirogami-faca-dia-chuka-220","name":"Sakai Kikumori Dia Shirogami #2 Chukabocho 220mm","maker":"Sakai Kikumori","shape":"chuka","lengthMm":220,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-faca-dia-bocho-shirogami-2","storeName":"Sakai Kikumori Faca Dia Chuka Bocho 220mm"},{"slug":"magoroku-ae-pequena-santoku-145","name":"Magoroku Seki 15000ST Pequena Santoku 145mm","maker":"Magoroku","shape":"santoku","lengthMm":145,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"magoroku-seki-seki-15000st-pequena-unstated","storeName":"Seki Magoroku SEKI MAGOROKU 15000ST AE-5301 Pequena santoku 145mm"},{"slug":"magoroku-damascus-ae-nakiri-165","name":"Magoroku Seki Damascus Nakiri 165mm","maker":"Magoroku","shape":"nakiri","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. The store doesn't name the steel.","line":"magoroku-seki-damascus-unstated","storeName":"Seki Magoroku Damascus AE-5206 Nakiri 165mm"},{"slug":"magoroku-dh5305-petty-150","name":"Magoroku Seki 15000ST Petty 150mm","maker":"Magoroku","shape":"petty","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"magoroku-seki-dh5305-15000st-unstated","storeName":"SEKI MAGOROKU DH5305 15000ST Petty 150mm"},{"slug":"ishiduchi-vg10-martelado-damasco-petty-135","name":"Ishiduchi Martelado Damasco Camadas Verde VG-10 Petty 135mm","maker":"Ishiduchi","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ishiduchi-martelado-damasco-67-camadas-cabo-verde-vg10","storeName":"ISHIDUCHI Ishiduchi Petty VG10 martelado, damasco 67 camadas, cabo verde 135mm"},{"slug":"ishiduchi-vg10-martelado-camadas-santoku-180","name":"Ishiduchi Martelado Camadas Damasco Verde VG-10 Santoku 180mm","maker":"Ishiduchi","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ishiduchi-martelado-67-camadas-damasco-cabo-verde-vg10","storeName":"ISHIDUCHI Santoku VG10 martelado 67 camadas Damasco cabo verde 180mm"},{"slug":"ishiduchi-shirogami-azul-preto-bunka-180","name":"Ishiduchi Azul Preto Forjado Shirogami Bunka 180mm","maker":"Ishiduchi","shape":"bunka","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ishiduchi-azul-preto-forjado-shirogami","storeName":"Ishiduchi Azul Preto Forjado Bunka 180mm"},{"slug":"ishiduchi-vg10-martelada-damasco-gyuto-210","name":"Ishiduchi Martelada Damasco Camadas Verde VG-10 Gyuto 210mm","maker":"Ishiduchi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ishiduchi-martelada-damasco-67-camadas-cabo-verde-vg10","storeName":"ISHIDUCHI Ishiduchi Gyuto VG10 martelada Damasco 67 camadas cabo verde 210mm"},{"slug":"takeshi-saji-vg10-damasco-colorido-santoku-180","name":"Takeshi Saji Damasco Colorido VG-10 Santoku 180mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-damasco-colorido-cabo-vg10","storeName":"Takeshi Saji Damasco Colorido Cabo Santoku 180mm"},{"slug":"takeshi-saji-vg10-damasco-colorido-gyuto-240","name":"Takeshi Saji Damasco Colorido VG-10 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-damasco-colorido-cabo-vg10","storeName":"Takeshi Saji Damasco Colorido Cabo Gyuto 240mm"},{"slug":"mcusta-bainha-para-santoku-150","name":"Mcusta Zanmai Pequeno Vermelha Santoku 150mm","maker":"Mcusta","shape":"santoku","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"mcusta-zanmai-zanmai-bainha-para-pequeno-vermelha-unstated","storeName":"Mcusta ZANMAI Zanmai Bainha para pequeno Santoku, vermelha 150mm"},{"slug":"onihiro-shirogami-azul-cabo-santoku-165","name":"Onihiro Azul Shirogami Santoku 165mm","maker":"Onihiro","shape":"santoku","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"onihiro-azul-cabo-em-shirogami","storeName":"Onihiro Azul Cabo Em Santoku 165mm"},{"slug":"makoto-kurosaki-vg7-ry-sei-gyuto-240","name":"Makoto Kurosaki Ry Sei VG-7 Gyuto 240mm","maker":"Makoto Kurosaki","shape":"gyuto","lengthMm":240,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-ry-sei-cabo-vg7","storeName":"Makoto Kurosaki Ry Sei Cabo Gyuto 240mm"},{"slug":"baba-hamono-ginsan-cabo-laqueado-yanagiba-300","name":"Baba Hamono Kagekiyo Laqueado Ginsan Yanagiba 300mm","maker":"Baba Hamono","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-kagekiyo-kagekiyo-cabo-laqueado-ginsan","storeName":"Baba Hamono Kagekiyo KAGEKIYO Yanagiba Ginsan, cabo laqueado 300mm"},{"slug":"shibata-aogami-2-yasugi-acabamento-gyuto-200","name":"Shibata Yasugi Acabamento Nashiji Aogami #2 Gyuto 200mm","maker":"Shibata","shape":"gyuto","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shibata-yasugi-acabamento-nashiji-aogami-2","storeName":"Shibata Yasugi Acabamento Nashiji Gyuto 200mm"},{"slug":"hatsukokoro-vg10-shoshin-damasco-gyuto-210","name":"Hatsukokoro Shoshin Damasco VG-10 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-shoshin-damasco-com-vg10","storeName":"Hatsukokoro Shoshin Damasco Com Gyuto 210mm"},{"slug":"ishiduchi-vg10-kiritsuke-damasco-petty-145","name":"Ishiduchi Damasco Camadas VG-10 Kiritsuke Petty 145mm","maker":"Ishiduchi","shape":"petty","lengthMm":145,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ishiduchi-damasco-camadas-vg10","storeName":"Ishiduchi Kiritsuke Damasco Camadas Petty 145mm"},{"slug":"ishiduchi-vg10-damasco-camadas-nakiri-165","name":"Ishiduchi Damasco Camadas VG-10 Nakiri 165mm","maker":"Ishiduchi","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ishiduchi-damasco-camadas-cabo-vg10","storeName":"Ishiduchi Damasco Camadas Cabo Nakiri 165mm"},{"slug":"ishiduchi-vg10-kiritsuke-damasco-kiritsuke-180","name":"Ishiduchi Damasco Camadas VG-10 Kiritsuke 180mm","maker":"Ishiduchi","shape":"kiritsuke","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"ishiduchi-damasco-camadas-vg10","storeName":"Ishiduchi Kiritsuke Damasco Camadas Kiritsuke 180mm"},{"slug":"ishiduchi-ginsan-acabamento-nashiji-sujihiki-240","name":"Ishiduchi Acabamento Nashiji Ginsan Sujihiki 240mm","maker":"Ishiduchi","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ishiduchi-acabamento-nashiji-cabo-ginsan","storeName":"Ishiduchi Acabamento Nashiji Cabo Sujihiki 240mm"},{"slug":"ishiduchi-ginsan-acabamento-nashiji-sujihiki-270","name":"Ishiduchi Acabamento Nashiji Ginsan Sujihiki 270mm","maker":"Ishiduchi","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ishiduchi-acabamento-nashiji-cabo-ginsan","storeName":"Ishiduchi Acabamento Nashiji Cabo Sujihiki 270mm"},{"slug":"ishiduchi-ginsan-acabamento-nashiji-petty-135","name":"Ishiduchi San Acabamento Laminado Marrom-Escuro Nashiji Ginsan Petty 135mm","maker":"Ishiduchi","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ishiduchi-gin-san-acabamento-nashiji-cabo-de-laminado-marrom-escuro-ginsan","storeName":"ISHIDUCHI Ishiduchi Petty Gin-san acabamento nashiji cabo de laminado marrom-escuro 135mm"},{"slug":"ishiduchi-aogami-super-kiritsuke-acabamento-gyuto-210","name":"Ishiduchi Acabamento Martelado Laminado Vermelho Aogami Super Kiritsuke Gyuto 210mm","maker":"Ishiduchi","shape":"gyuto","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ishiduchi-acabamento-martelado-cabo-de-laminado-vermelho-aogami-super","storeName":"Ishiduchi ISHIDUCHI gyuto kiritsuke, Aogami Super, acabamento martelado, cabo de laminado vermelho 210mm"},{"slug":"kyohei-shindo-aogami-2-kurouchi-cabo-gyuto-180","name":"Kyohei Shindo Kurouchi Aogami #2 Gyuto 180mm","maker":"Kyohei Shindo","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-kurouchi-cabo-em-aogami-2","storeName":"Kyohei Shindo Kurouchi Cabo Em Gyuto 180mm"},{"slug":"kyohei-shindo-aogami-2-kurouchi-cabo-gyuto-270","name":"Kyohei Shindo Kurouchi Aogami #2 Gyuto 270mm","maker":"Kyohei Shindo","shape":"gyuto","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-kurouchi-cabo-em-aogami-2","storeName":"Kyohei Shindo Kurouchi Cabo Em Gyuto 270mm"},{"slug":"kyohei-shindo-aogami-2-no2-forja-santoku-165","name":"Kyohei Shindo No2 Forja Preta Aogami #2 Santoku 165mm","maker":"Kyohei Shindo","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-no2-forja-preta-aogami-2","storeName":"Kyohei Shindo No2 Forja Preta Santoku 165mm"},{"slug":"kyohei-shindo-aogami-2-funayuki-kurouchi-other-150","name":"Kyohei Shindo Kurouchi Aogami #2 Funayuki 150mm","maker":"Kyohei Shindo","shape":"other","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-funayuki-kurouchi-cabo-aogami-2","storeName":"Kyohei Shindo Funayuki Kurouchi Cabo 150mm"},{"slug":"kyohei-shindo-aogami-2-kurouchi-cabo-bunka-165","name":"Kyohei Shindo Kurouchi Aogami #2 Bunka 165mm","maker":"Kyohei Shindo","shape":"bunka","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kyohei-shindo-kurouchi-cabo-octogonal-aogami-2","storeName":"Kyohei Shindo Kurouchi Cabo Octogonal Bunka 165mm"},{"slug":"suisin-ginsan-mukimono-kasumi-other-210","name":"Suisin Teixo Kasumi Ginsan Mukimono 210mm","maker":"Suisin","shape":"other","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-mukimono-gin-3-kasumi-cabo-em-teixo-ginsan","storeName":"Suisin SUISIN Mukimono Gin-3 Kasumi Cabo em teixo 210mm"},{"slug":"hatsukokoro-ginsan-ginrei-acabamento-santoku-175","name":"Hatsukokoro Ginrei Acabamento Nashi Ginsan Santoku 175mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":175,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-ginrei-acabamento-nashi-ginsan","storeName":"Hatsukokoro Ginrei Acabamento Nashi Santoku 175mm"},{"slug":"ryofu-sg2-suzukaze-em-gyuto-210","name":"Ryofu Suzukaze Alto R2/SG2 Gyuto 210mm","maker":"Ryofu","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ryofu-suzukaze-em-alto-sg2","storeName":"Ryofu Suzukaze Em Alto Gyuto 210mm"},{"slug":"ryofu-sg2-suzukaze-em-santoku-180","name":"Ryofu Suzukaze R2/SG2 Santoku 180mm","maker":"Ryofu","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ryofu-suzukaze-em-hss-sg2","storeName":"Ryofu Suzukaze Em Hss Santoku 180mm"},{"slug":"ryofu-sg2-suzukaze-em-nakiri-165","name":"Ryofu Suzukaze Alto R2/SG2 Nakiri 165mm","maker":"Ryofu","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ryofu-suzukaze-em-alto-sg2","storeName":"Ryofu Suzukaze Em Alto Nakiri 165mm"},{"slug":"ryofu-sg2-suzukaze-em-petty-150","name":"Ryofu Suzukaze Alta Tsuchime R2/SG2 Petty 150mm","maker":"Ryofu","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ryofu-suzukaze-em-alta-sg2","storeName":"Ryofu Suzukaze Em Alta Petty 150mm"},{"slug":"masazumi-vg10-tipo-ken-gyuto-180","name":"Masazumi Ken Virola VG-10 Gyuto 180mm","maker":"Masazumi","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masazumi-tipo-ken-gold-com-virola-vg10","storeName":"Masazumi Gyuto tipo ken, VG10 Gold, com virola, CV-602 180mm"},{"slug":"miwa-aogami-1-miwahamono-nakiri-bunka-170","name":"Miwa Miwahamono Nakiri-bunka Nogueira Aogami #1 Bunka 170mm","maker":"Miwa","shape":"bunka","lengthMm":170,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miwa-miwahamono-miwahamono-cabo-de-nogueira-aogami-1","storeName":"Miwa Miwahamono MIWAHAMONO Nakiri-bunka, Aogami #1, cabo de nogueira 170mm"},{"slug":"suisin-shirogami-2-suishin-forjada-deba-210","name":"Suisin Kenji Togashi Suishin Forjada Por Shirogami #2 Deba 210mm","maker":"Suisin","smith":"Kenji Togashi","shape":"deba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-forjada-por-shirogami-2","storeName":"Suisin Suishin Forjada Por Deba 210mm"},{"slug":"suisin-shirogami-2-suishin-forjada-deba-240","name":"Suisin Kenji Togashi Suishin Forjada Por Shirogami #2 Deba 240mm","maker":"Suisin","smith":"Kenji Togashi","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-forjada-por-shirogami-2","storeName":"Suisin Suishin Forjada Por Deba 240mm"},{"slug":"miura-obidama-ginsan-fio-nico-gyuto-240","name":"Miura Obidama Fio Nico Acabamento Ginsan Gyuto 240mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-fio-nico-acabamento-ginsan","storeName":"Miura Obidama Fio Nico Acabamento Gyuto 240mm"},{"slug":"miura-obidama-shirogami-2-fio-nico-gyuto-210","name":"Miura Obidama Fio Nico Shirogami #2 Gyuto 210mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-fio-nico-carbono-shirogami-2","storeName":"Miura Obidama Fio Nico Carbono Gyuto 210mm"},{"slug":"miura-obidama-shirogami-2-fio-nico-gyuto-240","name":"Miura Obidama Fio Nico Shirogami #2 Gyuto 240mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-fio-nico-carbono-shirogami-2","storeName":"Miura Obidama Fio Nico Carbono Gyuto 240mm"},{"slug":"miura-obidama-ginsan-kirituke-para-yanagiba-270","name":"Miura Obidama Kirituke Canhotos Ginsan Yanagiba 270mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-kirituke-para-canhotos-ginsan","storeName":"Miura Obidama Kirituke Para Canhotos Yanagiba 270mm"},{"slug":"miura-obidama-ginsan-hai-kiritsuke-yanagiba-300","name":"Miura Obidama Hai Ginsan Kiritsuke Yanagiba 300mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-hai-para-ginsan","storeName":"Miura Obidama Hai Kiritsuke Para Yanagiba 300mm"},{"slug":"miura-obidama-vg10-espelhado-cabo-yanagiba-270","name":"Miura Obidama Espelhado Marfim VG-10 Yanagiba 270mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-espelhado-cabo-marfim-vg10","storeName":"Miura Obidama Espelhado Cabo Marfim Yanagiba 270mm"},{"slug":"hatsukokoro-vg10-taka-martelado-santoku-170","name":"Hatsukokoro Taka Martelado Damasco Integral Oliveira VG-10 Santoku 170mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hatsukokoro-taka-martelado-damasco-cabo-integral-de-oliveira-vg10","storeName":"HATSUKOKORO Taka Santoku VG10 martelado Damasco cabo integral de oliveira 170mm"},{"slug":"hado-sakai-aus10-okina-tsuchime-gyuto-240","name":"Hado Sakai Okina-ryu Espelhada Damasco Carvalho Preto Tsuchime AUS-10 Kiritsuke Gyuto 240mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-okina-ryu-tsuchime-espelhada-damasco-cabo-de-carvalho-preto-aus10","storeName":"HADO Hado Okina-ryu AUS-10 Tsuchime espelhada Damasco cabo de carvalho preto K-tip Gyuto 240mm"},{"slug":"seki-souma-shirogami-molibd-nio-santoku-180","name":"Seki Souma Molibd Nio Shirogami Santoku 180mm","maker":"Seki Souma","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seki-souma-molibd-nio-cabo-shirogami","storeName":"Seki Souma Molibd Nio Cabo Santoku 180mm"},{"slug":"sakai-ichiji-molybdenum-integral-gyuto-180","name":"Sakai Ichiji Integral Molybdenum Gyuto 180mm","maker":"Sakai Ichiji","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-ichiji-integral-molybdenum","storeName":"Sakai Ichiji Integral Gyuto 180mm"},{"slug":"sakai-ichiji-molybdenum-integral-gyuto-210","name":"Sakai Ichiji Integral Molybdenum Gyuto 210mm","maker":"Sakai Ichiji","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-ichiji-integral-molybdenum","storeName":"Sakai Ichiji Integral Gyuto 210mm"},{"slug":"sakai-ichiji-molybdenum-integral-gyuto-270","name":"Sakai Ichiji Integral Molybdenum Gyuto 270mm","maker":"Sakai Ichiji","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-ichiji-integral-molybdenum","storeName":"Sakai Ichiji Integral Gyuto 270mm"},{"slug":"suisin-usuba-180","name":"Suisin Aogami #2 Usuba 180mm","maker":"Suisin","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel.","line":"suisin-no-2-aogami-2","storeName":"SUISIN Aogami No.2 Usuba 180mm"},{"slug":"suisin-usuba-195","name":"Suisin Aogami #2 Usuba 195mm","maker":"Suisin","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel.","line":"suisin-no-2-aogami-2","storeName":"SUISIN Aogami No.2 Usuba 195mm"},{"slug":"suisin-usuba-210","name":"Suisin Aogami #2 Usuba 210mm","maker":"Suisin","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. The store doesn't name the steel.","line":"suisin-no-2-aogami-2","storeName":"SUISIN Aogami No.2 Usuba 210mm"},{"slug":"sumikama-shirogami-tora-kasumi-nakiri-165","name":"Sumikama Tora Molibd Kasumi Shirogami Nakiri 165mm","maker":"Sumikama","shape":"nakiri","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sumikama-tora-kasumi-molibd-shirogami","storeName":"Sumikama Tora Kasumi Molibd Nakiri 165mm"},{"slug":"baba-hamono-vg10-polimento-espelhado-yanagiba-300","name":"Baba Hamono Kagekiyo Polimento Espelhado Hirame VG-10 Kiritsuke Yanagiba 300mm","maker":"Baba Hamono","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-kagekiyo-polimento-espelhado-cabo-hirame-vg10","storeName":"Baba Hamono KAGEKIYO VG10 polimento espelhado cabo Hirame K-tip Yanagiba 300mm"},{"slug":"hado-sakai-molybdenum-hadou-oinaru-nakiri-165","name":"Hado Sakai Hadou Oinaru Branco Molybdenum Nakiri 165mm","maker":"Hado Sakai","shape":"nakiri","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-hadou-oinaru-branco-molybdenum","storeName":"Hado Sakai Hadou Oinaru Branco Nakiri 165mm"},{"slug":"hado-sakai-sld-oinaru-acabamento-petty-125","name":"Hado Sakai Oinaru Acabamento Nogueira Nashiji SLD Petty 125mm","maker":"Hado Sakai","shape":"petty","lengthMm":125,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hado-sakai-oinaru-acabamento-nashi-ji-cabo-de-nogueira-sld","storeName":"Hado HADO Oinaru, SLD, acabamento nashi-ji, cabo de nogueira, petty 125mm"},{"slug":"ikenami-molybdenum-branco-com-deba-130","name":"Ikenami Branco Molybdenum Deba 130mm","maker":"Ikenami","shape":"deba","lengthMm":130,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikenami-branco-com-cabo-molybdenum","storeName":"Ikenami Branco Com Cabo Deba 130mm"},{"slug":"ikenami-molybdenum-branco-com-deba-150","name":"Ikenami Branco Molybdenum Deba 150mm","maker":"Ikenami","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ikenami-branco-com-cabo-molybdenum","storeName":"Ikenami Branco Com Cabo Deba 150mm"},{"slug":"hado-sakai-molybdenum-hadou-oinaru-gyuto-240","name":"Hado Sakai Hadou Oinaru Branco Molybdenum Gyuto 240mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-hadou-oinaru-branco-molybdenum","storeName":"Hado Sakai Hadou Oinaru Branco Gyuto 240mm"},{"slug":"hado-sakai-molybdenum-michi-azul-gyuto-240","name":"Hado Sakai Michi Azul Cleo Molybdenum Gyuto 240mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-michi-azul-cleo-molybdenum","storeName":"Hado Sakai Michi Azul Cleo Gyuto 240mm"},{"slug":"hado-sakai-shirogami-hadou-oinaru-santoku-180","name":"Hado Sakai Hadou Oinaru Sw Shirogami Santoku 180mm","maker":"Hado Sakai","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-hadou-oinaru-sw-shirogami","storeName":"Hado Sakai Hadou Oinaru Sw Santoku 180mm"},{"slug":"hado-sakai-ginsan-okina-padr-santoku-165","name":"Hado Sakai Okina Padr Corda Ginsan Santoku 165mm","maker":"Hado Sakai","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-okina-padr-corda-ginsan","storeName":"Hado Sakai Okina Padr Corda Santoku 165mm"},{"slug":"glestain-molybdenum-integral-tipo-petty-120","name":"Glestain Inox Integral 012TM 014TM Molybdenum Petty 120mm","maker":"Glestain","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-integral-tipo-m-012tm-014tm-molybdenum","storeName":"GLESTAIN Petty Inox integral Tipo M 012TM/014TM 120mm"},{"slug":"glestain-molybdenum-integral-tipo-petty-140","name":"Glestain Inox Integral 012TM 014TM Molybdenum Petty 140mm","maker":"Glestain","shape":"petty","lengthMm":140,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-integral-tipo-m-012tm-014tm-molybdenum","storeName":"GLESTAIN Petty Inox integral Tipo M 012TM/014TM 140mm"},{"slug":"sakai-kikumori-shirogami-2-kizuki-kurouchi-gyuto-210","name":"Sakai Kikumori Kizuki Acabamento Kurouchi Shirogami #2 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-kizuki-kurouchi-acabamento-shirogami-2","storeName":"Sakai Kikumori Kizuki Kurouchi Acabamento Gyuto 210mm"},{"slug":"enkyu-sg2-saruku-rie-gyuto-210","name":"Enkyu Saruku Rie Honouun R2/SG2 Gyuto 210mm","maker":"Enkyu","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enkyu-saruku-rie-honouun-sg2","storeName":"Enkyu Saruku Rie Honouun Gyuto 210mm"},{"slug":"enkyu-sg2-rie-higurashi-bunka-180","name":"Enkyu Rie Higurashi Damasco R2/SG2 Bunka 180mm","maker":"Enkyu","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enkyu-rie-higurashi-damasco-sg2","storeName":"Enkyu Rie Higurashi Damasco Bunka 180mm"},{"slug":"enkyu-sg2-bunka-rie-petty-135","name":"Enkyu Rie Higurashi R2/SG2 Bunka Petty 135mm","maker":"Enkyu","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"enkyu-rie-higurashi-sg2","storeName":"Enkyu Bunka Rie Higurashi Petty 135mm"},{"slug":"mcusta-vg10-novo-padr-sujihiki-270","name":"Mcusta Novo Padr Damasco VG-10 Sujihiki 270mm","maker":"Mcusta","shape":"sujihiki","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-novo-padr-damasco-vg10","storeName":"Mcusta Novo Padr Damasco Sujihiki 270mm"},{"slug":"suisin-shirogami-suishin-para-deba-150","name":"Suisin Suishin Canhotos Shirogami Deba 150mm","maker":"Suisin","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-para-canhotos-shirogami","storeName":"Suisin Suishin Para Canhotos Deba 150mm"},{"slug":"suisin-shirogami-suishin-para-deba-165","name":"Suisin Suishin Canhotos Shirogami Deba 165mm","maker":"Suisin","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-para-canhotos-shirogami","storeName":"Suisin Suishin Para Canhotos Deba 165mm"},{"slug":"suisin-shirogami-suishin-para-deba-180","name":"Suisin Suishin Canhotos Shirogami Deba 180mm","maker":"Suisin","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-para-canhotos-shirogami","storeName":"Suisin Suishin Para Canhotos Deba 180mm"},{"slug":"suisin-shirogami-suishin-para-deba-195","name":"Suisin Suishin Canhotos Shirogami Deba 195mm","maker":"Suisin","shape":"deba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-para-canhotos-shirogami","storeName":"Suisin Suishin Para Canhotos Deba 195mm"},{"slug":"hidari-yorimitsu-aogami-1-acabamento-kurouchi-gyuto-210","name":"Hidari Yorimitsu Acabamento Kurouchi Aogami #1 Gyuto 210mm","maker":"Hidari Yorimitsu","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidari-yorimitsu-acabamento-kurouchi-cabo-aogami-1","storeName":"Hidari Yorimitsu Acabamento Kurouchi Cabo Gyuto 210mm"},{"slug":"hidari-yorimitsu-aogami-1-acabamento-negro-petty-150","name":"Hidari Yorimitsu Acabamento Negro Nogueira Aogami #1 Petty 150mm","maker":"Hidari Yorimitsu","shape":"petty","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidari-yorimitsu-acabamento-negro-cabo-de-nogueira-aogami-1","storeName":"Hidari Yorimitsu HIDARI YORIMITSU Petty Aogami #1, acabamento negro, cabo de nogueira 150mm"},{"slug":"hado-sakai-molybdenum-junpaku-branco-santoku-180","name":"Hado Sakai Junpaku Branco Cleo Molybdenum Santoku 180mm","maker":"Hado Sakai","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-junpaku-branco-cleo-molybdenum","storeName":"Hado Sakai Junpaku Branco Cleo Santoku 180mm"},{"slug":"mizuno-tanrenjo-aogami-2-kasumi-cabo-yanagiba-270","name":"Mizuno Tanrenjo Kasumi Aogami #2 Yanagiba 270mm","maker":"Mizuno Tanrenjo","shape":"yanagiba","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-kasumi-cabo-octogonal-aogami-2","storeName":"Mizuno Tanrenjo Kasumi Cabo Octogonal Yanagiba 270mm"},{"slug":"mizuno-tanrenjo-aogami-2-kasumi-cabo-yanagiba-300","name":"Mizuno Tanrenjo Kasumi Aogami #2 Yanagiba 300mm","maker":"Mizuno Tanrenjo","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-kasumi-cabo-octogonal-aogami-2","storeName":"Mizuno Tanrenjo Kasumi Cabo Octogonal Yanagiba 300mm"},{"slug":"sakai-kikumori-aogami-1-chouyou-cabo-gyuto-210","name":"Sakai Kikumori Chouyou Aogami #1 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-chouyou-cabo-octogonal-aogami-1","storeName":"Sakai Kikumori Chouyou Cabo Octogonal Gyuto 210mm"},{"slug":"sakai-kikumori-aogami-1-chouyou-cabo-gyuto-240","name":"Sakai Kikumori Chouyou Aogami #1 Gyuto 240mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-chouyou-cabo-octogonal-aogami-1","storeName":"Sakai Kikumori Chouyou Cabo Octogonal Gyuto 240mm"},{"slug":"takeshi-saji-sg2-damasco-escurecido-nakiri-180","name":"Takeshi Saji Damasco Escurecido R2/SG2 Nakiri 180mm","maker":"Takeshi Saji","shape":"nakiri","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-damasco-escurecido-cabo-de-ironwood-sg2","storeName":"SAJI TAKESHI Nakiri R2 Damasco escurecido cabo de ironwood 180mm"},{"slug":"sakai-kikumori-shirogami-2-kasumi-cabo-gyuto-210","name":"Sakai Kikumori Kasumi Shirogami #2 Gyuto 210mm","maker":"Sakai Kikumori","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-kasumi-cabo-octogonal-shirogami-2","storeName":"Sakai Kikumori Kasumi Cabo Octogonal Gyuto 210mm"},{"slug":"masahiro-shirogami-carbono-japon-gyuto-210","name":"Masahiro Japon Shirogami Gyuto 210mm","maker":"Masahiro","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masahiro-carbono-japon-cabo-shirogami","storeName":"Masahiro Carbono Japon Cabo Gyuto 210mm"},{"slug":"miwa-aogami-1-miwahamono-nakiri-santoku-165","name":"Miwa Miwahamono Nakiri-santoku Nogueira Aogami #1 Santoku 165mm","maker":"Miwa","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miwa-miwahamono-miwahamono-cabo-de-nogueira-aogami-1","storeName":"Miwa Miwahamono MIWAHAMONO Nakiri-santoku, Aogami #1, cabo de nogueira 165mm"},{"slug":"miwa-aogami-1-miwahamono-facas-gyuto-165","name":"Miwa Miwahamono Facas Aogami #1 Gyuto 165mm","maker":"Miwa","shape":"gyuto","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miwa-miwahamono-facas-aogami-1","storeName":"Miwa Miwahamono Facas Nakiri Gyuto 165mm"},{"slug":"miwa-aogami-1-miwahamono-facas-gyuto-180","name":"Miwa Miwahamono Facas Aogami #1 Gyuto 180mm","maker":"Miwa","shape":"gyuto","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miwa-miwahamono-facas-aogami-1","storeName":"Miwa Miwahamono Facas Nakiri Gyuto 180mm"},{"slug":"masahiro-molybdenum-cabo-redondo-santoku-165","name":"Masahiro Redondo Molybdenum Santoku 165mm","maker":"Masahiro","shape":"santoku","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-cabo-redondo-em-molybdenum","storeName":"Masahiro Cabo Redondo Em Santoku 165mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-estilo-other-105","name":"Sakai Kikumori Estilo Nagoya N.2 Shirogami Unagisaki 105mm","maker":"Sakai Kikumori","shape":"other","lengthMm":105,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-estilo-nagoya-n-2-shirogami","storeName":"Unagisaki estilo Nagoya Sakai Kikumori Shirogami N.2 105mm"},{"slug":"teruyasu-fujiwara-shirogami-gento-meito-petty-150","name":"Teruyasu Fujiwara Gento Meito Espada Shirogami Petty 150mm","maker":"Teruyasu Fujiwara","shape":"petty","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-gento-meito-espada-shirogami","storeName":"Teruyasu Fujiwara Gento Meito Espada Petty 150mm"},{"slug":"mcusta-vg10-novo-padr-gyuto-180","name":"Mcusta Novo Padr Supreme VG-10 Gyuto 180mm","maker":"Mcusta","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-novo-padr-supreme-vg10","storeName":"Mcusta Novo Padr Supreme Gyuto 180mm"},{"slug":"mcusta-vg10-novo-padr-petty-90","name":"Mcusta Novo Padr Supreme VG-10 Petty 90mm","maker":"Mcusta","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-novo-padr-supreme-vg10","storeName":"Mcusta Novo Padr Supreme Petty 90mm"},{"slug":"mcusta-vg10-novo-padr-petty-110","name":"Mcusta Novo Padr Supreme VG-10 Petty 110mm","maker":"Mcusta","shape":"petty","lengthMm":110,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-novo-padr-supreme-vg10","storeName":"Mcusta Novo Padr Supreme Petty 110mm"},{"slug":"miyazaki-kajiya-za18-martelado-damasco-gyuto-240","name":"Miyazaki Kajiya Tsubaki Martelado Damasco Sub ZA-18 Gyuto 240mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"gyuto","lengthMm":240,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-martelado-damasco-sub-za18","storeName":"Miyazaki Kajiya Martelado Damasco Sub Gyuto 240mm"},{"slug":"miyazaki-kajiya-za18-damasco-martelado-bunka-180","name":"Miyazaki Kajiya Tsubaki Damasco Martelado Sub ZA-18 Bunka 180mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"bunka","lengthMm":180,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-damasco-martelado-sub-za18","storeName":"Miyazaki Kajiya Damasco Martelado Sub Bunka 180mm"},{"slug":"miyazaki-kajiya-ginsan-tsuchime-damasco-petty-170","name":"Miyazaki Kajiya Tsubaki Damasco Sub-Zero Nogueira Tsuchime Ginsan Kiritsuke Petty 170mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"petty","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miyazaki-kajiya-gin-3-tsuchime-damasco-sub-zero-cabo-octogonal-de-nogueira-ginsan","storeName":"Miyazaki Kajiya MIYAZAKI KAJIYA Gin-3 Tsuchime Damasco Sub-Zero - Tsubaki - Kiritsuke Petty Cabo Octogonal de Nogueira 170mm"},{"slug":"miyazaki-kajiya-aogami-2-multicamadas-com-gyuto-200","name":"Miyazaki Kajiya Tsubaki Multicamadas Ferro Aogami #2 Gyuto 200mm","maker":"Miyazaki Kajiya","smith":"Tsubaki","shape":"gyuto","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miyazaki-kajiya-multicamadas-com-ferro-aogami-2","storeName":"Miyazaki Kajiya Multicamadas Com Ferro Gyuto 200mm"},{"slug":"takeshi-saji-sg2-faca-dobr-petty-150","name":"Takeshi Saji Dobr Vel R2/SG2 Petty 150mm","maker":"Takeshi Saji","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-faca-dobr-vel-sg2","storeName":"Takeshi Saji Faca Dobr Vel Petty 150mm"},{"slug":"sumikama-shirogami-smikama-kasumi-gyuto-200","name":"Sumikama Smikama Tora Kasumi Shirogami Gyuto 200mm","maker":"Sumikama","shape":"gyuto","lengthMm":200,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sumikama-smikama-kasumi-tora-shirogami","storeName":"Sumikama Smikama Kasumi Tora Gyuto 200mm"},{"slug":"sumikama-vg10-kasumi-damasco-nakiri-170","name":"Sumikama Damasco Laminado Preto Kasumi VG-10 Nakiri 170mm","maker":"Sumikama","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sumikama-kasumi-damasco-cabo-de-laminado-preto-vg10","storeName":"SUMIKAMA Sumikama Kasumi Nakiri VG10 Damasco cabo de laminado preto 170mm"},{"slug":"seki-souma-shirogami-faca-molibd-sujihiki-240","name":"Seki Souma Molibd Nio Shirogami Sujihiki 240mm","maker":"Seki Souma","shape":"sujihiki","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"seki-souma-faca-molibd-nio-shirogami","storeName":"Seki Souma Faca Molibd Nio Sujihiki 240mm"},{"slug":"baba-hamono-ginsan-cabo-laqueado-deba-165","name":"Baba Hamono Laqueado Hirame Ginsan Deba 165mm","maker":"Baba Hamono","shape":"deba","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-cabo-laqueado-hirame-ginsan","storeName":"Baba Hamono Cabo Laqueado Hirame Deba 165mm"},{"slug":"sakai-ichiji-molybdenum-cabo-laminado-santoku-180","name":"Sakai Ichiji Laminado Molybdenum Santoku 180mm","maker":"Sakai Ichiji","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-ichiji-cabo-laminado-molybdenum","storeName":"Sakai Ichiji Cabo Laminado Santoku 180mm"},{"slug":"masakage-vg10-kiri-damasco-nakiri-160","name":"Masakage Kiri Damasco VG-10 Nakiri 160mm","maker":"Masakage","shape":"nakiri","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-kiri-damasco-cabo-vg10","storeName":"Masakage Kiri Damasco Cabo Nakiri 160mm"},{"slug":"sakai-takayuki-vg10-tipo-ken-gyuto-190","name":"Sakai Takayuki Ken Damasco Camadas VG-10 Gyuto 190mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-sakaitakayuki-tipo-ken-damasco-33-camadas-cabo-octogonal-de-vg10","storeName":"Sakai Takayuki SakaiTakayuki gyuto tipo ken VG10 Damasco 33 camadas cabo octogonal de keyaki 190mm"},{"slug":"suisin-molybdenum-honyaki-cabo-santoku-180","name":"Suisin Inox Honyaki Semirredondo Hexagonal Madeira Ichii Molybdenum Santoku 180mm","maker":"Suisin","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-honyaki-cabo-semirredondo-hexagonal-em-madeira-ichii-molybdenum","storeName":"Suisin SUISIN Santoku INOX Honyaki, cabo semirredondo hexagonal em madeira Ichii 180mm"},{"slug":"suisin-vg10-suishin-cabo-gyuto-210","name":"Suisin Suishin Vinho VG-10 Gyuto 210mm","maker":"Suisin","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-cabo-vinho-vg10","storeName":"Suisin Suishin Cabo Vinho Gyuto 210mm"},{"slug":"suisin-molybdenum-suishin-bainha-gyuto-240","name":"Suisin Suishin Inox Pau-branco Karakuri Molybdenum Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-bainha-de-pau-branco-karakuri-molybdenum","storeName":"Suishin SUISIN Gyuto INOX Bainha de Pau-branco -Karakuri- 240mm"},{"slug":"mcusta-vg10-faca-ultimate-gyuto-180","name":"Mcusta Zanmai Ultimate Aranami VG-10 Gyuto 180mm","maker":"Mcusta","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-faca-zanmai-ultimate-aranami-vg10","storeName":"Faca Gyuto MCUSTA ZANMAI Ultimate Aranami 180mm"},{"slug":"mcusta-sg2-novo-padr-petty-110","name":"Mcusta Novo Padr Revolution R2/SG2 Petty 110mm","maker":"Mcusta","shape":"petty","lengthMm":110,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-novo-padr-revolution-sg2","storeName":"Mcusta Novo Padr Revolution Petty 110mm"},{"slug":"mcusta-sg2-novo-cl-santoku-150","name":"Mcusta Novo Cl Ssico R2/SG2 Santoku 150mm","maker":"Mcusta","shape":"santoku","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-novo-cl-ssico-sg2","storeName":"Mcusta Novo Cl Ssico Santoku 150mm"},{"slug":"mcusta-vg10-guren-petty-90","name":"Mcusta Zanmai Classic Pro Guren VG-10 Petty 90mm","maker":"Mcusta","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-classic-pro-3-guren-vg10","storeName":"Petty Zanmai MCUSTA Classic Pro 3 Guren 90mm"},{"slug":"mcusta-vg10-guren-petty-110","name":"Mcusta Zanmai Classic Pro Guren VG-10 Petty 110mm","maker":"Mcusta","shape":"petty","lengthMm":110,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-classic-pro-3-guren-vg10","storeName":"Petty Zanmai MCUSTA Classic Pro 3 Guren 110mm"},{"slug":"makoto-kurosaki-sg2-sakura-martelado-bunka-165","name":"Makoto Kurosaki Sakura Martelado Cerejeira R2/SG2 Bunka 165mm","maker":"Makoto Kurosaki","shape":"bunka","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-sakura-martelado-cabo-octogonal-de-cerejeira-sg2","storeName":"Makoto Kurosaki KUROSAKI Sakura Bunka SG2 Martelado, cabo octogonal de cerejeira 165mm"},{"slug":"glestain-molybdenum-tipo-totalmente-sujihiki-270","name":"Glestain Molybdenum Sujihiki 270mm","maker":"Glestain","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-tipo-totalmente-em-molybdenum","storeName":"Glestain Tipo Totalmente Em Sujihiki 270mm"},{"slug":"sumikama-aus8-kasane-pequena-kobunka-135","name":"Sumikama Kasane Pequena Scs135b AUS-8 Ko-Bunka 135mm","maker":"Sumikama","shape":"kobunka","lengthMm":135,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sumikama-kasane-pequena-scs135b-aus8","storeName":"Sumikama Kasane Pequena Scs135b Ko-Bunka 135mm"},{"slug":"sumikama-vg10-kasumi-cabo-sujihiki-200","name":"Sumikama Rmore Kasumi VG-10 Sujihiki 200mm","maker":"Sumikama","shape":"sujihiki","lengthMm":200,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sumikama-kasumi-cabo-rmore-vg10","storeName":"Sumikama Kasumi Cabo Rmore Sujihiki 200mm"},{"slug":"sumikama-shirogami-tora-kasumi-santoku-165","name":"Sumikama Tora Molibd Kasumi Shirogami Santoku 165mm","maker":"Sumikama","shape":"santoku","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sumikama-tora-kasumi-molibd-shirogami","storeName":"Sumikama Tora Kasumi Molibd Santoku 165mm"},{"slug":"mcusta-sg2-pequena-revolution-santoku-150","name":"Mcusta Pequena Zanmai Revolution Verde R2/SG2 Santoku 150mm","maker":"Mcusta","shape":"santoku","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-pequena-zanmai-revolution-3-verde-sg2","storeName":"Santoku Pequena Zanmai MCUSTA Revolution 3 Verde 150mm"},{"slug":"mcusta-vg10-faca-ultimate-petty-110","name":"Mcusta Zanmai Ultimate Aranami VG-10 Petty 110mm","maker":"Mcusta","shape":"petty","lengthMm":110,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-faca-zanmai-ultimate-aranami-vg10","storeName":"Faca Petty MCUSTA ZANMAI Ultimate Aranami 110mm"},{"slug":"sumikama-aus8-kasane-scs125u-petty-125","name":"Sumikama Kasane Cerejeira Yama AUS-8 Petty 125mm","maker":"Sumikama","shape":"petty","lengthMm":125,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sumikama-kasane-scs125u-cabo-de-cerejeira-yama-aus8","storeName":"Sumikama Kasane Petty SCS125U AUS8 Cabo de Cerejeira Yama 125mm"},{"slug":"sumikama-aus8-kasane-scs165b-bunka-165","name":"Sumikama Kasane Cerejeira Yama AUS-8 Bunka 165mm","maker":"Sumikama","shape":"bunka","lengthMm":165,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sumikama-kasane-scs165b-cabo-de-cerejeira-yama-aus8","storeName":"Sumikama Kasane Bunka SCS165B AUS8 Cabo de Cerejeira Yama 165mm"},{"slug":"miura-obidama-vg10-damasco-cabo-gyuto-240","name":"Miura Obidama Damasco Customizado VG-10 Gyuto 240mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-damasco-cabo-customizado-vg10","storeName":"Miura MIURA Obidama Gyuto VG10 Damasco Cabo Customizado 240mm"},{"slug":"miura-itadaki-shirogami-branco-no2-gyuto-210","name":"Miura Itadaki Branco No2 Acabamento Shirogami Gyuto 210mm","maker":"Miura Itadaki","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"miura-itadaki-branco-no2-acabamento-shirogami","storeName":"Miura Itadaki Branco No2 Acabamento Gyuto 210mm"},{"slug":"miura-itadaki-shirogami-branco-acabamento-gyuto-240","name":"Miura Itadaki Branco Acabamento Negro Shirogami Gyuto 240mm","maker":"Miura Itadaki","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-branco-acabamento-negro-shirogami","storeName":"Miura Itadaki Branco Acabamento Negro Gyuto 240mm"},{"slug":"miura-itadaki-shirogami-branco-no2-deba-150","name":"Miura Itadaki Branco No2 Acabamento Shirogami Deba 150mm","maker":"Miura Itadaki","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-branco-no2-acabamento-shirogami","storeName":"Miura Itadaki Branco No2 Acabamento Deba 150mm"},{"slug":"miura-itadaki-shirogami-branco-no2-deba-180","name":"Miura Itadaki Branco No2 Acabamento Shirogami Deba 180mm","maker":"Miura Itadaki","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-branco-no2-acabamento-shirogami","storeName":"Miura Itadaki Branco No2 Acabamento Deba 180mm"},{"slug":"miura-itadaki-shirogami-branco-no2-deba-165","name":"Miura Itadaki Branco No2 Acabamento Shirogami Deba 165mm","maker":"Miura Itadaki","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-branco-no2-acabamento-shirogami","storeName":"Miura Itadaki Branco No2 Acabamento Deba 165mm"},{"slug":"miura-obidama-vg10-damasco-cabo-gyuto-210","name":"Miura Obidama Damasco Customizado VG-10 Gyuto 210mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-damasco-cabo-customizado-vg10","storeName":"Miura Obidama Damasco Cabo Customizado Gyuto 210mm"},{"slug":"masakage-aogami-2-mizu-acabamento-santoku-180","name":"Masakage Mizu Acabamento Cerejeira Americana Kurouchi Aogami #2 Santoku 180mm","maker":"Masakage","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-mizu-acabamento-kuro-uchi-cabo-de-cerejeira-americana-aogami-2","storeName":"Masakage MASAKAGE Mizu Santoku, Aogami #2, acabamento kuro-uchi, cabo de cerejeira americana 180mm"},{"slug":"mcusta-aogami-super-novo-padr-sujihiki-270","name":"Mcusta Novo Padr Beyond Aogami Super Sujihiki 270mm","maker":"Mcusta","shape":"sujihiki","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-novo-padr-beyond-aogami-super","storeName":"Mcusta Novo Padr Beyond Sujihiki 270mm"},{"slug":"suisin-shirogami-japon-bainha-gyuto-180","name":"Suisin Japon Magn Shirogami Gyuto 180mm","maker":"Suisin","shape":"gyuto","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-japon-bainha-magn-shirogami","storeName":"Suisin Japon Bainha Magn Gyuto 180mm"},{"slug":"suisin-yasuki-capa-deba-210","name":"Suisin Yasuki Capa Pau Deba 210mm","maker":"Suisin","shape":"deba","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"suisin-yasuki-capa-pau-unstated","storeName":"Suisin Yasuki Capa Pau Deba 210mm"},{"slug":"suisin-shirogami-2-suishin-branco-yanagiba-240","name":"Suisin Suishin Branco No2 Shirogami #2 Yanagiba 240mm","maker":"Suisin","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-suishin-branco-no2-shirogami-2","storeName":"Suisin Suishin Branco No2 Yanagiba 240mm"},{"slug":"baba-hamono-vg10-japon-cabo-gyuto-210","name":"Baba Hamono Japon VG-10 Gyuto 210mm","maker":"Baba Hamono","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-japon-cabo-urushi-vg10","storeName":"Baba Hamono Japon Cabo Urushi Gyuto 210mm"},{"slug":"baba-hamono-shirogami-cabo-laca-deba-165","name":"Baba Hamono Shirogami #2 Deba 165mm","maker":"Baba Hamono","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"baba-hamono-cabo-laca-shirogami-2","storeName":"Baba Hamono Cabo Laca Deba 165mm"},{"slug":"miura-itadaki-shirogami-2-giichi-fio-gyuto-210","name":"Miura Itadaki Giichi Fio Nico Shirogami #2 Gyuto 210mm","maker":"Miura Itadaki","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-fio-nico-shirogami-2","storeName":"Miura Itadaki Giichi Fio Nico Gyuto 210mm"},{"slug":"miura-itadaki-shirogami-2-giichi-fio-gyuto-240","name":"Miura Itadaki Giichi Fio Nico Shirogami #2 Gyuto 240mm","maker":"Miura Itadaki","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-fio-nico-shirogami-2","storeName":"Miura Itadaki Giichi Fio Nico Gyuto 240mm"},{"slug":"takeshi-saji-aogami-2-damasco-colorido-santoku-180","name":"Takeshi Saji Damasco Colorido Aogami #2 Santoku 180mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-damasco-colorido-cabo-aogami-2","storeName":"Takeshi Saji Damasco Colorido Cabo Santoku 180mm"},{"slug":"shizu-molybdenum-yuri-santoku-190","name":"Shizu Takumi Yuri Inox Molybdenum Santoku 190mm","maker":"Shizu","shape":"santoku","lengthMm":190,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-takumi-yuri-molybdenum","storeName":"Shizu Takumi Yuri Inox Santoku 190mm"},{"slug":"masakage-vg10-un-damasco-bunka-170","name":"Masakage Un Damasco VG-10 Bunka 170mm","maker":"Masakage","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-un-damasco-com-vg10","storeName":"Masakage Un Damasco Com Bunka 170mm"},{"slug":"makoto-kurosaki-vg7-ry-sei-santoku-170","name":"Makoto Kurosaki Ry Sei VG-7 Santoku 170mm","maker":"Makoto Kurosaki","shape":"santoku","lengthMm":170,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-ry-sei-cabo-vg7","storeName":"Makoto Kurosaki Ry Sei Cabo Santoku 170mm"},{"slug":"makoto-kurosaki-vg7-shin-ry-petty-150","name":"Makoto Kurosaki Shin Ry Sei VG-7 Petty 150mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":150,"steel":"VG-7","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-7 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-shin-ry-sei-vg7","storeName":"Makoto Kurosaki Shin Ry Sei Petty 150mm"},{"slug":"makoto-kurosaki-sg2-martelada-cabo-petty-135","name":"Makoto Kurosaki STYLE-K Martelada Cerejeira R2/SG2 Petty 135mm","maker":"Makoto Kurosaki","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-kurosaki-style-k-martelada-cabo-octogonal-de-cerejeira-sg2","storeName":"STYLE-K Kurosaki Makoto Petty Knife SG2 martelada cabo octogonal de cerejeira 135mm"},{"slug":"nigara-hamono-sg2-ponta-arredondada-yanagiba-270","name":"Nigara Hamono Ponta Arredondada Acabamento R2/SG2 Yanagiba 270mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-ponta-arredondada-acabamento-sg2","storeName":"Nigara Hamono Ponta Arredondada Acabamento Yanagiba 270mm"},{"slug":"nigara-hamono-sg2-ponta-arredondada-yanagiba-300","name":"Nigara Hamono Ponta Arredondada Acabamento R2/SG2 Yanagiba 300mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":300,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-ponta-arredondada-acabamento-sg2","storeName":"Nigara Hamono Ponta Arredondada Acabamento Yanagiba 300mm"},{"slug":"yasunori-vg10-cabo-compensado-yanagiba-270","name":"Yasunori Miura Compensado Preto VG-10 Yanagiba 270mm","maker":"Yasunori","shape":"yanagiba","lengthMm":270,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yasunori-miura-miura-cabo-de-compensado-preto-vg10","storeName":"Miura MIURA Yasunori Yanagiba VG10 Cabo de Compensado Preto 270mm"},{"slug":"yasunori-vg10-cabo-compensado-yanagiba-300","name":"Yasunori Miura Compensado Preto VG-10 Yanagiba 300mm","maker":"Yasunori","shape":"yanagiba","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yasunori-miura-miura-cabo-de-compensado-preto-vg10","storeName":"Miura MIURA Yasunori Yanagiba VG10 Cabo de Compensado Preto 300mm"},{"slug":"miura-itadaki-shirogami-giichi-kurouchi-deba-150","name":"Miura Itadaki Giichi Kurouchi Shirogami #2 Deba 150mm","maker":"Miura Itadaki","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-kurouchi-cabo-shirogami-2","storeName":"Miura Itadaki Giichi Kurouchi Cabo Deba 150mm"},{"slug":"miura-itadaki-shirogami-giichi-kurouchi-deba-165","name":"Miura Itadaki Giichi Kurouchi Shirogami #2 Deba 165mm","maker":"Miura Itadaki","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-kurouchi-cabo-shirogami-2","storeName":"Miura Itadaki Giichi Kurouchi Cabo Deba 165mm"},{"slug":"miura-itadaki-shirogami-giichi-kurouchi-deba-180","name":"Miura Itadaki Giichi Kurouchi Shirogami #2 Deba 180mm","maker":"Miura Itadaki","shape":"deba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-giichi-kurouchi-cabo-shirogami-2","storeName":"Miura Itadaki Giichi Kurouchi Cabo Deba 180mm"},{"slug":"miura-itadaki-shirogami-kirituke-acabamento-yanagiba-300","name":"Miura Itadaki Kirituke Acabamento Kurouchi Shirogami #2 Yanagiba 300mm","maker":"Miura Itadaki","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-kirituke-acabamento-kurouchi-shirogami-2","storeName":"Miura Itadaki Kirituke Acabamento Kurouchi Yanagiba 300mm"},{"slug":"magoroku-ae-santoku-165","name":"Magoroku Seki 10000CL Santoku 165mm","maker":"Magoroku","shape":"santoku","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"magoroku-seki-10000cl-unstated","storeName":"Seki Magoroku 10000CL AE-5254 Santoku 165mm"},{"slug":"magoroku-kiritsuke-kiritsuke-150","name":"Magoroku Kanetsugu Seki Kiritsuke 150mm","maker":"Magoroku","smith":"Kanetsugu","shape":"kiritsuke","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. The store doesn't name the steel.","line":"magoroku-seki-unstated","storeName":"SEKI MAGOROKU Kanetsugu Kiritsuke 150mm"},{"slug":"magoroku-kiritsuke-kiritsuke-195","name":"Magoroku Kanetsugu Seki Kiritsuke 195mm","maker":"Magoroku","smith":"Kanetsugu","shape":"kiritsuke","lengthMm":195,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. The store doesn't name the steel.","line":"magoroku-seki-unstated","storeName":"SEKI MAGOROKU Kanetsugu Kiritsuke 195mm"},{"slug":"shigeki-tanaka-vg10-damasco-cabo-nakiri-170","name":"Shigeki Tanaka Damasco VG-10 Nakiri 170mm","maker":"Shigeki Tanaka","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shigeki-tanaka-damasco-cabo-em-vg10","storeName":"Shigeki Tanaka Damasco Cabo Em Nakiri 170mm"},{"slug":"nigara-hamono-aogami-super-polida-com-petty-120","name":"Nigara Hamono Polida Martelado Teca Aogami Super Petty 120mm","maker":"Nigara Hamono","shape":"petty","lengthMm":120,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-polida-com-martelado-cabo-de-teca-aogami-super","storeName":"Nigara Aogami Super Petty polida com martelado, cabo de teca 120mm"},{"slug":"nigara-hamono-aogami-super-martelado-nashiji-sujihiki-300","name":"Nigara Hamono Martelado Teca Nashiji Aogami Super Sakimaru Sujihiki 300mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":300,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-martelado-nashiji-saki-maru-cabo-octogonal-de-teca-aogami-super","storeName":"Nigara Hamono Forged NIGARA Aogami Super Martelado Nashiji Saki-maru Sujihiki Cabo Octogonal de Teca 300mm"},{"slug":"suisin-bainha-magn-yanagiba-270","name":"Suisin Magn Lia Yanagiba 270mm","maker":"Suisin","shape":"yanagiba","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"suisin-bainha-magn-lia-unstated","storeName":"Suisin Bainha Magn Lia Yanagiba 270mm"},{"slug":"suisin-bainha-magn-yanagiba-300","name":"Suisin Magn Lia Yanagiba 300mm","maker":"Suisin","shape":"yanagiba","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"suisin-bainha-magn-lia-unstated","storeName":"Suisin Bainha Magn Lia Yanagiba 300mm"},{"slug":"miura-itadaki-shirogami-2-por-acabamento-yanagiba-270","name":"Miura Itadaki Yoshikazu Tanaka Por Acabamento Negro Shirogami #2 Yanagiba 270mm","maker":"Miura Itadaki","smith":"Yoshikazu Tanaka","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-itadaki-por-acabamento-negro-shirogami-2","storeName":"Miura Itadaki Por Acabamento Negro Yanagiba 270mm"},{"slug":"nigara-hamono-aogami-super-cutelaria-polido-petty-95","name":"Nigara Hamono Cutelaria Polido Martelado Kirituke Teca Aogami Super Petty 95mm","maker":"Nigara Hamono","shape":"petty","lengthMm":95,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-cutelaria-polido-martelado-kirituke-cabo-de-teca-aogami-super","storeName":"Nigara Cutelaria NIGARA Aogami Super Polido Martelado Kirituke Petty Cabo de Teca 95mm"},{"slug":"takeda-aogami-super-forjado-bitchu-deba-150","name":"Takeda Forjado Bitchu Dio Aogami Super Deba 150mm","maker":"Takeda","shape":"deba","lengthMm":150,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-forjado-bitchu-dio-aogami-super","storeName":"Takeda Forjado Bitchu Dio Deba 150mm"},{"slug":"takeda-aogami-super-facas-artesanais-deba-180","name":"Takeda Facas Artesanais Bitchu Aogami Super Deba 180mm","maker":"Takeda","shape":"deba","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-facas-artesanais-bitchu-aogami-super","storeName":"Takeda Facas Artesanais Bitchu Deba 180mm"},{"slug":"takeda-aogami-super-cutelaria-bitchu-yanagiba-240","name":"Takeda Cutelaria Bitchu Forjado Aogami Super Yanagiba 240mm","maker":"Takeda","shape":"yanagiba","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-cutelaria-bitchu-forjado-aogami-super","storeName":"Takeda Cutelaria Bitchu Forjado Yanagiba 240mm"},{"slug":"takeda-aogami-super-cutelaria-forja-deba-240","name":"Takeda Cutelaria Forja Manual Aogami Super Deba 240mm","maker":"Takeda","shape":"deba","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-cutelaria-forja-manual-aogami-super","storeName":"Takeda Cutelaria Forja Manual Deba 240mm"},{"slug":"takeda-aogami-super-forja-manual-gyuto-300","name":"Takeda Forja Manual Bitchu Aogami Super Gyuto 300mm","maker":"Takeda","shape":"gyuto","lengthMm":300,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-forja-manual-bitchu-aogami-super","storeName":"Takeda Forja Manual Bitchu Gyuto 300mm"},{"slug":"takeda-aogami-super-cutelaria-bitchu-gyuto-270","name":"Takeda Cutelaria Bitchu Forjado Aogami Super Gyuto 270mm","maker":"Takeda","shape":"gyuto","lengthMm":270,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeda-cutelaria-bitchu-forjado-aogami-super","storeName":"Takeda Cutelaria Bitchu Forjado Gyuto 270mm"},{"slug":"baba-hamono-za18-faca-japonesa-gyuto-240","name":"Baba Hamono Japonesa Kagekiyo Black Damascus ZA-18 Gyuto 240mm","maker":"Baba Hamono","shape":"gyuto","lengthMm":240,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-faca-japonesa-do-kagekiyo-black-damascus-za18","storeName":"Baba Hamono Faca japonesa do chef KAGEKIYO ZA-18 black damascus 240mm"},{"slug":"yoshihiro-shirogami-uma-fugu-yanagiba-270","name":"Yoshihiro Uma Fugu Hiki Shirogami Yanagiba 270mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-uma-fugu-hiki-shirogami","storeName":"Yoshihiro Uma Fugu Hiki Yanagiba 270mm"},{"slug":"masuda-yoshihide-shirogami-damasco-silver-gyuto-240","name":"Masuda Yoshihide Damasco Shirogami #2 Gyuto 240mm","maker":"Masuda Yoshihide","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masuda-yoshihide-damasco-silver-stabilized-shirogami-2","storeName":"Masuda Yoshihide Damasco Silver Stabilized Gyuto 240mm"},{"slug":"nigara-hamono-vg10-faca-ponta-nakiri-165","name":"Nigara Hamono Ponta Redonda Damasco Martelado VG-10 Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-faca-de-ponta-redonda-damasco-martelado-cabo-de-vg10","storeName":"NIGARA Faca Nakiri de Ponta Redonda VG10 Damasco Martelado Cabo de Wenge 165mm"},{"slug":"takeshi-saji-sg2-acabamento-diamante-petty-135","name":"Takeshi Saji Acabamento Diamante R2/SG2 Petty 135mm","maker":"Takeshi Saji","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-acabamento-diamante-cabo-em-ironwood-sg2","storeName":"Takeshi Saji SAJI TAKESHI R2 Acabamento Diamante Petty Cabo em Ironwood 135mm"},{"slug":"takeshi-saji-sg2-acabamento-diamante-petty-150","name":"Takeshi Saji Acabamento Diamante R2/SG2 Petty 150mm","maker":"Takeshi Saji","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-acabamento-diamante-cabo-em-ironwood-sg2","storeName":"Takeshi Saji SAJI TAKESHI R2 Acabamento Diamante Petty Cabo em Ironwood 150mm"},{"slug":"glestain-440-santoku-pequena-petty-130","name":"Glestain Pequena 440 Santoku Petty 130mm","maker":"Glestain","shape":"petty","lengthMm":130,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-pequena-440","storeName":"Glestain Santoku Pequena Petty 130mm"},{"slug":"glestain-440-santoku-170","name":"Glestain 817TK 440 Santoku 170mm","maker":"Glestain","shape":"santoku","lengthMm":170,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-817tk-440","storeName":"Santoku Glestain 817TK 170mm"},{"slug":"glestain-440-faca-petty-140","name":"Glestain 814TUM 440 Petty 140mm","maker":"Glestain","shape":"petty","lengthMm":140,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-faca-814tum-440","storeName":"Faca Petty GLESTAIN 814TUM 140mm"},{"slug":"yoshihiro-aogami-2-aokasumi-kama-usuba-210","name":"Yoshihiro Aokasumi Kama Aogami #2 Usuba 210mm","maker":"Yoshihiro","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aokasumi-kama-cabo-aogami-2","storeName":"Yoshihiro Aokasumi Kama Cabo Usuba 210mm"},{"slug":"takeshi-saji-sg2-damasco-escurecido-sujihiki-270","name":"Takeshi Saji Damasco Escurecido R2/SG2 Sujihiki 270mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-damasco-escurecido-cabo-de-ironwood-sg2","storeName":"Saji Takeshi sujihiki R2, damasco escurecido, cabo de ironwood 270mm"},{"slug":"takeshi-saji-aogami-2-rainbow-damasco-petty-135","name":"Takeshi Saji Rainbow Damasco Aogami #2 Petty 135mm","maker":"Takeshi Saji","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-rainbow-damasco-cabo-de-ironwood-aogami-2","storeName":"Saji Takeshi SAJI TAKESHI Aogami 2 Rainbow Damasco Petty Cabo de Ironwood 135mm"},{"slug":"takeshi-saji-aogami-2-damasco-colorido-sujihiki-270","name":"Takeshi Saji Damasco Colorido Madeira Ferro Aogami #2 Sujihiki 270mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-damasco-colorido-madeira-de-ferro-aogami-2","storeName":"Saji Takeshi SAJI TAKESHI Sujihiki Aogami #2 Damasco Colorido Madeira de Ferro 270mm"},{"slug":"takeshi-saji-aogami-2-damasco-colorido-sujihiki-240","name":"Takeshi Saji Damasco Colorido Madeira Ferro Aogami #2 Sujihiki 240mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takeshi-saji-damasco-colorido-madeira-de-ferro-aogami-2","storeName":"Saji Takeshi SAJI TAKESHI Sujihiki Aogami #2 Damasco Colorido Madeira de Ferro 240mm"},{"slug":"makoto-tadokoro-ginsan-sakimaru-takobiki-other-300","name":"Makoto Tadokoro Espelhado Ginsan Sakimaru Takohiki 300mm","maker":"Makoto Tadokoro","shape":"takohiki","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-tadokoro-sakimaru-espelhado-ginsan","storeName":"Makoto Tadokoro Sakimaru Takobiki Espelhado 300mm"},{"slug":"shizu-molybdenum-yuri-nakiri-165","name":"Shizu Takumi Yuri Inox Molybdenum Nakiri 165mm","maker":"Shizu","shape":"nakiri","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-takumi-yuri-molybdenum","storeName":"Shizu Takumi YURI Inox Nakiri 165mm"},{"slug":"baba-hamono-sg2-kiritsuke-cabo-gyuto-210","name":"Baba Hamono Kagekiyo Nogueira R2/SG2 Kiritsuke Gyuto 210mm","maker":"Baba Hamono","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-kagekiyo-cabo-octogonal-de-nogueira-sg2","storeName":"Baba Hamono Kagekiyo Kiritsuke Gyuto SG2 Cabo Octogonal de Nogueira 210mm"},{"slug":"hidari-yorimitsu-ajikiri-sk-deba-145","name":"Hidari Yorimitsu Acabamento Ajikiri Deba 145mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":145,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-ajikiri-sk-acabamento-unstated","storeName":"Hidari Yorimitsu Ajikiri Sk Acabamento Deba 145mm"},{"slug":"hidari-yorimitsu-sk-com-santoku-165","name":"Hidari Yorimitsu Mina Santoku 165mm","maker":"Hidari Yorimitsu","shape":"santoku","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel.","line":"hidari-yorimitsu-sk-com-mina-unstated","storeName":"Hidari Yorimitsu Sk Com Mina Santoku 165mm"},{"slug":"hidari-yorimitsu-carbono-sk-nakiri-170","name":"Hidari Yorimitsu Kurouchi Nakiri 170mm","maker":"Hidari Yorimitsu","shape":"nakiri","lengthMm":170,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-sk-com-unstated","storeName":"Hidari Yorimitsu Carbono Sk Com Nakiri 170mm"},{"slug":"hidari-yorimitsu-aogami-1-kurouchi-cabo-nakiri-180","name":"Hidari Yorimitsu Pau Kurouchi Aogami #1 Nakiri 180mm","maker":"Hidari Yorimitsu","shape":"nakiri","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidari-yorimitsu-kurouchi-cabo-pau-aogami-1","storeName":"Hidari Yorimitsu Kurouchi Cabo Pau Nakiri 180mm"},{"slug":"hidari-yorimitsu-pequena-koide-deba-120","name":"Hidari Yorimitsu Pequena Koide Deba 120mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-pequena-koide-sk-unstated","storeName":"Hidari Yorimitsu Pequena Koide Sk Deba 120mm"},{"slug":"hidari-yorimitsu-para-canhotos-deba-165","name":"Hidari Yorimitsu Canhotos Deba 165mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-para-canhotos-sk-unstated","storeName":"Hidari Yorimitsu Para Canhotos Sk Deba 165mm"},{"slug":"hidari-yorimitsu-aogami-1-kurouchi-cabo-petty-160","name":"Hidari Yorimitsu Pau Kurouchi Aogami #1 Petty 160mm","maker":"Hidari Yorimitsu","shape":"petty","lengthMm":160,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidari-yorimitsu-kurouchi-cabo-pau-aogami-1","storeName":"Hidari Yorimitsu Kurouchi Cabo Pau Petty 160mm"},{"slug":"hidari-yorimitsu-aogami-1-kurouchi-cabo-santoku-165","name":"Hidari Yorimitsu Pau Kurouchi Aogami #1 Santoku 165mm","maker":"Hidari Yorimitsu","shape":"santoku","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidari-yorimitsu-kurouchi-cabo-pau-aogami-1","storeName":"Hidari Yorimitsu Kurouchi Cabo Pau Santoku 165mm"},{"slug":"hidari-yorimitsu-aogami-1-kurouchi-cabo-bunka-200","name":"Hidari Yorimitsu Pau Kurouchi Aogami #1 Bunka 200mm","maker":"Hidari Yorimitsu","shape":"bunka","lengthMm":200,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hidari-yorimitsu-kurouchi-cabo-pau-aogami-1","storeName":"Hidari Yorimitsu Kurouchi Cabo Pau Bunka 200mm"},{"slug":"hado-sakai-shirogami-pequena-no2-kobunka-135","name":"Hado Sakai Pequena No2 Shirogami #2 Ko-Bunka 135mm","maker":"Hado Sakai","shape":"kobunka","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-pequena-no2-cabo-shirogami-2","storeName":"Hado Sakai Pequena No2 Cabo Ko-Bunka 135mm"},{"slug":"hado-sakai-ginsan-com-cabo-sujihiki-240","name":"Hado Sakai Cerejeira Envernizada Ginsan Sujihiki 240mm","maker":"Hado Sakai","shape":"sujihiki","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-com-cabo-octogonal-de-cerejeira-envernizada-ginsan","storeName":"Sujihiki HADO Ginsan com Cabo Octogonal de Cerejeira Envernizada 240mm"},{"slug":"hado-sakai-ginsan-com-cabo-sujihiki-270","name":"Hado Sakai Cerejeira Envernizada Ginsan Sujihiki 270mm","maker":"Hado Sakai","shape":"sujihiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-com-cabo-octogonal-de-cerejeira-envernizada-ginsan","storeName":"Sujihiki HADO Ginsan com Cabo Octogonal de Cerejeira Envernizada 270mm"},{"slug":"hado-sakai-ginsan-com-cabo-santoku-180","name":"Hado Sakai Cerejeira Envernizada Ginsan Santoku 180mm","maker":"Hado Sakai","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-com-cabo-octogonal-de-cerejeira-envernizada-ginsan","storeName":"Santoku HADO Ginsan com Cabo Octogonal de Cerejeira Envernizada 180mm"},{"slug":"hado-sakai-aogami-1-kurouchi-damasco-sujihiki-240","name":"Hado Sakai Damasco Kurouchi Aogami #1 Sujihiki 240mm","maker":"Hado Sakai","shape":"sujihiki","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-kurouchi-damasco-cabo-aogami-1","storeName":"Hado Sakai Kurouchi Damasco Cabo Sujihiki 240mm"},{"slug":"hado-sakai-aogami-1-kurouchi-damasco-sujihiki-270","name":"Hado Sakai Damasco Kurouchi Aogami #1 Sujihiki 270mm","maker":"Hado Sakai","shape":"sujihiki","lengthMm":270,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-kurouchi-damasco-cabo-aogami-1","storeName":"Hado Sakai Kurouchi Damasco Cabo Sujihiki 270mm"},{"slug":"hado-sakai-aogami-1-kurouchi-damasco-gyuto-210","name":"Hado Sakai Damasco Kurouchi Aogami #1 Gyuto 210mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-kurouchi-damasco-cabo-aogami-1","storeName":"Hado Sakai Kurouchi Damasco Cabo Gyuto 210mm"},{"slug":"hado-sakai-aogami-1-kurouchi-damasco-gyuto-240","name":"Hado Sakai Damasco Kurouchi Aogami #1 Gyuto 240mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-kurouchi-damasco-cabo-aogami-1","storeName":"Hado Sakai Kurouchi Damasco Cabo Gyuto 240mm"},{"slug":"hado-sakai-aogami-1-kurouchi-damasco-bunka-180","name":"Hado Sakai Damasco Sakura Kurouchi Aogami #1 Bunka 180mm","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hado-sakai-kurouchi-damasco-cabo-em-sakura-aogami-1","storeName":"BUNKA Hado Aogami #1 Kurouchi Damasco cabo em sakura 180mm"},{"slug":"suisin-vg10-suishin-cabo-sujihiki-240","name":"Suisin Suishin Vinho VG-10 Sujihiki 240mm","maker":"Suisin","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-cabo-de-vinho-vg10","storeName":"Suishin SUISIN Cabo de vinho Sujihiki 240mm"},{"slug":"suisin-molybdenum-faca-japonesa-other-180","name":"Suisin Inox Japonesa Honyaki Molybdenum Mukimono 180mm","maker":"Suisin","shape":"other","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-faca-japonesa-hon-yaki-mukimono-molybdenum","storeName":"Suisin INOX Faca Japonesa Hon-yaki Mukimono 180mm"},{"slug":"miura-obidama-shirogami-saki-maru-yanagiba-270","name":"Miura Obidama Saki Maru No2 Shirogami #2 Yanagiba 270mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-saki-maru-no2-shirogami-2","storeName":"Miura Obidama Saki Maru No2 Yanagiba 270mm"},{"slug":"miura-obidama-shirogami-saki-maru-yanagiba-300","name":"Miura Obidama Saki Maru No2 Shirogami #2 Yanagiba 300mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-saki-maru-no2-shirogami-2","storeName":"Miura Obidama Saki Maru No2 Yanagiba 300mm"},{"slug":"baba-hamono-vg10-kirituke-damasco-gyuto-240","name":"Baba Hamono Kirituke Kagekiyo Damasco Nogueira VG-10 Gyuto 240mm","maker":"Baba Hamono","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-kirituke-kagekiyo-damasco-black-cabo-octogonal-de-nogueira-vg10","storeName":"Baba Hamono Gyuto Kirituke KAGEKIYO VG-10 Damasco Black cabo octogonal de nogueira 240mm"},{"slug":"takumi-ikeda-aogami-super-acabamento-martelado-santoku-180","name":"Takumi Ikeda Acabamento Martelado Kurouchi Aogami Super Santoku 180mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-acabamento-martelado-kurouchi-aogami-super","storeName":"Takumi Ikeda Acabamento Martelado Kurouchi Santoku 180mm"},{"slug":"takumi-ikeda-molybdenum-no2-laminado-santoku-170","name":"Takumi Ikeda No2 Laminado Forjado Molybdenum Santoku 170mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":170,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takumi-ikeda-no2-laminado-forjado-molybdenum","storeName":"Takumi Ikeda No2 Laminado Forjado Santoku 170mm"},{"slug":"takumi-ikeda-aogami-super-martelado-com-santoku-165","name":"Takumi Ikeda Anryu Martelado Aogami Super Santoku 165mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"takumi-ikeda-anryu-martelado-com-cabo-octogonal-aogami-super","storeName":"Takumi Ikeda Santoku ANRYU Aogami Super Martelado com Cabo Octogonal 165mm"},{"slug":"mcusta-tesoura-cozinha-gyuto-215","name":"Mcusta Tesoura Cozinha Universal Pro Silky Gyuto 215mm","maker":"Mcusta","shape":"gyuto","lengthMm":215,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"mcusta-tesoura-de-cozinha-universal-pro-silky-unstated","storeName":"Mcusta Tesoura de Cozinha Universal Chef X Pro SILKY 215mm"},{"slug":"mcusta-bainha-para-petty-90","name":"Mcusta Zanmai Branca Petty 90mm","maker":"Mcusta","shape":"petty","lengthMm":90,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"mcusta-bainha-zanmai-para-branca-unstated","storeName":"Mcusta Bainha ZANMAI para Petty, Branca 90mm"},{"slug":"mcusta-bainha-para-petty-110","name":"Mcusta Zanmai Branca Petty 110mm","maker":"Mcusta","shape":"petty","lengthMm":110,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"mcusta-bainha-zanmai-para-branca-unstated","storeName":"Mcusta Bainha ZANMAI para Petty, Branca 110mm"},{"slug":"yuta-katayama-vg10-chogenbo-damasco-petty-130","name":"Yuta Katayama Chogenbo Damasco VG-10 Petty 130mm","maker":"Yuta Katayama","shape":"petty","lengthMm":130,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yuta-katayama-chogenbo-damasco-vg10","storeName":"Petty Yuta Katayama \"Chogenbo\" VG10 Damasco 130mm"},{"slug":"suisin-molybdenum-cabo-em-gyuto-210","name":"Suisin Inox Premium Vermelha Branca Molybdenum Gyuto 210mm","maker":"Suisin","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-premium-cabo-em-vermelha-branca-molybdenum","storeName":"Gyuto SUISIN INOX PREMIUM Cabo em Micarta Vermelha/Branca 210mm"},{"slug":"suisin-molybdenum-cabo-em-gyuto-240","name":"Suisin Inox Premium Vermelha Branca Molybdenum Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-premium-cabo-em-vermelha-branca-molybdenum","storeName":"Gyuto SUISIN INOX PREMIUM Cabo em Micarta Vermelha/Branca 240mm"},{"slug":"tojiro-molybdenum-deba-180","name":"Tojiro Fujitora Molybdenum Deba 180mm","maker":"Tojiro","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-molybdenum","storeName":"Tojiro Deba FUJITORA MV 180mm"},{"slug":"tojiro-molybdenum-toda-em-takohiki-240","name":"Tojiro Fujitora Inox Molybdenum Takohiki 240mm","maker":"Tojiro","shape":"takohiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toda-em-molybdenum","storeName":"Tojiro Takohiki FUJITORA Toda em Inox 240mm"},{"slug":"tojiro-molybdenum-toda-em-takohiki-270","name":"Tojiro Fujitora Inox Molybdenum Takohiki 270mm","maker":"Tojiro","shape":"takohiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toda-em-molybdenum","storeName":"Tojiro Takohiki FUJITORA Toda em Inox 270mm"},{"slug":"tojiro-molybdenum-toda-em-takohiki-300","name":"Tojiro Fujitora Inox Molybdenum Takohiki 300mm","maker":"Tojiro","shape":"takohiki","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toda-em-molybdenum","storeName":"Tojiro Takohiki FUJITORA Toda em Inox 300mm"},{"slug":"tojiro-molybdenum-deba-210","name":"Tojiro Fujitora Inox Molybdenum Deba 210mm","maker":"Tojiro","shape":"deba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-molybdenum","storeName":"Tojiro Deba FUJITORA inox 210mm"},{"slug":"tojiro-molybdenum-toda-em-yanagiba-210","name":"Tojiro Fujitora Inox Molybdenum Yanagiba 210mm","maker":"Tojiro","shape":"yanagiba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toda-em-molybdenum","storeName":"Tojiro Yanagiba FUJITORA Toda em Inox 210mm"},{"slug":"tojiro-molybdenum-toda-em-yanagiba-240","name":"Tojiro Fujitora Inox Molybdenum Yanagiba 240mm","maker":"Tojiro","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toda-em-molybdenum","storeName":"Tojiro Yanagiba FUJITORA Toda em Inox 240mm"},{"slug":"tojiro-molybdenum-toda-em-nakiri-165","name":"Tojiro Fujitora Inox Antiga Molybdenum Nakiri 165mm","maker":"Tojiro","shape":"nakiri","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-toda-em-molybdenum","storeName":"Nakiri Fujitora Toda em Inox (antiga tojiro) 165mm"},{"slug":"tojiro-vg10-ocidental-deba-170","name":"Tojiro Fujitora Ocidental VG-10 Deba 170mm","maker":"Tojiro","shape":"deba","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-ocidental-vg10","storeName":"Tojiro Fujitora FUJITORA Deba ocidental 170mm"},{"slug":"tojiro-vg10-ocidental-deba-240","name":"Tojiro Fujitora Ocidental VG-10 Deba 240mm","maker":"Tojiro","shape":"deba","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-ocidental-vg10","storeName":"Tojiro Fujitora FUJITORA Deba ocidental 240mm"},{"slug":"teruyasu-fujiwara-shirogami-faca-estilo-gyuto-210","name":"Teruyasu Fujiwara Estilo Japon Shirogami #1 Gyuto 210mm","maker":"Teruyasu Fujiwara","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"teruyasu-fujiwara-faca-estilo-japon-shirogami-1","storeName":"Teruyasu Fujiwara Faca Estilo Japon Gyuto 210mm"},{"slug":"takeshi-saji-vg10-damasco-colorido-bunka-165","name":"Takeshi Saji Damasco Colorido VG-10 Bunka 165mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-damasco-colorido-com-vg10","storeName":"Takeshi Saji Damasco Colorido Com Bunka 165mm"},{"slug":"takeshi-saji-vg10-em-damasco-gyuto-180","name":"Takeshi Saji Damasco Colorido VG-10 Gyuto 180mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-em-damasco-colorido-vg10","storeName":"Takeshi Saji Em Damasco Colorido Gyuto 180mm"},{"slug":"makoto-tadokoro-ginsan-com-acabamento-deba-210","name":"Makoto Tadokoro Acabamento Espelhado Ginsan Deba 210mm","maker":"Makoto Tadokoro","shape":"deba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"makoto-tadokoro-com-acabamento-espelhado-ginsan","storeName":"Makoto Tadokoro Com Acabamento Espelhado Deba 210mm"},{"slug":"makoto-tadokoro-no2-acabamento-sujihiki-300","name":"Makoto Tadokoro No2 Acabamento Espelhado Aogami #2 Sujihiki 300mm","maker":"Makoto Tadokoro","shape":"sujihiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. The store doesn't name the steel.","line":"makoto-tadokoro-no2-acabamento-espelhado-aogami-2","storeName":"Makoto Tadokoro No2 Acabamento Espelhado Sujihiki 300mm"},{"slug":"shizu-vg10-gen-kurouchi-santoku-165","name":"Shizu Takumi Gen Damasco Kurouchi VG-10 Santoku 165mm","maker":"Shizu","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-takumi-gen-gen-kurouchi-damasco-vg10","storeName":"Santoku Shizu Takumi Gen GEN VG-10 Kurouchi Damasco 165mm"},{"slug":"shisui-molybdenum-full-migaki-gyuto-240","name":"Shisui Full Migaki Molybdenum Gyuto 240mm","maker":"Shisui","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shisui-full-migaki-sk-molybdenum","storeName":"Shisui Full Migaki Sk Gyuto 240mm"},{"slug":"sakai-takayuki-sushikiri-molibd-other-240","name":"Sakai Takayuki Molibd Nio Sushi Kiri 240mm","maker":"Sakai Takayuki","shape":"other","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"sakai-takayuki-sushikiri-molibd-nio-unstated","storeName":"Sakai Takayuki Sushikiri Molibd Nio 240mm"},{"slug":"sakai-takayuki-aus10-damasco-martelado-gyuto-180","name":"Sakai Takayuki Damasco Martelado AUS-10 Gyuto 180mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-damasco-martelado-com-aus10","storeName":"Sakai Takayuki Damasco Martelado Com Gyuto 180mm"},{"slug":"sakai-takayuki-aus10-damasco-martelado-gyuto-210","name":"Sakai Takayuki Damasco Martelado AUS-10 Gyuto 210mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-damasco-martelado-com-aus10","storeName":"Sakai Takayuki Damasco Martelado Com Gyuto 210mm"},{"slug":"sakai-takayuki-shirogami-cabo-octogonal-takohiki-270","name":"Sakai Takayuki Bano Shirogami #1 Takohiki 270mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-cabo-octogonal-bano-shirogami-1","storeName":"Sakai Takayuki Cabo Octogonal Bano Takohiki 270mm"},{"slug":"sakai-takayuki-shirogami-cabo-octogonal-takohiki-300","name":"Sakai Takayuki Bano Shirogami #1 Takohiki 300mm","maker":"Sakai Takayuki","shape":"takohiki","lengthMm":300,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-cabo-octogonal-bano-shirogami-1","storeName":"Sakai Takayuki Cabo Octogonal Bano Takohiki 300mm"},{"slug":"sakai-takayuki-faca-para-gyuto-220","name":"Sakai Takayuki Desossar Grand-Chef Gyuto 220mm","maker":"Sakai Takayuki","shape":"gyuto","lengthMm":220,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"sakai-takayuki-faca-para-desossar-grand-unstated","storeName":"Faca para desossar Grand Chef SAKAI TAKAYUKI 220mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-estilo-other-75","name":"Sakai Kikumori Estilo Kyoto Shirogami #2 Unagisaki 75mm","maker":"Sakai Kikumori","shape":"other","lengthMm":75,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-estilo-kyoto-shirogami-2","storeName":"Sakai Kikumori Unagisaki Estilo Kyoto 75mm"},{"slug":"sakai-kikumori-shirogami-hamokiri-other-270","name":"Sakai Kikumori Shirogami #2 Hamokiri 270mm","maker":"Sakai Kikumori","shape":"other","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-hamokiri-no-2-shirogami-2","storeName":"Hamokiri Sakai Kikumori Shirogami No. 2 270mm"},{"slug":"sakai-kikumori-shirogami-para-canhotos-takohiki-300","name":"Sakai Kikumori Canhotos Shirogami #2 Takohiki 300mm","maker":"Sakai Kikumori","shape":"takohiki","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-para-canhotos-shirogami-2","storeName":"Sakai Kikumori Para Canhotos Takohiki 300mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-edo-other-195","name":"Sakai Kikumori Shirogami #2 Edo Unagisaki 195mm","maker":"Sakai Kikumori","shape":"other","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-edo-shirogami-2","storeName":"Sakai Kikumori Unagisaki Edo 195mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-edo-other-210","name":"Sakai Kikumori Shirogami #2 Edo Unagisaki 210mm","maker":"Sakai Kikumori","shape":"other","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-edo-shirogami-2","storeName":"Sakai Kikumori Unagisaki Edo 210mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-edo-other-225","name":"Sakai Kikumori Shirogami #2 Edo Unagisaki 225mm","maker":"Sakai Kikumori","shape":"other","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-edo-shirogami-2","storeName":"Sakai Kikumori Unagisaki Edo 225mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-edo-other-240","name":"Sakai Kikumori Shirogami #2 Edo Unagisaki 240mm","maker":"Sakai Kikumori","shape":"other","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-edo-shirogami-2","storeName":"Sakai Kikumori Unagisaki Edo 240mm"},{"slug":"sakai-kikumori-shirogami-kamagata-usuba-other-180","name":"Sakai Kikumori Shirogami #2 Kamagata Usuba 180mm","maker":"Sakai Kikumori","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-shirogami-2","storeName":"Sakai Kikumori Kamagata Usuba 180mm"},{"slug":"sakai-kikumori-ginsan-kizuki-gin-petty-135","name":"Sakai Kikumori Kizuki Ginsan Petty 135mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-kizuki-gin-cabo-ginsan","storeName":"Sakai Kikumori Kizuki Gin Cabo Petty 135mm"},{"slug":"sakai-kikumori-shirogami-cabo-octogonal-yanagiba-270","name":"Sakai Kikumori Shirogami #2 Yanagiba 270mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-cabo-octogonal-em-shirogami-2","storeName":"Sakai Kikumori Cabo Octogonal Em Yanagiba 270mm"},{"slug":"sakai-kikumori-shirogami-unagisaki-para-other-110","name":"Sakai Kikumori Canhotos Estilo Nagoya Shirogami #2 Unagisaki 110mm","maker":"Sakai Kikumori","shape":"other","lengthMm":110,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-unagisaki-no-2-para-canhotos-estilo-nagoya-shirogami-2","storeName":"Unagisaki SAKAI KIKUMORI Shirogami No. 2 para canhotos estilo Nagoya 110mm"},{"slug":"nigara-hamono-sg2-black-damasco-sujihiki-250","name":"Nigara Hamono Damasco R2/SG2 Sujihiki 250mm","maker":"Nigara Hamono","shape":"sujihiki","lengthMm":250,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-black-damasco-cabo-sg2","storeName":"Nigara Hamono Black Damasco Cabo Sujihiki 250mm"},{"slug":"nigara-hamono-aogami-super-kiritsuke-com-nakiri-170","name":"Nigara Hamono Mina Aogami Super Kiritsuke Nakiri 170mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-com-mina-aogami-super","storeName":"Nigara Hamono Kiritsuke Com Mina Nakiri 170mm"},{"slug":"mizuno-tanrenjo-honyaki-dx-petty-180","name":"Mizuno Tanrenjo Honyaki DX Aogami #2 Petty 180mm","maker":"Mizuno Tanrenjo","shape":"petty","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"mizuno-tanrenjo-honyaki-dx-cabo-aogami-2","storeName":"Mizuno Tanrenjo Honyaki Dx Cabo Petty 180mm"},{"slug":"mizuno-tanrenjo-damasco-gyuto-240","name":"Mizuno Tanrenjo Damasco Aogami #1 Gyuto 240mm","maker":"Mizuno Tanrenjo","shape":"gyuto","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"mizuno-tanrenjo-no-1-damasco-aogami-1","storeName":"Gyuto MIZUNO Tanrenjo Aogami No. 1 Damasco 240mm"},{"slug":"miyazaki-kajiya-shirogami-cabo-magn-sujihiki-270","name":"Miyazaki Kajiya Magn Lia Shirogami #2 Sujihiki 270mm","maker":"Miyazaki Kajiya","shape":"sujihiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miyazaki-kajiya-cabo-magn-lia-shirogami-2","storeName":"Miyazaki Kajiya Cabo Magn Lia Sujihiki 270mm"},{"slug":"miwa-acabamento-kurouchi-petty-140","name":"Miwa Acabamento Kurouchi Aogami #1 Petty 140mm","maker":"Miwa","shape":"petty","lengthMm":140,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"miwa-no-1-acabamento-kurouchi-cabo-aogami-1","storeName":"Petty MIWA Aogami No. 1 Acabamento Kurouchi Cabo Keyaki 140mm"},{"slug":"miwa-acabamento-kurouchi-gyuto-165","name":"Miwa Acabamento Kurouchi Aogami #1 Gyuto 165mm","maker":"Miwa","shape":"gyuto","lengthMm":165,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"miwa-acabamento-kurouchi-aogami-1","storeName":"Miwa Acabamento Kurouchi Gyuto 165mm"},{"slug":"miwa-shirogami-acabamento-kurouchi-yanagiba-270","name":"Miwa Acabamento Kurouchi Shirogami #1 Yanagiba 270mm","maker":"Miwa","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miwa-no-1-acabamento-kurouchi-shirogami-1","storeName":"Yanagiba MIWA Shirogami No. 1 acabamento Kurouchi 270mm"},{"slug":"miwa-shirogami-cabo-acabamento-yanagiba-240","name":"Miwa Acabamento Kurouchi Shirogami #1 Yanagiba 240mm","maker":"Miwa","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miwa-cabo-acabamento-kurouchi-shirogami-1","storeName":"Miwa Cabo Acabamento Kurouchi Yanagiba 240mm"},{"slug":"miura-obidama-shirogami-acabamento-kasumi-gyuto-210","name":"Miura Obidama Acabamento Kasumi Shirogami #2 Gyuto 210mm","maker":"Miura Obidama","shape":"gyuto","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"miura-obidama-acabamento-kasumi-cabo-shirogami-2","storeName":"Miura Obidama Acabamento Kasumi Cabo Gyuto 210mm"},{"slug":"miura-obidama-ginsan-corte-espelhado-yanagiba-330","name":"Miura Obidama Corte Espelhado Ginsan Yanagiba 330mm","maker":"Miura Obidama","shape":"yanagiba","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"miura-obidama-corte-espelhado-cabo-ginsan","storeName":"Miura Obidama Corte Espelhado Cabo Yanagiba 330mm"},{"slug":"masakage-vg10-damasco-cabo-santoku-170","name":"Masakage Damasco Magn VG-10 Santoku 170mm","maker":"Masakage","shape":"santoku","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masakage-damasco-cabo-magn-vg10","storeName":"Masakage Damasco Cabo Magn Santoku 170mm"},{"slug":"masakage-shirogami-damasco-santoku-170","name":"Masakage Damasco Shirogami #2 Santoku 170mm","maker":"Masakage","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-damasco-shirogami-2","storeName":"Masakage Damasco Santoku 170mm"},{"slug":"masakage-shirogami-shim-branco-gyuto-210","name":"Masakage Shim Branco Shirogami Gyuto 210mm","maker":"Masakage","shape":"gyuto","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-shim-branco-shirogami","storeName":"Masakage Shim Branco Gyuto 210mm"},{"slug":"masakage-shirogami-shim-branco-gyuto-240","name":"Masakage Shim Branco Shirogami Gyuto 240mm","maker":"Masakage","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masakage-shim-branco-shirogami","storeName":"Masakage Shim Branco Gyuto 240mm"},{"slug":"masahiro-molybdenum-inoxid-vel-honesuki-150","name":"Masahiro Inoxid Vel Mf Molybdenum Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-inoxid-vel-mf-molybdenum","storeName":"Masahiro Inoxid Vel Mf Honesuki 150mm"},{"slug":"masahiro-molybdenum-cabo-em-honesuki-150","name":"Masahiro Resina Molybdenum Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-cabo-em-resina-molybdenum","storeName":"Honesuki Masahiro Cabo em Resina 150mm"},{"slug":"masahiro-molybdenum-gyuto-230","name":"Masahiro Inox Molybdenum Gyuto 230mm","maker":"Masahiro","shape":"gyuto","lengthMm":230,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Gyuto MASAHIRO Inox 230mm"},{"slug":"masahiro-head-drop-gyuto-235","name":"Masahiro Head Drop Ss Gyuto 235mm","maker":"Masahiro","shape":"gyuto","lengthMm":235,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"masahiro-head-drop-ss-unstated","storeName":"Masahiro Head Drop Ss Gyuto 235mm"},{"slug":"masahiro-molybdenum-compensado-preto-deba-150","name":"Masahiro Inox Compensado Preto Molybdenum Deba 150mm","maker":"Masahiro","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-compensado-preto-faca-molybdenum","storeName":"Masahiro MASAHIRO Inox Compensado Preto Faca Deba 150mm"},{"slug":"masahiro-molybdenum-compensado-preto-deba-165","name":"Masahiro Inox Compensado Preto Molybdenum Deba 165mm","maker":"Masahiro","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-compensado-preto-faca-molybdenum","storeName":"Masahiro MASAHIRO Inox Compensado Preto Faca Deba 165mm"},{"slug":"masahiro-molybdenum-compensado-preto-deba-180","name":"Masahiro Inox Compensado Preto Molybdenum Deba 180mm","maker":"Masahiro","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-compensado-preto-faca-molybdenum","storeName":"Masahiro MASAHIRO Inox Compensado Preto Faca Deba 180mm"},{"slug":"masahiro-molybdenum-compensado-preto-deba-210","name":"Masahiro Inox Compensado Preto Molybdenum Deba 210mm","maker":"Masahiro","shape":"deba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-compensado-preto-faca-molybdenum","storeName":"Masahiro MASAHIRO Inox Compensado Preto Faca Deba 210mm"},{"slug":"masahiro-yonekyu-inoxid-honesuki-165","name":"Masahiro Yonekyu Inoxid Vel Honesuki 165mm","maker":"Masahiro","shape":"honesuki","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"masahiro-yonekyu-inoxid-vel-unstated","storeName":"Masahiro Yonekyu Inoxid Vel Honesuki 165mm"},{"slug":"masahiro-em-inoxid-yanagiba-200","name":"Masahiro Inoxid Vel Yanagiba 200mm","maker":"Masahiro","shape":"yanagiba","lengthMm":200,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"masahiro-em-inoxid-vel-unstated","storeName":"Masahiro Em Inoxid Vel Yanagiba 200mm"},{"slug":"masahiro-em-inoxid-yanagiba-240","name":"Masahiro Inoxid Vel Yanagiba 240mm","maker":"Masahiro","shape":"yanagiba","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"masahiro-em-inoxid-vel-unstated","storeName":"Masahiro Em Inoxid Vel Yanagiba 240mm"},{"slug":"masahiro-em-inoxid-yanagiba-270","name":"Masahiro Inoxid Vel Yanagiba 270mm","maker":"Masahiro","shape":"yanagiba","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"masahiro-em-inoxid-vel-unstated","storeName":"Masahiro Em Inoxid Vel Yanagiba 270mm"},{"slug":"masahiro-para-canhotos-honesuki-150","name":"Masahiro Canhotos Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"masahiro-para-canhotos-carbono-unstated","storeName":"Masahiro Para Canhotos Carbono Honesuki 150mm"},{"slug":"masahiro-betsusaki-honesuki-210","name":"Masahiro Betsusaki Honesuki 210mm","maker":"Masahiro","shape":"honesuki","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"masahiro-betsusaki-unstated","storeName":"Honesuki Masahiro Betsusaki 210mm"},{"slug":"masahiro-betsusaki-honesuki-180","name":"Masahiro Betsusaki Honesuki 180mm","maker":"Masahiro","shape":"honesuki","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"masahiro-betsusaki-unstated","storeName":"Honesuki Masahiro Betsusaki 180mm"},{"slug":"masahiro-inoxid-vel-honesuki-180","name":"Masahiro Inoxid Vel Honesuki 180mm","maker":"Masahiro","shape":"honesuki","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"masahiro-inoxid-vel-cabo-unstated","storeName":"Masahiro Inoxid Vel Cabo Honesuki 180mm"},{"slug":"masahiro-molybdenum-honesuki-180","name":"Masahiro Molybdenum Honesuki 180mm","maker":"Masahiro","shape":"honesuki","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-molybdenum","storeName":"Masahiro Honesuki 180mm"},{"slug":"masahiro-bessaku-gyuto-235","name":"Masahiro Bessaku Gyuto 235mm","maker":"Masahiro","shape":"gyuto","lengthMm":235,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"masahiro-bessaku-unstated","storeName":"Gyuto Masahiro Bessaku 235mm"},{"slug":"masahiro-dio-honesuki-150","name":"Masahiro Dio Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"masahiro-dio-unstated","storeName":"Masahiro Dio Honesuki 150mm"},{"slug":"kaniman-kaji-mina-forjada-petty-90","name":"Kaniman Kaji Mina Forjada Petty 90mm","maker":"Kaniman Kaji","shape":"petty","lengthMm":90,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"kaniman-kaji-mina-forjada-em-unstated","storeName":"Kaniman Kaji Mina Forjada Em Petty 90mm"},{"slug":"kaniman-kaji-shirogami-rustica-ferreiro-gyuto-180","name":"Kaniman Kaji Rustica Ferreiro Shirogami #2 Gyuto 180mm","maker":"Kaniman Kaji","shape":"gyuto","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kaniman-kaji-rustica-ferreiro-cabo-shirogami-2","storeName":"Kaniman Kaji Rustica Ferreiro Cabo Gyuto 180mm"},{"slug":"kaniman-kaji-shirogami-rustica-cabo-gyuto-200","name":"Kaniman Kaji Rustica Madeira Preta Queimada Shirogami #2 Gyuto 200mm","maker":"Kaniman Kaji","shape":"gyuto","lengthMm":200,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kaniman-kaji-rustica-no-2-cabo-de-madeira-preta-queimada-shirogami-2","storeName":"Kaniman Kaji Gyuto Rustica Shirogami No. 2 Cabo de madeira preta queimada 200mm"},{"slug":"baba-hamono-za18-acabamento-damasco-santoku-180","name":"Baba Hamono Kagekiyo Acabamento Damasco Nogueira ZA-18 Santoku 180mm","maker":"Baba Hamono","shape":"santoku","lengthMm":180,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-kagekiyo-acabamento-damasco-black-com-cabo-octogonal-em-nogueira-za18","storeName":"Baba Hamono Santoku KAGEKIYO ZA-18 Acabamento damasco black com cabo octogonal em nogueira 180mm"},{"slug":"baba-hamono-vg10-com-acabamento-takohiki-300","name":"Baba Hamono Kagekiyo Acabamento Espelhado VG-10 Takohiki 300mm","maker":"Baba Hamono","shape":"takohiki","lengthMm":300,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"baba-hamono-kagekiyo-com-acabamento-espelhado-vg10","storeName":"Baba Hamono Takohiki KAGEKIYO VG10 com acabamento espelhado 300mm"},{"slug":"baba-hamono-shirogami-cabo-laqueado-sujihiki-240","name":"Baba Hamono Laqueado Shirogami #2 Sujihiki 240mm","maker":"Baba Hamono","shape":"sujihiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"baba-hamono-cabo-laqueado-shirogami-2","storeName":"Baba Hamono Cabo Laqueado Sujihiki 240mm"},{"slug":"baba-hamono-shirogami-cabo-urushi-gyuto-210","name":"Baba Hamono Kagekiyo Ryokuro Shirogami #1 Gyuto 210mm","maker":"Baba Hamono","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"baba-hamono-kagekiyo-no-1-cabo-urushi-ryokuro-shirogami-1","storeName":"Baba Hamono Gyuto KAGEKIYO Shirogami No.1 Cabo Urushi Ryokuro 210mm"},{"slug":"ikenami-shirogami-acabamento-kurouchi-gyuto-210","name":"Ikenami Acabamento Cerejeira Kurouchi Shirogami #1 Gyuto 210mm","maker":"Ikenami","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-no-1-acabamento-kurouchi-e-cabo-em-cerejeira-shirogami-1","storeName":"Gyuto IKENAMI HAMONO Shirogami No. 1 acabamento Kurouchi e cabo em cerejeira 210mm"},{"slug":"ikenami-shirogami-acabamento-kurouchi-gyuto-240","name":"Ikenami Acabamento Cerejeira Kurouchi Shirogami #1 Gyuto 240mm","maker":"Ikenami","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-no-1-acabamento-kurouchi-e-cabo-em-cerejeira-shirogami-1","storeName":"Gyuto IKENAMI HAMONO Shirogami No. 1 acabamento Kurouchi e cabo em cerejeira 240mm"},{"slug":"ikenami-shirogami-acabamento-kurouchi-gyuto-270","name":"Ikenami Acabamento Cerejeira Kurouchi Shirogami #1 Gyuto 270mm","maker":"Ikenami","shape":"gyuto","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-no-1-acabamento-kurouchi-e-cabo-em-cerejeira-shirogami-1","storeName":"Gyuto IKENAMI HAMONO Shirogami No. 1 acabamento Kurouchi e cabo em cerejeira 270mm"},{"slug":"ikenami-shirogami-cabo-em-nakiri-170","name":"Ikenami Sakura Shirogami #1 Nakiri 170mm","maker":"Ikenami","shape":"nakiri","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-cabo-em-sakura-shirogami-1","storeName":"Ikenami Cabo Em Sakura Nakiri 170mm"},{"slug":"ikenami-shirogami-ryoba-cabo-yanagiba-210","name":"Ikenami Ryoba Sakura Shirogami #1 Yanagiba 210mm","maker":"Ikenami","shape":"yanagiba","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-ryoba-cabo-sakura-shirogami-1","storeName":"Ikenami Ryoba Cabo Sakura Yanagiba 210mm"},{"slug":"ikenami-shirogami-ajikiri-cabo-deba-90","name":"Ikenami Shirogami #1 Ajikiri Deba 90mm","maker":"Ikenami","shape":"deba","lengthMm":90,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-ajikiri-cabo-em-shirogami-1","storeName":"Ikenami Ajikiri Cabo Em Deba 90mm"},{"slug":"ikenami-shirogami-gyuto-com-petty-130","name":"Ikenami Shirogami #1 Gyuto Petty 130mm","maker":"Ikenami","shape":"petty","lengthMm":130,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-com-cabo-shirogami-1","storeName":"Ikenami Gyuto Com Cabo Petty 130mm"},{"slug":"ikenami-shirogami-com-cabo-gyuto-150","name":"Ikenami Cerejeira Shirogami #1 Gyuto 150mm","maker":"Ikenami","shape":"gyuto","lengthMm":150,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-com-cabo-cerejeira-shirogami-1","storeName":"Ikenami Com Cabo Cerejeira Gyuto 150mm"},{"slug":"ikenami-shirogami-com-cabo-gyuto-180","name":"Ikenami Cerejeira Shirogami #1 Gyuto 180mm","maker":"Ikenami","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikenami-com-cabo-cerejeira-shirogami-1","storeName":"Ikenami Com Cabo Cerejeira Gyuto 180mm"},{"slug":"hidari-yorimitsu-carbono-deba-120","name":"Hidari Yorimitsu Deba 120mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Deba 120mm"},{"slug":"hidari-yorimitsu-carbono-deba-135","name":"Hidari Yorimitsu Deba 135mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":135,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Deba 135mm"},{"slug":"hidari-yorimitsu-carbono-deba-150","name":"Hidari Yorimitsu Deba 150mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Deba 150mm"},{"slug":"hidari-yorimitsu-carbono-deba-165","name":"Hidari Yorimitsu Deba 165mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Deba 165mm"},{"slug":"hidari-yorimitsu-carbono-deba-180","name":"Hidari Yorimitsu Deba 180mm","maker":"Hidari Yorimitsu","shape":"deba","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Deba 180mm"},{"slug":"hidari-yorimitsu-carbono-yanagiba-210","name":"Hidari Yorimitsu Yanagiba 210mm","maker":"Hidari Yorimitsu","shape":"yanagiba","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Yanagiba 210mm"},{"slug":"hidari-yorimitsu-carbono-yanagiba-240","name":"Hidari Yorimitsu Yanagiba 240mm","maker":"Hidari Yorimitsu","shape":"yanagiba","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Yanagiba 240mm"},{"slug":"hidari-yorimitsu-carbono-yanagiba-300","name":"Hidari Yorimitsu Yanagiba 300mm","maker":"Hidari Yorimitsu","shape":"yanagiba","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. The store doesn't name the steel.","line":"hidari-yorimitsu-carbono-unstated","storeName":"Hidari Yorimitsu Carbono Yanagiba 300mm"},{"slug":"hatsukokoro-shirogami-acabamento-acetinada-nakiri-165","name":"Hatsukokoro Acabamento Acetinada Shirogami #2 Nakiri 165mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-acabamento-acetinada-cabo-shirogami-2","storeName":"Hatsukokoro Acabamento Acetinada Cabo Nakiri 165mm"},{"slug":"hatsukokoro-sld-acabamento-damascus-sujihiki-390","name":"Hatsukokoro Acabamento Ponta Arredondada Personalizado Damascus SLD Sujihiki 390mm","maker":"Hatsukokoro","shape":"sujihiki","lengthMm":390,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-acabamento-damascus-ponta-arredondada-cabo-personalizado-sld","storeName":"Sujihiki Hatsukokoro SLD Acabamento Damascus Ponta arredondada Cabo personalizado 390mm"},{"slug":"hado-sakai-sld-kiritsuke-okina-gyuto-210","name":"Hado Sakai Okina-ryu Nogueira SLD Kiritsuke Gyuto 210mm","maker":"Hado Sakai","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hado-sakai-okina-ryu-cabo-em-nogueira-sld","storeName":"Kiritsuke Gyuto HADO Okina-ryu SLD cabo em nogueira 210mm"},{"slug":"glestain-440-honesuki-150","name":"Glestain 440 Honesuki 150mm","maker":"Glestain","shape":"honesuki","lengthMm":150,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-440","storeName":"Honesuki GLESTAIN 150mm"},{"slug":"glestain-440-gyuto-190","name":"Glestain 819TM 440 Gyuto 190mm","maker":"Glestain","shape":"gyuto","lengthMm":190,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-819tm-440","storeName":"Gyuto GLESTAIN 819TM 190mm"},{"slug":"glestain-440-para-canhotos-sujihiki-240","name":"Glestain 727TSK Canhotos 440 Sujihiki 240mm","maker":"Glestain","shape":"sujihiki","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-727tsk-para-canhotos-440","storeName":"Sujihiki GLESTAIN 727TSK para canhotos 240mm"},{"slug":"glestain-440-para-canhotos-sujihiki-270","name":"Glestain 727TSK Canhotos 440 Sujihiki 270mm","maker":"Glestain","shape":"sujihiki","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-727tsk-para-canhotos-440","storeName":"Sujihiki GLESTAIN 727TSK para canhotos 270mm"},{"slug":"glestain-440-canhoto-gyuto-210","name":"Glestain Canhoto 724TK-L 440 Gyuto 210mm","maker":"Glestain","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-canhoto-724tk-l-440","storeName":"Gyuto GLESTAIN Canhoto 724TK-L 210mm"},{"slug":"glestain-440-canhoto-gyuto-240","name":"Glestain Canhoto 724TK-L 440 Gyuto 240mm","maker":"Glestain","shape":"gyuto","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-canhoto-724tk-l-440","storeName":"Gyuto GLESTAIN Canhoto 724TK-L 240mm"},{"slug":"glestain-440-faca-totalmente-gyuto-210","name":"Glestain 440 Gyuto 210mm","maker":"Glestain","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-faca-totalmente-em-440","storeName":"Glestain Faca Totalmente Em Gyuto 210mm"},{"slug":"glestain-440-faca-totalmente-gyuto-240","name":"Glestain 440 Gyuto 240mm","maker":"Glestain","shape":"gyuto","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-faca-totalmente-em-440","storeName":"Glestain Faca Totalmente Em Gyuto 240mm"},{"slug":"glestain-440-faca-totalmente-gyuto-270","name":"Glestain 440 Gyuto 270mm","maker":"Glestain","shape":"gyuto","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-faca-totalmente-em-440","storeName":"Glestain Faca Totalmente Em Gyuto 270mm"},{"slug":"glestain-440-faca-totalmente-gyuto-300","name":"Glestain 440 Gyuto 300mm","maker":"Glestain","shape":"gyuto","lengthMm":300,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-faca-totalmente-em-440","storeName":"Glestain Faca Totalmente Em Gyuto 300mm"},{"slug":"glestain-440-faca-totalmente-gyuto-330","name":"Glestain 440 Gyuto 330mm","maker":"Glestain","shape":"gyuto","lengthMm":330,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-faca-totalmente-em-440","storeName":"Glestain Faca Totalmente Em Gyuto 330mm"},{"slug":"glestain-440-petty-120","name":"Glestain 440 Petty 120mm","maker":"Glestain","shape":"petty","lengthMm":120,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-440","storeName":"Petty GLESTAIN 120mm"},{"slug":"glestain-440-rie-sujihiki-240","name":"Glestain Rie 440 Sujihiki 240mm","maker":"Glestain","shape":"sujihiki","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-rie-440","storeName":"Glestain Rie Sujihiki 240mm"},{"slug":"glestain-440-rie-sujihiki-270","name":"Glestain Rie 440 Sujihiki 270mm","maker":"Glestain","shape":"sujihiki","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-rie-440","storeName":"Glestain Rie Sujihiki 270mm"},{"slug":"glestain-440-rie-sujihiki-300","name":"Glestain Rie 440 Sujihiki 300mm","maker":"Glestain","shape":"sujihiki","lengthMm":300,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"glestain-rie-440","storeName":"Glestain Rie Sujihiki 300mm"},{"slug":"suisin-shirogami-yasugi-cabo-deba-150","name":"Suisin Yasugi Shirogami Deba 150mm","maker":"Suisin","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Deba 150mm"},{"slug":"suisin-shirogami-yasugi-cabo-deba-165","name":"Suisin Yasugi Shirogami Deba 165mm","maker":"Suisin","shape":"deba","lengthMm":165,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Deba 165mm"},{"slug":"suisin-shirogami-yasugi-cabo-deba-180","name":"Suisin Yasugi Shirogami Deba 180mm","maker":"Suisin","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Deba 180mm"},{"slug":"suisin-shirogami-yasugi-cabo-deba-195","name":"Suisin Yasugi Shirogami Deba 195mm","maker":"Suisin","shape":"deba","lengthMm":195,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Deba 195mm"},{"slug":"suisin-shirogami-yasugi-cabo-deba-210","name":"Suisin Yasugi Shirogami Deba 210mm","maker":"Suisin","shape":"deba","lengthMm":210,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-yasugi-cabo-em-shirogami","storeName":"Suisin Yasugi Cabo Em Deba 210mm"},{"slug":"suisin-shirogami-takohiki-240","name":"Suisin Shirogami #2 Takohiki 240mm","maker":"Suisin","shape":"takohiki","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-no-2-shirogami-2","storeName":"Takohiki SUISIN Shirogami No. 2 240mm"},{"slug":"suisin-shirogami-takohiki-270","name":"Suisin Shirogami #2 Takohiki 270mm","maker":"Suisin","shape":"takohiki","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-no-2-shirogami-2","storeName":"Takohiki SUISIN Shirogami No. 2 270mm"},{"slug":"suisin-shirogami-takohiki-300","name":"Suisin Shirogami #2 Takohiki 300mm","maker":"Suisin","shape":"takohiki","lengthMm":300,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-no-2-shirogami-2","storeName":"Takohiki SUISIN Shirogami No. 2 300mm"},{"slug":"suisin-shirogami-kamagata-usuba-other-180","name":"Suisin Shirogami #2 Kamagata Usuba 180mm","maker":"Suisin","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Kamagata Usuba 180mm"},{"slug":"suisin-shirogami-kamagata-usuba-other-195","name":"Suisin Shirogami #2 Kamagata Usuba 195mm","maker":"Suisin","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Kamagata Usuba 195mm"},{"slug":"suisin-shirogami-kamagata-usuba-other-210","name":"Suisin Shirogami #2 Kamagata Usuba 210mm","maker":"Suisin","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Kamagata Usuba 210mm"},{"slug":"suisin-shirogami-kamagata-usuba-other-240","name":"Suisin Shirogami #2 Kamagata Usuba 240mm","maker":"Suisin","shape":"usuba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Kamagata Usuba 240mm"},{"slug":"suisin-shirogami-usuba-180","name":"Suisin Shirogami #2 Usuba 180mm","maker":"Suisin","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Usuba 180mm"},{"slug":"suisin-shirogami-usuba-195","name":"Suisin Shirogami #2 Usuba 195mm","maker":"Suisin","shape":"usuba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Usuba 195mm"},{"slug":"suisin-shirogami-usuba-210","name":"Suisin Shirogami #2 Usuba 210mm","maker":"Suisin","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-shirogami-2","storeName":"Suisin Usuba 210mm"},{"slug":"suisin-shirogami-2-cabo-em-deba-135","name":"Suisin Magn Shirogami #2 Deba 135mm","maker":"Suisin","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-cabo-em-magn-shirogami-2","storeName":"Suisin Cabo Em Magn Deba 135mm"},{"slug":"suisin-shirogami-2-cabo-em-deba-225","name":"Suisin Magn Shirogami #2 Deba 225mm","maker":"Suisin","shape":"deba","lengthMm":225,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-cabo-em-magn-shirogami-2","storeName":"Suisin Cabo Em Magn Deba 225mm"},{"slug":"suisin-shirogami-2-cabo-em-deba-240","name":"Suisin Magn Shirogami #2 Deba 240mm","maker":"Suisin","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-cabo-em-magn-shirogami-2","storeName":"Suisin Cabo Em Magn Deba 240mm"},{"slug":"suisin-shirogami-branco-cabo-yanagiba-360","name":"Suisin Branco Magn Shirogami Yanagiba 360mm","maker":"Suisin","shape":"yanagiba","lengthMm":360,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-branco-cabo-magn-shirogami","storeName":"Suisin Branco Cabo Magn Yanagiba 360mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-120","name":"Suisin Ginsan Deba 120mm","maker":"Suisin","shape":"deba","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 120mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-135","name":"Suisin Ginsan Deba 135mm","maker":"Suisin","shape":"deba","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 135mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-150","name":"Suisin Ginsan Deba 150mm","maker":"Suisin","shape":"deba","lengthMm":150,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 150mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-165","name":"Suisin Ginsan Deba 165mm","maker":"Suisin","shape":"deba","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 165mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-180","name":"Suisin Ginsan Deba 180mm","maker":"Suisin","shape":"deba","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 180mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-195","name":"Suisin Ginsan Deba 195mm","maker":"Suisin","shape":"deba","lengthMm":195,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 195mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-210","name":"Suisin Ginsan Deba 210mm","maker":"Suisin","shape":"deba","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 210mm"},{"slug":"suisin-ginsan-cabo-octogonal-deba-240","name":"Suisin Ginsan Deba 240mm","maker":"Suisin","shape":"deba","lengthMm":240,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-cabo-octogonal-em-ginsan","storeName":"Suisin Cabo Octogonal Em Deba 240mm"},{"slug":"suisin-molybdenum-honyaki-acabamento-yanagiba-270","name":"Suisin Honyaki Acabamento Espelhado Molybdenum Yanagiba 270mm","maker":"Suisin","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-honyaki-acabamento-espelhado-molybdenum","storeName":"Suisin Honyaki Acabamento Espelhado Yanagiba 270mm"},{"slug":"suisin-funayuki-honkasumi-other-165","name":"Suisin Hon-Kasumi Aogami #2 Funayuki 165mm","maker":"Suisin","shape":"other","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"suisin-funayuki-honkasumi-cabo-aogami-2","storeName":"Suisin Funayuki Honkasumi Cabo 165mm"},{"slug":"suisin-molybdenum-sujihiki-240","name":"Suisin Inox Molybdenum Sujihiki 240mm","maker":"Suisin","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molybdenum","storeName":"Suisin SUISIN INOX Slicer 240mm"},{"slug":"suisin-molybdenum-sujihiki-270","name":"Suisin Inox Molybdenum Sujihiki 270mm","maker":"Suisin","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molybdenum","storeName":"Suisin SUISIN INOX Slicer 270mm"},{"slug":"suisin-molybdenum-deba-165","name":"Suisin Inox Molybdenum Deba 165mm","maker":"Suisin","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molybdenum","storeName":"Deba Suisin INOX 165mm"},{"slug":"suisin-molybdenum-suishin-honesuki-150","name":"Suisin Suishin Inox Molybdenum Honesuki 150mm","maker":"Suisin","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-molybdenum","storeName":"Suisin Honesuki Suishin INOX 150mm"},{"slug":"suisin-molybdenum-suishin-petty-120","name":"Suisin Suishin Inox Molybdenum Petty 120mm","maker":"Suisin","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-molybdenum","storeName":"Suisin Petty Suishin INOX 120mm"},{"slug":"suisin-molybdenum-suishin-petty-80","name":"Suisin Suishin Inox Molybdenum Petty 80mm","maker":"Suisin","shape":"petty","lengthMm":80,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-molybdenum","storeName":"Suisin Petty Suishin INOX 80mm"},{"slug":"suisin-shirogami-honyaki-acabamento-gyuto-270","name":"Suisin Honyaki Acabamento Espelhado Shirogami Gyuto 270mm","maker":"Suisin","shape":"gyuto","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-honyaki-acabamento-espelhado-shirogami","storeName":"Suisin Honyaki Acabamento Espelhado Gyuto 270mm"},{"slug":"suisin-molybdenum-faca-japonesa-yanagiba-240","name":"Suisin Japonesa Honyaki Molybdenum Yanagiba 240mm","maker":"Suisin","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-faca-japonesa-honyaki-molybdenum","storeName":"Suisin Faca Japonesa Honyaki Yanagiba 240mm"},{"slug":"suisin-molybdenum-faca-japonesa-yanagiba-300","name":"Suisin Japonesa Honyaki Molybdenum Yanagiba 300mm","maker":"Suisin","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-faca-japonesa-honyaki-molybdenum","storeName":"Suisin Faca Japonesa Honyaki Yanagiba 300mm"},{"slug":"suisin-shirogami-kiritsuke-tan-kiritsuke-270","name":"Suisin Kenji Togashi Tan Shirogami #1 Kiritsuke 270mm","maker":"Suisin","smith":"Kenji Togashi","shape":"kiritsuke","lengthMm":270,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-tan-com-shirogami-1","storeName":"Suisin Kiritsuke Tan Com Kiritsuke 270mm"},{"slug":"suisin-shirogami-tan-bainha-takohiki-330","name":"Suisin Kenji Togashi Tan Laqueada Shirogami #1 Takohiki 330mm","maker":"Suisin","smith":"Kenji Togashi","shape":"takohiki","lengthMm":330,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A takohiki is a square-tipped sashimi slicer, the Tokyo-style cousin of the yanagiba. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-tan-bainha-laqueada-shirogami-1","storeName":"Suisin Tan Bainha Laqueada Takohiki 330mm"},{"slug":"suisin-molybdenum-honyaki-gyuto-210","name":"Suisin Inox Honyaki Molybdenum Gyuto 210mm","maker":"Suisin","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-honyaki-molybdenum","storeName":"Gyuto INOX Honyaki SUISIN 210mm"},{"slug":"suisin-molybdenum-honyaki-gyuto-240","name":"Suisin Inox Honyaki Molybdenum Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-honyaki-molybdenum","storeName":"Gyuto INOX Honyaki SUISIN 240mm"},{"slug":"kenji-togashi-shirogami-acabamento-kurouchi-santoku-180","name":"Kenji Togashi Acabamento Forjado Kurouchi Shirogami #2 Santoku 180mm","maker":"Kenji Togashi","shape":"santoku","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kenji-togashi-acabamento-kurouchi-forjado-shirogami-2","storeName":"Kenji Togashi Acabamento Kurouchi Forjado Santoku 180mm"},{"slug":"suisin-shirogami-serie-densho-gyuto-210","name":"Suisin Serie Densho Shirogami #1 Gyuto 210mm","maker":"Suisin","shape":"gyuto","lengthMm":210,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-serie-densho-com-shirogami-1","storeName":"Suisin Serie Densho Com Gyuto 210mm"},{"slug":"suisin-shirogami-serie-densho-gyuto-240","name":"Suisin Serie Densho Shirogami #1 Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-serie-densho-com-shirogami-1","storeName":"Suisin Serie Densho Com Gyuto 240mm"},{"slug":"suisin-molybdenum-com-caboe-petty-150","name":"Suisin Inox Premium Caboe Micartavermelho Preto Molybdenum Petty 150mm","maker":"Suisin","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-premium-com-caboe-m-micartavermelho-preto-molybdenum","storeName":"Petty INOX PREMIUM SUISIN com caboe m Micartavermelho/preto 150mm"},{"slug":"suisin-molybdenum-cabo-em-petty-150","name":"Suisin Inox Premium Vermelha Branca Molybdenum Petty 150mm","maker":"Suisin","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-premium-cabo-em-vermelha-branca-molybdenum","storeName":"Petty INOX PREMIUM SUISIN Cabo em micarta Vermelha/Branca 150mm"},{"slug":"suisin-carbono-japon-honesuki-140","name":"Suisin Japon Sabaki Honesuki 140mm","maker":"Suisin","shape":"honesuki","lengthMm":140,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. The store doesn't name the steel.","line":"suisin-carbono-japon-sabaki-unstated","storeName":"Suisin Carbono Japon Sabaki Honesuki 140mm"},{"slug":"suisin-shirogami-2-fuguhiki-yanagiba-270","name":"Suisin Shirogami #2 Fuguhiki Yanagiba 270mm","maker":"Suisin","shape":"yanagiba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"suisin-fuguhiki-shirogami-2","storeName":"Suisin Fuguhiki Yanagiba 270mm"},{"slug":"suisin-molybdenum-usuba-kamagata-other-210","name":"Suisin Inox Honyaki Molybdenum Kamagata Usuba 210mm","maker":"Suisin","shape":"usuba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-honyaki-molybdenum","storeName":"Usuba Kamagata SUISIN INOX Honyaki 210mm"},{"slug":"suisin-molybdenum-suishin-honyaki-deba-180","name":"Suisin Suishin Honyaki Molybdenum Deba 180mm","maker":"Suisin","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-honyaki-cabo-molybdenum","storeName":"Suisin Suishin Honyaki Cabo Deba 180mm"},{"slug":"suisin-molybdenum-suishin-honyaki-deba-210","name":"Suisin Suishin Honyaki Molybdenum Deba 210mm","maker":"Suisin","shape":"deba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-suishin-honyaki-cabo-molybdenum","storeName":"Suisin Suishin Honyaki Cabo Deba 210mm"},{"slug":"suisin-carbono-japon-petty-120","name":"Suisin Japon Nihonko Petty 120mm","maker":"Suisin","shape":"petty","lengthMm":120,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"suisin-carbono-japon-nihonko-unstated","storeName":"Suisin Carbono Japon Nihonko Petty 120mm"},{"slug":"suisin-carbono-japon-petty-150","name":"Suisin Japon Nihonko Petty 150mm","maker":"Suisin","shape":"petty","lengthMm":150,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel.","line":"suisin-carbono-japon-nihonko-unstated","storeName":"Suisin Carbono Japon Nihonko Petty 150mm"},{"slug":"suisin-carbono-nihonko-gyuto-180","name":"Suisin Nihonko Gyuto 180mm","maker":"Suisin","shape":"gyuto","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"suisin-carbono-nihonko-unstated","storeName":"Suisin Carbono Nihonko Gyuto 180mm"},{"slug":"suisin-carbono-nihonko-gyuto-210","name":"Suisin Nihonko Gyuto 210mm","maker":"Suisin","shape":"gyuto","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"suisin-carbono-nihonko-unstated","storeName":"Suisin Carbono Nihonko Gyuto 210mm"},{"slug":"suisin-carbono-nihonko-gyuto-240","name":"Suisin Nihonko Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"suisin-carbono-nihonko-unstated","storeName":"Suisin Carbono Nihonko Gyuto 240mm"},{"slug":"suisin-carbono-nihonko-gyuto-270","name":"Suisin Nihonko Gyuto 270mm","maker":"Suisin","shape":"gyuto","lengthMm":270,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"suisin-carbono-nihonko-unstated","storeName":"Suisin Carbono Nihonko Gyuto 270mm"},{"slug":"suisin-carbono-nihonko-gyuto-300","name":"Suisin Nihonko Gyuto 300mm","maker":"Suisin","shape":"gyuto","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"suisin-carbono-nihonko-unstated","storeName":"Suisin Carbono Nihonko Gyuto 300mm"},{"slug":"suisin-carbono-nihonko-gyuto-330","name":"Suisin Nihonko Gyuto 330mm","maker":"Suisin","shape":"gyuto","lengthMm":330,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"suisin-carbono-nihonko-unstated","storeName":"Suisin Carbono Nihonko Gyuto 330mm"},{"slug":"suisin-molybdenum-molibdenio-gyuto-180","name":"Suisin Inox Molibdenio Molybdenum Gyuto 180mm","maker":"Suisin","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molibdenio-molybdenum","storeName":"Gyuto SUISIN Inox molibdenio 180mm"},{"slug":"suisin-molybdenum-molibdenio-gyuto-240","name":"Suisin Inox Molibdenio Molybdenum Gyuto 240mm","maker":"Suisin","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molibdenio-molybdenum","storeName":"Gyuto SUISIN Inox molibdenio 240mm"},{"slug":"suisin-molybdenum-molibdenio-gyuto-300","name":"Suisin Inox Molibdenio Molybdenum Gyuto 300mm","maker":"Suisin","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"suisin-molibdenio-molybdenum","storeName":"Gyuto SUISIN Inox molibdenio 300mm"},{"slug":"yoshimune-aus10-sc-santoku-180","name":"Yoshimune SC AUS-10 Santoku 180mm","maker":"Yoshimune","shape":"santoku","lengthMm":180,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-aus10","storeName":"Yoshimune SC Santoku 180mm (7.1in) AUS10"},{"slug":"yoshimune-aogami-super-blue-nakiri-165","name":"Yoshimune Blue#S Aogami Super Nakiri 165mm","maker":"Yoshimune","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-blue-s-aogami-super","storeName":"Yoshimune Nakiri 165mm (6.5 in) Blue#S"},{"slug":"yoshimune-aogami-2-sujihiki-210","name":"Yoshimune Aogami #2 Sujihiki 210mm","maker":"Yoshimune","shape":"sujihiki","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-2","storeName":"Yoshimune Sujihiki 210mm (8.3in) Blue#2"},{"slug":"yoshimune-ginsan-sc-santoku-180","name":"Yoshimune SC Ginsan Santoku 180mm","maker":"Yoshimune","shape":"santoku","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-ginsan","storeName":"Yoshimune SC Santoku 180mm (7.1in) Silver#3"},{"slug":"yoshimune-aogami-1-nakiri-hon-petty-135","name":"Yoshimune Hon Aogami #1 Nakiri Petty 135mm","maker":"Yoshimune","shape":"petty","lengthMm":135,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-hon-warikomi-aogami-1","storeName":"Yoshimune Nakiri Hon Warikomi Petty 135mm"},{"slug":"yoshimune-aogami-1-funayuki-hon-other-150","name":"Yoshimune Hon Aogami #1 Funayuki 150mm","maker":"Yoshimune","shape":"other","lengthMm":150,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-funayuki-hon-warikomi-aogami-1","storeName":"Yoshimune Funayuki 150mm (5.9in) Blue#1 Hon-Warikomi"},{"slug":"yoshimune-aogami-2-santoku-petty-135","name":"Yoshimune Aogami #2 Santoku Petty 135mm","maker":"Yoshimune","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-2","storeName":"Yoshimune Santoku Petty 135mm"},{"slug":"yoshimune-ginsan-sc-kiritsuke-kiritsuke-210","name":"Yoshimune SC Ginsan Kiritsuke 210mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-ginsan","storeName":"Yoshimune SC Kiritsuke 210mm (8.3in) Silver#3"},{"slug":"yoshimune-zdp189-sc-gyuto-210","name":"Yoshimune SC ZDP-189 Gyuto 210mm","maker":"Yoshimune","shape":"gyuto","lengthMm":210,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-zdp189","storeName":"Yoshimune SC Gyuto 210mm (8.3in) ZDP189"},{"slug":"nigara-hamono-sg2-sc-petty-140","name":"Nigara Hamono SC R2/SG2 Petty 140mm","maker":"Nigara Hamono","shape":"petty","lengthMm":140,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-sc-sg2","storeName":"SC Petty 140mm (5.5in) SG2 Nigara"},{"slug":"nigara-hamono-sg2-sc-petty-110","name":"Nigara Hamono SC R2/SG2 Petty 110mm","maker":"Nigara Hamono","shape":"petty","lengthMm":110,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nigara-hamono-sc-sg2","storeName":"SC Petty 110mm (4.3in) SG2 Nigara"},{"slug":"yoshimune-shirogami-1-sc-bunka-170","name":"Yoshimune SC Shirogami #1 Bunka 170mm","maker":"Yoshimune","shape":"bunka","lengthMm":170,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-sc-shirogami-1","storeName":"Yoshimune SC Bunka 170 mm (6.7 in) White#1 Stainless Clad"},{"slug":"yoshimune-aogami-2-kobunka-135","name":"Yoshimune Aogami #2 Ko-Bunka 135mm","maker":"Yoshimune","shape":"kobunka","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-2","storeName":"Yoshimune Ko-Bunka 135mm"},{"slug":"yoshimune-zdp189-sc-santoku-180","name":"Yoshimune SC ZDP-189 Santoku 180mm","maker":"Yoshimune","shape":"santoku","lengthMm":180,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-zdp189","storeName":"Yoshimune SC Santoku 180mm (7.1 in) ZDP189"},{"slug":"yoshimune-zdp189-sc-petty-135","name":"Yoshimune SC ZDP-189 Petty 135mm","maker":"Yoshimune","shape":"petty","lengthMm":135,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-zdp189","storeName":"Yoshimune SC Petty 135mm (5.3 in) ZDP189"},{"slug":"yoshimune-440-sc-petty-80","name":"Yoshimune SC 440C 440 Petty 80mm","maker":"Yoshimune","shape":"petty","lengthMm":80,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-sc-440c-440","storeName":"Yoshimune SC Paring 80mm (3.1in) 440C"},{"slug":"yoshimune-vg10-sc-kiritsuke-kiritsuke-180","name":"Yoshimune SC VG-10 Kiritsuke 180mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-vg10","storeName":"Yoshimune SC Kiritsuke 180 mm (7.1 in) VG10"},{"slug":"yoshimune-vg10-sc-kiritsuke-kiritsuke-210","name":"Yoshimune SC VG-10 Kiritsuke 210mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-vg10","storeName":"Yoshimune SC Kiritsuke 210 mm (8.3 in) VG10"},{"slug":"yoshimune-vg10-sc-nakiri-165","name":"Yoshimune SC VG-10 Nakiri 165mm","maker":"Yoshimune","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-vg10","storeName":"Yoshimune SC Nakiri 165mm (6.5 in) VG10"},{"slug":"yoshimune-vg10-sc-kiritsuke-petty-135","name":"Yoshimune SC VG-10 Kiritsuke Petty 135mm","maker":"Yoshimune","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-vg10","storeName":"Yoshimune SC Petty (Kiritsuke) 135mm (5.3in) VG10"},{"slug":"yoshimune-aus10-sc-petty-150","name":"Yoshimune SC AUS-10 Petty 150mm","maker":"Yoshimune","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-aus10","storeName":"Yoshimune SC Petty 150mm (5.9in) AUS10"},{"slug":"yoshimune-vg10-sc-petty-80","name":"Yoshimune SC VG-10 Petty 80mm","maker":"Yoshimune","shape":"petty","lengthMm":80,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-vg10","storeName":"Yoshimune SC Paring 80mm (3.1in) VG10"},{"slug":"yoshimune-sld-sc-santoku-165","name":"Yoshimune SC SLD Santoku 165mm","maker":"Yoshimune","shape":"santoku","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshimune-sc-sld","storeName":"Yoshimune SC Santoku 165mm (6.5in) SLD"},{"slug":"takeshi-saji-sg2-sc-santoku-170","name":"Takeshi Saji SC R2/SG2 Santoku 170mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-sc-sg2","storeName":"SC Santoku 170mm (6.7in) R2 Takeshi Saji"},{"slug":"yoshimune-ginsan-sc-honesuki-180","name":"Yoshimune SC Ginsan Honesuki 180mm","maker":"Yoshimune","shape":"honesuki","lengthMm":180,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-ginsan","storeName":"Yoshimune SC Honesuki 180mm (7.1in) Silver#3"},{"slug":"yoshimune-ginsan-sc-bunka-170","name":"Yoshimune SC Ginsan Bunka 170mm","maker":"Yoshimune","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-ginsan","storeName":"Yoshimune SC Bunka 170mm (6.7in) Silver#3"},{"slug":"yoshimune-sld-sc-sujihiki-240","name":"Yoshimune SC SLD Sujihiki 240mm","maker":"Yoshimune","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshimune-sc-sld","storeName":"Yoshimune SC Sujihiki 240mm (9.4in) SLD"},{"slug":"yoshimune-sld-sc-gyuto-210","name":"Yoshimune SC SLD Gyuto 210mm","maker":"Yoshimune","shape":"gyuto","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshimune-sc-sld","storeName":"Yoshimune SC Gyuto 210mm (8.3in) SLD"},{"slug":"yoshimune-sld-sc-petty-135","name":"Yoshimune SC SLD Petty 135mm","maker":"Yoshimune","shape":"petty","lengthMm":135,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"yoshimune-sc-sld","storeName":"Yoshimune SC Petty 135mm (5.3in) SLD"},{"slug":"yoshimune-aogami-2-walnut-gyuto-180","name":"Yoshimune Aogami #2 Gyuto 180mm","maker":"Yoshimune","shape":"gyuto","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-aogami-2","storeName":"Yoshimune Gyuto 180mm (7.1in) Blue#2"},{"slug":"yoshimune-aogami-2-nakiri-165","name":"Yoshimune Aogami #2 Nakiri 165mm","maker":"Yoshimune","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-2","storeName":"Yoshimune Nakiri 165mm (6.5in) Blue#2"},{"slug":"yoshimune-sg2-sc-kiritsuke-kiritsuke-165","name":"Yoshimune SC R2/SG2 Kiritsuke 165mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-165-sg2","storeName":"Yoshimune SC Kiritsuke 165 SG2 165mm"},{"slug":"yoshimune-aogami-2-kiritsuke-kiritsuke-165","name":"Yoshimune Aogami #2 Kiritsuke 165mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-2","storeName":"Yoshimune Kiritsuke 165mm (6.5in) Blue#2"},{"slug":"yoshimune-shirogami-2-left-deba-135","name":"Yoshimune Shirogami #2 Deba 135mm","maker":"Yoshimune","shape":"deba","lengthMm":135,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-shirogami-2","storeName":"Yoshimune Deba 135mm (5.3in) White#2 Single Bevel"},{"slug":"yoshimune-sk-petty-120","name":"Yoshimune Carbon Petty 120mm","maker":"Yoshimune","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-carbon-unstated","storeName":"Yoshimune Petty, Japanese Steel 120mm"},{"slug":"yoshimune-sk-petty-150","name":"Yoshimune Carbon Petty 150mm","maker":"Yoshimune","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-carbon-unstated","storeName":"Yoshimune Petty, Japanese Steel 150mm"},{"slug":"yoshimune-aogami-2-walnut-santoku-165","name":"Yoshimune Aogami #2 Santoku 165mm","maker":"Yoshimune","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-aogami-2","storeName":"Yoshimune Santoku 165 mm (6.5 in) Blue#2"},{"slug":"yoshimune-aogami-2-kiritsuke-walnut-kiritsuke-180","name":"Yoshimune Aogami #2 Kiritsuke 180mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-aogami-2","storeName":"Yoshimune Kiritsuke 180 mm (7.1 in) Blue#2"},{"slug":"yoshimune-vg10-kiritsuke-kiritsuke-190","name":"Yoshimune VG-10 Kiritsuke 190mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-vg10","storeName":"Yoshimune Kiritsuke 190mm (7.5 in) VG10"},{"slug":"yoshimune-vg10-sc-gyuto-190","name":"Yoshimune SC VG-10 Gyuto 190mm","maker":"Yoshimune","shape":"gyuto","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-vg10","storeName":"Yoshimune SC Gyuto 190mm (7.5 in) VG10"},{"slug":"yoshimune-aogami-2-deba-150","name":"Yoshimune Aogami #2 Deba 150mm","maker":"Yoshimune","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Deba 150mm (5.9 in) Blue#2 Single Bevel"},{"slug":"yoshimune-aogami-2-deba-180","name":"Yoshimune Aogami #2 Deba 180mm","maker":"Yoshimune","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Deba 180mm (7.1in) Blue#2 Single Bevel"},{"slug":"yoshimune-aogami-2-usuba-195","name":"Yoshimune Aogami #2 Usuba 195mm","maker":"Yoshimune","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Usuba 195 mm (7.7 in) Blue#2 Single Bevel"},{"slug":"yoshimune-aogami-2-usuba-165","name":"Yoshimune Aogami #2 Usuba 165mm","maker":"Yoshimune","shape":"usuba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Usuba 165 mm (6.5 in) Blue#2 Single Bevel"},{"slug":"yoshimune-aogami-2-usuba-125","name":"Yoshimune Aogami #2 Usuba 125mm","maker":"Yoshimune","shape":"usuba","lengthMm":125,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Usuba 125 mm (4.9 in) Blue#2 Single Bevel"},{"slug":"yoshimune-aus10-chopper-chuka-210","name":"Yoshimune Chopper AUS-10 Chukabocho 210mm","maker":"Yoshimune","shape":"chuka","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-chopper-aus10","storeName":"Yoshimune Cleaver/Chopper 210mm (8.3in) AUS10"},{"slug":"yoshimune-aogami-super-kiritsuke-blue-kiritsuke-210","name":"Yoshimune Blue#S Aogami Super Kiritsuke 210mm","maker":"Yoshimune","shape":"kiritsuke","lengthMm":210,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-blue-s-aogami-super","storeName":"Yoshimune Kiritsuke 210mm (8.2 in) Blue#S"},{"slug":"yoshimune-aogami-1-deba-210","name":"Yoshimune Aogami #1 Deba 210mm","maker":"Yoshimune","shape":"deba","lengthMm":210,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-1","storeName":"Yoshimune Deba 210 mm (5.9 in) Blue#1"},{"slug":"yoshimune-aus8-sc-blue-honesuki-150","name":"Yoshimune SC AUS-8 Honesuki 150mm","maker":"Yoshimune","shape":"honesuki","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshimune-sc-aus8","storeName":"Yoshimune SC Honesuki 150mm (5.9in) AUS8"},{"slug":"yoshimune-aogami-2-usuba-kamagata-other-195","name":"Yoshimune Aogami #2 Kamagata Usuba 195mm","maker":"Yoshimune","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Usuba 195 mm (7.7 in) Blue#2 Single Bevel (Right Hand) Kamagata"},{"slug":"yoshimune-aogami-2-usuba-kamagata-other-165","name":"Yoshimune Aogami #2 Kamagata Usuba 165mm","maker":"Yoshimune","shape":"usuba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Usuba 165 mm (6.5 in) Blue#2 Single Bevel (Right Hand) Kamagata"},{"slug":"yoshimune-aogami-2-usuba-kamagata-other-125","name":"Yoshimune Aogami #2 Kamagata Usuba 125mm","maker":"Yoshimune","shape":"usuba","lengthMm":125,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-single-bevel-aogami-2","storeName":"Yoshimune Usuba 125 mm (4.9 in) Blue#2 Single Bevel (Right Hand) Kamagata"},{"slug":"yoshimune-shirogami-2-kobuse-forging-gyuto-240","name":"Yoshimune Kobuse Forging Shirogami #2 Gyuto 240mm","maker":"Yoshimune","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-kobuse-forging-shirogami-2","storeName":"Yoshimune Gyuto 240 mm (9.4 in) White#2 Kobuse Forging"},{"slug":"yoshimune-shirogami-2-kobuse-forging-nakiri-165","name":"Yoshimune Kobuse Forging Shirogami #2 Nakiri 165mm","maker":"Yoshimune","shape":"nakiri","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-kobuse-forging-shirogami-2","storeName":"Yoshimune Nakiri 165 mm (6.5 in) White#2 Kobuse Forging"},{"slug":"yoshimune-aogami-2-gyuto-210","name":"Yoshimune Aogami #2 Gyuto 210mm","maker":"Yoshimune","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-aogami-2","storeName":"Yoshimune Gyuto 210 mm (8.3 in) Blue#2"},{"slug":"yoshimune-aus8-sc-black-gyuto-270","name":"Yoshimune SC AUS-8 Gyuto 270mm","maker":"Yoshimune","shape":"gyuto","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshimune-sc-aus8","storeName":"Yoshimune SC Gyuto 270mm (10.6 in) AUS8"},{"slug":"yoshimune-aogami-2-funayuki-other-165","name":"Yoshimune Aogami #2 Funayuki 165mm","maker":"Yoshimune","shape":"other","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-funayuki-aogami-2","storeName":"Yoshimune Funayuki 165mm (6.5 in) Blue#2"},{"slug":"yoshimune-shirogami-1-nakiri-165","name":"Yoshimune Shirogami #1 Nakiri 165mm","maker":"Yoshimune","shape":"nakiri","lengthMm":165,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-shirogami-1","storeName":"Yoshimune Nakiri 165 mm (6.5 in) White#1"},{"slug":"yoshimune-aogami-2-unagi-eel-other-210","name":"Yoshimune Eel Saki Aogami #2 Unagisaki 210mm","maker":"Yoshimune","shape":"other","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshimune-unagi-saki-aogami-2","storeName":"Yoshimune Unagi (Eel) Saki 210mm (8.3in) Blue#2"},{"slug":"yoshimune-aogami-2-walnut-deba-135","name":"Yoshimune Aogami #2 Deba 135mm","maker":"Yoshimune","shape":"deba","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-aogami-2","storeName":"Yoshimune Deba 135mm (5.3 in) Blue#2"},{"slug":"yoshimune-aogami-2-nakiri-magnolia-petty-120","name":"Yoshimune Aogami #2 Nakiri Petty 120mm","maker":"Yoshimune","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-aogami-2","storeName":"Yoshimune Nakiri Magnolia Petty 120mm"},{"slug":"yoshimune-aogami-2-walnut-gyuto-240","name":"Yoshimune Aogami #2 Gyuto 240mm","maker":"Yoshimune","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshimune-aogami-2","storeName":"Yoshimune Gyuto 240 mm (9.4 in) Blue#2"},{"slug":"shiro-kunimitsu-shirogami-kasumi-yanagiba-230","name":"Shiro Kunimitsu Kasumi Shirogami Yanagiba 230mm","maker":"Shiro Kunimitsu","shape":"yanagiba","lengthMm":230,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kunimitsu-kasumi-shirogami","storeName":"Shiro Kunimitsu Kasumi Yanagiba 230mm"},{"slug":"sakoda-aogami-super-migaki-gyuto-180","name":"Sakoda Migaki Aogami Super Gyuto 180mm","maker":"Sakoda","shape":"gyuto","lengthMm":180,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakoda-polished-aogami-super","storeName":"Sakoda Hamono Polished Aogami Super Gyuto 180mm"},{"slug":"nakamura-hap40-kurouchi-gyuto-200","name":"Nakamura Blacksmith HAP40 Gyuto 200mm","maker":"Nakamura","shape":"gyuto","lengthMm":200,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"nakamura-blacksmith-hap40","storeName":"Nakamura Blacksmith HAP40 Gyuto Knife 200mm"},{"slug":"shiro-kunimitsu-shirogami-gyuto-230","name":"Shiro Kunimitsu Shirou Shirogami Gyuto 230mm","maker":"Shiro Kunimitsu","shape":"gyuto","lengthMm":230,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kunimitsu-shirou-shirogami","storeName":"Shirou Kunimitsu Stainless Steel Gyuto Knife 230mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-santoku-petty-140","name":"Shiro Kunimitsu Kurouchi Shirogami Santoku Petty 140mm","maker":"Shiro Kunimitsu","shape":"petty","lengthMm":140,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-kurouchi-or-shirogami","storeName":"Shiro Kunimitsu Kurouchi Santoku Or Petty 140mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-or-santoku-170","name":"Shiro Kunimitsu Shirou Special Kurouchi Shirogami Santoku 170mm","maker":"Shiro Kunimitsu","shape":"santoku","lengthMm":170,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kunimitsu-shirou-special-kurouchi-shirogami","storeName":"Shirou Kunimitsu Special White Steel Kurouchi Santoku Knife 170mm"},{"slug":"makoto-tadokoro-ginsan-omoi-sakimaru-other-270","name":"Makoto Tadokoro Omoi Kasumi Ginsan Sakimaru Takohiki 270mm","maker":"Makoto Tadokoro","shape":"takohiki","lengthMm":270,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"makoto-tadokoro-omoi-sakimaru-kasumi-finish-ginsan","storeName":"Tadokoro Hamono OMOI Ginsan Sakimaru Takohiki Kasumi Finish 270mm"},{"slug":"nakamura-shirogami-kurouchi-normal-santoku-150","name":"Nakamura Blacksmith Kurouchi Shirogami Santoku 150mm","maker":"Nakamura","shape":"santoku","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nakamura-blacksmith-kurouchi-shirogami","storeName":"Nakamura Blacksmith Kurouchi Santoku 150mm"},{"slug":"seki-kikusui-vg10-kirinami-kiritsuke-bunka-180","name":"Seki Kikusui Kirinami VG-10 Kiritsuke Bunka 180mm","maker":"Seki Kikusui","shape":"bunka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seki-kikusui-kirinami-vg10","storeName":"Seki Kikusui KIRINAMI Kiritsuke Bunka Knife 180mm"},{"slug":"seki-kikusui-vg10-kirinami-kiritsuke-bunka-150","name":"Seki Kikusui Kirinami VG-10 Kiritsuke Bunka 150mm","maker":"Seki Kikusui","shape":"bunka","lengthMm":150,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"seki-kikusui-kirinami-vg10","storeName":"Seki Kikusui KIRINAMI Kiritsuke Bunka Knife 150mm"},{"slug":"inoguchi-ginsan-santoku-210","name":"Inoguchi Ginsan Santoku 210mm","maker":"Inoguchi","shape":"santoku","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"inoguchi-ginsan","storeName":"Inoguchi Hamono Western Santoku Knife 210mm"},{"slug":"nenohi-omoi-damascus-santoku-180","name":"Nenohi Omoi Damascus Stainless Santoku 180mm","maker":"Nenohi","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-omoi-damascus-stainless-unstated","storeName":"Nenohi Omoi Damascus Santoku Knife 180mm"},{"slug":"nenohi-omoi-damascus-gyuto-180","name":"Nenohi Omoi Damascus Stainless Gyuto 180mm","maker":"Nenohi","shape":"gyuto","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"nenohi-omoi-damascus-stainless-unstated","storeName":"Nenohi Omoi Damascus Gyuto Chef's Knife 180mm"},{"slug":"shigemitsu-ito-shirogami-kurouchi-deba-155","name":"Shigemitsu Ito Kurouchi Shirogami Deba 155mm","maker":"Shigemitsu Ito","shape":"deba","lengthMm":155,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shigemitsu-ito-kurouchi-shirogami","storeName":"Shigemitsu Hamono Kurouchi Deba Knife 155mm"},{"slug":"sakai-takayuki-shirogami-kiritsuke-kiritsuke-180","name":"Sakai Takayuki Shirogami #2 Kiritsuke 180mm","maker":"Sakai Takayuki","shape":"kiritsuke","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-takayuki-no-2-shirogami-2","storeName":"Sakai TAKAYUKI White Steel No.2 Kiritsuke 180mm"},{"slug":"fukuda-kiseki-mizunara-santoku-180","name":"Fukuda Kiseki Santoku 180mm","maker":"Fukuda","shape":"santoku","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"fukuda-kiseki-unstated","storeName":"Fukuda KISEKI: Santoku Knife 180mm"},{"slug":"nakamura-shirogami-kurouchi-normal-santoku-180","name":"Nakamura Blacksmith Kurouchi Shirogami Santoku 180mm","maker":"Nakamura","shape":"santoku","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nakamura-blacksmith-kurouchi-shirogami","storeName":"Nakamura Blacksmith Kurouchi Santoku 180mm"},{"slug":"nakamura-kurouchi-deba-210","name":"Nakamura Kurouchi Deba 210mm","maker":"Nakamura","shape":"deba","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel.","line":"nakamura-kurouchi-unstated","storeName":"Nakamura Hamono Kurouchi Deba Knife 210mm"},{"slug":"shiro-kunimitsu-shirogami-kurouchi-nakiri-160","name":"Shiro Kunimitsu Shirou Kurouchi Shirogami Nakiri 160mm","maker":"Shiro Kunimitsu","shape":"nakiri","lengthMm":160,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kunimitsu-shirou-single-bevel-kurouchi-shirogami","storeName":"Shirou Kunimitsu Single-Bevel Kurouchi Nakiri Knife 160mm"},{"slug":"nakamura-kurouchi-nakiri-180","name":"Nakamura Kurouchi Nakiri 180mm","maker":"Nakamura","shape":"nakiri","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. The store doesn't name the steel.","line":"nakamura-kurouchi-unstated","storeName":"Nakamura Hamono Kurouchi Nakiri Knife 180mm"},{"slug":"nakamura-curved-back-bunka-165","name":"Nakamura Curved Back Bunka 165mm","maker":"Nakamura","shape":"bunka","lengthMm":165,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. The store doesn't name the steel.","line":"nakamura-curved-back-kitchen-unstated","storeName":"Nakamura Hamono Curved Back Bunka Kitchen Knife 165mm"},{"slug":"nakamura-light-beige-bunka-180","name":"Nakamura Bunka 180mm","maker":"Nakamura","shape":"bunka","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. The store doesn't name the steel.","line":"nakamura-kitchen-unstated","storeName":"Nakamura Hamono Bunka Kitchen Knife 180mm"},{"slug":"jikko-nihonko-sujihiki-270","name":"Jikko Nihonko Carbon Sujihiki 270mm","maker":"Jikko","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-nihonko-carbon-unstated","storeName":"Jikko Nihonko Japanese Carbon Steel Sujihiki Knife 270mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-yanagiba-180","name":"Magoroku Seki Shoso Molybdenum Yanagiba 180mm","maker":"Magoroku","shape":"yanagiba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-sashimi-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Sashimi Yanagiba Knife 180mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-yanagiba-210","name":"Magoroku Seki Shoso Molybdenum Yanagiba 210mm","maker":"Magoroku","shape":"yanagiba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-sashimi-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Sashimi Yanagiba Knife 210mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-yanagiba-240","name":"Magoroku Seki Shoso Molybdenum Yanagiba 240mm","maker":"Magoroku","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-sashimi-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Sashimi Yanagiba Knife 240mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-deba-105","name":"Magoroku Seki Shoso Molybdenum Deba 105mm","maker":"Magoroku","shape":"deba","lengthMm":105,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Deba Knife 105mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-deba-150","name":"Magoroku Seki Shoso Molybdenum Deba 150mm","maker":"Magoroku","shape":"deba","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Deba Knife 150mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-deba-180","name":"Magoroku Seki Shoso Molybdenum Deba 180mm","maker":"Magoroku","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Deba Knife 180mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-nakiri-165","name":"Magoroku Seki Shoso Molybdenum Nakiri 165mm","maker":"Magoroku","shape":"nakiri","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Nakiri Knife 165mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-pankiri-210","name":"Magoroku Seki Shoso Molybdenum Pankiri 210mm","maker":"Magoroku","shape":"pankiri","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Bread Knife 210mm"},{"slug":"kanetsune-skd-kaku-honesuki-150","name":"Kanetsune Seki Kaku SKD Honesuki 150mm","maker":"Kanetsune","shape":"honesuki","lengthMm":150,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanetsune-seki-high-skd","storeName":"Kanetsune Seki High Carbon Steel Honesuki Knife Kaku 150mm"},{"slug":"kanetsune-skd-maru-honesuki-140","name":"Kanetsune Seki Maru SKD Honesuki 140mm","maker":"Kanetsune","shape":"honesuki","lengthMm":140,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanetsune-seki-high-maru-skd","storeName":"Kanetsune Seki High Carbon Steel Honesuki Knife Maru 140mm"},{"slug":"kanetsune-skd-atamatori-honesuki-150","name":"Kanetsune Seki Atamatori SKD Honesuki 150mm","maker":"Kanetsune","shape":"honesuki","lengthMm":150,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"kanetsune-seki-high-atamatori-skd","storeName":"Kanetsune Seki High Carbon Steel Atamatori Boning Knife 150mm"},{"slug":"sakai-takayuki-molybdenum-sushikiri-other-240","name":"Sakai Takayuki Inox Molybdenum Sushi Kiri 240mm","maker":"Sakai Takayuki","shape":"other","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-sushikiri-molybdenum","storeName":"Sakai Takayuki Inox Molybdenum Stainless Steel Sushikiri Knife 240mm"},{"slug":"kitasho-honsho-kanemasa-santoku-180","name":"Kitasho Honsho Kanemasa Carbon Santoku 180mm","maker":"Kitasho","shape":"santoku","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Santoku Knife 180mm"},{"slug":"kitasho-440-honsho-kanemasa-deba-210","name":"Kitasho Honsho Kanemasa 440 Deba 210mm","maker":"Kitasho","shape":"deba","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kitasho-honsho-kanemasa-440","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Yo-Deba Knife 210mm"},{"slug":"kitasho-440-honsho-kanemasa-deba-240","name":"Kitasho Honsho Kanemasa 440 Deba 240mm","maker":"Kitasho","shape":"deba","lengthMm":240,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kitasho-honsho-kanemasa-440","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Yo-Deba Knife 240mm"},{"slug":"kitasho-440-honsho-kanemasa-deba-270","name":"Kitasho Honsho Kanemasa 440 Deba 270mm","maker":"Kitasho","shape":"deba","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kitasho-honsho-kanemasa-440","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Yo-Deba Knife 270mm"},{"slug":"kitasho-honsho-kanemasa-sujihiki-240","name":"Kitasho Honsho Kanemasa Carbon Sujihiki 240mm","maker":"Kitasho","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Sujihiki Knife 240mm"},{"slug":"kitasho-honsho-kanemasa-sujihiki-270","name":"Kitasho Honsho Kanemasa Carbon Sujihiki 270mm","maker":"Kitasho","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Sujihiki Knife 270mm"},{"slug":"kitasho-honsho-kanemasa-honesuki-150","name":"Kitasho Honsho Kanemasa Carbon Honesuki 150mm","maker":"Kitasho","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Honesuki Knife 150mm"},{"slug":"kitasho-honsho-kanemasa-petty-120","name":"Kitasho Honsho Kanemasa Carbon Petty 120mm","maker":"Kitasho","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Petty Knife 120mm"},{"slug":"kitasho-honsho-kanemasa-petty-150","name":"Kitasho Honsho Kanemasa Carbon Petty 150mm","maker":"Kitasho","shape":"petty","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Petty Knife 150mm"},{"slug":"kitasho-honsho-kanemasa-gyuto-180","name":"Kitasho Honsho Kanemasa Carbon Gyuto 180mm","maker":"Kitasho","shape":"gyuto","lengthMm":180,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Gyuto Knife 180mm"},{"slug":"kitasho-honsho-kanemasa-gyuto-210","name":"Kitasho Honsho Kanemasa Carbon Gyuto 210mm","maker":"Kitasho","shape":"gyuto","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Gyuto Knife 210mm"},{"slug":"kitasho-honsho-kanemasa-gyuto-240","name":"Kitasho Honsho Kanemasa Carbon Gyuto 240mm","maker":"Kitasho","shape":"gyuto","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kitasho-honsho-kanemasa-carbon-unstated","storeName":"Kitasho Honsho Kanemasa Japanese Carbon Steel Gyuto Knife 240mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-gyuto-150","name":"Magoroku Seki Shoso Molybdenum Gyuto 150mm","maker":"Magoroku","shape":"gyuto","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Chef's Knife 150mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-gyuto-180","name":"Magoroku Seki Shoso Molybdenum Gyuto 180mm","maker":"Magoroku","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Chef's Knife 180mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-gyuto-210","name":"Magoroku Seki Shoso Molybdenum Gyuto 210mm","maker":"Magoroku","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Chef's Knife 210mm"},{"slug":"magoroku-molybdenum-shoso-vanadium-gyuto-240","name":"Magoroku Seki Shoso Molybdenum Gyuto 240mm","maker":"Magoroku","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-vanadium-molybdenum","storeName":"Seki Magoroku Shoso Molybdenum Vanadium Stainless Steel Chef's Knife 240mm"},{"slug":"houei-sujihiki-200","name":"Houei Stainless Sujihiki 200mm","maker":"Houei","shape":"sujihiki","lengthMm":200,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"houei-stainless-unstated","storeName":"Houei Sujihiki 200mm"},{"slug":"yamachu-sujihiki-280","name":"Yamachu Carbon Sujihiki 280mm","maker":"Yamachu","shape":"sujihiki","lengthMm":280,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamachu-carbon-unstated","storeName":"Yamachu Sujihiki 280mm"},{"slug":"yamachu-sujihiki-325","name":"Yamachu Carbon Sujihiki 325mm","maker":"Yamachu","shape":"sujihiki","lengthMm":325,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yamachu-carbon-unstated","storeName":"Yamachu Sujihiki 325mm"},{"slug":"tojiro-molybdenum-color-elastomer-gyuto-180","name":"Tojiro Color Molybdenum Gyuto 180mm","maker":"Tojiro","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-color-elastomer-molybdenum","storeName":"Tojiro Color MV Gyuto Knife with Elastomer Handle 180mm"},{"slug":"sugimoto-shirogami-highest-grade-chuka-220","name":"Sugimoto Highest Grade Thick Blade Shirogami Chukabocho 220mm","maker":"Sugimoto","shape":"chuka","lengthMm":220,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-highest-grade-chinese-thick-blade-shirogami","storeName":"Sugimoto Shirogami Carbon Steel Highest Grade Chinese Cleaver Thick Blade 220mm"},{"slug":"sugimoto-shirogami-medium-thick-chuka-95","name":"Sugimoto Medium Thick Blade Shirogami Chukabocho 95mm","maker":"Sugimoto","shape":"chuka","lengthMm":95,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-chinese-medium-thick-blade-shirogami","storeName":"Sugimoto Shirogami Carbon Steel Chinese Cleaver Medium Thick Blade 95mm"},{"slug":"sugimoto-shirogami-medium-thick-chuka-110","name":"Sugimoto Medium Thick Blade Shirogami Chukabocho 110mm","maker":"Sugimoto","shape":"chuka","lengthMm":110,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-chinese-medium-thick-blade-shirogami","storeName":"Sugimoto Shirogami Carbon Steel Chinese Cleaver Medium Thick Blade 110mm"},{"slug":"sugimoto-shirogami-thin-chuka-95","name":"Sugimoto Thin Blade Shirogami Chukabocho 95mm","maker":"Sugimoto","shape":"chuka","lengthMm":95,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-chinese-thin-blade-shirogami","storeName":"Sugimoto Shirogami Carbon Steel Chinese Cleaver Thin Blade 95mm"},{"slug":"sugimoto-shirogami-thin-chuka-110","name":"Sugimoto Thin Blade Shirogami Chukabocho 110mm","maker":"Sugimoto","shape":"chuka","lengthMm":110,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-chinese-thin-blade-shirogami","storeName":"Sugimoto Shirogami Carbon Steel Chinese Cleaver Thin Blade 110mm"},{"slug":"sugimoto-garasuki-other-170","name":"Sugimoto Carbon Garasuki 170mm","maker":"Sugimoto","shape":"other","lengthMm":170,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-garasuki-carbon-unstated","storeName":"Sugimoto Carbon Steel Garasuki Knife 170mm"},{"slug":"sugimoto-honesuki-140","name":"Sugimoto Carbon Honesuki 140mm","maker":"Sugimoto","shape":"honesuki","lengthMm":140,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-carbon-unstated","storeName":"Sugimoto Carbon Steel Honesuki Knife 140mm"},{"slug":"sugimoto-sujihiki-240","name":"Sugimoto Carbon Sujihiki 240mm","maker":"Sugimoto","shape":"sujihiki","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-carbon-unstated","storeName":"Sugimoto Carbon Steel Sujihiki Knife 240mm"},{"slug":"sugimoto-sujihiki-270","name":"Sugimoto Carbon Sujihiki 270mm","maker":"Sugimoto","shape":"sujihiki","lengthMm":270,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-carbon-unstated","storeName":"Sugimoto Carbon Steel Sujihiki Knife 270mm"},{"slug":"sugimoto-sujihiki-300","name":"Sugimoto Carbon Sujihiki 300mm","maker":"Sugimoto","shape":"sujihiki","lengthMm":300,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sugimoto-carbon-unstated","storeName":"Sugimoto Carbon Steel Sujihiki Knife 300mm"},{"slug":"sugimoto-deba-240","name":"Sugimoto Carbon Deba 240mm","maker":"Sugimoto","shape":"deba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sugimoto-carbon-unstated","storeName":"Sugimoto Carbon Steel Yo-Deba Knife 240mm"},{"slug":"sugimoto-440-gyuto-180","name":"Sugimoto 440 Gyuto 180mm","maker":"Sugimoto","shape":"gyuto","lengthMm":180,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-440","storeName":"Sugimoto Carbon Steel Gyuto Knife 180mm"},{"slug":"sugimoto-440-gyuto-210","name":"Sugimoto 440 Gyuto 210mm","maker":"Sugimoto","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-440","storeName":"Sugimoto Carbon Steel Gyuto Knife 210mm"},{"slug":"sugimoto-440-gyuto-270","name":"Sugimoto 440 Gyuto 270mm","maker":"Sugimoto","shape":"gyuto","lengthMm":270,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-440","storeName":"Sugimoto Carbon Steel Gyuto Knife 270mm"},{"slug":"sugimoto-440-gyuto-300","name":"Sugimoto 440 Gyuto 300mm","maker":"Sugimoto","shape":"gyuto","lengthMm":300,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-440","storeName":"Sugimoto Carbon Steel Gyuto Knife 300mm"},{"slug":"sugimoto-440-gyuto-330","name":"Sugimoto 440 Gyuto 330mm","maker":"Sugimoto","shape":"gyuto","lengthMm":330,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-440","storeName":"Sugimoto Carbon Steel Gyuto Knife 330mm"},{"slug":"sugimoto-440-gyuto-360","name":"Sugimoto 440 Gyuto 360mm","maker":"Sugimoto","shape":"gyuto","lengthMm":360,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-440","storeName":"Sugimoto Carbon Steel Gyuto Knife 360mm"},{"slug":"sugimoto-molybdenum-alloy-santoku-170","name":"Sugimoto Alloy Molybdenum Santoku 170mm","maker":"Sugimoto","shape":"santoku","lengthMm":170,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Santoku Knife 170mm"},{"slug":"sugimoto-molybdenum-alloy-deba-240","name":"Sugimoto Alloy Molybdenum Deba 240mm","maker":"Sugimoto","shape":"deba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Yo-Deba Knife 240mm"},{"slug":"sugimoto-molybdenum-alloy-honesuki-150","name":"Sugimoto Alloy Molybdenum Honesuki 150mm","maker":"Sugimoto","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Honesuki Knife 150mm"},{"slug":"sugimoto-molybdenum-alloy-garasuki-other-180","name":"Sugimoto Alloy Molybdenum Garasuki 180mm","maker":"Sugimoto","shape":"other","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-garasuki-molybdenum","storeName":"Sugimoto Alloy Steel Garasuki Knife 180mm"},{"slug":"sugimoto-molybdenum-alloy-sujihiki-240","name":"Sugimoto Alloy Molybdenum Sujihiki 240mm","maker":"Sugimoto","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Sujihiki Knife 240mm"},{"slug":"sugimoto-molybdenum-alloy-sujihiki-270","name":"Sugimoto Alloy Molybdenum Sujihiki 270mm","maker":"Sugimoto","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Sujihiki Knife 270mm"},{"slug":"sugimoto-molybdenum-alloy-sujihiki-300","name":"Sugimoto Alloy Molybdenum Sujihiki 300mm","maker":"Sugimoto","shape":"sujihiki","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Sujihiki Knife 300mm"},{"slug":"sugimoto-molybdenum-alloy-petty-120","name":"Sugimoto Alloy Molybdenum Petty 120mm","maker":"Sugimoto","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Petty Knife 120mm"},{"slug":"sugimoto-molybdenum-alloy-petty-150","name":"Sugimoto Alloy Molybdenum Petty 150mm","maker":"Sugimoto","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sugimoto-alloy-molybdenum","storeName":"Sugimoto Alloy Steel Petty Knife 150mm"},{"slug":"masahiro-molybdenum-vanadium-chuka-120","name":"Masahiro Molybdenum Chukabocho 120mm","maker":"Masahiro","shape":"chuka","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-vanadium-molybdenum","storeName":"Masahiro Molybdenum Vanadium Stainless Steel Cleaver 120mm"},{"slug":"masahiro-molybdenum-vanadium-chuka-150","name":"Masahiro Molybdenum Chukabocho 150mm","maker":"Masahiro","shape":"chuka","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-vanadium-molybdenum","storeName":"Masahiro Molybdenum Vanadium Stainless Steel Cleaver 150mm"},{"slug":"masahiro-molybdenum-vanadium-chuka-180","name":"Masahiro Molybdenum Chukabocho 180mm","maker":"Masahiro","shape":"chuka","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-vanadium-molybdenum","storeName":"Masahiro Molybdenum Vanadium Stainless Steel Cleaver 180mm"},{"slug":"masahiro-molybdenum-vanadium-honesuki-150","name":"Masahiro Molybdenum Honesuki 150mm","maker":"Masahiro","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-s-vanadium-molybdenum","storeName":"Masahiro MV-S Molybdenum Vanadium Stainless Steel Honesuki Knife 150mm"},{"slug":"masahiro-molybdenum-vanadium-sujihiki-210","name":"Masahiro Molybdenum Sujihiki 210mm","maker":"Masahiro","shape":"sujihiki","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-s-vanadium-molybdenum","storeName":"Masahiro MV-S Molybdenum Vanadium Stainless Steel Sujihiki Knife 210mm"},{"slug":"masahiro-molybdenum-vanadium-gyuto-210","name":"Masahiro Molybdenum Gyuto 210mm","maker":"Masahiro","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-s-vanadium-molybdenum","storeName":"Masahiro MV-S Molybdenum Vanadium Stainless Steel Gyuto Knife 210mm"},{"slug":"magoroku-molybdenum-vanadium-chuka-200","name":"Magoroku Seki Molybdenum Chukabocho 200mm","maker":"Magoroku","shape":"chuka","lengthMm":200,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-vanadium-chinese-molybdenum","storeName":"Seki Magoroku Molybdenum Vanadium Stainless Steel Chinese Cleaver 200mm"},{"slug":"magoroku-wakatake-santoku-145","name":"Magoroku Seki Wakatake Stainless Santoku 145mm","maker":"Magoroku","shape":"santoku","lengthMm":145,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-wakatake-stainless-unstated","storeName":"Seki Magoroku Wakatake Stainless Steel Santoku Knife 145mm"},{"slug":"magoroku-wakatake-santoku-165","name":"Magoroku Seki Wakatake Stainless Santoku 165mm","maker":"Magoroku","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-wakatake-stainless-unstated","storeName":"Seki Magoroku Wakatake Stainless Steel Santoku Knife 165mm"},{"slug":"magoroku-akane-santoku-145","name":"Magoroku Seki Akane Stainless Santoku 145mm","maker":"Magoroku","shape":"santoku","lengthMm":145,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-akane-stainless-unstated","storeName":"Seki Magoroku Akane Stainless Steel Santoku Knife 145mm"},{"slug":"magoroku-akane-santoku-165","name":"Magoroku Seki Akane Stainless Santoku 165mm","maker":"Magoroku","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-akane-stainless-unstated","storeName":"Seki Magoroku Akane Stainless Steel Santoku Knife 165mm"},{"slug":"magoroku-akane-gyuto-180","name":"Magoroku Seki Akane Stainless Gyuto 180mm","maker":"Magoroku","shape":"gyuto","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-akane-stainless-unstated","storeName":"Seki Magoroku Akane Stainless Steel Gyuto Knife 180mm"},{"slug":"magoroku-molybdenum-imayo-vanadium-santoku-145","name":"Magoroku Seki Imayo Hammer Molybdenum Santoku 145mm","maker":"Magoroku","shape":"santoku","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-imayo-vanadium-hammer-finish-molybdenum","storeName":"Seki Magoroku Imayo Molybdenum Vanadium Stainless Steel Santoku Knife Hammer Finish 145mm"},{"slug":"magoroku-molybdenum-imayo-vanadium-santoku-165","name":"Magoroku Seki Imayo Hammer Molybdenum Santoku 165mm","maker":"Magoroku","shape":"santoku","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-imayo-vanadium-hammer-finish-molybdenum","storeName":"Seki Magoroku Imayo Molybdenum Vanadium Stainless Steel Santoku Knife Hammer Finish 165mm"},{"slug":"magoroku-molybdenum-imayo-vanadium-petty-120","name":"Magoroku Seki Imayo Hammer Molybdenum Petty 120mm","maker":"Magoroku","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-imayo-vanadium-hammer-finish-molybdenum","storeName":"Seki Magoroku Imayo Molybdenum Vanadium Stainless Steel Petty Knife Hammer Finish 120mm"},{"slug":"magoroku-petty-90","name":"Magoroku Seki 10000CL Stainless Petty 90mm","maker":"Magoroku","shape":"petty","lengthMm":90,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-10000cl-stainless-unstated","storeName":"Seki Magoroku 10000CL Stainless Steel Petty Knife 90mm"},{"slug":"masahiro-left-gyuto-210","name":"Masahiro Gyuto 210mm Left-Handed","maker":"Masahiro","shape":"gyuto","lengthMm":210,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"masahiro-for-left-handed-unstated","storeName":"Masahiro Japanese Steel Gyuto Knife for Left-Handed 210mm"},{"slug":"kataoka-molybdenum-brieto-m11-pankiri-260","name":"Kataoka Brieto M11 Pro Molybdenum Pankiri 260mm","maker":"Kataoka","shape":"pankiri","lengthMm":260,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Bread Knife 260mm"},{"slug":"kataoka-molybdenum-brieto-m11-chuka-220","name":"Kataoka Brieto M11 Pro Molybdenum Chukabocho 220mm","maker":"Kataoka","shape":"chuka","lengthMm":220,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-chinese-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Chinese Cleaver 220mm"},{"slug":"kataoka-molybdenum-brieto-m11-nakiri-160","name":"Kataoka Brieto M11 Pro DPS Molybdenum Nakiri 160mm","maker":"Kataoka","shape":"nakiri","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Nakiri Knife 160mm"},{"slug":"kataoka-molybdenum-brieto-m11-nakiri-180","name":"Kataoka Brieto M11 Pro DPS Molybdenum Nakiri 180mm","maker":"Kataoka","shape":"nakiri","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Nakiri Knife 180mm"},{"slug":"kataoka-molybdenum-brieto-m11-santoku-160","name":"Kataoka Brieto M11 Pro DPS Molybdenum Santoku 160mm","maker":"Kataoka","shape":"santoku","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Santoku Knife 160mm"},{"slug":"kataoka-molybdenum-brieto-m11-santoku-175","name":"Kataoka Brieto M11 Pro DPS Molybdenum Santoku 175mm","maker":"Kataoka","shape":"santoku","lengthMm":175,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Santoku Knife 175mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-210","name":"Kataoka Brieto M11 Pro DPS Molybdenum Sujihiki 210mm","maker":"Kataoka","shape":"sujihiki","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Sujihiki Knife 210mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-240","name":"Kataoka Brieto M11 Pro DPS Molybdenum Sujihiki 240mm","maker":"Kataoka","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Sujihiki Knife 240mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-270","name":"Kataoka Brieto M11 Pro DPS Molybdenum Sujihiki 270mm","maker":"Kataoka","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Sujihiki Knife 270mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-300","name":"Kataoka Brieto M11 Pro DPS Molybdenum Sujihiki 300mm","maker":"Kataoka","shape":"sujihiki","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Sujihiki Knife 300mm"},{"slug":"kataoka-molybdenum-brieto-m11-gyuto-180","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto 180mm","maker":"Kataoka","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Gyuto Knife 180mm"},{"slug":"kataoka-molybdenum-brieto-m11-gyuto-210","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto 210mm","maker":"Kataoka","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Gyuto Knife 210mm"},{"slug":"kataoka-molybdenum-brieto-m11-gyuto-240","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto 240mm","maker":"Kataoka","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Gyuto Knife 240mm"},{"slug":"kataoka-molybdenum-brieto-m11-gyuto-270","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto 270mm","maker":"Kataoka","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Gyuto Knife 270mm"},{"slug":"kataoka-molybdenum-brieto-m11-gyuto-300","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto 300mm","maker":"Kataoka","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Gyuto Knife 300mm"},{"slug":"kataoka-molybdenum-brieto-m11-gyuto-330","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto 330mm","maker":"Kataoka","shape":"gyuto","lengthMm":330,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Gyuto Knife 330mm"},{"slug":"kataoka-molybdenum-brieto-m11-petty-120","name":"Kataoka Brieto M11 Pro DPS Molybdenum Petty 120mm","maker":"Kataoka","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Petty Knife 120mm"},{"slug":"kataoka-molybdenum-brieto-m11-petty-150","name":"Kataoka Brieto M11 Pro DPS Molybdenum Petty 150mm","maker":"Kataoka","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Petty Knife 150mm"},{"slug":"kataoka-molybdenum-brieto-m11-petty-180","name":"Kataoka Brieto M11 Pro DPS Molybdenum Petty 180mm","maker":"Kataoka","shape":"petty","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-dps-molybdenum","storeName":"Kataoka Brieto M11 PRO DPS Molybdenum Steel Petty Knife 180mm"},{"slug":"kataoka-molybdenum-brieto-m11-honesuki-160","name":"Kataoka Brieto M11 Pro Molybdenum Honesuki 160mm","maker":"Kataoka","shape":"honesuki","lengthMm":160,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Boning Knife 160mm"},{"slug":"kataoka-molybdenum-brieto-m11-honesuki-100","name":"Kataoka Brieto M11 Pro Molybdenum Honesuki 100mm","maker":"Kataoka","shape":"honesuki","lengthMm":100,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Boning Knife 100mm"},{"slug":"kataoka-molybdenum-brieto-m11-honesuki-140","name":"Kataoka Brieto M11 Pro Molybdenum Honesuki 140mm","maker":"Kataoka","shape":"honesuki","lengthMm":140,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Boning Knife 140mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-200","name":"Kataoka Brieto M11 Pro Serrated Molybdenum Sujihiki 200mm","maker":"Kataoka","shape":"sujihiki","lengthMm":200,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-serrated-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Serrated Slicer 200mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-230","name":"Kataoka Brieto M11 Pro Serrated Molybdenum Sujihiki 230mm","maker":"Kataoka","shape":"sujihiki","lengthMm":230,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-serrated-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Serrated Slicer 230mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-260","name":"Kataoka Brieto M11 Pro Serrated Molybdenum Sujihiki 260mm","maker":"Kataoka","shape":"sujihiki","lengthMm":260,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-serrated-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Serrated Slicer 260mm"},{"slug":"kataoka-molybdenum-brieto-m11-sujihiki-320","name":"Kataoka Brieto M11 Pro Salmon Molybdenum Sujihiki 320mm","maker":"Kataoka","shape":"sujihiki","lengthMm":320,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-salmon-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Salmon Slicer 320mm"},{"slug":"kataoka-molybdenum-brieto-m11-honesuki-180","name":"Kataoka Brieto M11 Pro Molybdenum Honesuki 180mm","maker":"Kataoka","shape":"honesuki","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Boning Knife 180mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-90","name":"Kataoka Brieto M11 Pro Molybdenum Deba 90mm","maker":"Kataoka","shape":"deba","lengthMm":90,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-single-edged-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Single Edged Deba Knife 90mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-105","name":"Kataoka Brieto M11 Pro Molybdenum Deba 105mm","maker":"Kataoka","shape":"deba","lengthMm":105,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-single-edged-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Single Edged Deba Knife 105mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-120","name":"Kataoka Brieto M11 Pro Molybdenum Deba 120mm","maker":"Kataoka","shape":"deba","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-single-edged-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Single Edged Deba Knife 120mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-165","name":"Kataoka Brieto M11 Pro Molybdenum Deba 165mm","maker":"Kataoka","shape":"deba","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Deba Knife 165mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-210","name":"Kataoka Brieto M11 Pro Molybdenum Deba 210mm","maker":"Kataoka","shape":"deba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Deba Knife 210mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-240","name":"Kataoka Brieto M11 Pro Molybdenum Deba 240mm","maker":"Kataoka","shape":"deba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Deba Knife 240mm"},{"slug":"kataoka-molybdenum-brieto-m11-yanagiba-210","name":"Kataoka Brieto M11 Pro Molybdenum Yanagiba 210mm","maker":"Kataoka","shape":"yanagiba","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Yanagiba Knife 210mm"},{"slug":"kataoka-molybdenum-brieto-m11-yanagiba-240","name":"Kataoka Brieto M11 Pro Molybdenum Yanagiba 240mm","maker":"Kataoka","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Yanagiba Knife 240mm"},{"slug":"kataoka-molybdenum-brieto-m11-yanagiba-270","name":"Kataoka Brieto M11 Pro Molybdenum Yanagiba 270mm","maker":"Kataoka","shape":"yanagiba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Yanagiba Knife 270mm"},{"slug":"kataoka-molybdenum-brieto-m11-yanagiba-300","name":"Kataoka Brieto M11 Pro Molybdenum Yanagiba 300mm","maker":"Kataoka","shape":"yanagiba","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Yanagiba Knife 300mm"},{"slug":"kataoka-molybdenum-brieto-m11-honesuki-150","name":"Kataoka Brieto M11 Pro Molybdenum Honesuki 150mm","maker":"Kataoka","shape":"honesuki","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Honesuki Knife 150mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-180","name":"Kataoka Brieto M11 Pro Molybdenum Deba 180mm","maker":"Kataoka","shape":"deba","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Yo-Deba Knife 180mm"},{"slug":"kataoka-molybdenum-brieto-m11-deba-270","name":"Kataoka Brieto M11 Pro Molybdenum Deba 270mm","maker":"Kataoka","shape":"deba","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kataoka-brieto-m11-pro-molybdenum","storeName":"Kataoka Brieto M11 Pro Molybdenum Steel Yo-Deba Knife 270mm"},{"slug":"shimomura-molybdenum-ryuji-gyuto-180","name":"Shimomura Ryuji Molybdenum Gyuto 180mm","maker":"Shimomura","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Gyuto Knife 180mm"},{"slug":"shimomura-molybdenum-ryuji-gyuto-210","name":"Shimomura Ryuji Molybdenum Gyuto 210mm","maker":"Shimomura","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Gyuto Knife 210mm"},{"slug":"shimomura-molybdenum-ryuji-gyuto-240","name":"Shimomura Ryuji Molybdenum Gyuto 240mm","maker":"Shimomura","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Gyuto Knife 240mm"},{"slug":"shimomura-molybdenum-ryuji-gyuto-270","name":"Shimomura Ryuji Molybdenum Gyuto 270mm","maker":"Shimomura","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Gyuto Knife 270mm"},{"slug":"shimomura-molybdenum-ryuji-gyuto-300","name":"Shimomura Ryuji Molybdenum Gyuto 300mm","maker":"Shimomura","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Gyuto Knife 300mm"},{"slug":"shimomura-molybdenum-ryuji-sujihiki-240","name":"Shimomura Ryuji Molybdenum Sujihiki 240mm","maker":"Shimomura","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Sujihiki Knife 240mm"},{"slug":"shimomura-molybdenum-ryuji-sujihiki-270","name":"Shimomura Ryuji Molybdenum Sujihiki 270mm","maker":"Shimomura","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Sujihiki Knife 270mm"},{"slug":"shimomura-molybdenum-ryuji-petty-125","name":"Shimomura Ryuji Molybdenum Petty 125mm","maker":"Shimomura","shape":"petty","lengthMm":125,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Petty Knife 125mm"},{"slug":"shimomura-molybdenum-ryuji-petty-150","name":"Shimomura Ryuji Molybdenum Petty 150mm","maker":"Shimomura","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shimomura-ryuji-molybdenum","storeName":"Shimomura Ryuji Molybdenum Steel Petty Knife 150mm"},{"slug":"mac-mac-original-petty-170","name":"MAC Original High-Carbon Stainless Petty 170mm","maker":"MAC","shape":"petty","lengthMm":170,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. MAC Original (high-carbon stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-original-mac-original","storeName":"Mac Original Utility Knife 170mm"},{"slug":"mac-mac-original-sujihiki-230","name":"MAC High-Carbon Stainless Sujihiki 230mm","maker":"MAC","shape":"sujihiki","lengthMm":230,"steel":"MAC Original (high-carbon stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. MAC Original (high-carbon stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mac-mac-original","storeName":"MAC Sujihiki 230mm"},{"slug":"masamoto-shirogami-hongasumi-gyokuhaku-yanagiba-330","name":"Masamoto Gyokuhaku Hon-Kasumi Shirogami Yanagiba 330mm","maker":"Masamoto","shape":"yanagiba","lengthMm":330,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hongasumi-gyokuhaku-shirogami","storeName":"Masamoto Hongasumi Gyokuhaku Takobiki Yanagiba 330mm"},{"slug":"masamoto-shirogami-hongasumi-gyokuhaku-yanagiba-360","name":"Masamoto Gyokuhaku Hon-Kasumi Shirogami Yanagiba 360mm","maker":"Masamoto","shape":"yanagiba","lengthMm":360,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-hongasumi-gyokuhaku-shirogami","storeName":"Masamoto Hongasumi Gyokuhaku Takobiki Yanagiba 360mm"},{"slug":"masamoto-molybdenum-hyper-sujihiki-240","name":"Masamoto Hyper Molybdenum Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-molybdenum","storeName":"Masamoto Hyper Molybdenum Steel Sujihiki Knife 240mm"},{"slug":"masamoto-molybdenum-hyper-sujihiki-270","name":"Masamoto Hyper Molybdenum Sujihiki 270mm","maker":"Masamoto","shape":"sujihiki","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-molybdenum","storeName":"Masamoto Hyper Molybdenum Steel Sujihiki Knife 270mm"},{"slug":"masamoto-molybdenum-hyper-petty-120","name":"Masamoto Hyper Molybdenum Petty 120mm","maker":"Masamoto","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-molybdenum","storeName":"Masamoto Hyper Molybdenum Steel Petty Knife 120mm"},{"slug":"masamoto-molybdenum-hyper-petty-150","name":"Masamoto Hyper Molybdenum Petty 150mm","maker":"Masamoto","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-molybdenum","storeName":"Masamoto Hyper Molybdenum Steel Petty Knife 150mm"},{"slug":"masamoto-molybdenum-hyper-bunka-180","name":"Masamoto Hyper Molybdenum Bunka 180mm","maker":"Masamoto","shape":"bunka","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-molybdenum","storeName":"Masamoto Hyper Molybdenum Steel Bunka Knife 180mm"},{"slug":"masamoto-molybdenum-hyper-honesuki-145","name":"Masamoto Hyper Molybdenum Honesuki 145mm","maker":"Masamoto","shape":"honesuki","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-hyper-molybdenum","storeName":"Masamoto Hyper Molybdenum Steel Honesuki Knife 145mm"},{"slug":"hounen-kihan-sobakiri-wood-other-300","name":"Hounen Kihan Plywood Soba Kiri 300mm","maker":"Hounen Kihan","shape":"other","lengthMm":300,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. The store doesn't name the steel.","line":"hounen-kihan-sobakiri-plywood-unstated","storeName":"Hounen Kihan Sobakiri Knife with Plywood Handle 300mm"},{"slug":"hounen-kihan-sobakiri-other-330","name":"Hounen Kihan Stainless Soba Kiri 330mm","maker":"Hounen Kihan","shape":"other","lengthMm":330,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hounen-kihan-sobakiri-stainless-unstated","storeName":"Hounen Kihan Sobakiri Knife 330mm"},{"slug":"ichibishi-pot-bunka-150","name":"Ichibishi Pot Stainless Bunka 150mm","maker":"Ichibishi","shape":"bunka","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ichibishi-pot-stainless-unstated","storeName":"Ichibishi Stainless Steel Bunka Pot 150mm"},{"slug":"ichibishi-pot-bunka-170","name":"Ichibishi Pot Stainless Bunka 170mm","maker":"Ichibishi","shape":"bunka","lengthMm":170,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ichibishi-pot-stainless-unstated","storeName":"Ichibishi Stainless Steel Bunka Pot 170mm"},{"slug":"ichibishi-pot-bunka-190","name":"Ichibishi Pot Stainless Bunka 190mm","maker":"Ichibishi","shape":"bunka","lengthMm":190,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ichibishi-pot-stainless-unstated","storeName":"Ichibishi Stainless Steel Bunka Pot 190mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-petty-120","name":"Hasegawa Antibacterial Kigami #3 Petty 120mm","maker":"Hasegawa","shape":"petty","lengthMm":120,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Petty Knife 120mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-petty-150","name":"Hasegawa Antibacterial Kigami #3 Petty 150mm","maker":"Hasegawa","shape":"petty","lengthMm":150,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Petty Knife 150mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-nakiri-160","name":"Hasegawa Antibacterial Kigami #3 Nakiri 160mm","maker":"Hasegawa","shape":"nakiri","lengthMm":160,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Nakiri Knife 160mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-nakiri-180","name":"Hasegawa Antibacterial Kigami #3 Nakiri 180mm","maker":"Hasegawa","shape":"nakiri","lengthMm":180,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Nakiri Knife 180mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-gyuto-180","name":"Hasegawa Antibacterial Kigami #3 Gyuto 180mm","maker":"Hasegawa","shape":"gyuto","lengthMm":180,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Gyuto Knife 180mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-gyuto-210","name":"Hasegawa Antibacterial Kigami #3 Gyuto 210mm","maker":"Hasegawa","shape":"gyuto","lengthMm":210,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Gyuto Knife 210mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-gyuto-240","name":"Hasegawa Antibacterial Kigami #3 Gyuto 240mm","maker":"Hasegawa","shape":"gyuto","lengthMm":240,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Gyuto Knife 240mm"},{"slug":"hasegawa-kigami-3-antibacterial-white-gyuto-270","name":"Hasegawa Antibacterial Kigami #3 Gyuto 270mm","maker":"Hasegawa","shape":"gyuto","lengthMm":270,"steel":"Kigami #3 (Yellow #3)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Kigami #3 (Yellow #3) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hasegawa-antibacterial-kigami-3","storeName":"Hasegawa Stainless Steel Antibacterial Gyuto Knife 270mm"},{"slug":"magoroku-molybdenum-benifuji-vanadium-petty-150","name":"Magoroku Seki Benifuji Molybdenum Petty 150mm","maker":"Magoroku","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-benifuji-vanadium-molybdenum","storeName":"Seki Magoroku Benifuji Molybdenum Vanadium Stainless Steel Petty Knife 150mm"},{"slug":"magoroku-molybdenum-benifuji-vanadium-gyuto-270","name":"Magoroku Seki Benifuji Molybdenum Gyuto 270mm","maker":"Magoroku","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-benifuji-vanadium-molybdenum","storeName":"Seki Magoroku Benifuji Molybdenum Vanadium Stainless Steel Gyuto Knife 270mm"},{"slug":"magoroku-shoso-chuka-165","name":"Magoroku Seki Shoso Stainless Chukabocho 165mm","maker":"Magoroku","shape":"chuka","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-chinese-stainless-unstated","storeName":"Seki Magoroku Shoso Stainless Steel Chinese Cleaver 165mm"},{"slug":"magoroku-shoso-petty-150","name":"Magoroku Seki Shoso Stainless Petty 150mm","maker":"Magoroku","shape":"petty","lengthMm":150,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-stainless-unstated","storeName":"Seki Magoroku Shoso Stainless Steel Petty Knife 150mm"},{"slug":"magoroku-shoso-dimple-santoku-165","name":"Magoroku Seki Shoso Dimple Hollow Edge Stainless Santoku 165mm","maker":"Magoroku","shape":"santoku","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-dimple-hollow-edge-stainless-unstated","storeName":"Seki Magoroku Shoso Stainless Steel Dimple Hollow Edge Santoku Knife 165mm"},{"slug":"magoroku-shoso-santoku-145","name":"Magoroku Seki Shoso Stainless Santoku 145mm","maker":"Magoroku","shape":"santoku","lengthMm":145,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-shoso-stainless-unstated","storeName":"Seki Magoroku Shoso Stainless Steel Santoku Knife 145mm"},{"slug":"suisin-molybdenum-honyaki-mioroshi-other-240","name":"Suisin Inox Honyaki Mioroshi-Deba Molybdenum Deba 240mm","maker":"Suisin","shape":"deba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"suisin-honyaki-molybdenum","storeName":"Suisin Inox Honyaki Wa Series Mioroshi-Deba Knife 240mm"},{"slug":"suisin-molybdenum-honyaki-yanagiba-330","name":"Suisin Inox Honyaki Molybdenum Yanagiba 330mm","maker":"Suisin","shape":"yanagiba","lengthMm":330,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"suisin-honyaki-molybdenum","storeName":"Suisin Inox Honyaki Wa Series Yanagiba Knife 330mm"},{"slug":"kataoka-keisuilou-chuka-175","name":"Kataoka Keisuilou Stainless Chukabocho 175mm","maker":"Kataoka","shape":"chuka","lengthMm":175,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kataoka-seisakusho-keisuilou-chinese-stainless-unstated","storeName":"Kataoka Seisakusho Keisuilou Chinese Cleaver 175mm"},{"slug":"misono-440-narrow-thin-chuka-95","name":"Misono 440 Chukabocho 95mm","maker":"Misono","shape":"chuka","lengthMm":95,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-chinese-440","storeName":"Misono 440 Series Chinese Cleaver 95mm"},{"slug":"misono-440-thin-chuka-110","name":"Misono 440 Chukabocho 110mm","maker":"Misono","shape":"chuka","lengthMm":110,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"misono-chinese-440","storeName":"Misono 440 Series Chinese Cleaver 110mm"},{"slug":"tojiro-molybdenum-color-elastomer-sujihiki-240","name":"Tojiro Color Molybdenum Sujihiki 240mm","maker":"Tojiro","shape":"sujihiki","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":56,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-color-elastomer-molybdenum","storeName":"Tojiro Color MV Sujihiki Knife with Elastomer Handle 240mm"},{"slug":"tojiro-vg10-dp-2layer-deba-105","name":"Tojiro Fujitora DP 2-Layer VG-10 Deba 105mm","maker":"Tojiro","shape":"deba","lengthMm":105,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-dp-2-layer-vg10","storeName":"Tojiro Fujitora DP 2-Layer Deba Knife with Stainless Steel Handle 105mm"},{"slug":"kataoka-tamahagane-kyoto-damascus-gyuto-180","name":"Kataoka Kyoto 63-Layer Damascus Tamahagane Gyuto 180mm","maker":"Kataoka","shape":"gyuto","lengthMm":180,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kataoka-tamahagane-kyoto-63-layer-damascus-tamahagane","storeName":"Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 180mm"},{"slug":"kataoka-tamahagane-kyoto-damascus-gyuto-210","name":"Kataoka Kyoto 63-Layer Damascus Tamahagane Gyuto 210mm","maker":"Kataoka","shape":"gyuto","lengthMm":210,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kataoka-tamahagane-kyoto-63-layer-damascus-tamahagane","storeName":"Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 210mm"},{"slug":"kataoka-tamahagane-kyoto-damascus-gyuto-240","name":"Kataoka Kyoto 63-Layer Damascus Tamahagane Gyuto 240mm","maker":"Kataoka","shape":"gyuto","lengthMm":240,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kataoka-tamahagane-kyoto-63-layer-damascus-tamahagane","storeName":"Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 240mm"},{"slug":"kataoka-tamahagane-kyoto-damascus-gyuto-270","name":"Kataoka Kyoto 63-Layer Damascus Tamahagane Gyuto 270mm","maker":"Kataoka","shape":"gyuto","lengthMm":270,"steel":"Tamahagane","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kataoka-tamahagane-kyoto-63-layer-damascus-tamahagane","storeName":"Kataoka Tamahagane Kyoto 63-Layer Damascus Gyuto Knife 270mm"},{"slug":"jikko-molybdenum-honbazuke-honed-gyuto-180","name":"Jikko Inox Molybdenum Gyuto 180mm","maker":"Jikko","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-molybdenum","storeName":"Jikko Inox Molybdenum Gyuto Knife 180mm"},{"slug":"jikko-molybdenum-honbazuke-honed-gyuto-210","name":"Jikko Inox Molybdenum Gyuto 210mm","maker":"Jikko","shape":"gyuto","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-molybdenum","storeName":"Jikko Inox Molybdenum Gyuto Knife 210mm"},{"slug":"jikko-molybdenum-honbazuke-honed-gyuto-240","name":"Jikko Inox Molybdenum Gyuto 240mm","maker":"Jikko","shape":"gyuto","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-molybdenum","storeName":"Jikko Inox Molybdenum Gyuto Knife 240mm"},{"slug":"jikko-molybdenum-honbazuke-honed-gyuto-270","name":"Jikko Inox Molybdenum Gyuto 270mm","maker":"Jikko","shape":"gyuto","lengthMm":270,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-molybdenum","storeName":"Jikko Inox Molybdenum Gyuto Knife 270mm"},{"slug":"jikko-molybdenum-honbazuke-honed-gyuto-300","name":"Jikko Inox Molybdenum Gyuto 300mm","maker":"Jikko","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-molybdenum","storeName":"Jikko Inox Molybdenum Gyuto Knife 300mm"},{"slug":"misono-swedish-carbon-honbazuke-honed-honesuki-145","name":"Misono EU Swedish Carbon Honesuki 145mm","maker":"Misono","shape":"honesuki","lengthMm":145,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-eu-swedish-carbon","storeName":"Misono EU Swedish Carbon Steel Honesuki Knife 145mm"},{"slug":"misono-swedish-carbon-honbazuke-honed-honesuki-165","name":"Misono EU Swedish Carbon Honesuki 165mm","maker":"Misono","shape":"honesuki","lengthMm":165,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-eu-swedish-carbon","storeName":"Misono EU Swedish Carbon Steel Honesuki Knife 165mm"},{"slug":"jikko-molybdenum-santoku-180","name":"Jikko Inox Molybdenum Santoku 180mm","maker":"Jikko","shape":"santoku","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"jikko-molybdenum","storeName":"Jikko Inox Molybdenum Santoku Knife 180mm"},{"slug":"jikko-nihonko-honesuki-150","name":"Jikko Nihonko Carbon Honesuki 150mm","maker":"Jikko","shape":"honesuki","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-nihonko-carbon-unstated","storeName":"Jikko Nihonko Japanese Carbon Steel Honesuki Knife 150mm"},{"slug":"misono-swedish-carbon-deba-210","name":"Misono EU Swedish Carbon Deba 210mm","maker":"Misono","shape":"deba","lengthMm":210,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-eu-swedish-carbon","storeName":"Misono EU Swedish Carbon Steel Yo-Deba Knife 210mm"},{"slug":"misono-swedish-carbon-deba-240","name":"Misono EU Swedish Carbon Deba 240mm","maker":"Misono","shape":"deba","lengthMm":240,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-eu-swedish-carbon","storeName":"Misono EU Swedish Carbon Steel Yo-Deba Knife 240mm"},{"slug":"misono-swedish-carbon-deba-270","name":"Misono EU Swedish Carbon Deba 270mm","maker":"Misono","shape":"deba","lengthMm":270,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"misono-eu-swedish-carbon","storeName":"Misono EU Swedish Carbon Steel Yo-Deba Knife 270mm"},{"slug":"misono-swedish-carbon-santoku-petty-140","name":"Misono Swedish Carbon Santoku Petty 140mm","maker":"Misono","shape":"petty","lengthMm":140,"steel":"Swedish carbon","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish carbon is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"misono-swedish-carbon","storeName":"Misono Santoku Petty 140mm"},{"slug":"jikko-nihonko-hankotsu-other-150","name":"Jikko Nihonko Carbon Hankotsu 150mm","maker":"Jikko","shape":"other","lengthMm":150,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-nihonko-hankotsu-carbon-unstated","storeName":"Jikko Nihonko Japanese Carbon Steel Hankotsu Knife 150mm"},{"slug":"jikko-nihonko-deba-210","name":"Jikko Nihonko Carbon Deba 210mm","maker":"Jikko","shape":"deba","lengthMm":210,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-nihonko-carbon-unstated","storeName":"Jikko Nihonko Japanese Carbon Steel Yo-Deba Knife 210mm"},{"slug":"jikko-nihonko-deba-240","name":"Jikko Nihonko Carbon Deba 240mm","maker":"Jikko","shape":"deba","lengthMm":240,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-nihonko-carbon-unstated","storeName":"Jikko Nihonko Japanese Carbon Steel Yo-Deba Knife 240mm"},{"slug":"jikko-nihonko-honbazuke-petty-120","name":"Jikko Nihonko Carbon Petty 120mm","maker":"Jikko","shape":"petty","lengthMm":120,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-nihonko-carbon-unstated","storeName":"Jikko Nihonko Japanese Carbon Steel Petty Knife 120mm"},{"slug":"sori-yanagi-molybdenum-bread-yanagiba-210","name":"Sori Yanagi Molybdenum Pankiri 210mm","maker":"Sori Yanagi","shape":"pankiri","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sori-yanagi-molybdenum","storeName":"Sori Yanagi Molybdenum Bread Knife 210mm"},{"slug":"jikko-shirogami-jo-takobiki-kiritsuke-330","name":"Jikko Jo-Saku Shirogami Kiritsuke Takohiki 330mm","maker":"Jikko","shape":"takohiki","lengthMm":330,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-jo-saku-shirogami","storeName":"Jikko Jo-Saku Takobiki Kiritsuke Knife 330mm"},{"slug":"jikko-shirogami-jo-takobiki-kiritsuke-300","name":"Jikko Jo-Saku Shirogami Kiritsuke Takohiki 300mm","maker":"Jikko","shape":"takohiki","lengthMm":300,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-jo-saku-shirogami","storeName":"Jikko Jo-Saku Takobiki Kiritsuke Knife 300mm"},{"slug":"jikko-shirogami-jo-takobiki-kiritsuke-270","name":"Jikko Jo-Saku Shirogami Kiritsuke Takohiki 270mm","maker":"Jikko","shape":"takohiki","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"jikko-jo-saku-shirogami","storeName":"Jikko Jo-Saku Takobiki Kiritsuke Knife 270mm"},{"slug":"magoroku-wakatake-nakiri-165","name":"Magoroku Seki Wakatake Stainless Nakiri 165mm","maker":"Magoroku","shape":"nakiri","lengthMm":165,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-wakatake-stainless-unstated","storeName":"Seki Magoroku Wakatake Stainless Steel Nakiri Knife 165mm"},{"slug":"magoroku-wakatake-gyuto-180","name":"Magoroku Seki Wakatake Stainless Gyuto 180mm","maker":"Magoroku","shape":"gyuto","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-wakatake-stainless-unstated","storeName":"Seki Magoroku Wakatake Stainless Steel Gyuto Knife 180mm"},{"slug":"magoroku-wakatake-pankiri-210","name":"Magoroku Seki Wakatake Stainless Pankiri 210mm","maker":"Magoroku","shape":"pankiri","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"magoroku-seki-wakatake-stainless-unstated","storeName":"Seki Magoroku Wakatake Stainless Steel Bread Knife 210mm"},{"slug":"masahiro-molybdenum-vanadium-petty-165","name":"Masahiro Molybdenum Petty 165mm","maker":"Masahiro","shape":"petty","lengthMm":165,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masahiro-vanadium-molybdenum","storeName":"Masahiro Molybdenum Vanadium Stainless Steel Utility Knife 165mm"},{"slug":"takeshi-saji-sg2-kenta-nke-sujihiki-200","name":"Takeshi Saji Kenta Nke Custom Damascus R2/SG2 Sujihiki 200mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":200,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-kenta-nke-custom-sg2","storeName":"Takeshi Saji Kenta Nke Custom Sujihiki 200mm"},{"slug":"hatsukokoro-aogami-2-sakimaru-takobiki-other-321","name":"Hatsukokoro Aogami #2 Sakimaru Takohiki 321mm","maker":"Hatsukokoro","shape":"takohiki","lengthMm":321,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-sakimaru-aogami-2","storeName":"Hatsukokoro Sakimaru Takobiki 321mm"},{"slug":"hatsukokoro-aogami-2-sakimaru-takobiki-other-262","name":"Hatsukokoro Aogami #2 Sakimaru Takohiki 262mm","maker":"Hatsukokoro","shape":"takohiki","lengthMm":262,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-sakimaru-aogami-2","storeName":"Hatsukokoro Sakimaru Takobiki 262mm"},{"slug":"hatsukokoro-aogami-2-sakimaru-takobiki-other-293","name":"Hatsukokoro Aogami #2 Sakimaru Takohiki 293mm","maker":"Hatsukokoro","shape":"takohiki","lengthMm":293,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-sakimaru-aogami-2","storeName":"Hatsukokoro Sakimaru Takobiki 293mm"},{"slug":"shigeki-tanaka-sg2-custom-sujihiki-270","name":"Shigeki Tanaka Custom R2/SG2 Sujihiki 270mm","maker":"Shigeki Tanaka","shape":"sujihiki","lengthMm":270,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shigeki-tanaka-custom-sg2","storeName":"Shigeki Tanaka Sujihiki | Custom Handle 270mm"},{"slug":"sakai-kikumori-swedish-stainless-petty-150","name":"Sakai Kikumori Swedish Stainless Petty 150mm","maker":"Sakai Kikumori","shape":"petty","lengthMm":150,"steel":"Swedish stainless (UX10)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Swedish stainless (UX10) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-kikumori-swedish-stainless","storeName":"Sakai Kikumori Utility knife 150mm"},{"slug":"hado-sakai-vg10-kiritsuke-kiritsuke-198","name":"Hado Sakai VG-10 Kiritsuke 198mm","maker":"Hado Sakai","shape":"kiritsuke","lengthMm":198,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-vg10","storeName":"Hado Sakai Kiritsuke 198mm"},{"slug":"hado-sakai-vg10-kobunka-126","name":"Hado Sakai VG-10 Ko-Bunka 126mm","maker":"Hado Sakai","shape":"kobunka","lengthMm":126,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-vg10","storeName":"Hado Sakai Ko-Bunka 126mm"},{"slug":"hado-sakai-vg10-bunka-170","name":"Hado Sakai VG-10 Bunka 170mm","maker":"Hado Sakai","shape":"bunka","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-vg10","storeName":"Hado Sakai Bunka 170mm"},{"slug":"ohishi-sld-petty-163","name":"Ohishi SLD Petty 163mm","maker":"Ohishi","shape":"petty","lengthMm":163,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"ohishi-sld","storeName":"Ohishi Petty 163mm"},{"slug":"hatsukokoro-chromax-nakiri-175","name":"Hatsukokoro Chromax Nakiri 175mm","maker":"Hatsukokoro","shape":"nakiri","lengthMm":175,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-chromax","storeName":"Hatsukokoro Nakiri 175mm"},{"slug":"shiro-kamo-aogami-2-nakiri-160","name":"Shiro Kamo Aogami #2 Nakiri 160mm","maker":"Shiro Kamo","shape":"nakiri","lengthMm":160,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-2","storeName":"Shiro Kamo Nakiri 160mm"},{"slug":"moritaka-aogami-super-sujihiki-361","name":"Moritaka Aogami Super Sujihiki 361mm","maker":"Moritaka","shape":"sujihiki","lengthMm":361,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"moritaka-aogami-super","storeName":"Moritaka Sujihiki 361mm"},{"slug":"ohishi-vg10-petty-140","name":"Ohishi VG-10 Petty 140mm","maker":"Ohishi","shape":"petty","lengthMm":140,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"ohishi-vg10","storeName":"Ohishi Utility knife 140mm"},{"slug":"takamura-chromax-soba-kiri-other-240","name":"Takamura Chromax Soba Kiri 240mm","maker":"Takamura","shape":"other","lengthMm":240,"steel":"Chromax (powder stainless)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Chromax (powder stainless) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takamura-soba-kiri-chromax","storeName":"Takamura Soba-kiri 240mm"},{"slug":"shiro-kamo-aogami-2-santoku-186","name":"Shiro Kamo Aogami #2 Santoku 186mm","maker":"Shiro Kamo","shape":"santoku","lengthMm":186,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-aogami-2","storeName":"Shiro Kamo Santoku 186mm"},{"slug":"shiro-kamo-aogami-2-petty-140","name":"Shiro Kamo Aogami #2 Petty 140mm","maker":"Shiro Kamo","shape":"petty","lengthMm":140,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-2","storeName":"Shiro Kamo Utility knife 140mm"},{"slug":"masashi-yamamoto-shirogami-gyuto-240","name":"Masashi Yamamoto Shirogami Gyuto 240mm","maker":"Masashi Yamamoto","shape":"gyuto","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Yamamoto Chef's Knife 240mm"},{"slug":"hado-sakai-sg2-kiritsuke-kiritsuke-198","name":"Hado Sakai R2/SG2 Kiritsuke 198mm","maker":"Hado Sakai","shape":"kiritsuke","lengthMm":198,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-sg2","storeName":"Hado Sakai Kiritsuke 198mm"},{"slug":"hado-sakai-sg2-bunka-170","name":"Hado Sakai R2/SG2 Bunka 170mm","maker":"Hado Sakai","shape":"bunka","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-sg2","storeName":"Hado Sakai Bunka 170mm"},{"slug":"hado-sakai-sg2-kobunka-130","name":"Hado Sakai R2/SG2 Ko-Bunka 130mm","maker":"Hado Sakai","shape":"kobunka","lengthMm":130,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A ko-bunka is a small bunka: a short k-tip blade for board-side jobs a petty would do. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hado-sakai-sg2","storeName":"Hado Sakai Ko-Bunka 130mm"},{"slug":"shiraki-shirogami-2-honesuki-159","name":"Shiraki Shirogami #2 Honesuki 159mm","maker":"Shiraki","shape":"honesuki","lengthMm":159,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiraki-shirogami-2","storeName":"Shiraki Honesuki 159mm"},{"slug":"taguchi-vg10-gyuto-214","name":"Taguchi VG-10 Gyuto 214mm","maker":"Taguchi","shape":"gyuto","lengthMm":214,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"taguchi-vg10","storeName":"Taguchi Chef's Knife 214mm"},{"slug":"masashi-yamamoto-shirogami-sujihiki-270","name":"Masashi Yamamoto Shirogami Sujihiki 270mm","maker":"Masashi Yamamoto","shape":"sujihiki","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Yamamoto Sujihiki 270mm"},{"slug":"masashi-yamamoto-shirogami-petty-153","name":"Masashi Yamamoto Shirogami Petty 153mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":153,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Yamamoto Utility Knife 153mm"},{"slug":"masashi-yamamoto-shirogami-petty-138","name":"Masashi Yamamoto Shirogami Petty 138mm","maker":"Masashi Yamamoto","shape":"petty","lengthMm":138,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masashi-yamamoto-shirogami","storeName":"Masashi Yamamoto Utility Knife 138mm"},{"slug":"munetoshi-shirogami-2-santoku-petty-137","name":"Munetoshi Shirogami #2 Santoku Petty 137mm","maker":"Munetoshi","shape":"petty","lengthMm":137,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"munetoshi-shirogami-2","storeName":"Munetoshi Santoku Petty 137mm"},{"slug":"kashima-shirogami-2-usuba-155","name":"Kashima Shirogami #2 Usuba 155mm","maker":"Kashima","shape":"usuba","lengthMm":155,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"kashima-shirogami-2","storeName":"Kashima Usuba 155mm"},{"slug":"naohito-myojin-aogami-2-yanagiba-263","name":"Naohito Myojin Aogami #2 Yanagiba 263mm","maker":"Naohito Myojin","shape":"yanagiba","lengthMm":263,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"naohito-myojin-aogami-2","storeName":"Naohito Myojin Yanagiba 263mm"},{"slug":"kashima-gyuto-208","name":"Kashima Stainless Gyuto 208mm","maker":"Kashima","shape":"gyuto","lengthMm":208,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kashima-stainless-unstated","storeName":"Kashima Chef's Knife 208mm"},{"slug":"kashima-santoku-180","name":"Kashima Stainless Santoku 180mm","maker":"Kashima","shape":"santoku","lengthMm":180,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kashima-stainless-unstated","storeName":"Kashima Santoku 180mm"},{"slug":"kashima-petty-148","name":"Kashima Stainless Petty 148mm","maker":"Kashima","shape":"petty","lengthMm":148,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kashima-stainless-unstated","storeName":"Kashima Utility knife 148mm"},{"slug":"kashima-petty-118","name":"Kashima Stainless Petty 118mm","maker":"Kashima","shape":"petty","lengthMm":118,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"kashima-stainless-unstated","storeName":"Kashima Utility Knife 118mm"},{"slug":"shiro-kamo-aogami-2-sujihiki-275","name":"Shiro Kamo Aogami #2 Sujihiki 275mm","maker":"Shiro Kamo","shape":"sujihiki","lengthMm":275,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-aogami-2","storeName":"Shiro Kamo Sujihiki 275mm"},{"slug":"shiro-kamo-shirogami-2-bunka-187","name":"Shiro Kamo Shirogami #2 Bunka 187mm","maker":"Shiro Kamo","shape":"bunka","lengthMm":187,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-shirogami-2","storeName":"Shiro Kamo Bunka 187mm"},{"slug":"shiro-kamo-shirogami-2-sakimaru-gyuto-245","name":"Shiro Kamo Shirogami #2 Sakimaru Gyuto 245mm","maker":"Shiro Kamo","shape":"gyuto","lengthMm":245,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shiro-kamo-sakimaru-shirogami-2","storeName":"Shiro Kamo Sakimaru gyuto 245mm"},{"slug":"sakai-kikumori-shirogami-2-kiritsuke-yanagiba-255","name":"Sakai Kikumori Shirogami #2 Kengata Yanagiba 255mm","maker":"Sakai Kikumori","shape":"yanagiba","lengthMm":255,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"sakai-kikumori-shirogami-2","storeName":"Sakai Kikumori Yanagiba kengata 255mm"},{"slug":"kashima-ginsan-santoku-169","name":"Kashima Ginsan Santoku 169mm","maker":"Kashima","shape":"santoku","lengthMm":169,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"kashima-ginsan","storeName":"Kashima Santoku 169mm"},{"slug":"tetsuhiro-sg2-kiritsuke-kiritsuke-245","name":"Tetsuhiro R2/SG2 Kiritsuke 245mm","maker":"Tetsuhiro","shape":"kiritsuke","lengthMm":245,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tetsuhiro-sg2","storeName":"Tetsuhiro Kiritsuke 245mm"},{"slug":"yoshihiro-aogami-2-yanagiba-260","name":"Yoshihiro Aogami #2 Yanagiba 260mm","maker":"Yoshihiro","shape":"yanagiba","lengthMm":260,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yoshihiro-aogami-2","storeName":"Yoshihiro Yanagiba 260mm"},{"slug":"toshihiro-wakui-aogami-2-sujihiki-155","name":"Toshihiro Wakui Aogami #2 Sujihiki 155mm","maker":"Toshihiro Wakui","shape":"sujihiki","lengthMm":155,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"toshihiro-wakui-aogami-2","storeName":"Toshihiro Wakui Sujihiki 155mm"},{"slug":"tsunehisa-aus10-gyuto-245","name":"Tsunehisa AUS-10 Gyuto 245mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":245,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tsunehisa-aus10","storeName":"Tsunehisa Chef's knife 245mm"},{"slug":"yoshihiro-ats34-santoku-184","name":"Yoshihiro ATS-34 Santoku 184mm","maker":"Yoshihiro","shape":"santoku","lengthMm":184,"steel":"ATS-34","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ATS-34 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-ats34","storeName":"Yoshihiro Santoku 184mm"},{"slug":"toshihiro-wakui-aogami-2-sujihiki-198","name":"Toshihiro Wakui Aogami #2 Sujihiki 198mm","maker":"Toshihiro Wakui","shape":"sujihiki","lengthMm":198,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"toshihiro-wakui-aogami-2","storeName":"Toshihiro Wakui Sujihiki 198mm"},{"slug":"masamoto-shirogami-2-kiritsuke-kiritsuke-216","name":"Masamoto Shirogami #2 Kiritsuke 216mm","maker":"Masamoto","shape":"kiritsuke","lengthMm":216,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-shirogami-2","storeName":"Masamoto Kiritsuke 216mm"},{"slug":"naohito-myojin-aogami-2-kiritsuke-yanagiba-323","name":"Naohito Myojin Aogami #2 Kengata Yanagiba 323mm","maker":"Naohito Myojin","shape":"yanagiba","lengthMm":323,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"naohito-myojin-aogami-2","storeName":"Naohito Myojin Yanagiba Kengata 323mm"},{"slug":"hinoura-shirogami-2-sujihiki-275","name":"Hinoura Shirogami #2 Sujihiki 275mm","maker":"Hinoura","shape":"sujihiki","lengthMm":275,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hinoura-shirogami-2","storeName":"Hinoura Sujihiki 275mm"},{"slug":"naohito-myojin-shirogami-2-yanagiba-290","name":"Naohito Myojin Shirogami #2 Yanagiba 290mm","maker":"Naohito Myojin","shape":"yanagiba","lengthMm":290,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"naohito-myojin-shirogami-2","storeName":"Naohito Myojin Yanagiba 290mm"},{"slug":"satoshi-nakagawa-aogami-1-yanagiba-260","name":"Satoshi Nakagawa Aogami #1 Yanagiba 260mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":260,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"satoshi-nakagawa-aogami-1","storeName":"Satoshi Nakagawa Yanagiba 260mm"},{"slug":"nigara-hamono-aogami-2-yanagiba-260","name":"Nigara Hamono Aogami #2 Yanagiba 260mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":260,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-aogami-2","storeName":"Nigara Hamono Yanagiba 260mm"},{"slug":"shiro-kamo-aogami-2-petty-103","name":"Shiro Kamo Aogami #2 Petty 103mm","maker":"Shiro Kamo","shape":"petty","lengthMm":103,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shiro-kamo-aogami-2","storeName":"Shiro Kamo Paring knife 103mm"},{"slug":"hokiyama-aogami-2-yanagiba-240","name":"Hokiyama Aogami #2 Yanagiba 240mm","maker":"Hokiyama","shape":"yanagiba","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-aogami-2","storeName":"Hokiyama Yanagiba Aogami #2 240mm"},{"slug":"hokiyama-aus8-walnut-yanagiba-240","name":"Hokiyama AUS-8 Yanagiba 240mm","maker":"Hokiyama","shape":"yanagiba","lengthMm":240,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-aus8","storeName":"Hokiyama Yanagiba AUS-8 240mm (9.4\") [walnut]"},{"slug":"hokiyama-aus8-walnut-yanagiba-270","name":"Hokiyama AUS-8 Yanagiba 270mm","maker":"Hokiyama","shape":"yanagiba","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-aus8","storeName":"Hokiyama Yanagiba AUS-8 270mm (10.6\") [walnut]"},{"slug":"hokiyama-aus8-walnut-yanagiba-300","name":"Hokiyama AUS-8 Yanagiba 300mm","maker":"Hokiyama","shape":"yanagiba","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-aus8","storeName":"Hokiyama Yanagiba AUS-8 300mm (11.8\") [walnut]"},{"slug":"hokiyama-aogami-2-hon-deba-165","name":"Hokiyama Hon-Deba Aogami #2 Deba 165mm","maker":"Hokiyama","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-hon-aogami-2","storeName":"Hokiyama Hon-Deba Aogami #2 165mm"},{"slug":"hatsukokoro-sld-hikari-kiri-gyuto-205","name":"Hatsukokoro Hikari Kiri-Gyuto Satin Polish SLD Gyuto 205mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":205,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-kiri-satin-polish-sld","storeName":"Hatsukokoro Hikari Kiri-Gyuto SLD Satin Polish 205mm"},{"slug":"tojiro-molybdenum-udon-kiri-other-210","name":"Tojiro Molybdenum Udon Kiri 210mm","maker":"Tojiro","shape":"other","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-udon-kiri-molybdenum","storeName":"Tojiro Udon-Kiri 210mm"},{"slug":"yoshida-hamono-aus8-gomu-honesuki-150","name":"Yoshida Hamono Gomu AUS-8 Honesuki 150mm","maker":"Yoshida Hamono","shape":"honesuki","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yoshida-hamono-gomu-aus8","storeName":"Yoshida Honesuki AUS-8 Gomu 150mm"},{"slug":"hatsukokoro-vg10-kurozome-nickel-santoku-180","name":"Hatsukokoro Kurozome Damascus VG-10 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurozome-nickel-damascus-vg10","storeName":"Hatsukokoro Kurozome Santoku VG-10 Nickel Damascus 180mm"},{"slug":"hatsukokoro-aogami-2-kurokaze-ryo-deba-150","name":"Hatsukokoro Kurokaze Ryo-Kiri-Deba Kurouchi Aogami #2 Deba 150mm","maker":"Hatsukokoro","shape":"deba","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kurokaze-ryo-kiri-kuro-uchi-aogami-2","storeName":"Hatsukokoro Kurokaze Ryo-Kiri-Deba Aogami #2 Kuro-uchi 150mm"},{"slug":"hokiyama-aogami-super-kurouchi-sujihiki-240","name":"Hokiyama Blade Kurouchi Aogami Super Sujihiki 240mm","maker":"Hokiyama","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hokiyama-kuro-uchi-blade-aogami-super","storeName":"Hokiyama Sujihiki Kuro-uchi 240mm (9.5\") - BLADE"},{"slug":"nenohi-nenox-migaki-gyuto-240","name":"Nenohi NENOX-X Migaki Stainless Gyuto 240mm","maker":"Nenohi","shape":"gyuto","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nenohi-nenox-migaki-ironwood-stainless-unstated","storeName":"Nenohi NENOX-X Gyuto Migaki 240mm (9.4\") [Ironwood]"},{"slug":"kogetsu-aogami-2-homura-kasumi-gyuto-240","name":"Kogetsu Homura Kasumi Aogami #2 Gyuto 240mm","maker":"Kogetsu","shape":"gyuto","lengthMm":240,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kogetsu-homura-kasumi-aogami-2","storeName":"Homura Kogetsu Gyuto Aogami #2 Kasumi 240mm"},{"slug":"hokiyama-aus10-nawame-damascus-gyuto-240","name":"Hokiyama Nawame KOY Damascus AUS-10 Gyuto 240mm","maker":"Hokiyama","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-nawame-damascus-koy-aus10","storeName":"Hokiyama Gyuto AUS-10 Nawame Damascus 240mm (9.4\") [KOY]"},{"slug":"hatsukokoro-sg2-mercury-kurozome-gyuto-210","name":"Hatsukokoro Mercury Kurozome Damascus R2/SG2 Gyuto 210mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-mercury-kurozome-damascus-mono-sg2","storeName":"Hatsukokoro Mercury Gyuto Kurozome Damascus 210mm (8.3\") [Mono Olivewood]"},{"slug":"hatsukokoro-sg2-mercury-kurozome-bunka-180","name":"Hatsukokoro Mercury Kurozome Damascus R2/SG2 Bunka 180mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-mercury-kurozome-damascus-mono-sg2","storeName":"Hatsukokoro Mercury Bunka Kurozome Damascus 180mm (7.1\") [Mono Olivewood]"},{"slug":"hatsukokoro-sg2-mercury-kiri-gyuto-240","name":"Hatsukokoro Mercury Kiri-Gyuto Kurozome Damascus R2/SG2 Gyuto 240mm","maker":"Hatsukokoro","shape":"gyuto","lengthMm":240,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-mercury-kiri-kurozome-damascus-mono-sg2","storeName":"Hatsukokoro Mercury Kiri-Gyuto Kurozome Damascus 240mm (9.4\") [Mono Olivewood]"},{"slug":"hatsukokoro-sg2-mercury-kurozome-santoku-180","name":"Hatsukokoro Mercury Kurozome Damascus R2/SG2 Santoku 180mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-mercury-kurozome-damascus-mono-sg2","storeName":"Hatsukokoro Mercury Santoku Kurozome Damascus 180mm (7.1\") [Mono Olivewood]"},{"slug":"hatsukokoro-sg2-mercury-kurozome-petty-150","name":"Hatsukokoro Mercury Kurozome Damascus R2/SG2 Petty 150mm","maker":"Hatsukokoro","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-mercury-kurozome-damascus-mono-sg2","storeName":"Hatsukokoro Mercury Petty Kurozome Damascus 150mm (5.9\") [Mono Olivewood]"},{"slug":"hokiyama-ginsan-nawame-damascus-petty-135","name":"Hokiyama Nawame Kaotan Damascus Ginsan Petty 135mm","maker":"Hokiyama","shape":"petty","lengthMm":135,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-ginsanko-nawame-damascus-kaotan-ginsan","storeName":"Hokiyama Petty Ginsanko Nawame Damascus 135mm (5.3\") [Kaotan/Rosewood]"},{"slug":"hokiyama-ginsan-nawame-damascus-gyuto-210","name":"Hokiyama Nawame Kaotan Damascus Ginsan Gyuto 210mm","maker":"Hokiyama","shape":"gyuto","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-ginsanko-nawame-damascus-kaotan-ginsan","storeName":"Hokiyama Gyuto Ginsanko Nawame Damascus 210mm (8.3\") [Kaotan/Rosewood]"},{"slug":"hokiyama-ginsan-nawame-damascus-santoku-165","name":"Hokiyama Nawame Kaotan Damascus Ginsan Santoku 165mm","maker":"Hokiyama","shape":"santoku","lengthMm":165,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-ginsanko-nawame-damascus-kaotan-ginsan","storeName":"Hokiyama Santoku Ginsanko Nawame Damascus 165mm (6.5\") [Kaotan/Rosewood]"},{"slug":"shun-vg-xeos-kai-premier-petty-90","name":"Shun Kai Premier Tim VG-XEOS Petty 90mm","maker":"Shun","shape":"petty","lengthMm":90,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kai-premier-tim-vg-xeos","storeName":"Shun Kai Premier Tim Petty 90mm"},{"slug":"shun-vg-xeos-kai-kaname-petty-120","name":"Shun Magoroku Kai Kaname VG-XEOS Kiritsuke Petty 120mm","maker":"Shun","smith":"Magoroku","shape":"petty","lengthMm":120,"steel":"VG-XEOS","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-XEOS is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shun-kai-kaname-vg-xeos","storeName":"Shun Kai Kaname Kiritsuke Petty 120mm"},{"slug":"yoshida-hamono-zdp189-ajikiri-suj-deba-100","name":"Yoshida Hamono Suj Kurouchi ZDP-189 Ajikiri Deba 100mm","maker":"Yoshida Hamono","shape":"deba","lengthMm":100,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-ajikiri-suj-kurouchi-zdp189","storeName":"Yoshida Hamono Ajikiri Suj Kurouchi Deba 100mm"},{"slug":"yoshida-hamono-zdp189-suj-kurouchi-nakiri-165","name":"Yoshida Hamono Takefu Koi Kurouchi ZDP-189 Nakiri 165mm","maker":"Yoshida Hamono","shape":"nakiri","lengthMm":165,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-takefu-suj-2-kuro-uchi-koi-fish-zdp189","storeName":"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5\") [Koi Fish]"},{"slug":"tomita-nisaku-pankiri-210","name":"Tomita Nisaku Stainless Pankiri 210mm","maker":"Tomita Nisaku","shape":"pankiri","lengthMm":210,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tomita-nisaku-stainless-unstated","storeName":"Tomita Hamono Nisaku Pankiri 210mm"},{"slug":"hokiyama-aus10-matte-damascus-gyuto-210","name":"Hokiyama Matte Blade Damascus AUS-10 Gyuto 210mm","maker":"Hokiyama","shape":"gyuto","lengthMm":210,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hokiyama-matte-damascus-blade-aus10","storeName":"Hokiyama Gyuto Matte Damascus AUS-10 210mm (8.3\") - BLADE"},{"slug":"hokiyama-440-damascus-santoku-170","name":"Hokiyama 440C Blade Damascus 440 Santoku 170mm","maker":"Hokiyama","shape":"santoku","lengthMm":170,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hokiyama-440c-damascus-blade-440","storeName":"Hokiyama Santoku 440C Damascus 170mm (6.7\") - BLADE"},{"slug":"shun-vg-max-kai-sujihiki-230","name":"Shun Kai Classic VG-MAX Sujihiki 230mm","maker":"Shun","shape":"sujihiki","lengthMm":230,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-classic-vg-max","storeName":"Kai Shun Classic Slicer 230mm"},{"slug":"shun-vg-max-kai-petty-90","name":"Shun Kai Classic VG-MAX Petty 90mm","maker":"Shun","shape":"petty","lengthMm":90,"steel":"VG-MAX","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-MAX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-classic-vg-max","storeName":"Kai Shun Classic Paring 90mm"},{"slug":"shun-1k6-kai-wasabi-petty-100","name":"Shun Kai Wasabi 1K6 Petty 100mm","maker":"Shun","shape":"petty","lengthMm":100,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-wasabi-black-1k6","storeName":"Kai Shun Wasabi Black Paring 100mm"},{"slug":"shun-1k6-kai-wasabi-sujihiki-230","name":"Shun Kai Wasabi 1K6 Sujihiki 230mm","maker":"Shun","shape":"sujihiki","lengthMm":230,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shun-kai-wasabi-black-1k6","storeName":"Kai Shun Wasabi Black Slicer 230mm"},{"slug":"yoshida-hamono-zdp189-silver-ebony-bunka-190","name":"Yoshida Hamono Blond ZDP-189 Bunka 190mm","maker":"Yoshida Hamono","shape":"bunka","lengthMm":190,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-silver-blond-zdp189","storeName":"Yoshida Hamono ZDP-189 Bunka Silver Ebony Blond Buffalo 190mm"},{"slug":"hokiyama-ginsan-slash-bunka-170","name":"Hokiyama Slash Ginsan Bunka 170mm","maker":"Hokiyama","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-ginsanko-slash-ginsan","storeName":"Hokiyama Bunka Ginsanko Slash 170mm"},{"slug":"mcusta-aogami-super-migaki-pankiri-230","name":"Mcusta Migaki Aogami Super Pankiri 230mm","maker":"Mcusta","shape":"pankiri","lengthMm":230,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-migaki-aogami-super","storeName":"Mcusta Pankiri Aogami Super Migaki 230mm"},{"slug":"yoshida-hamono-hap40-black-ebony-bunka-190","name":"Yoshida Hamono Blond HAP40 Bunka 190mm","maker":"Yoshida Hamono","shape":"bunka","lengthMm":190,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-black-blond-hap40","storeName":"Yoshida Hamono HAP-40 Bunka Black Ebony Blond Buffalo 190mm"},{"slug":"yoshida-hamono-zdp189-suj-kurouchi-bunka-190","name":"Yoshida Hamono Blade Kurouchi ZDP-189 Bunka 190mm","maker":"Yoshida Hamono","shape":"bunka","lengthMm":190,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshida-hamono-suj-2-kuro-uchi-blade-zdp189","storeName":"Yoshida Bunka SUJ-2 Kuro-uchi 190mm (7.5\") - BLADE"},{"slug":"yoshida-hamono-zdp189-black-nakiri-170","name":"Yoshida Hamono Blade ZDP-189 Nakiri 170mm","maker":"Yoshida Hamono","shape":"nakiri","lengthMm":170,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshida-hamono-black-blade-zdp189","storeName":"Yoshida Hamono ZDP-189 Nakiri Black 170mm (6.7\") - BLADE"},{"slug":"hokiyama-ginsan-ebony-blond-bunka-170","name":"Hokiyama Blond Ginsan Bunka 170mm","maker":"Hokiyama","shape":"bunka","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-ginsanko-blond-ginsan","storeName":"Hokiyama Bunka Ginsanko Ebony Blond Buffalo 170mm"},{"slug":"yoshida-hamono-hap40-black-ebony-gyuto-210","name":"Yoshida Hamono Blond HAP40 Gyuto 210mm","maker":"Yoshida Hamono","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-black-blond-hap40","storeName":"Yoshida Hamono HAP-40 Gyuto Black Ebony Blond Buffalo 210mm"},{"slug":"yoshida-hamono-hap40-black-ebony-santoku-180","name":"Yoshida Hamono Blond HAP40 Santoku 180mm","maker":"Yoshida Hamono","shape":"santoku","lengthMm":180,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":68,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-black-blond-hap40","storeName":"Yoshida Hamono HAP-40 Santoku Black Ebony Blond Buffalo 180mm"},{"slug":"yoshida-hamono-zdp189-black-petty-135","name":"Yoshida Hamono Blade ZDP-189 Petty 135mm","maker":"Yoshida Hamono","shape":"petty","lengthMm":135,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshida-hamono-black-blade-zdp189","storeName":"Yoshida Hamono ZDP-189 Petty Black 135mm (5.3\") - BLADE"},{"slug":"shibata-vg10-damascus-pakka-sujihiki-240","name":"Shibata Kotetsu Damascus VG-10 Sujihiki 240mm","maker":"Shibata","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shibata-kotetsu-damascus-wood-vg10","storeName":"Shibata Kotetsu Sujihiki VG-10 Damascus 240mm (9.5\") [pakka wood]"},{"slug":"hokiyama-sld-nashiji-sujihiki-240","name":"Hokiyama Blade Nashiji SLD Sujihiki 240mm","maker":"Hokiyama","shape":"sujihiki","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hokiyama-nashiji-blade-sld","storeName":"Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") - BLADE"},{"slug":"hokiyama-440-damascus-gyuto-210","name":"Hokiyama 440C Blade Damascus 440 Gyuto 210mm","maker":"Hokiyama","shape":"gyuto","lengthMm":210,"steel":"440 stainless","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. 440 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hokiyama-440c-damascus-blade-440","storeName":"Hokiyama Gyuto 440C Damascus 210mm (8.3\") - BLADE"},{"slug":"senzo-zdp189-kouhei-shinmatsu-nakiri-170","name":"Senzo Kouhei-Shinmatsu ZDP-189 Nakiri 170mm","maker":"Senzo","shape":"nakiri","lengthMm":170,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-kouhei-shinmatsu-silver-zdp189","storeName":"Senzo Kouhei-Shinmatsu ZDP-189 Nakiri Silver 170mm"},{"slug":"takeshi-saji-vg10-gold-rwo-santoku-165","name":"Takeshi Saji RWO VG-10 Santoku 165mm","maker":"Takeshi Saji","shape":"santoku","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-gold-rwo-vg10","storeName":"Saji Santoku VG-10 Gold RWO 165mm"},{"slug":"takeshi-saji-vg10-gold-rwo-gyuto-210","name":"Takeshi Saji RWO VG-10 Gyuto 210mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-gold-rwo-vg10","storeName":"Saji Gyuto VG-10 Gold RWO 210mm"},{"slug":"yaxell-vg10-zen-chuka-180","name":"Yaxell Zen VG-10 Chukabocho 180mm","maker":"Yaxell","shape":"chuka","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yaxell-zen-chinese-vg10","storeName":"Yaxell Zen Chinese Cleaver 180mm"},{"slug":"hinokuni-shirogami-1-santoku-240","name":"Hinokuni Shirogami #1 Santoku 240mm","maker":"Hinokuni","shape":"santoku","lengthMm":240,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hinokuni-shirogami-1","storeName":"Hinokuni Santoku Shirogami #1 240mm"},{"slug":"ikeuchi-shirogami-sakimaru-gyuto-220","name":"Ikeuchi Sakimaru-Gyuto Blade Shirogami Gyuto 220mm","maker":"Ikeuchi","shape":"gyuto","lengthMm":220,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"ikeuchi-sakimaru-blade-shirogami","storeName":"Ikeuchi Sakimaru-Gyuto Shirogami 220mm - BLADE"},{"slug":"senzo-zdp189-kouhei-shinmatsu-petty-135","name":"Senzo Kouhei-Shinmatsu ZDP-189 Petty 135mm","maker":"Senzo","shape":"petty","lengthMm":135,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-kouhei-shinmatsu-silver-zdp189","storeName":"Senzo Kouhei-Shinmatsu ZDP-189 Petty Silver 135mm"},{"slug":"hokiyama-aus10-damascus-petty-135","name":"Hokiyama Blade Damascus AUS-10 Petty 135mm","maker":"Hokiyama","shape":"petty","lengthMm":135,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hokiyama-damascus-blade-aus10","storeName":"Hokiyama Petty AUS-10 Damascus 135mm (5.3\") - BLADE"},{"slug":"hokiyama-aus10-damascus-santoku-165","name":"Hokiyama Blade Damascus AUS-10 Santoku 165mm","maker":"Hokiyama","shape":"santoku","lengthMm":165,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hokiyama-damascus-blade-aus10","storeName":"Hokiyama Santoku AUS-10 Damascus 165mm (6.5\") - BLADE"},{"slug":"hokiyama-ginsan-kiritsuke-kiritsuke-210","name":"Hokiyama Blade Ginsan Kiritsuke 210mm","maker":"Hokiyama","shape":"kiritsuke","lengthMm":210,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hokiyama-ginsanko-blade-ginsan","storeName":"Hokiyama Kiritsuke Ginsanko 210mm (8.3\") - BLADE"},{"slug":"tojiro-aogami-2-atelier-petty-120","name":"Tojiro Atelier Aogami #2 Petty 120mm","maker":"Tojiro","shape":"petty","lengthMm":120,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-aogami-2","storeName":"Tojiro Petty Atelier Aogami 120mm"},{"slug":"tojiro-aogami-2-atelier-gyuto-210","name":"Tojiro Atelier Aogami #2 Gyuto 210mm","maker":"Tojiro","shape":"gyuto","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-atelier-aogami-2","storeName":"Tojiro Gyuto Atelier Aogami 210mm"},{"slug":"yoshida-hamono-zdp189-kiritsuke-black-kiritsuke-240","name":"Yoshida Hamono Blade ZDP-189 Kiritsuke 240mm","maker":"Yoshida Hamono","shape":"kiritsuke","lengthMm":240,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-black-blade-zdp189","storeName":"Yoshida Hamono ZDP-189 Kiritsuke Black 240mm (9.5\") - BLADE"},{"slug":"hokiyama-shirogami-deba-180","name":"Hokiyama Shirogami Deba 180mm","maker":"Hokiyama","shape":"deba","lengthMm":180,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-shirogami","storeName":"Hokiyama Deba Shirogami 180mm"},{"slug":"hokiyama-shirogami-deba-150","name":"Hokiyama Shirogami Deba 150mm","maker":"Hokiyama","shape":"deba","lengthMm":150,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-shirogami","storeName":"Hokiyama Deba Shirogami 150mm"},{"slug":"tsunehisa-aus8-kaisaki-other-120","name":"Tsunehisa AUS-8 Kaisaki 120mm","maker":"Tsunehisa","shape":"other","lengthMm":120,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-kaisaki-aus8","storeName":"Tsunehisa Kaisaki 120mm"},{"slug":"tsunehisa-aus8-usuba-165","name":"Tsunehisa AUS-8 Usuba 165mm","maker":"Tsunehisa","shape":"usuba","lengthMm":165,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-aus8","storeName":"Tsunehisa Usuba 165mm"},{"slug":"tsunehisa-aus8-deba-150","name":"Tsunehisa AUS-8 Deba 150mm","maker":"Tsunehisa","shape":"deba","lengthMm":150,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-aus8","storeName":"Tsunehisa Deba 150mm"},{"slug":"mcusta-vg10-damascus-flame-honesuki-165","name":"Mcusta Flame Damascus VG-10 Honesuki 165mm","maker":"Mcusta","shape":"honesuki","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-damascus-flame-vg10","storeName":"Mcusta Boning Damascus Flame 165mm"},{"slug":"mcusta-vg10-hybrid-splash-petty-90","name":"Mcusta Hybrid Splash VG-10 Petty 90mm","maker":"Mcusta","shape":"petty","lengthMm":90,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-hybrid-splash-vg10","storeName":"Mcusta Paring Hybrid Splash 90mm"},{"slug":"hokiyama-shirogami-yanagiba-270","name":"Hokiyama Shirogami Yanagiba 270mm","maker":"Hokiyama","shape":"yanagiba","lengthMm":270,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hokiyama-shirogami","storeName":"Hokiyama Yanagiba Shirogami 270mm"},{"slug":"mcusta-vg10-garasuki-supreme-other-145","name":"Mcusta Supreme Twisted VG-10 Garasuki 145mm","maker":"Mcusta","shape":"other","lengthMm":145,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A traditional Japanese knife made for one specific job. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"mcusta-garasuki-supreme-twisted-vg10","storeName":"Mcusta Garasuki Supreme Twisted 145mm"},{"slug":"yoshida-hamono-ryo-kurouchi-deba-170","name":"Yoshida Hamono Ryo-Deba Kurouchi Deba 170mm","maker":"Yoshida Hamono","shape":"deba","lengthMm":170,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshida-hamono-ryo-kuro-uchi-unstated","storeName":"Yoshida Ryo-Deba Kuro-uchi 170mm"},{"slug":"hado-sakai-aogami-1-b1d-damascus-bunka-180","name":"Hado Sakai B1D Damascus Aogami #1 Bunka 180mm","maker":"Hado Sakai","shape":"bunka","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hado-sakai-damascus-cherry-aogami-1","storeName":"Hado Sakai Bunka 180mm B1D Aogami #1 Damascus Clad Cherry & Oak"},{"slug":"mcusta-v-toku2-ultimate3-white-gyuto-210","name":"Mcusta Zanmai Ultimate3 Phoenix Color Damascus V-Toku 2 Gyuto 210mm","maker":"Mcusta","shape":"gyuto","lengthMm":210,"steel":"V-Toku 2","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":64,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. V-Toku 2 is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mcusta-zanmai-ultimate3-white-phoenix-v-toku2-color-damascus-v-toku2","storeName":"Mcusta Zanmai \"Ultimate3 - White Phoenix\" V-Toku2 Color Damascus 210mm Gyuto"},{"slug":"shigeki-tanaka-aogami-2-kurouchi-gyuto-270","name":"Shigeki Tanaka Kurouchi Aogami #2 Gyuto 270mm","maker":"Shigeki Tanaka","shape":"gyuto","lengthMm":270,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"shigeki-tanaka-kurouchi-aogami-2","storeName":"Shigeki Tanaka Aogami #2 Kurouchi Gyuto 270mm"},{"slug":"mcusta-sg2-revo3-gyuto-210","name":"Mcusta Zanmai Revo R2/SG2 Gyuto 210mm","maker":"Mcusta","shape":"gyuto","lengthMm":210,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"mcusta-zanmai-revo3-sg2","storeName":"Mcusta Zanmai \"Revo3\" R2/SG2 Gyuto 210mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-hon-deba-180","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Hon-Deba Aogami #2 Deba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-hon-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Hon-Deba 180mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-hon-deba-195","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Hon-Deba Aogami #2 Deba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"deba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-hon-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Hon-Deba 195mm"},{"slug":"satoshi-nakagawa-aogami-1-damascus-lignum-yanagiba-330","name":"Satoshi Nakagawa Lignum Vitae Damascus Aogami #1 Yanagiba 330mm","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":330,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"satoshi-nakagawa-damascus-lignum-vitae-saya-aogami-1","storeName":"Nakagawa Aogami #1 Damascus 330mm Yanagiba with Lignum Vitae Handle and Saya"},{"slug":"takeshi-saji-srs13-migaki-tsuchime-gyuto-240","name":"Takeshi Saji Karin Migaki Tsuchime SRS-13 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"takeshi-saji-srs13-migaki-tsuchime-karin-wood-srs13","storeName":"Takeshi Saji SRS13 Migaki Tsuchime Gyuto with Karin Wood Handle 240mm"},{"slug":"yu-kurosaki-aogami-super-kokusenei-bunka-170","name":"Yu Kurosaki Kokusenei Aogami Super Bunka 170mm","maker":"Yu Kurosaki","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"yu-kurosaki-kokusenei-aogami-super","storeName":"Yu Kurosaki \"Kokusenei\" Aogami Super 170mm Bunka"},{"slug":"tojiro-vg10-supreme-nickel-gyuto-260","name":"Tojiro Supreme Layered Damascus VG-10 Gyuto 260mm","maker":"Tojiro","shape":"gyuto","lengthMm":260,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":59,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-supreme-nickel-damascus-63-layered-damascus-vg10","storeName":"Tojiro Supreme Nickel Damascus 63 Layered VG10 Damascus Gyuto 260mm"},{"slug":"yamahide-aus10-slice-gyuto-270","name":"Yamahide Slice AUS-10 Gyuto 270mm","maker":"Yamahide","shape":"gyuto","lengthMm":270,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":59,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yamahide-slice-aus10","storeName":"Yamahide \"SLICE\" AUS10 Gyuto 270mm"},{"slug":"miyabi-kaizen-ii-petty-110","name":"Miyabi Kaizen II Carbon Petty 110mm","maker":"Miyabi","shape":"petty","lengthMm":110,"steel":"Carbon (grade not stated)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Carbon (grade not stated) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"miyabi-kaizen-ii-carbon-unstated","storeName":"Miyabi \"Kaizen II\" Petty 110mm"},{"slug":"sakai-takayuki-vg10-coreless-damascus-sujihiki-260","name":"Sakai Takayuki Coreless Damascus VG-10 Kiritsuke Sujihiki 260mm","maker":"Sakai Takayuki","shape":"sujihiki","lengthMm":260,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"sakai-takayuki-coreless-damascus-vg10","storeName":"Sakai Takayuki VG10/VG2 Coreless Damascus 260mm Kiritsuke Sujihiki with Micarta Handle"},{"slug":"nakamura-aogami-2-kaishin-akatsuki-other-300","name":"Nakamura Kaishin Akatsuki Migaki Aogami #2 Sakimaru Takohiki 300mm","maker":"Nakamura","shape":"takohiki","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nakamura-kaishin-akatsuki-mirror-sakimaru-saya-aogami-2","storeName":"Nakamura Kaishin \"Akatsuki\" Aogami #2 Mirror Sakimaru Takohiki with Saya 300mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-shinnomune-other-300","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shinnomune Aogami #2 Maguro Kiri 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"other","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"mizuno-tanrenjo-hontanren-shinnomune-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Shinnomune (Magurokiri) 300mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-yanagiba-300","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Yanagiba 300mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Yanagiba 300mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-kama-usuba-165","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Kama-Usuba Aogami #2 Usuba 165mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-kama-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Kama-Usuba 165mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-kama-usuba-180","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Kama-Usuba Aogami #2 Usuba 180mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-kama-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Kama-Usuba 180mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-kama-usuba-195","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Kama-Usuba Aogami #2 Usuba 195mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":195,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-kama-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Kama-Usuba 195mm"},{"slug":"mizuno-tanrenjo-aogami-2-hontanren-edo-usuba-210","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Edo-Usuba Aogami #2 Usuba 210mm","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"mizuno-tanrenjo-hontanren-edo-aogami-2","storeName":"Mizuno Tanrenjo / Minamoto Akitada \"Hontanren\" Aogami #2 Edo-Usuba 210mm"},{"slug":"yoshihiro-aus10-zad-damascus-petty-150","name":"Yoshihiro Zad Damascus AUS-10 Petty 150mm","maker":"Yoshihiro","shape":"petty","lengthMm":150,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshihiro-zad-damascus-aus10","storeName":"Yoshihiro \"ZAD Series\" Damascus 150mm Petty with Magnolia Buffalo Horn Handle"},{"slug":"tojiro-sg2-santoku-170","name":"Tojiro R2/SG2 Santoku 170mm","maker":"Tojiro","shape":"santoku","lengthMm":170,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-sg2","storeName":"Tojiro R2/SG2 170mm Santoku"},{"slug":"hatsukokoro-shirogami-2-shirasagi-kamagata-other-180","name":"Hatsukokoro Naohito Myojin Shirasagi Shirogami #2 Kamagata Usuba 180mm","maker":"Hatsukokoro","smith":"Naohito Myojin","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-shirogami-2","storeName":"Hatsukokoro x Myojin Shirasagi White 2 Kamagata Usuba 180mm"},{"slug":"naoto-aogami-1-damascus-kurouchi-bunka-180","name":"Naoto Damascus Kurouchi Aogami #1 Bunka 180mm","maker":"Naoto","shape":"bunka","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"naoto-damascus-kurouchi-aogami-1","storeName":"Naoto Blue 1 Damascus Kurouchi Bunka 180mm"},{"slug":"sukenari-vg10-damascus-ebony-yanagiba-330","name":"Sukenari Three Spacer Damascus VG-10 Yanagiba 330mm","maker":"Sukenari","shape":"yanagiba","lengthMm":330,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-damascus-three-spacer-vg10","storeName":"Sukenari VG10 Damascus Yanagiba 330mm, Ebony Three Spacer Handle"},{"slug":"sukenari-sg2-nimai-sakimaru-other-330","name":"Sukenari Nimai R2/SG2 Sakimaru Takohiki 330mm","maker":"Sukenari","shape":"takohiki","lengthMm":330,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-nimai-sakimaru-sg2","storeName":"Sukenari SG2 Nimai Sakimaru Takobiki 330mm, Ebony Handle Horn Ferrule"},{"slug":"sukenari-aogami-2-ebony-spacer-deba-210","name":"Sukenari Spacer Aogami #2 Deba 210mm","maker":"Sukenari","shape":"deba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-spacer-aogami-2","storeName":"Sukenari Blue 2 Deba 210mm, Ebony Spacer Handle"},{"slug":"sukenari-aogami-2-kanto-ebony-usuba-210","name":"Sukenari Spacer Aogami #2 Kanto Usuba 210mm","maker":"Sukenari","shape":"usuba","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-kanto-spacer-aogami-2","storeName":"Sukenari Blue 2 Kanto Usuba 210mm, Ebony Spacer Handle"},{"slug":"sukenari-zdp189-hairline-ebony-santoku-195","name":"Sukenari Blonde Marble Hairline ZDP-189 Santoku 195mm","maker":"Sukenari","shape":"santoku","lengthMm":195,"steel":"ZDP-189 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZDP-189 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"sukenari-hairline-blonde-marble-zdp189","storeName":"Sukenari ZDP-189 Hairline Santoku 195mm, Ebony Handle with Blonde/Marble Ferrule"},{"slug":"kouki-aogami-2-kurouchi-pau-santoku-180","name":"Kouki Pau Rosa Kurouchi Aogami #2 Santoku 180mm","maker":"Kouki","shape":"santoku","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kouki-kurouchi-pau-rosa-aogami-2","storeName":"Kouki Blue2 Kurouchi Santoku 180mm - Pau Rosa Handle"},{"slug":"takeshi-saji-vg10-maki-urushi-gyuto-240","name":"Takeshi Saji Maki-e VG-10 Gyuto 240mm","maker":"Takeshi Saji","shape":"gyuto","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-maki-e-urushi-vg10","storeName":"Takeshi Saji Maki-e Urushi VG10W Gyuto 240mm"},{"slug":"takeshi-saji-vg10-maki-urushi-sujihiki-240","name":"Takeshi Saji Maki-e VG-10 Sujihiki 240mm","maker":"Takeshi Saji","shape":"sujihiki","lengthMm":240,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-maki-e-urushi-vg10","storeName":"Takeshi Saji Maki-e Urushi VG10W Sujihiki 240mm"},{"slug":"takeshi-saji-vg10-maki-urushi-bunka-165","name":"Takeshi Saji Maki-e VG-10 Bunka 165mm","maker":"Takeshi Saji","shape":"bunka","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"takeshi-saji-maki-e-urushi-vg10","storeName":"Takeshi Saji Maki-e Urushi VG10W Bunka 165mm"},{"slug":"naoto-aogami-1-damascus-kurouchi-santoku-180","name":"Naoto Damascus Kurouchi Aogami #1 Santoku 180mm","maker":"Naoto","shape":"santoku","lengthMm":180,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"naoto-damascus-kurouchi-aogami-1","storeName":"Naoto Blue 1 Damascus Kurouchi Santoku 180mm"},{"slug":"hatsukokoro-aogami-1-damascus-santoku-170","name":"Hatsukokoro Satoshi Nakagawa Damascus Aogami #1 Santoku 170mm","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","shape":"santoku","lengthMm":170,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-damascus-aogami-1","storeName":"Hatsukokoro x Satoshi Nakagawa Blue 1 Damascus Santoku 170mm"},{"slug":"hatsukokoro-shirogami-2-shirasagi-left-other-270","name":"Hatsukokoro Naohito Myojin Shirasagi Shirogami #2 Mioroshi Deba 270mm Left-Handed","maker":"Hatsukokoro","smith":"Naohito Myojin","shape":"deba","lengthMm":270,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-left-handed-shirogami-2","storeName":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Mioroshi Deba 270mm"},{"slug":"hatsukokoro-shirogami-2-shirasagi-left-yanagiba-240","name":"Hatsukokoro Naohito Myojin Shirasagi Shirogami #2 Yanagiba 240mm Left-Handed","maker":"Hatsukokoro","smith":"Naohito Myojin","shape":"yanagiba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shirasagi-left-handed-shirogami-2","storeName":"Hatsukokoro x Myojin Shirasagi White 2 Left Handed Yanagiba 240mm"},{"slug":"hatsukokoro-ginsan-ginrei-nashiji-bunka-175","name":"Hatsukokoro Ginrei Nashiji Ginsan Bunka 175mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":175,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan Bunka 175mm Nashiji Ebony"},{"slug":"hatsukokoro-ginsan-damascus-kiritsuke-yanagiba-330","name":"Hatsukokoro Shimizu Oozori Damascus Ginsan Kiritsuke Yanagiba 330mm","maker":"Hatsukokoro","smith":"Shimizu","shape":"yanagiba","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-damascus-oozori-ginsan","storeName":"Hatsukokoro x Shimizu Ginsan Damascus K-tip Oozori Yanagiba 330mm"},{"slug":"kouki-aogami-2-kurouchi-bunka-150","name":"Kouki Kurouchi Aogami #2 Bunka 150mm","maker":"Kouki","shape":"bunka","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kouki-kurouchi-aogami-2","storeName":"Kouki Blue2 Kurouchi Bunka 150mm"},{"slug":"kouki-aogami-2-kurouchi-gyuto-150","name":"Kouki Kurouchi Aogami #2 Gyuto 150mm","maker":"Kouki","shape":"gyuto","lengthMm":150,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kouki-kurouchi-aogami-2","storeName":"Kouki Blue2 Kurouchi Gyuto 150mm"},{"slug":"masuda-yoshihide-aogami-1-kurozome-damascus-gyuto-220","name":"Masuda Yoshihide Kurozome Damascus Aogami #1 Gyuto 220mm","maker":"Masuda Yoshihide","shape":"gyuto","lengthMm":220,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masuda-yoshihide-kurozome-damascus-aogami-1","storeName":"Masuda Yoshihide Blue 1 Kurozome Damascus Gyuto 220mm"},{"slug":"hatsukokoro-shirogami-2-introductory-offer-chuka-210","name":"Hatsukokoro Introductory Offer Kurouchi Shirogami #2 Chukabocho 210mm","maker":"Hatsukokoro","shape":"chuka","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-introductory-offer-k-s-kurouchi-chinese-shirogami-2","storeName":"Hatsukokoro Introductory Offer: K&S White 2 Kurouchi Chinese Cleaver 210mm"},{"slug":"hatsukokoro-sld-hikari-damascus-petty-120","name":"Hatsukokoro Hikari Damascus SLD Kiritsuke Petty 120mm","maker":"Hatsukokoro","shape":"petty","lengthMm":120,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hikari-damascus-sld","storeName":"Hatsukokoro Hikari SLD Damascus K-tip Petty 120mm"},{"slug":"hatsukokoro-ginsan-ginrei-kiritsuke-petty-120","name":"Hatsukokoro Ginrei Nashiji Ginsan Kiritsuke Petty 120mm","maker":"Hatsukokoro","shape":"petty","lengthMm":120,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ginrei-k-tip-nashiji-ginsan","storeName":"Hatsukokoro Ginrei Ginsan K Tip Petty 120mm Nashiji Ebony"},{"slug":"teruyasu-fujiwara-aogami-super-denka-kurouchi-sujihiki-240","name":"Teruyasu Fujiwara Denka Kurouchi Aogami Super Sujihiki 240mm","maker":"Teruyasu Fujiwara","shape":"sujihiki","lengthMm":240,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Kurouchi","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"teruyasu-fujiwara-denka-kurouchi-aogami-super","storeName":"Teruyasu Fujiwara Denka Sujihiki 240mm Aogami Super Kurouchi"},{"slug":"kataoka-tamahagane-migaki-finish-chuka-180","name":"Kataoka San SN 1124H Factory Second Migaki Tamahagane Chukabocho 180mm","maker":"Kataoka","shape":"chuka","lengthMm":180,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-migaki-finish-sn-1124h-factory-second-tamahagane","storeName":"Kataoka Tamahagane San Cleaver - Chuka 180mm Migaki Finish SN 1124H factory second"},{"slug":"masamoto-shirogami-2-hongasumi-ks2019-deba-195","name":"Masamoto Sohonten Hon-Kasumi Shirogami #2 Deba 195mm","maker":"Masamoto","shape":"deba","lengthMm":195,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-sohonten-hongasumi-ks2019-shirogami-2","storeName":"Masamoto Sohonten Hongasumi White 2 Deba 195 mm KS2019"},{"slug":"tsunehisa-aus8-monosteel-kashi-yanagiba-300","name":"Tsunehisa Monosteel Kashi AUS-8 Yanagiba 300mm","maker":"Tsunehisa","shape":"yanagiba","lengthMm":300,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":57,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tsunehisa-monosteel-kashi-aus8","storeName":"Tsunehisa AUS8 Yanagiba 300mm Monosteel Kashi"},{"slug":"shigeki-tanaka-aogami-2-damascus-kurouchi-santoku-170","name":"Shigeki Tanaka Damascus Kurouchi Aogami #2 Santoku 170mm","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"shigeki-tanaka-damascus-kurouchi-aogami-2","storeName":"Tanaka Blue 2 Damascus Santoku 170mm Kurouchi"},{"slug":"hatsukokoro-aogami-2-kaijin-migaki-santoku-175","name":"Hatsukokoro Kaijin Curly Migaki Aogami #2 Santoku 175mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kaijin-migaki-curly-maple-aogami-2","storeName":"Hatsukokoro Kaijin Blue 2 Santoku 175mm Migaki Curly Maple"},{"slug":"hatsukokoro-aogami-2-kaijin-migaki-bunka-175","name":"Hatsukokoro Kaijin Curly Migaki Aogami #2 Bunka 175mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-kaijin-migaki-curly-maple-aogami-2","storeName":"Hatsukokoro Kaijin Blue 2 Bunka 175mm Migaki Curly Maple"},{"slug":"hatsukokoro-aogami-2-ryusui-damascus-santoku-170","name":"Hatsukokoro Nigara Hamono Ryusui Damascus Aogami #2 Santoku 170mm","maker":"Hatsukokoro","smith":"Nigara Hamono","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-ryusui-damascus-aogami-2","storeName":"Nigara x Hatsukokoro Ryusui Blue 2 Damascus Santoku 170mm"},{"slug":"hatsukokoro-aogami-2-kurouchi-chuka-210","name":"Hatsukokoro Kurouchi Aogami #2 Chukabocho 210mm","maker":"Hatsukokoro","shape":"chuka","lengthMm":210,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-k-s-kurouchi-chinese-aogami-2","storeName":"Hatsukokoro K&S Blue 2 Kurouchi Chinese Cleaver 210mm"},{"slug":"hatsukokoro-ginsan-sakimaru-takobiki-other-300","name":"Hatsukokoro Satoshi Nakagawa Migaki Ginsan Sakimaru Takohiki 300mm","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","shape":"takohiki","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-sakimaru-mirror-polished-ginsan","storeName":"Nakagawa Ginsan Sakimaru Takobiki 300mm Mirror Polished Ebony by Hatsukokoro"},{"slug":"hatsukokoro-aogami-2-hakata-petty-80","name":"Hatsukokoro Hakata Aogami #2 Petty 80mm","maker":"Hatsukokoro","shape":"petty","lengthMm":80,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-hakata-style-aogami-2","storeName":"Hatsukokoro Blue 2 Hakata Style Paring 80mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-ebony-santoku-170","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Santoku 170mm","maker":"Takumi Ikeda","shape":"santoku","lengthMm":170,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-tsuchime-aogami-2","storeName":"Takumi Ikeda Anryu Blue 2 Tsuchime Santoku 170mm Stainless Clad Ebony"},{"slug":"masakage-aogami-super-koishi-kurouchi-bunka-175","name":"Masakage Koishi Hearted Shaped Kurouchi Tsuchime Aogami Super Bunka 175mm","maker":"Masakage","shape":"bunka","lengthMm":175,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masakage-koishi-kurouchi-tsuchime-k-s-hearted-shaped-ironwood-aogami-super","storeName":"Masakage Koishi AS Bunka 175mm, Aogami Super Kurouchi Tsuchime K&S Hearted-shaped Ironwood Handle"},{"slug":"shigeki-tanaka-sg2-etched-black-santoku-165","name":"Shigeki Tanaka Etched Black Damascus R2/SG2 Santoku 165mm","maker":"Shigeki Tanaka","shape":"santoku","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-etched-black-damascus-ironwood-sg2","storeName":"Tanaka R2 Etched Black Damascus Santoku 165mm Ironwood Handle"},{"slug":"hatsukokoro-shirogami-2-chuka-175","name":"Hatsukokoro Sentan Shirogami #2 Chukabocho 175mm","maker":"Hatsukokoro","smith":"Sentan","shape":"chuka","lengthMm":175,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A chuka bocho is a Chinese-style cleaver: a tall, wide blade that slices, chops and scoops in one. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"hatsukokoro-chinese-shirogami-2","storeName":"Hatsukokoro Sentan White 2 Stainless Clad Chinese Cleaver 175mm"},{"slug":"nigara-hamono-aogami-super-kiritsuke-matt-nakiri-165","name":"Nigara Hamono Super Matt Chacate Migaki Tsuchime Aogami Super Kiritsuke Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":62,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-super-matt-migaki-tsuchime-finished-black-chacate-aogami-super","storeName":"Nigara Aogami (Blue) Super K-tip Nakiri 165mm Matt Migaki Tsuchime Finished Black Chacate"},{"slug":"hatsukokoro-shirogami-2-nashiji-ebony-santoku-170","name":"Hatsukokoro Yoshikane Nashiji Shirogami #2 Santoku 170mm","maker":"Hatsukokoro","smith":"Yoshikane","shape":"santoku","lengthMm":170,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":60,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-nashiji-shirogami-2","storeName":"Hatsukokoro x Yoshikane White 2 Nashiji Santoku 170mm Stainless Clad Ebony"},{"slug":"naoki-mazaki-teak-thick-gyuto-240","name":"Naoki Mazaki Thick Spine Gyuto 240mm","maker":"Naoki Mazaki","shape":"gyuto","lengthMm":240,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. The store doesn't name the steel.","line":"naoki-mazaki-k-s-teak-saya-for-thick-spine-unstated","storeName":"Naoki Mazaki K&S Teak Saya for Gyuto / Thick Spine 240mm"},{"slug":"takumi-ikeda-aogami-2-tsuchime-ebony-bunka-175","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Bunka 175mm","maker":"Takumi Ikeda","shape":"bunka","lengthMm":175,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"takumi-ikeda-anryu-tsuchime-aogami-2","storeName":"Takumi Ikeda Anryu Blue 2 Tsuchime Bunka 175mm Stainless Clad Ebony"},{"slug":"hatsukokoro-aogami-super-shinkiro-damascus-bunka-170","name":"Hatsukokoro Shinkiro Damascus Aogami Super Bunka 170mm","maker":"Hatsukokoro","shape":"bunka","lengthMm":170,"steel":"Aogami Super","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":62,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"hatsukokoro-shinkiro-damascus-aogami-super","storeName":"Hatsukokoro Shinkiro Aogami Super Damascus Bunka 170mm"},{"slug":"masamoto-shirogami-2-sw-sw3124-gyuto-240","name":"Masamoto Sohonten SW Shirogami #2 Gyuto 240mm","maker":"Masamoto","shape":"gyuto","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-sohonten-sw-sw3124-shirogami-2","storeName":"Masamoto Sohonten SW Gyuto 240mm SW3124"},{"slug":"satoshi-nakagawa-aogami-1-left-damascus-yanagiba-240","name":"Satoshi Nakagawa Damascus Aogami #1 Yanagiba 240mm Left-Handed","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":240,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-left-handed-damascus-240-270-aogami-1","storeName":"Nakagawa Left Handed Blue 1 Damascus Yanagiba 240/270/240mm"},{"slug":"satoshi-nakagawa-aogami-1-left-damascus-yanagiba-330","name":"Satoshi Nakagawa Damascus Aogami #1 Yanagiba 330mm Left-Handed","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":330,"steel":"Aogami #1 (Blue #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #1 (Blue #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-left-handed-damascus-240-270-aogami-1","storeName":"Nakagawa Left Handed Blue 1 Damascus Yanagiba 240/270/330mm"},{"slug":"shigeki-tanaka-sg2-etched-black-nakiri-165","name":"Shigeki Tanaka Etched Black Damascus R2/SG2 Nakiri 165mm","maker":"Shigeki Tanaka","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":62,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"shigeki-tanaka-etched-black-damascus-ironwood-sg2","storeName":"Tanaka R2 Etched Black Damascus Nakiri 165mm Ironwood Handle"},{"slug":"nigara-hamono-vg10-damascus-tsuchime-santoku-175","name":"Nigara Hamono Damascus Tsuchime VG-10 Santoku 175mm","maker":"Nigara Hamono","shape":"santoku","lengthMm":175,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"nigara-hamono-damascus-tsuchime-vg10","storeName":"Nigara VG10 Damascus Tsuchime Santoku 175mm"},{"slug":"masutani-vg10-koku-damascus-petty-135","name":"Masutani Koku Damascus Tsuchime VG-10 Petty 135mm","maker":"Masutani","shape":"petty","lengthMm":135,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masutani-koku-damascus-tsuchime-vg10","storeName":"Masutani Koku Damascus Tsuchime Petty 135mm"},{"slug":"yoshihiro-aus10-uzushio-damascus-gyuto-240","name":"Yoshihiro Uzushio Damascus AUS-10 Kiritsuke Gyuto 240mm","maker":"Yoshihiro","shape":"gyuto","lengthMm":240,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"yoshihiro-uzushio-damascus-aus10","storeName":"Yoshihiro AUS-10 Uzushio Damascus K-Tip Gyuto 240mm"},{"slug":"satoshi-nakagawa-ginsan-migaki-finish-yanagiba-300","name":"Satoshi Nakagawa Migaki Ginsan Yanagiba 300mm Left-Handed","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":300,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-270-300-mirror-polished-finish-left-handed-ginsan","storeName":"Nakagawa Ginsan Yanagiba 270 / 300 / Mirror Polished Finish, Left-Handed 300mm"},{"slug":"satoshi-nakagawa-ginsan-migaki-finish-yanagiba-330","name":"Satoshi Nakagawa Migaki Ginsan Yanagiba 330mm Left-Handed","maker":"Satoshi Nakagawa","shape":"yanagiba","lengthMm":330,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Migaki","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"satoshi-nakagawa-270-mirror-polished-finish-left-handed-ginsan","storeName":"Nakagawa Ginsan Yanagiba 270 / 330mm Mirror Polished Finish, Left-Handed"},{"slug":"sentan-hap40-teak-wood-petty-120","name":"Sentan HAP40 Petty 120mm","maker":"Sentan","shape":"petty","lengthMm":120,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":65,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"sentan-k-s-teak-wood-hap40","storeName":"Sentan HAP-40 Petty 120mm with K&S Teak wood Handle"},{"slug":"yoshikane-skd-nashiji-ebony-santoku-170","name":"Yoshikane Hatsukokoro Nashiji SKD Santoku 170mm","maker":"Yoshikane","smith":"Hatsukokoro","shape":"santoku","lengthMm":170,"steel":"SKD (SKD12 / A2)","steelFamily":"semi-stainless","cladding":"stainless-clad","reactive":false,"hrc":63,"finish":"Nashiji","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SKD (SKD12 / A2) is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yoshikane-nashiji-skd","storeName":"Hatsukokoro x Yoshikane SKD Nashiji Santoku 170mm Ebony Handle"},{"slug":"masamoto-sw-sw4324-sujihiki-240","name":"Masamoto Sohonten SW Stainless Sujihiki 240mm","maker":"Masamoto","shape":"sujihiki","lengthMm":240,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-sohonten-sw-sw4324-stainless-unstated","storeName":"Masamoto Sohonten SW Series Sujihiki 240 mm SW4324"},{"slug":"kataoka-tamahagane-snh-petty-150","name":"Kataoka San Tamahagane Petty 150mm","maker":"Kataoka","shape":"petty","lengthMm":150,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-tamahagane","storeName":"Kataoka Tamahagane San Petty 150mm SNH-1107"},{"slug":"kataoka-tamahagane-snh-petty-90","name":"Kataoka San SNH Tamahagane Petty 90mm","maker":"Kataoka","shape":"petty","lengthMm":90,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-snh-1109-tamahagane","storeName":"Kataoka Tamahagane San Petty 90mm SNH - 1109"},{"slug":"kataoka-tamahagane-snh-gyuto-240","name":"Kataoka San Tamahagane Gyuto 240mm","maker":"Kataoka","shape":"gyuto","lengthMm":240,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-tamahagane","storeName":"Kataoka Tamahagane San Gyuto 240mm SNH-1104"},{"slug":"kataoka-tamahagane-snh-gyuto-210","name":"Kataoka San Tamahagane Gyuto 210mm","maker":"Kataoka","shape":"gyuto","lengthMm":210,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-tamahagane","storeName":"Kataoka Tamahagane San Gyuto 210mm SNH-1105"},{"slug":"kataoka-tamahagane-snh-nakiri-180","name":"Kataoka San Tamahagane Nakiri 180mm","maker":"Kataoka","shape":"nakiri","lengthMm":180,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-tamahagane","storeName":"Kataoka Tamahagane San Nakiri 180mm SNH-1165"},{"slug":"kataoka-tamahagane-snh-petty-120","name":"Kataoka San Tamahagane Petty 120mm","maker":"Kataoka","shape":"petty","lengthMm":120,"steel":"Tamahagane","steelFamily":"carbon","cladding":"stainless-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Tamahagane is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"kataoka-tamahagane-san-tamahagane","storeName":"Kataoka Tamahagane San Petty 120mm SNH-1108"},{"slug":"masamoto-aogami-2-aoko-hongasumi-yanagiba-300","name":"Masamoto Sohonten Aoko KA Hon-Kasumi Aogami #2 Yanagiba 300mm","maker":"Masamoto","shape":"yanagiba","lengthMm":300,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"masamoto-sohonten-aoko-hongasumi-300-aogami-2","storeName":"Masamoto Sohonten Aoko Hongasumi (KA, Blue 2) Yanagiba 300 300mm"},{"slug":"sakai-takayuki-shirogami-2-tokujou-yanagiba-330","name":"Sakai Takayuki Tokujou Shirogami #2 Yanagiba 330mm","maker":"Sakai Takayuki","shape":"yanagiba","lengthMm":330,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"sakai-takayuki-tokujou-shirogami-2","storeName":"Sakai Takayuki Tokujou Yanagiba 330mm White 2 Carbon Steel"},{"slug":"touroku-sakai-shirogami-2-kaku-migaki-honesuki-150","name":"Touroku Sakai Kaku Migaki Shirogami #2 Honesuki 150mm","maker":"Touroku Sakai","shape":"honesuki","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Migaki","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"touroku-sakai-migaki-shirogami-2","storeName":"Touroku Sakai Kaku Migaki Honesuki 150mm"},{"slug":"touroku-sakai-shirogami-2-deba-kurouchi-other-240","name":"Touroku Sakai Kurouchi Shirogami #2 Mioroshi Deba 240mm","maker":"Touroku Sakai","shape":"deba","lengthMm":240,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Kurouchi","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A traditional Japanese knife made for one specific job. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"touroku-sakai-kurouchi-shirogami-2","storeName":"Touroku Sakai Deba Kurouchi Mioroshi 240mm"},{"slug":"hatsukokoro-sld-hikari-olive-santoku-150","name":"Hatsukokoro Hikari SLD Santoku 150mm","maker":"Hatsukokoro","shape":"santoku","lengthMm":150,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"hatsukokoro-hikari-olive-sld","storeName":"Hatsukokoro Hikari Olive Santoku 150mm"},{"slug":"hitohira-wb-ho-bunka-180","name":"Hitohira Wb Bunka 180mm","maker":"Hitohira","shape":"bunka","lengthMm":180,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. The store doesn't name the steel. The Japanese wa handle is light and puts the balance toward the blade.","line":"hitohira-wb-unstated","storeName":"Hitohira Wb Ho Wood Bunka 180mm"},{"slug":"tsunehisa-sld-washiji-bunka-170","name":"Tsunehisa Washiji SLD Bunka 170mm","maker":"Tsunehisa","shape":"bunka","lengthMm":170,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"tsunehisa-washiji-sld","storeName":"Tsunehisa Washiji Bunka 170mm"},{"slug":"ohishi-vg5-santoku-180","name":"Ohishi VG-5 Santoku 180mm","maker":"Ohishi","shape":"santoku","lengthMm":180,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ohishi-vg5","storeName":"Ohishi Santoku 180mm"},{"slug":"ohishi-sld-gyuto-tsuchime-petty-240","name":"Ohishi Tsuchime SLD Gyuto Petty 240mm","maker":"Ohishi","shape":"petty","lengthMm":240,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ohishi-tsuchime-sld","storeName":"Ohishi Gyuto Tsuchime Petty 240mm"},{"slug":"ohishi-sld-gyuto-tsuchime-petty-210","name":"Ohishi Tsuchime SLD Gyuto Petty 210mm","maker":"Ohishi","shape":"petty","lengthMm":210,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use.","line":"ohishi-tsuchime-sld","storeName":"Ohishi Gyuto Tsuchime Petty 210mm"},{"slug":"tsunehisa-za18-damascus-gyuto-240","name":"Tsunehisa Damascus ZA-18 Gyuto 240mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":240,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tsunehisa-damascus-za18","storeName":"Tsunehisa Damascus Gyuto 240mm"},{"slug":"hitohira-spg-strix-sg-nakiri-180","name":"Hitohira Sg SPG STRIX Nakiri 180mm","maker":"Hitohira","shape":"nakiri","lengthMm":180,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"hitohira-sg-spg-strix","storeName":"Hitohira Sg Nakiri 180mm"},{"slug":"nigara-hamono-sg2-g10-nakiri-165","name":"Nigara Hamono G10 R2/SG2 Nakiri 165mm","maker":"Nigara Hamono","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"nigara-hamono-g10-sg2","storeName":"Nigara Hamono G10 Nakiri 165mm"},{"slug":"satoshi-nakagawa-ginsan-sil-santoku-170","name":"Satoshi Nakagawa Sil Ginsan Santoku 170mm","maker":"Satoshi Nakagawa","shape":"santoku","lengthMm":170,"steel":"Ginsan (Silver #3)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Ginsan (Silver #3) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"satoshi-nakagawa-sil-ginsan","storeName":"Satoshi Nakagawa Sil Santoku 170mm"},{"slug":"ohishi-vg5-petty-120","name":"Ohishi VG-5 Petty 120mm","maker":"Ohishi","shape":"petty","lengthMm":120,"steel":"VG-5","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. VG-5 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"ohishi-vg5","storeName":"Ohishi Petty 120mm"},{"slug":"tsunehisa-shirogami-1-gyuto-180","name":"Tsunehisa Shirogami #1 Gyuto 180mm","maker":"Tsunehisa","shape":"gyuto","lengthMm":180,"steel":"Shirogami #1 (White #1)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Shirogami #1 (White #1) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"tsunehisa-shirogami-1","storeName":"Tsunehisa Gyuto 180mm"},{"slug":"tojiro-vg10-deba-115","name":"Tojiro VG-10 Deba 115mm","maker":"Tojiro","shape":"deba","lengthMm":115,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-vg10","storeName":"Tojiro Deba 115mm"},{"slug":"tojiro-vg10-deba-120","name":"Tojiro VG-10 Deba 120mm","maker":"Tojiro","shape":"deba","lengthMm":120,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","storeName":"Tojiro Deba 120mm"},{"slug":"nigara-hamono-aogami-2-yanagiba-360","name":"Nigara Hamono Aogami #2 Yanagiba 360mm","maker":"Nigara Hamono","shape":"yanagiba","lengthMm":360,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"nigara-hamono-aogami-2","storeName":"Nigara Hamono Yanagiba 360mm"},{"slug":"matsubara-aogami-2-santoku-165","name":"Matsubara Aogami #2 Santoku 165mm","maker":"Matsubara","shape":"santoku","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"matsubara-aogami-2","storeName":"Matsubara Santoku 165mm"},{"slug":"tojiro-vg10-nakiri-170","name":"Tojiro VG-10 Nakiri 170mm","maker":"Tojiro","shape":"nakiri","lengthMm":170,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"tojiro-vg10","storeName":"Tojiro Nakiri 170mm"},{"slug":"tojiro-molybdenum-sushi-magnolia-yanagiba-240","name":"Tojiro Sushi Molybdenum Yanagiba 240mm","maker":"Tojiro","shape":"yanagiba","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"tojiro-sushi-molybdenum","storeName":"Tojiro Sushi Magnolia Yanagiba 240mm"},{"slug":"jikko-sg2-petty-150","name":"Jikko R2/SG2 Petty 150mm","maker":"Jikko","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"jikko-sg2","storeName":"Jikko Petty 150mm"},{"slug":"tojiro-vg10-gyuto-160","name":"Tojiro VG-10 Gyuto 160mm","maker":"Tojiro","shape":"gyuto","lengthMm":160,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-vg10","storeName":"Tojiro Gyuto 160mm"},{"slug":"tojiro-pankiri-235","name":"Tojiro Stainless Pankiri 235mm","maker":"Tojiro","shape":"pankiri","lengthMm":235,"steel":"Stainless (grade not stated)","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Stainless (grade not stated) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"tojiro-stainless-unstated","storeName":"Tojiro Pankiri 235mm"},{"slug":"masamoto-molybdenum-at-petit-petty-120","name":"Masamoto At Petit Molybdenum Petty 120mm","maker":"Masamoto","shape":"petty","lengthMm":120,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-at-petit-molybdenum","storeName":"Masamoto At Petit Petty 120mm"},{"slug":"masamoto-molybdenum-at-gyuto-300","name":"Masamoto At Molybdenum Gyuto 300mm","maker":"Masamoto","shape":"gyuto","lengthMm":300,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masamoto-at-molybdenum","storeName":"Masamoto At Gyuto 300mm"},{"slug":"masamoto-molybdenum-at-gyuto-180","name":"Masamoto At Molybdenum Gyuto 180mm","maker":"Masamoto","shape":"gyuto","lengthMm":180,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"masamoto-at-molybdenum","storeName":"Masamoto At Gyuto 180mm"},{"slug":"masamoto-molybdenum-at-petit-petty-150","name":"Masamoto At Petit Molybdenum Petty 150mm","maker":"Masamoto","shape":"petty","lengthMm":150,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-at-petit-molybdenum","storeName":"Masamoto At Petit Petty 150mm"},{"slug":"masamoto-molybdenum-at-honekasumi-honesuki-145","name":"Masamoto At Honekasumi Molybdenum Honesuki 145mm","maker":"Masamoto","shape":"honesuki","lengthMm":145,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":57,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"masamoto-at-honekasumi-molybdenum","storeName":"Masamoto At Honekasumi Honesuki 145mm"},{"slug":"masamoto-shirogami-shobu-yanagiba-240","name":"Masamoto Shobu Shirogami Yanagiba 240mm","maker":"Masamoto","shape":"yanagiba","lengthMm":240,"steel":"Shirogami (White steel)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A yanagiba is the long, single-bevel sashimi knife, sharpened on one side for clean slices of raw fish. Shirogami (White steel) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust.","line":"masamoto-shobu-shirogami","storeName":"Masamoto Shobu Yanagiba 240mm"},{"slug":"akemi-za18-petty-135-damascus","name":"Akemi Damascus ZA-18 Petty 135mm","maker":"Akemi","shape":"petty","lengthMm":135,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"akemi-za18-damascus-za18","storeName":"Akemi ZA18 Petty 135mm Damascus"},{"slug":"akemi-vg10-nakiri-165","name":"Akemi VG-10 Nakiri 165mm","maker":"Akemi","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"akemi-vg10","storeName":"Akemi VG10 Nakiri 165mm"},{"slug":"akemi-vg10-bunka-190","name":"Akemi VG-10 Bunka 190mm","maker":"Akemi","shape":"bunka","lengthMm":190,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"akemi-vg10","storeName":"Akemi VG10 Bunka 190mm"},{"slug":"senzo-seseragi-ms1-bread-knife-210","name":"Senzo Seseragi MS1 Molybdenum Pankiri 210mm","maker":"Senzo","shape":"pankiri","lengthMm":210,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"senzo-seseragi-ms1-molybdenum","storeName":"Senzo Seseragi MS1 Bread Knife 210mm"},{"slug":"akemi-vg10-gyuto-210","name":"Akemi VG-10 Gyuto 210mm","maker":"Akemi","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"akemi-vg10","storeName":"Akemi VG10 Gyuto 210mm"},{"slug":"akemi-za18-gyuto-210-damascus","name":"Akemi Damascus ZA-18 Gyuto 210mm","maker":"Akemi","shape":"gyuto","lengthMm":210,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"akemi-za18-damascus-za18","storeName":"Akemi ZA18 Gyuto 210mm Damascus"},{"slug":"akemi-za18-santoku-170-damascus","name":"Akemi Damascus ZA-18 Santoku 170mm","maker":"Akemi","shape":"santoku","lengthMm":170,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"akemi-za18-damascus-za18","storeName":"Akemi ZA18 Santoku 170mm Damascus"},{"slug":"takeshi-saji-srs13-kiritsuke-210-damascus","name":"Takeshi Saji Damascus SRS-13 Kiritsuke 210mm","maker":"Takeshi Saji","shape":"kiritsuke","lengthMm":210,"steel":"SRS-13 (powder steel)","steelFamily":"stainless","cladding":"stainless-clad","reactive":false,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A kiritsuke is a chef's knife with an angled k-tip and a flatter edge, made for push-cutting and slicing. SRS-13 (powder steel) is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"takeshi-saji-srs13-damascus-srs13","storeName":"Takeshi Saji SRS13 Kiritsuke 210mm Damascus"},{"slug":"senzo-zb-spg-strix-nakiri-165","name":"Senzo ZB SPG STRIX Nakiri 165mm","maker":"Senzo","shape":"nakiri","lengthMm":165,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-zb-spg-strix","storeName":"Senzo ZB SPG Strix Nakiri 165mm"},{"slug":"yamawaki-sld-deba-180","name":"Yamawaki SLD Deba 180mm","maker":"Yamawaki","shape":"deba","lengthMm":180,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-sld","storeName":"Yamawaki SLD Deba 180mm"},{"slug":"yamawaki-sld-deba-165","name":"Yamawaki SLD Deba 165mm","maker":"Yamawaki","shape":"deba","lengthMm":165,"steel":"SLD","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. SLD is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-sld","storeName":"Yamawaki SLD Deba 165mm"},{"slug":"senzo-clad-flexible-aus10-honesuki-160","name":"Senzo Flexible AUS-10 Honesuki 160mm","maker":"Senzo","shape":"honesuki","lengthMm":160,"steel":"AUS-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A honesuki is a stiff boning knife for breaking down poultry and trimming meat. AUS-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-flexible-aus10","storeName":"Senzo Clad Flexible AUS10 Honesuki 160mm"},{"slug":"senzo-zb-spg-strix-bunka-165","name":"Senzo ZB SPG STRIX Bunka 165mm","maker":"Senzo","shape":"bunka","lengthMm":165,"steel":"SPG STRIX","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A bunka is a compact all-rounder with a pointed k-tip for fine work, made for push-cutting. SPG STRIX is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"senzo-zb-spg-strix","storeName":"Senzo ZB SPG Strix Bunka 165mm"},{"slug":"yamawaki-shirogami-2-edo-usuba-180-left-handed","name":"Yamawaki Shirogami #2 Edo Usuba 180mm Left-Handed","maker":"Yamawaki","shape":"usuba","lengthMm":180,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-edo-left-handed-shirogami-2","storeName":"Yamawaki Shirogami #2 Edo Usuba 180mm Left-Handed"},{"slug":"shizu-gen-vg10-nakiri-165","name":"Shizu Gen VG-10 Nakiri 165mm","maker":"Shizu","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shizu-gen-vg10","storeName":"Shizu Gen VG10 Nakiri 165mm"},{"slug":"shungo-ogata-psw-sg2-petty-135-hammered","name":"Shungo Ogata PSW Tsuchime R2/SG2 Petty 135mm","maker":"Shungo Ogata","shape":"petty","lengthMm":135,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-psw-hammered-sg2","storeName":"Shungo Ogata PSW SG2 Petty 135mm Hammered"},{"slug":"shungo-ogata-psw-sg2-nakiri-165-hammered","name":"Shungo Ogata PSW Tsuchime R2/SG2 Nakiri 165mm","maker":"Shungo Ogata","shape":"nakiri","lengthMm":165,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Tsuchime","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"shungo-ogata-psw-hammered-sg2","storeName":"Shungo Ogata PSW SG2 Nakiri 165mm Hammered"},{"slug":"senzo-namiba-monster-1k6-bread-knife-280","name":"Senzo Namiba Monster 1K6 Pankiri 280mm","maker":"Senzo","shape":"pankiri","lengthMm":280,"steel":"1K6 stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. 1K6 stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"senzo-namiba-monster-1k6","storeName":"Senzo Namiba Monster 1K6 Bread Knife 280mm"},{"slug":"zanmai-classic-vg10-nakiri-165-damascus","name":"Zanmai Classic Damascus VG-10 Nakiri 165mm","maker":"Zanmai","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"zanmai-classic-damascus-vg10","storeName":"Zanmai Classic VG10 Nakiri 165mm Damascus"},{"slug":"satake-sakura-mss-petty-135","name":"Satake Sakura MSS Petty 135mm","maker":"Satake","shape":"petty","lengthMm":135,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"satake-sakura-mss-unstated","storeName":"Satake Sakura MSS Petty 135mm"},{"slug":"satake-sakura-mss-santoku-170","name":"Satake Sakura MSS Santoku 170mm","maker":"Satake","shape":"santoku","lengthMm":170,"steel":"Steel not stated","steelFamily":"unknown","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. The store doesn't name the steel. The Western handle has the familiar heft and grip of a European chef's knife.","line":"satake-sakura-mss-unstated","storeName":"Satake Sakura MSS Santoku 170mm"},{"slug":"zanmai-classic-vg10-gyuto-210-damascus","name":"Zanmai Classic Damascus VG-10 Gyuto 210mm","maker":"Zanmai","shape":"gyuto","lengthMm":210,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Damascus","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"zanmai-classic-damascus-vg10","storeName":"Zanmai Classic VG10 Gyuto 210mm Damascus"},{"slug":"yamawaki-shirogami-2-deba-165-left-handed","name":"Yamawaki Shirogami #2 Deba 165mm Left-Handed","maker":"Yamawaki","shape":"deba","lengthMm":165,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-left-handed-shirogami-2","storeName":"Yamawaki Shirogami #2 Deba 165mm Left-Handed"},{"slug":"satake-fax38-hap40-petty-135","name":"Satake HAP40 Petty 135mm","maker":"Satake","shape":"petty","lengthMm":135,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"satake-fax38-hap40","storeName":"Satake FAX38 HAP40 Petty 135mm"},{"slug":"satake-fax38-hap40-gyuto-210","name":"Satake HAP40 Gyuto 210mm","maker":"Satake","shape":"gyuto","lengthMm":210,"steel":"HAP40","steelFamily":"semi-stainless","cladding":"stainless","reactive":false,"hrc":64,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. HAP40 is semi-stainless: it holds an edge a long time and only needs wiping dry after use. The Western handle has the familiar heft and grip of a European chef's knife.","line":"satake-fax38-hap40","storeName":"Satake FAX38 HAP40 Gyuto 210mm"},{"slug":"senzo-elegancia-sg2-petty-150","name":"Senzo Elegancia R2/SG2 Petty 150mm","maker":"Senzo","shape":"petty","lengthMm":150,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":62,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"senzo-elegancia-sg2","storeName":"Senzo Elegancia SG2 Petty 150mm"},{"slug":"shizu-kyo-mv-bread-knife-240","name":"Shizu Kyo Molybdenum Pankiri 240mm","maker":"Shizu","shape":"pankiri","lengthMm":240,"steel":"Molybdenum stainless","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"unknown","grind":"midweight","bevel":"double","leftHandFriendly":false,"beginnerNotes":"A pankiri is a bread knife with a serrated edge that saws through crust without crushing the crumb. Molybdenum stainless is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking.","line":"shizu-kyo-molybdenum","storeName":"Shizu Kyo MV Bread Knife 240mm"},{"slug":"zanmai-revolution-sg2-santoku-180-green","name":"Zanmai Revolution R2/SG2 Santoku 180mm","maker":"Zanmai","shape":"santoku","lengthMm":180,"steel":"R2/SG2","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. R2/SG2 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"zanmai-revolution-green-sg2","storeName":"Zanmai Revolution SG2 Santoku 180mm Green"},{"slug":"yamawaki-1141-aus8-sujihiki-270","name":"Yamawaki AUS-8 Sujihiki 270mm","maker":"Yamawaki","shape":"sujihiki","lengthMm":270,"steel":"AUS-8","steelFamily":"stainless","cladding":"stainless","reactive":false,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A sujihiki is a long, narrow slicer for carving roasts and portioning meat and fish in one stroke. AUS-8 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yamawaki-1141-aus8","storeName":"Yamawaki 1141 AUS8 Sujihiki 270mm"},{"slug":"yamawaki-za18-nakiri-165-damascus","name":"Yamawaki Damascus ZA-18 Nakiri 165mm","maker":"Yamawaki","shape":"nakiri","lengthMm":165,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-za18-damascus-za18","storeName":"Yamawaki ZA18 Nakiri 165mm Damascus"},{"slug":"yamawaki-za18-santoku-180-damascus","name":"Yamawaki Damascus ZA-18 Santoku 180mm","maker":"Yamawaki","shape":"santoku","lengthMm":180,"steel":"ZA-18","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":61,"finish":"Damascus","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. ZA-18 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-za18-damascus-za18","storeName":"Yamawaki ZA18 Santoku 180mm Damascus"},{"slug":"yamawaki-aogami-2-deba-180","name":"Yamawaki Aogami #2 Deba 180mm","maker":"Yamawaki","shape":"deba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-aogami-2","storeName":"Yamawaki Aogami #2 Deba 180mm"},{"slug":"yamawaki-aogami-2-deba-165","name":"Yamawaki Aogami #2 Deba 165mm","maker":"Yamawaki","shape":"deba","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-aogami-2","storeName":"Yamawaki Aogami #2 Deba 165mm"},{"slug":"yamawaki-aogami-super-petty-135","name":"Yamawaki Aogami Super Petty 135mm","maker":"Yamawaki","shape":"petty","lengthMm":135,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-aogami-super","storeName":"Yamawaki Aogami Super Petty 135mm"},{"slug":"yamawaki-shirogami-2-deba-150","name":"Yamawaki Shirogami #2 Deba 150mm","maker":"Yamawaki","shape":"deba","lengthMm":150,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"A deba is the thick, single-bevel fish knife for breaking down whole fish, heads and small bones. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-shirogami-2","storeName":"Yamawaki Shirogami #2 Deba 150mm"},{"slug":"yamawaki-aogami-super-nakiri-165","name":"Yamawaki Aogami Super Nakiri 165mm","maker":"Yamawaki","shape":"nakiri","lengthMm":165,"steel":"Aogami Super","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":63,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami Super is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-aogami-super","storeName":"Yamawaki Aogami Super Nakiri 165mm"},{"slug":"yamawaki-shirogami-2-edo-usuba-210","name":"Yamawaki Shirogami #2 Edo Usuba 210mm","maker":"Yamawaki","shape":"usuba","lengthMm":210,"steel":"Shirogami #2 (White #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":60,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Shirogami #2 (White #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-edo-shirogami-2","storeName":"Yamawaki Shirogami #2 Edo Usuba 210mm"},{"slug":"yamawaki-aogami-2-edo-usuba-180","name":"Yamawaki Aogami #2 Edo Usuba 180mm","maker":"Yamawaki","shape":"usuba","lengthMm":180,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"hrc":61,"finish":"Satin","handle":"wa","grind":"midweight","bevel":"single","leftHandFriendly":false,"beginnerNotes":"An usuba is the thin, single-bevel vegetable knife of Japanese restaurant kitchens, made for fine, even cuts. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Japanese wa handle is light and puts the balance toward the blade.","line":"yamawaki-edo-aogami-2","storeName":"Yamawaki Aogami #2 Edo Usuba 180mm"},{"slug":"yamawaki-vg10-santoku-180","name":"Yamawaki VG-10 Santoku 180mm","maker":"Yamawaki","shape":"santoku","lengthMm":180,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A santoku is a compact all-rounder with a flatter edge, made for push-cutting vegetables, meat and fish. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yamawaki-vg10","storeName":"Yamawaki VG10 Santoku 180mm"},{"slug":"yamawaki-vg10-nakiri-165","name":"Yamawaki VG-10 Nakiri 165mm","maker":"Yamawaki","shape":"nakiri","lengthMm":165,"steel":"VG-10","steelFamily":"stainless","cladding":"stainless","reactive":false,"hrc":60,"finish":"Satin","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. VG-10 is stainless: it won't rust in normal use, so it is the easy choice for everyday cooking. The Western handle has the familiar heft and grip of a European chef's knife.","line":"yamawaki-vg10","storeName":"Yamawaki VG10 Nakiri 165mm"},{"slug":"kanetsune-aogami-2-petty-135-hammered-nashiji","name":"Kanetsune Tsuchime Nashiji Aogami #2 Petty 135mm","maker":"Kanetsune","shape":"petty","lengthMm":135,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A petty is the small utility knife for fruit, herbs, shallots and detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-hammered-nashiji-aogami-2","storeName":"Kanetsune Aogami #2 Petty 135mm Hammered Nashiji"},{"slug":"kanetsune-aogami-2-nakiri-165-hammered-nashiji","name":"Kanetsune Tsuchime Nashiji Aogami #2 Nakiri 165mm","maker":"Kanetsune","shape":"nakiri","lengthMm":165,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A nakiri is a vegetable knife: a flat, square blade that chops straight down to the board. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. The Western handle has the familiar heft and grip of a European chef's knife.","line":"kanetsune-hammered-nashiji-aogami-2","storeName":"Kanetsune Aogami #2 Nakiri 165mm Hammered Nashiji"},{"slug":"kanetsune-aogami-2-gyuto-200-hammered-nashiji","name":"Kanetsune Tsuchime Nashiji Aogami #2 Gyuto 200mm","maker":"Kanetsune","shape":"gyuto","lengthMm":200,"steel":"Aogami #2 (Blue #2)","steelFamily":"carbon","cladding":"iron-clad","reactive":true,"finish":"Tsuchime","handle":"yo","grind":"midweight","bevel":"double","leftHandFriendly":true,"beginnerNotes":"A gyuto is the Japanese chef's knife: one blade for nearly every job, with a gentle curve for rocking and a fine tip for detail work. Aogami #2 (Blue #2) is carbon steel: very sharp and easy to sharpen, but wipe it dry while you cook or it will rust. 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assic-petty-180mm","retailerId":"sakura","price":450,"currency":"ILS","url":"https://sakuraknives.co.il/product/סכין-עזר-קטנה-רב-תכליתית-פֶּטִי-180מ״מ-מח-5","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":143.85},{"knifeId":"hitohira-imojiya-th-stainless-petty-ebony-handle-wa-150mm","retailerId":"carbon","price":105,"currency":"USD","url":"https://carbonknifeco.com/products/hitohira-imojiya-th-stainless-petty-150mm-ebony-handle-wa","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":105},{"knifeId":"hitohira-imojiya-th-stainless-petty-ebony-handle-wa-150mm","retailerId":"strata","price":110,"currency":"USD","url":"https://strataportland.com/products/hitohira-imojiya-th-stainless-petty-150mm-ebony-handle","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":110},{"knifeId":"hitohira-imojiya-th-stainless-petty-ebony-handle-wa-150mm","retailerId":"sakura","price":560,"currency":"ILS","url":"https://sakuraknives.co.il/product/hitohira-imojiya-th-stainless-petty-150mm-ebony-wa","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":179.01},{"knifeId":"hitohira-kh-stainless-petty-imitation-mahogany-handle-150mm","retailerId":"karasu","price":109,"currency":"EUR","url":"https://karasu-knives.com/products/eea-020-09-ba150","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":121.77},{"knifeId":"hitohira-kh-stainless-petty-imitation-mahogany-handle-150mm","retailerId":"tosho","price":175,"currency":"CAD","url":"https://toshoknifearts.com/products/eea-020-09-ba150","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":125.28},{"knifeId":"morihei-hisamoto-inox-petty-pakka-handle-150mm","retailerId":"hitohira","price":11290,"currency":"JPY","url":"https://hitohira-japan.com/products/aaa-010-ba150","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":71.8},{"knifeId":"morihei-hisamoto-inox-petty-pakka-handle-150mm","retailerId":"karasu","price":89,"currency":"EUR","url":"https://karasu-knives.com/products/aaa-010-ba150","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":99.43},{"knifeId":"morihei-hisamoto-inox-petty-pakka-handle-150mm","retailerId":"staysharp","price":145,"currency":"CAD","url":"https://staysharpmtl.com/products/morihei-hisamoto-inox-petty-150mm-pakka","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":103.8},{"knifeId":"morihei-hisamoto-inox-petty-pakka-handle-150mm","retailerId":"tosho","price":145,"currency":"CAD","url":"https://toshoknifearts.com/products/hisamoto-molybdenum-stainless-steel-br-150mm-petty","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":103.8},{"knifeId":"morihei-hisamoto-inox-petty-pakka-handle-150mm","retailerId":"carbon","price":105,"currency":"USD","url":"https://carbonknifeco.com/products/morihei-hisamoto-inox-petty-150mm-pakka-handle","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":105},{"knifeId":"morihei-hisamoto-inox-petty-pakka-handle-150mm","retailerId":"strata","price":110,"currency":"USD","url":"https://strataportland.com/products/morihei-hisamoto-inox-150mm-petty-aaa-010-ba150","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":110},{"knifeId":"hitohira-hiragana-yanagiba-pakka-handle-no-bolster-200mm","retailerId":"hitohira","price":8470,"currency":"JPY","url":"https://hitohira-japan.com/products/aaa-279-01-ia200","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":53.86},{"knifeId":"hitohira-hiragana-yanagiba-pakka-handle-no-bolster-200mm","retailerId":"tosho","price":105,"currency":"CAD","url":"https://toshoknifearts.com/products/aaa-279-01-ia200","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":75.17},{"knifeId":"hitohira-hiragana-yanagiba-pakka-handle-no-bolster-200mm","retailerId":"strata","price":80,"currency":"USD","url":"https://strataportland.com/products/hitohira-hiragana-yanagiba-200mm-pakka-handle-no-bolster-copy","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":80},{"knifeId":"tojiro-classic-damascus-utility-knife-150mm","retailerId":"cutleryandmore","price":108,"currency":"USD","url":"https://cutleryandmore.com/products/tojiro-dp-damascus-utility-knife-15453","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":108},{"knifeId":"tojiro-classic-damascus-utility-knife-150mm","retailerId":"sakura","price":460,"currency":"ILS","url":"https://sakuraknives.co.il/product/tojiro-classic-damascus-vg-10-petty-knife-150mm","availability":"in_stock","match":"verified","checkedAt":"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uhyo-sg2-kurozome-damascus-kiritsuke-gyuto-42723","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":239.96},{"knifeId":"hatsukokoro-sg2-ryuhyo-kurozome-gyuto-210","retailerId":"cktg","price":250,"currency":"USD","url":"https://www.chefknivestogo.com/harysg2ki21.html","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":250},{"knifeId":"hatsukokoro-sg2-ryuhyo-kurozome-gyuto-210","retailerId":"knifewear","price":370,"currency":"CAD","url":"https://knifewear.com/products/hatsukokoro-sg2-damascus-kiritsuke-210mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":264.88},{"knifeId":"hatsukokoro-sg2-ryuhyo-kurozome-gyuto-210","retailerId":"knifetoronto","price":410,"currency":"CAD","url":"https://knifetoronto.com/products/hatsukokoro-ryuhyo-kurozome-damascus-sg2-kiritsuke-210mm-ebony-1","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":293.51},{"knifeId":"hatsukokoro-sg2-ryuhyo-kurozome-gyuto-210","retailerId":"carbon","price":315,"currency":"USD","url":"https://carbonknifeco.com/products/hatsukokoro-ryuhyo-kurozome-sg2-damascus-kiritsuke-gyuot-210mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":315},{"knifeId":"shiro-kamo-shirogami-2-damascus-bunka-petty-130","retailerId":"cutleryandmore","price":129.99,"currency":"USD","url":"https://cutleryandmore.com/products/shiro-kamo-shirogami-2-damascus-ko-bunka-42705","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":129.99},{"knifeId":"shiro-kamo-shirogami-2-damascus-kiritsuke-petty-150","retailerId":"cutleryandmore","price":169.95,"currency":"USD","url":"https://cutleryandmore.com/products/shiro-kamo-shirogami-2-damascus-kiritsuke-petty-42704","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":169.95},{"knifeId":"hatsukokoro-aogami-super-shinkiro-kurouchi-nakiri-165","retailerId":"cutleryandmore","price":575,"currency":"USD","url":"https://cutleryandmore.com/products/hatsukokoro-shinkiro-nihei-nakiri-knife-42721","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":575},{"knifeId":"satoshi-nakagawa-aogami-1-damascus-bunka-178","retailerId":"cutleryandmore","price":599,"currency":"USD","url":"https://cutleryandmore.com/products/nakagawa-aogami-damascus-bunka-42727","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":599},{"knifeId":"takamura-vg10-migaki-gyuto-210","retailerId":"cktg","price":175,"currency":"USD","url":"https://www.chefknivestogo.com/tavgpogy21.html","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":175},{"knifeId":"takamura-vg10-migaki-gyuto-210","retailerId":"cutleryandmore","price":189.95,"currency":"USD","url":"https://cutleryandmore.com/products/takamura-vg10-migaki-gyuto-41289","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":189.95},{"knifeId":"takamura-vg10-migaki-gyuto-210","retailerId":"sharpedge","price":215,"currency":"EUR","url":"https://sharpedgeshop.com/products/takamura-gyuto-migaki-vg-10-210mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":240.2},{"knifeId":"yoshikane-shirogami-2-kurouchi-stabilized-santoku-165","retailerId":"cooksedge","price":525,"currency":"CAD","url":"https://thecooksedge.com/products/yoshikane-kuro-nashiji-w2-santoku-165mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":375.84},{"knifeId":"yoshikane-shirogami-2-kurouchi-stabilized-santoku-165","retailerId":"cutleryandmore","price":425,"currency":"USD","url":"https://cutleryandmore.com/products/yoshikane-shirogami-2-kurouchi-stainless-clad-santoku-42455","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":425},{"knifeId":"takeshi-saji-vg10-black-gold-bunka-170","retailerId":"cutleryandmore","price":499,"currency":"USD","url":"https://cutleryandmore.com/products/saji-black-gold-damascus-bunka-quince-wood-42505","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":499},{"knifeId":"takeshi-saji-vg10-black-gold-gyuto-239","retailerId":"cutleryandmore","price":749,"currency":"USD","url":"https://cutleryandmore.com/products/saji-black-gold-damascus-gyuto-quince-wood-42507","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":749},{"knifeId":"takeshi-saji-vg10-black-gold-gyuto-210","retailerId":"cutleryandmore","price":599,"currency":"USD","url":"https://cutleryandmore.com/products/saji-black-gold-damascus-gyuto-quince-wood-42506","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":599},{"knifeId":"tojiro-vg10-atelier-bunka-170-2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an-migaki-gyuto-210mm-black-chacate-handle","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":167.17},{"knifeId":"yoshimi-kato-sg2-hyo-fibre-santoku-170","retailerId":"knivesandstones","price":365.98,"currency":"AUD","url":"https://www.knivesandstones.com.au/products/yoshimi-kato-hyo-sg2-santoku-170mm-copy","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":257.09},{"knifeId":"masutani-vg1-nashiji-slim-nakiri-165","retailerId":"knivesandstones","price":110.98,"currency":"AUD","url":"https://www.knivesandstones.com.au/products/masutani-vg1-nashiji-nakiri-165mm-slim","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":77.96},{"knifeId":"shibata-chromax-kotetsu-kiritsuke-petty-135","retailerId":"knivesandstones","price":288.98,"currency":"AUD","url":"https://www.knivesandstones.com.au/products/shibata-koutetsu-chromax-ro-petty-135mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":203},{"knifeId":"nigara-hamono-spg-strix-petty-110-kurouchi-damascus","retailerId":"hikari","price":1695,"currency":"ILS","url":"https://www.japanese-knives.co.il/product/ngr-strix-kru-dmsc-petty-110","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":541.82},{"knifeId":"nigara-hamono-spg-strix-nakiri-165-kurouchi-damascus","retailerId":"hikari","price":2075,"currency":"ILS","url":"https://www.japanese-knives.co.il/product/ngr-strix-kru-dmsc-nakiri-kiri-165","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":663.29},{"knifeId":"nigara-hamono-spg-strix-gyuto-230-kurouchi-damascus","retailerId":"hikari","price":2275,"currency":"ILS","url":"https://www.japanese-knives.co.il/product/ngr-strix-kru-dmsc-gyuto-230","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":727.22},{"knifeId":"nigara-hamono-spg-strix-gyuto-200-kurouchi-damascus","retailerId":"hikari","price":1870,"currency":"ILS","url":"https://www.japanese-knives.co.il/product/ngr-strix-kru-dmsc-gyuto-200","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":597.76},{"knifeId":"shiro-kamo-sg2-tall-nakiri-165","retailerId":"hikari","price":1359.6,"currency":"ILS","url":"https://www.japanese-knives.co.il/product/shr-kmo-sg2-tall-nakiri-165","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":434.61},{"knifeId":"shiro-kamo-sg2-gyuto-240-wa","retailerId":"hikari","price":1725,"currency":"ILS","url":"https://www.japanese-knives.co.il/product/shr-kmo-sg2-gyuto-240","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":551.41},{"knifeId":"tojiro-vg10-damascus-vg-santoku-170","retailerId":"sakura","price":870,"currency":"ILS","url":"https://sakuraknives.co.il/product/tojiro-classic-damascus-vg-10-santoku-170mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":278.1},{"knifeId":"tojiro-vg10-damascus-vg-nakiri-165","retailerId":"sakura","price":870,"currency":"ILS","url":"https://sakuraknives.co.il/product/tojiro-classic-damascus-vg-10-nakiri-165mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":278.1},{"knifeId":"hitohira-shirogami-2-kurouchi-hizen-gyuto-155","retailerId":"carbon","price":105,"currency":"USD","url":"https://carbonknifeco.com/products/hitohira-hizen-kurouchi-white-2-gyuto-155mm-walnut-handle","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":105},{"knifeId":"hitohira-shirogami-2-kurouchi-hizen-gyuto-155","retailerId":"sakura","price":520,"currency":"ILS","url":"https://sakuraknives.co.il/product/hitohira-hizen-kurouchi-white-2-gyuto-155mm-walnut","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":166.22},{"knifeId":"nigara-hamono-vg-xeos-vg-xeos-gyuto-225","retailerId":"foodcraftsman","price":59999,"currency":"JPY","url":"https://shop.japanese-food-craftsman.com/products/nigara-hamono-gyuto-225mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":381.55},{"knifeId":"nigara-hamono-vg-xeos-vg-xeos-gyuto-225","retailerId":"sakura","price":2240,"currency":"ILS","url":"https://sakuraknives.co.il/product/סכין-שף-גיוטו-225-מ״מ-vg-xeos-ידית-אבוני-ניגארה-י","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":716.03},{"knifeId":"hatsukokoro-ginsan-ginsan-birch-bunka-180","retailerId":"sakura","price":1380,"currency":"ILS","url":"https://sakuraknives.co.il/product/hatsukokoro-ginsan-bunka-180mm-birch-handle","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":441.13},{"knifeId":"hatsukokoro-vg10-damascus-tsuchime-sujihiki-270","retailerId":"knivesan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izashi-petty-102","retailerId":"cutleryandmore","price":89.95,"currency":"USD","url":"https://cutleryandmore.com/products/enso-hizashi-paring-knife-40185","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":89.95},{"knifeId":"enso-vg10-hizashi-nakiri-165","retailerId":"cutleryandmore","price":149.95,"currency":"USD","url":"https://cutleryandmore.com/products/enso-hizashi-nakiri-knife-40186","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":149.95},{"knifeId":"yaxell-sg2-ketu-pankiri-229","retailerId":"cutleryandmore","price":249,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-bread-knife-40175","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":249},{"knifeId":"yaxell-sg2-ketu-kiritsuke-kiritsuke-203","retailerId":"cutleryandmore","price":159.99,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-kiritsuke-knife-40178","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":159.99},{"knifeId":"yaxell-sg2-ketu-nakiri-165","retailerId":"cutleryandmore","price":149.99,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-nakiri-knife-40174","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":149.99},{"knifeId":"yaxell-sg2-ketu-curved-honesuki-152","retailerId":"cutleryandmore","price":129.99,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-curved-boning-knife-40179","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":129.99},{"knifeId":"yaxell-sg2-ketu-gyuto-241","retailerId":"cutleryandmore","price":279,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-chefs-knife-40176","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":279},{"knifeId":"yaxell-vg10-ran-plus-nakiri-165","retailerId":"cutleryandmore","price":169,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ran-plus-nakiri-knife-40168","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":169},{"knifeId":"yaxell-sg2-ketu-petty-102","retailerId":"cutleryandmore","price":159,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-paring-knife-40163","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":159},{"knifeId":"yaxell-sg2-ketu-gyuto-203","retailerId":"cutleryandmore","price":149.99,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-chefs-knife-40068","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":149.99},{"knifeId":"yaxell-sg2-ketu-santoku-165","retailerId":"cutleryandmore","price":239,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-santoku-knife-40070","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":239},{"knifeId":"yaxell-sg2-ketu-petty-152","retailerId":"cutleryandmore","price":199,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-ketu-sg2-utility-knife-40069","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":199},{"knifeId":"enso-aogami-super-bunka-178","retailerId":"cutleryandmore","price":449.95,"currency":"USD","url":"https://cutleryandmore.com/products/enso-aogami-super-bunka-knife-39904","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":449.95},{"knifeId":"yaxell-sg2-gou-santoku-165","retailerId":"cutleryandmore","price":399,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-super-gou-santoku-knife-34518","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":399},{"knifeId":"yaxell-sg2-gou-gyuto-203","retailerId":"cutleryandmore","price":399,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-super-gou-chefs-knife-34517","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":399},{"knifeId":"yaxell-sg2-gou-gyuto-203","retailerId":"sharpedge","price":610,"currency":"EUR","url":"https://sharpedgeshop.com/products/yaxell-super-gou-ypsilon-gyuto-200mm","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":681.49},{"knifeId":"yaxell-vg10-mon-gyuto-203","retailerId":"cutleryandmore","price":129,"currency":"USD","url":"https://cutleryandmore.com/products/yaxell-mon-chefs-knife-36251","availability":"in_stock","match":"verified","checkedAt":"2026-11-02T11:45:47.277Z","usdPrice":129},{"knifeId":"miyabi-sg2-mizu-nakiri-165","retailerId":"cutleryandmore","price":234.95,"currency":"USD","url":"https://cutleryandmore.com/products/miyabi-mizu-sg2-nakiri-knife-37429","availability":"in_stock","match":"verified","checked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house stainless line, sharpened in-house, a common expert first-knife pick","tierOverride":3,"noteOverride":"Reviewed: Japanese Knife Imports' house stainless line, sharpened in-house, a common expert first-knife pick"},{"id":"hatsukokoro-hayabusa-tsuchime-vg10","name":"Hatsukokoro Hayabusa Tsuchime VG-10 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-sg2","name":"Hatsukokoro Hayabusa R2/SG2 Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-sld","name":"Hatsukokoro Hikari SLD Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginrei-nashiji-ginsan","name":"Hatsukokoro Ginrei Nashiji Ginsan Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kurogane-aogami-2","name":"Hatsukokoro Kurogane Aogami #2 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takamura-chromax","name":"Takamura Migaki Chromax Gyuto","maker":"Takamura","tier":2,"points":2,"note":"Made by the Takamura workshop · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"takamura-migaki-sg2","name":"Takamura Migaki R2/SG2 Gyuto","maker":"Takamura","tier":3,"points":3,"note":"Made by the Takamura workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"takamura-tsuchime-vg10","name":"Takamura Tsuchime VG-10 Gyuto","maker":"Takamura","tier":2,"points":2,"note":"Made by the Takamura workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-damascus-vg10","name":"Nigara Hamono Tsuchime Damascus VG-10 Gyuto","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"shiro-kamo-damascus-sg2","name":"Shiro Kamo Damascus R2/SG2 Gyuto","maker":"Shiro Kamo","tier":4,"points":4,"note":"Made by Shiro Kamo, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-suminagashi-vg10","name":"Yoshimi Kato Suminagashi VG-10 Gyuto","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-33-layer-damascus-vg10","name":"Sakai Takayuki 33-Layer Damascus VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-nashiji-ginsan","name":"Tsunehisa Nashiji Ginsan Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"moritaka-kurouchi-aogami-super","name":"Moritaka Kurouchi Aogami Super Gyuto","maker":"Moritaka","tier":4,"points":4,"note":"Made by Moritaka, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshikane-nashiji-skd","name":"Yoshikane Nashiji SKD Gyuto","maker":"Yoshikane","smith":"Hatsukokoro","tier":4,"points":2,"note":"Reviewed: forged by the Yamamoto family workshop in Sanjo; a widely praised thin, hard-wearing SKD line","tierOverride":4,"noteOverride":"Reviewed: forged by the Yamamoto family workshop in Sanjo; a widely praised thin, hard-wearing SKD line"},{"id":"shibata-kotetsu-sg2","name":"Shibata Kotetsu Migaki R2/SG2 Gyuto","maker":"Shibata","tier":3,"points":3,"note":"Made by the Shibata workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-senko-ei-sg2","name":"Yu Kurosaki Senko Ei R2/SG2 Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-fj-vg10","name":"Hitohira FJ VG-10 Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"morihei-hisamoto-molybdenum","name":"Morihei Hisamoto Inox Molybdenum Gyuto","maker":"Morihei","tier":2,"points":1,"note":"Made by the Morihei workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"masakage-yuki-shirogami-2","name":"Masakage Yuki Shirogami #2 Petty","maker":"Masakage","smith":"Yoshimi Kato","tier":3,"points":3,"note":"Forged by Yoshimi Kato for Masakage · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-td-tsuchime-sld","name":"Hitohira TD Tsuchime SLD Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"hitohira-hg-tsuchime-damascus-vg10","name":"Hitohira HG Tsuchime Damascus VG-10 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-t10-migaki-vg10","name":"Hitohira T10 Migaki VG-10 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"ittetsu-migaki-vg10","name":"Ittetsu Migaki VG-10 Gyuto","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-damascus-aus10","name":"Tsunehisa Damascus AUS-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"masutani-kokuryu-vg10","name":"Masutani Kokuryu Tsuchime VG-10 Gyuto","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"masutani-sekka-vg10","name":"Masutani Sekka Nashiji VG-10 Gyuto","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"fujimoto-hammer-tone-sld","name":"Fujimoto Hammer Tone SLD Honesuki","maker":"Fujimoto","tier":2,"points":2,"note":"Made by the Fujimoto workshop · SLD (mid steel) · clad/forged blade"},{"id":"tadafusa-hocho-kobo-sld","name":"Tadafusa Hocho Kobo SLD Deba","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"global-g-2-cromova18","name":"Global G-2 CROMOVA 18 Gyuto","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"hatsukokoro-hayabusa-migaki-aogami-super","name":"Hatsukokoro Hayabusa AO Migaki Aogami Super Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hatsukokoro-aokitae-aogami-2","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-kurouchi-aogami-2","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Yanagiba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kurouchi-aogami-2","name":"Hatsukokoro Kurouchi Aogami #2 Gyuto","maker":"Hatsukokoro","smith":"Sentan","tier":2,"points":2,"note":"Forged by Sentan for Hatsukokoro · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ryuhyo-sg2","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-damascus-vg10","name":"Hatsukokoro Hayabusa Damascus VG-10 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shikkoku-aogami-2","name":"Hatsukokoro Shikkoku Aogami #2 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kaijin-aogami-2","name":"Hatsukokoro Kaijin Aogami #2 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginrei-ginsan","name":"Hatsukokoro Ginrei Ginsan Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginsou-ginsan","name":"Hatsukokoro Ginsou Ginsan Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-damascus-shirogami-2","name":"Hideo Kitaoka Damascus Shirogami #2 Kiritsuke","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-damascus-shirogami-1","name":"Hideo Kitaoka Damascus Shirogami #1 Deba","maker":"Hideo Kitaoka","tier":4,"points":4,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ittetsu-tafu-vg10","name":"Ittetsu Tafu VG-10 Petty","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kenshiro-hatono-sg2","name":"Kenshiro Hatono Damascus R2/SG2 Gyuto","maker":"Kenshiro Hatono","tier":4,"points":4,"note":"Made by Kenshiro Hatono, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kenshiro-hatono-damascus-spg-strix","name":"Kenshiro Hatono Damascus SPG STRIX Bunka","maker":"Kenshiro Hatono","tier":4,"points":4,"note":"Made by Kenshiro Hatono, an artisan blacksmith · SPG STRIX (premium steel) · clad/forged blade"},{"id":"kenshiro-hatono-damascus-ginsan","name":"Kenshiro Hatono Damascus Ginsan Kiritsuke Petty","maker":"Kenshiro Hatono","tier":3,"points":3,"note":"Made by Kenshiro Hatono, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"masutani-tsuchime-vg1","name":"Masutani Tsuchime VG-1 Petty","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"makoto-kurosaki-sg2","name":"Makoto Kurosaki Tsuchime R2/SG2 Santoku","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"matsubara-aogami-2","name":"Matsubara Aogami #2 Santoku","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"matsubara-damascus-ginsan","name":"Matsubara Damascus Ginsan Gyuto","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"matsubara-damascus-sg2","name":"Matsubara Damascus R2/SG2 Gyuto","maker":"Matsubara","tier":4,"points":4,"note":"Made by Matsubara, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"matsubara-shirogami-1","name":"Matsubara Shirogami #1 Bunka","maker":"Matsubara","tier":4,"points":4,"note":"Made by Matsubara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"muneishi-kurouchi-damascus-aogami-2","name":"Muneishi Kurouchi Damascus Aogami #2 Santoku","maker":"Muneishi","tier":3,"points":3,"note":"Made by Muneishi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-damascus-anmon-sg2","name":"Nigara Hamono Anmon Damascus R2/SG2 Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"nigara-hamono-migami-aogami-super","name":"Nigara Hamono Migami Aogami Super Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-flat-ironwood-sg2","name":"Nigara Hamono Flat Kurouchi R2/SG2 Bunka","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"ryusen-blazen-sg2","name":"Ryusen Blazen R2/SG2 Petty","maker":"Ryusen","tier":3,"points":3,"note":"Made by the Ryusen workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"ryusen-tangan-ryu-vg10","name":"Ryusen Tanganryu VG-10 Pankiri","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-damascus-vg10","name":"Shigeki Tanaka Damascus VG-10 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-damascus-sg2","name":"Shigeki Tanaka Damascus R2/SG2 Gyuto","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"takeshi-saji-rainbow-damascus-vg10","name":"Takeshi Saji Rainbow Damascus VG-10 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"takeshi-saji-spg-strix","name":"Takeshi Saji SPG STRIX Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · SPG STRIX (premium steel)"},{"id":"takeshi-saji-tsuchime-sg2","name":"Takeshi Saji Tsuchime R2/SG2 Santoku","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"teruyasu-fujiwara-maboroshi-shirogami-1","name":"Teruyasu Fujiwara Maboroshi Shirogami #1 Petty","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-denka-aogami-super","name":"Teruyasu Fujiwara Denka Aogami Super Petty","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"tsunehisa-damascus-vg10","name":"Tsunehisa Damascus VG-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-minamo-sg2","name":"Yoshimi Kato Minamo R2/SG2 Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-ginsan","name":"Yoshimi Kato Ginsan Petty","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-kurouchi-aogami-super","name":"Yoshimi Kato Kurouchi Aogami Super Bunka","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-shizuku-sg2","name":"Yu Kurosaki Shizuku R2/SG2 Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"masashi-yamamoto-kokuen-sld","name":"Masashi Yamamoto Kokuen SLD Bunka","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · SLD (mid steel) · clad/forged blade"},{"id":"masashi-yamamoto-kuroshu-sld","name":"Masashi Yamamoto Kuroshu SLD Gyuto","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · SLD (mid steel) · clad/forged blade"},{"id":"masashi-yamamoto-shiroshu-sld","name":"Masashi Yamamoto Shiroshu SLD Bunka","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · SLD (mid steel) · clad/forged blade"},{"id":"masashi-yamamoto-kuro-spg-strix","name":"Masashi Yamamoto Kurouchi SPG STRIX Nakiri","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · SPG STRIX (premium steel)"},{"id":"moritaka-ishime-aogami-super","name":"Moritaka Ishime Aogami Super Gyuto","maker":"Moritaka","tier":4,"points":4,"note":"Made by Moritaka, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-damascus-sakimaru-vg10","name":"Nigara Hamono Tsuchime Damascus VG-10 Sakimaru Nakiri","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-damascus-vg-xeos","name":"Nigara Hamono Tsuchime Damascus VG-XEOS Gyuto","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-damascus-spg-strix","name":"Nigara Hamono Tsuchime Damascus SPG STRIX Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · SPG STRIX (premium steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-tsuchime-sg2","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-asagiri-shirogami-2","name":"Sakai Kikumori Asagiri Shirogami #2 Bunka","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Forged by Yoshikazu Tanaka for Sakai Kikumori · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-rin-shirogami-2","name":"Sakai Kikumori Kikuzuki Rin Shirogami #2 Gyuto","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Forged by Yoshikazu Tanaka for Sakai Kikumori · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hado-sakai-shirogami-2","name":"Hado Sakai Shirogami #2 Kiritsuke Yanagiba","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-kasumi-shirogami-2","name":"Sakai Kikumori Kikuzuki Kasumi Shirogami #2 Kiritsuke Gyuto","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Forged by Yoshikazu Tanaka for Sakai Kikumori · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masakage-kiri-vg10","name":"Masakage Kiri VG-10 Gyuto","maker":"Masakage","smith":"Yoshimi Kato","tier":3,"points":3,"note":"Forged by Yoshimi Kato for Masakage · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-black-damascus-sg2","name":"Yoshimi Kato Black Damascus R2/SG2 Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-s-nashiji-aogami-super","name":"Yoshimi Kato Nashiji Aogami Super Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-hyo-sg2","name":"Yoshimi Kato Hyo R2/SG2 Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-gekko-vg-xeos","name":"Yu Kurosaki Gekko VG-XEOS Bunka","maker":"Yu Kurosaki","tier":3,"points":3,"note":"Made by Yu Kurosaki, an artisan blacksmith · VG-XEOS (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-kokusen-ei-aogami-super","name":"Yu Kurosaki Kokusen Ei Aogami Super Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"masakage-kumo-vg10","name":"Masakage Kumo VG-10 Gyuto","maker":"Masakage","smith":"Takumi Ikeda","tier":3,"points":3,"note":"Forged by Takumi Ikeda for Masakage · VG-10 (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-nashiji-shirogami-2","name":"Teruyasu Fujiwara Nashiji Shirogami #2 Gyuto","maker":"Teruyasu Fujiwara","tier":3,"points":3,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"fujimoto-kurouchi-shirogami-2","name":"Fujimoto Kurouchi Shirogami #2 Gyuto","maker":"Fujimoto","tier":2,"points":2,"note":"Made by the Fujimoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"fujimoto-sazanami-aogami-super","name":"Fujimoto Sazanami Aogami Super Gyuto","maker":"Fujimoto","tier":3,"points":3,"note":"Made by the Fujimoto workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"haruyuki-kokuto-ginsan","name":"Haruyuki Kokuto Ginsan Gyuto","maker":"Haruyuki","tier":2,"points":1,"note":"Made by the Haruyuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"haruyuki-nishiki-shirogami-2","name":"Haruyuki Nishiki Shirogami #2 Santoku","maker":"Haruyuki","tier":2,"points":2,"note":"Made by the Haruyuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"haruyuki-goma-vg10","name":"Haruyuki Goma VG-10 Gyuto","maker":"Haruyuki","tier":2,"points":2,"note":"Made by the Haruyuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hado-sakai-shiosai-sg2","name":"Hado Sakai Shiosai R2/SG2 Bunka","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · R2/SG2 (premium steel)"},{"id":"masutani-kokuryu-tsuchime-damascus-vg10","name":"Masutani Kokuryu Tsuchime Damascus VG-10 Ko-Santoku","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"ryusen-blazen-ryu-sg2","name":"Ryusen Blazen Ryu R2/SG2 Gyuto","maker":"Ryusen","tier":3,"points":3,"note":"Made by the Ryusen workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"ryusen-oukokuryu-sg2","name":"Ryusen Oukoku-Ryu R2/SG2 Gyuto","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-coreless-damascus-vg10","name":"Sakai Takayuki Coreless Tall Damascus VG-10 Bunka","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-nashiji-vg10","name":"Sakai Takayuki Nashiji VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-seigaiha-swedish-stainless","name":"Sakai Takayuki Grand-Chef Seigaiha Swedish Stainless Kengata Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-sk4","name":"Sakai Takayuki SK4 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-tsuchime-damascus-sg2","name":"Sakai Takayuki Tsuchime Damascus R2/SG2 Kengata Gyuto","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-komakiri-sk4","name":"Sakai Takayuki Komakiri SK4 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-sanpo-kasumi-shirogami-2","name":"Sakai Takayuki Sanpo Kasumi Shirogami #2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tojiro-atelier-classic-damascus-vg10","name":"Tojiro Atelier Classic Damascus VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tojiro-reppu-sg2","name":"Tojiro Reppu R2/SG2 Bunka","maker":"Tojiro","tier":2,"points":2,"note":"Made in the Tojiro factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-classic-vg10","name":"Tojiro Classic VG-10 Deba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"kei-kobayashi-damascus-sg2","name":"Kei Kobayashi Damascus R2/SG2 Petty","maker":"Kei Kobayashi","tier":4,"points":4,"note":"Made by Kei Kobayashi, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-color-white-molybdenum","name":"Tojiro Color Molybdenum Petty","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-color-black-molybdenum","name":"Tojiro Color Molybdenum Gyuto","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"mac-superior-mac-superior","name":"MAC Superior AUS-8 Molybdenum Petty","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · MAC Superior (AUS-8/Molybdenum) (entry steel)"},{"id":"tojiro-basic-molybdenum","name":"Tojiro Basic Molybdenum Gyuto","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"tojiro-origami-vg10","name":"Tojiro Origami VG-10 Petty","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · VG-10 (mid steel)"},{"id":"tojiro-sakuya-vg10","name":"Tojiro Sakuya VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"global-solid-cromova18","name":"Global Solid CROMOVA 18 Petty","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-asian-cromova18","name":"Global Asian CROMOVA 18 Petty","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"sakai-takayuki-sumire-vg10","name":"Sakai Takayuki Sumire VG-10 Petty","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel)"},{"id":"tojiro-hammered-vg10","name":"Tojiro Tsuchime VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"misono-molybdenum","name":"Misono Molybdenum Deba","maker":"Misono","tier":2,"points":-1,"note":"Reviewed: Misono's entry line, plain steel but the maker's usual fit and finish","tierOverride":2,"noteOverride":"Reviewed: Misono's entry line, plain steel but the maker's usual fit and finish"},{"id":"tsunehisa-migaki-aus8","name":"Tsunehisa Migaki AUS-8 Deba","maker":"Tsunehisa","tier":1,"points":0,"note":"Made by the Tsunehisa workshop · AUS-8 (entry steel)"},{"id":"sakai-takayuki-pom-molybdenum","name":"Sakai Takayuki Molybdenum Honesuki","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"tojiro-pro-vg10","name":"Tojiro Pro VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tojiro-basic-damascus-molybdenum","name":"Tojiro Basic Damascus Molybdenum Petty","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"tsunehisa-v1-vg10","name":"Tsunehisa V1 VG-10 Petty","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-aus8","name":"Sakai Takayuki TUS AUS-8 Petty","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · AUS-8 (entry steel)"},{"id":"tsunehisa-tsuchime-aus8","name":"Tsunehisa Tsuchime AUS-8 Petty","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"shun-sora-vg10","name":"Shun Sora VG-10 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shun-nagare-vg10","name":"Shun Nagare VG-10 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-migaki-ginsan","name":"Tsunehisa Migaki Ginsan Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-ginsan","name":"Hatsukokoro Hayabusa Ginsan Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"misono-440","name":"Misono 440 Petty","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · 440 stainless (entry steel)"},{"id":"tojiro-classic-damascus-vg10","name":"Tojiro Classic Damascus VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shun-sora-master-vg10","name":"Shun Sora Master VG-10 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shun-shiranami-master-vg10","name":"Shun Shiranami Master VG-10 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-vg1","name":"Tsunehisa VG-1 Petty","maker":"Tsunehisa","tier":1,"points":0,"note":"Made by the Tsunehisa workshop · VG-1 (entry steel)"},{"id":"tsunehisa-nami-aus10","name":"Tsunehisa Nami AUS-10 Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-sakura-aogami-super","name":"Tsunehisa Sakura Aogami Super Petty","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hitohira-th-1k6","name":"Hitohira Imojiya TH 1K6 Petty","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · 1K6 stainless (mid steel) · clad/forged blade"},{"id":"hitohira-kh-stainless-unstated","name":"Hitohira KH Stainless Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-hiragana-aus8","name":"Hitohira Hiragana AUS-8 Deba","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · AUS-8 (entry steel)"},{"id":"misono-swedish-carbon","name":"Misono Swedish Carbon Deba","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"hitohira-fw-tsuchime-damascus-vg10","name":"Hitohira Imojiya FW Tsuchime Damascus VG-10 Petty","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-chromax","name":"Hatsukokoro Chromax Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"shiro-kamo-yoru-aogami-2","name":"Shiro Kamo Yoru Aogami #2 Petty","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shiro-kamo-aogami-super","name":"Shiro Kamo Aogami Super Petty","maker":"Shiro Kamo","tier":4,"points":4,"note":"Made by Shiro Kamo, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"gesshin-kagekiyo-stainless-unstated","name":"Gesshin Baba Hamono Kagekiyo Stainless Petty","maker":"Gesshin","smith":"Baba Hamono","tier":2,"points":2,"note":"Forged by Baba Hamono for Gesshin · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"gesshin-aus8","name":"Gesshin AUS-8 Deba","maker":"Gesshin","tier":1,"points":0,"note":"Made by the Gesshin workshop · AUS-8 (entry steel)"},{"id":"sakai-takayuki-damascus-33-layer-black-vg10","name":"Sakai Takayuki 33-Layer Damascus VG-10 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"masakage-mizu-aogami-2","name":"Masakage Mizu Aogami #2 Bunka","maker":"Masakage","smith":"Takumi Ikeda","tier":3,"points":3,"note":"Forged by Takumi Ikeda for Masakage · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-hammered-damascus-aus10","name":"Tsunehisa Tsuchime Damascus AUS-10 Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-pro-molybdenum","name":"Sakai Takayuki Inox PRO Molybdenum Petty","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"shigeki-tanaka-majiro-ginsan","name":"Shigeki Tanaka Majiro Ginsan Petty","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"morihei-hisamoto-stainless-unstated","name":"Morihei Hisamoto Stainless Petty","maker":"Morihei","tier":2,"points":1,"note":"Made by the Morihei workshop · Stainless (grade not stated) (mid steel)"},{"id":"hitohira-kt-vg10","name":"Hitohira Imojiya KT VG-10 Petty","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · VG-10 (mid steel) · clad/forged blade"},{"id":"shiro-kamo-shirogami-2","name":"Shiro Kamo Shirogami #2 Petty","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tojiro-gai-vg10","name":"Tojiro Gai VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-damascus-sld","name":"Hatsukokoro Damascus SLD Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-molybdenum","name":"Sakai Takayuki Molybdenum Pankiri","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"shun-premier-master-vg-max","name":"Shun Premier Master VG-MAX Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"shun-classic-blonde-master-vg-max","name":"Shun Classic Blonde Master VG-MAX Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"shun-premier-vg-max","name":"Shun Premier VG-MAX Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-wood-vg5","name":"Sakai Takayuki VG-5 Petty","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · VG-5 (entry steel)"},{"id":"hatsukokoro-kurogane-kurouchi-aogami-2","name":"Hatsukokoro Kurogane Kurouchi Aogami #2 Honesuki","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"ittetsu-hammered-damascus-vg10","name":"Ittetsu Tsuchime Damascus VG-10 Petty","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-kurozome-damascus-sld","name":"Hatsukokoro Hikari Kurozome Damascus SLD Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"matsubara-hap40","name":"Matsubara HAP40 Petty","maker":"Matsubara","tier":4,"points":4,"note":"Made by Matsubara, an artisan blacksmith · HAP40 (premium steel) · clad/forged blade"},{"id":"shun-classic-blonde-vg-max","name":"Shun Classic Blonde VG-MAX Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"hitohira-nashiji-tsuchime-aogami-2","name":"Hitohira Imojiya Nashiji Tsuchime Aogami #2 Petty","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-tsuchime-ginsan","name":"Hatsukokoro Tsuchime Ginsan Honesuki","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"tojiro-single-bevel-molybdenum","name":"Tojiro Molybdenum Yanagiba","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-shirogami-2","name":"Tojiro Shirogami #2 Yanagiba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"mac-tsuchime-mac-original","name":"MAC Tsuchime High-Carbon Stainless Petty","maker":"MAC","tier":1,"points":0,"note":"Made in the MAC factory · MAC Original (high-carbon stainless) (mid steel)"},{"id":"sakai-takayuki-aonikou-aogami-2","name":"Sakai Takayuki Aonikou Aogami #2 Deba","maker":"Sakai Takayuki","smith":"Itsuo Doi","tier":3,"points":3,"note":"Forged by Itsuo Doi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-aus8","name":"Tsunehisa AUS-8 Deba","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"ittetsu-nashiji-ginsan","name":"Ittetsu Nashiji Ginsan Petty","maker":"Ittetsu","tier":2,"points":1,"note":"Made by the Ittetsu workshop · Ginsan (Silver #3) (mid steel)"},{"id":"hitohira-sld","name":"Hitohira SLD Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"hitohira-td-kurouchi-aogami-2","name":"Hitohira TD Kurouchi Aogami #2 Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-kurouchi-aogami-super","name":"Tsunehisa Kurouchi Aogami Super Petty","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-hammered-aogami-super","name":"Sakai Takayuki Tsuchime Aogami Super Petty","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"makoto-kurosaki-damascus-vg10","name":"Makoto Kurosaki Damascus VG-10 Petty","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-aogami-super","name":"Hatsukokoro Hayabusa Aogami Super Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"shun-classic-vg-max","name":"Shun Classic VG-MAX Gyuto","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ryuhyo-kurozome-damascus-sg2","name":"Hatsukokoro Ryuhyo Kurozome Damascus R2/SG2 Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-ryuhyo-damascus-sg2","name":"Hatsukokoro Ryuhyo Damascus R2/SG2 Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-td-nashiji-aogami-2","name":"Hitohira TD Nashiji Aogami #2 Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-fj-vg1","name":"Hitohira FJ VG-1 Deba","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · VG-1 (entry steel)"},{"id":"tadafusa-hocho-kobo-hk-3-sld","name":"Tadafusa Hocho Kobo Hk-3 SLD Petty","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-purple-rinko-lacquer-33-layer-damascus-vg10","name":"Sakai Takayuki Rinko 33-Layer Damascus VG-10 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumi-kigami-3","name":"Sakai Takayuki Kasumi Kigami #3 Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"hatsukokoro-kurokaze-shirogami-2","name":"Hatsukokoro Kurokaze Shirogami #2 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-black-tsuchime-sld","name":"Tadafusa Black Tsuchime SLD Petty","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"hitohira-td-nashiji-sld","name":"Hitohira TD Nashiji SLD Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-150mmdamascus-45-layer-aus10","name":"Sakai Takayuki 150mmDamascus Layer Damascus AUS-10 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tadafusa-hammered-sld","name":"Tadafusa Tsuchime SLD Petty","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kujaku-v-toku2-rainbow-damascus-no-aogami-2","name":"Hatsukokoro Kujaku Rainbow No Damascus Aogami #2 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kumokage-kurouchi-damascus-aogami-2","name":"Hatsukokoro Kumokage Kurouchi Damascus Aogami #2 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"muneishi-kurouchi-aogami-2","name":"Muneishi Kurouchi Aogami #2 Petty","maker":"Muneishi","tier":3,"points":3,"note":"Made by Muneishi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"moritaka-aogami-super","name":"Moritaka Aogami Super Deba","maker":"Moritaka","tier":4,"points":4,"note":"Made by Moritaka, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-kurokage-vg10","name":"Sakai Takayuki Kurokage VG-10 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-nawame-aus-10-damascus-aus10","name":"Tsunehisa Nawame Damascus AUS-10 Nakiri","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-hammered-damascus-suji-aus10","name":"Tsunehisa Tsuchime Damascus AUS-10 Sujihiki","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"hitohira-td-migaki-sld","name":"Hitohira TD Migaki SLD Sujihiki","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"matsubara-nashiji-aogami-2","name":"Matsubara Nashiji Aogami #2 Petty","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-hammered-damascus-vg10","name":"Sakai Takayuki Tsuchime Damascus VG-10 Bunka","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-swedish-stainless","name":"Sakai Takayuki Grand Swedish Stainless Petty","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"ittetsu-aogami-super","name":"Ittetsu Aogami Super Petty","maker":"Ittetsu","tier":3,"points":3,"note":"Made by the Ittetsu workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"shun-narukami-aogami-2","name":"Shun Narukami Aogami #2 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shibata-aogami-super","name":"Shibata Aogami Super Petty","maker":"Shibata","tier":3,"points":3,"note":"Made by the Shibata workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"matsubara-nashiji-ginsan","name":"Matsubara Nashiji Ginsan Petty","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tsunehisa-hammered-damascus-vg10","name":"Tsunehisa Tsuchime Damascus VG-10 Bunka","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-harima-kurouchi-aogami-super","name":"Hitohira Harima Kurouchi Aogami Super Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-sanpou-kasumi-shirogami-2","name":"Sakai Takayuki Sanpou Kasumi Shirogami #2 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-nashiji-aogami-2","name":"Tadafusa Nashiji Aogami #2 Petty","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-atelier-kurouchi-damascus-vg10","name":"Hatsukokoro Atelier Kurouchi Damascus VG-10 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-okd-vg1","name":"Hitohira Imojiya OKD VG-1 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":1,"points":0,"note":"Forged by Imojiya for Hitohira · VG-1 (entry steel)"},{"id":"moritaka-aogami-2","name":"Moritaka Aogami #2 Gyuto","maker":"Moritaka","tier":3,"points":3,"note":"Made by Moritaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-aogami-2","name":"Hideo Kitaoka Aogami #2 Usuba","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-harima-aogami-super","name":"Hitohira Harima Aogami Super Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-damascus-hammered-sabaki-vg10","name":"Sakai Takayuki Sabaki Damascus Tsuchime VG-10 Honesuki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"shibata-kazan-arare-sg2","name":"Shibata Kazan Arare R2/SG2 Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · R2/SG2 (premium steel)"},{"id":"shun-hiro-dual-density-sg2","name":"Shun Hiro Dual Density R2/SG2 Petty","maker":"Shun","tier":2,"points":2,"note":"Made in the Shun factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-pc-molybdenum","name":"Sakai Takayuki PC Molybdenum Usuba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"hatsukokoro-migaki-aogami-super","name":"Hatsukokoro Migaki Aogami Super Sujihiki","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"shiro-kamo-yoru-suji-aogami-2","name":"Shiro Kamo Yoru Aogami #2 Sujihiki","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-enju-vg10","name":"Yoshimi Kato VG-10 Petty","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-single-bevel-vg10","name":"Sakai Takayuki VG-10 Honesuki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-shirogami","name":"Hitohira Shirogami Yanagiba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"muneishi-tsuchime-aogami-2","name":"Muneishi Tsuchime Aogami #2 Petty","maker":"Muneishi","tier":3,"points":3,"note":"Made by Muneishi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-nanairo-kimidori-molybdenum","name":"Sakai Takayuki Nanairo Inox Kimidori Molybdenum Yanagiba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"kei-kobayashi-sg2","name":"Kei Kobayashi R2/SG2 Petty","maker":"Kei Kobayashi","tier":4,"points":4,"note":"Made by Kei Kobayashi, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-futana-nashiji-ginsan","name":"Hitohira Futana Nashiji Ginsan Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hitohira-td-migaki-aogami-2","name":"Hitohira TD Kaku Migaki Aogami #2 Honesuki","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-damascus-sg2","name":"Sakai Takayuki Damascus R2/SG2 Petty","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-kurokaze-kurouchi-shirogami-2","name":"Hatsukokoro Kurokaze Kurouchi Shirogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shun-narukami-master-aogami-2","name":"Shun Narukami Master Aogami #2 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-shirogami-2","name":"Sakai Takayuki Shirogami #2 Honesuki","maker":"Sakai Takayuki","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Sakai Takayuki · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-mono-aogami-2","name":"Sakai Takayuki Aogami #2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-nami-damascus-aus10","name":"Tsunehisa Nami Damascus AUS-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-kokusen-aogami-super","name":"Yu Kurosaki Kokusen Aogami Super Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"shibata-koutetsu-r-2-sg2","name":"Shibata Koutetsu R2/SG2 Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · R2/SG2 (premium steel)"},{"id":"yu-kurosaki-kokusen-octagon-aogami-super","name":"Yu Kurosaki Kokusen Aogami Super Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-fujin-sg2","name":"Yu Kurosaki Fujin R2/SG2 Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tsunehisa-migaki-aogami-super","name":"Tsunehisa Migaki Aogami Super Bunka","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-migaki-tsuchime-aogami-super","name":"Nigara Hamono Migaki Tsuchime Aogami Super Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"masakage-shimo-damascus-shirogami-2","name":"Masakage Shimo Damascus Shirogami #2 Bunka","maker":"Masakage","smith":"Yu Kurosaki","tier":3,"points":3,"note":"Forged by Yu Kurosaki for Masakage · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-th-nashiji-ginsan","name":"Hitohira Imojiya TH Nashiji Ginsan Petty","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"ryusen-tanganryu-vg10","name":"Ryusen Tanganryu VG-10 Petty","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"ryusen-bonten-unryu-vg10","name":"Ryusen Bonten Un-ryu VG-10 Petty","maker":"Ryusen","smith":"Un-ryu","tier":2,"points":2,"note":"Forged by Un-ryu for Ryusen · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-sanpo-mizu-shirogami-2","name":"Sakai Takayuki Sanpo Mizu Shirogami #2 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"ryusen-souryurin-vg10","name":"Ryusen Souryurin VG-10 Petty","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-futana-tsuchime-damascus-ginsan","name":"Hitohira Futana Tsuchime Damascus Ginsan Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-homura-guren-aogami-2","name":"Sakai Takayuki Homura Guren Aogami #2 Gyuto","maker":"Sakai Takayuki","smith":"Itsuo Doi","tier":3,"points":3,"note":"Forged by Itsuo Doi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-hocho-kobo-hk-7-sld","name":"Tadafusa Hocho Kobo Hk-7 SLD Yanagiba","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"ittetsu-migaki-aogami-super","name":"Ittetsu Migaki Aogami Super Sujihiki","maker":"Ittetsu","tier":3,"points":3,"note":"Made by the Ittetsu workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-migaki-tsuchime-sg2","name":"Nigara Hamono Migaki Tsuchime R2/SG2 Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-kurouchi-shirogami-2","name":"Sakai Takayuki Kurouchi Shirogami #2 Kiritsuke Yanagiba","maker":"Sakai Takayuki","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Sakai Takayuki · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shibata-ichie-tsuchime-sg2","name":"Shibata Ichie Tsuchime R2/SG2 Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-tokujou-shirogami-2","name":"Sakai Takayuki Tokujou Shirogami #2 Usuba","maker":"Sakai Takayuki","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Sakai Takayuki · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"haruyuki-nagisa-aus10","name":"Haruyuki Nagisa AUS-10 Petty","maker":"Haruyuki","tier":2,"points":2,"note":"Made by the Haruyuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"haruyuki-zanpa-aus10","name":"Haruyuki Zanpa AUS-10 Petty","maker":"Haruyuki","tier":2,"points":2,"note":"Made by the Haruyuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tadafusa-black-hammered-sld","name":"Tadafusa Black Tsuchime SLD Sujihiki","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-hon-kasumi-shirogami-3","name":"Sakai Takayuki Hon-Kasumi Shirogami #3 Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Shirogami #3 (White #3) (entry steel) · clad/forged blade"},{"id":"nigara-hamono-anmon-damascus-sg2","name":"Nigara Hamono Anmon Damascus R2/SG2 Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-sg2","name":"Nigara Hamono Tsuchime R2/SG2 Sujihiki","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-hammered-shirogami-2","name":"Tojiro Tsuchime Shirogami #2 Yanagiba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"gesshin-damascus-stainless-unstated","name":"Gesshin Damascus Stainless Yanagiba","maker":"Gesshin","tier":2,"points":2,"note":"Made by the Gesshin workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"moritaka-ishime-aogami-2","name":"Moritaka Ishime Aogami #2 Petty","maker":"Moritaka","tier":3,"points":3,"note":"Made by Moritaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-rainbow-damascus-ironwood-aogami-2","name":"Takeshi Saji Rainbow Damascus Aogami #2 Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshikane-nashiji-shirogami-2","name":"Yoshikane Nashiji Shirogami #2 Petty","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujo-shirogami-2","name":"Sakai Takayuki Tokujo Shirogami #2 Usuba","maker":"Sakai Takayuki","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Sakai Takayuki · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujyo-shirogami-2","name":"Sakai Takayuki Tokujyo Shirogami #2 Deba","maker":"Sakai Takayuki","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Sakai Takayuki · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-hap40","name":"Hatsukokoro Hayabusa HAP40 Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"matsubara-hammered-aogami-2","name":"Matsubara B2 Tsuchime Aogami #2 Sujihiki","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"ryusen-oukoku-ryu-kai-sg2","name":"Ryusen Oukoku-Ryu KAI R2/SG2 Petty","maker":"Ryusen","tier":3,"points":3,"note":"Made by the Ryusen workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"nigara-hamono-damascus-ginsan","name":"Nigara Hamono Damascus Ginsan Petty","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"masakage-koishi-aogami-super","name":"Masakage Koishi Aogami Super Gyuto","maker":"Masakage","smith":"Yoshimi Kato","tier":4,"points":4,"note":"Forged by Yoshimi Kato for Masakage · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-ginsan","name":"Sakai Takayuki Ginsan Deba","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","tier":2,"points":2,"note":"Forged by Shogo Yamatsuka for Sakai Takayuki · Ginsan (Silver #3) (mid steel)"},{"id":"masashi-yamamoto-kemuri-sld","name":"Masashi Yamamoto Kemuri SLD Petty","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-baikoku-shironiko-2-burnt-shirogami-2","name":"Sakai Takayuki Baikoku Shironiko Shirogami #2 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-migaki-shirogami-2","name":"Hatsukokoro Shirasagi Migaki Shirogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-vg-xeos","name":"Nigara Hamono VG-XEOS Petty","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-nashiji-ginsan","name":"Yoshimi Kato Nashiji Ginsan Petty","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-damascus-ginsan","name":"Sakai Takayuki Damascus Ginsan Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-damascus-sg2","name":"Yoshimi Kato Damascus R2/SG2 Petty","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"gesshin-ittetsu-hon-kasumi-shirogami-2","name":"Gesshin Ino Hamono Ittetsu Hon-Kasumi Shirogami #2 Petty","maker":"Gesshin","smith":"Ino Hamono","tier":2,"points":2,"note":"Forged by Ino Hamono for Gesshin · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-shironiko-kasumi-shirogami-2","name":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Shirogami #2 Petty","maker":"Sakai Kikumori","smith":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Forged by Yoshikazu Tanaka for Sakai Kikumori · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shinkiro-kurouchi-damascus-aogami-super","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-kurouchi-single-bevel-aogami-2","name":"Hatsukokoro Shirasagi Kurouchi Aogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-black-damascus-sg2","name":"Takeshi Saji Black Damascus R2/SG2 Petty","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"takeshi-saji-black-gold-damascus-vg10","name":"Takeshi Saji Gold Damascus VG-10 Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-spg-strix","name":"Nigara Hamono SPG STRIX Petty","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · SPG STRIX (premium steel)"},{"id":"sakai-takayuki-sanpo-shirogami-2","name":"Sakai Takayuki Sanpo Shirogami #2 Sujihiki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"morihei-hisamoto-kurouchi-shirogami-1","name":"Morihei Hisamoto Kurouchi Shirogami #1 Petty","maker":"Morihei","tier":3,"points":3,"note":"Made by the Morihei workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"makoto-kurosaki-spg-strix","name":"Makoto Kurosaki SPG STRIX Petty","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · SPG STRIX (premium steel)"},{"id":"makoto-kurosaki-kaen-vg10","name":"Makoto Kurosaki Kaen VG-10 Petty","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-sg-spg-strix","name":"Nigara Hamono SPG STRIX Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · SPG STRIX (premium steel) · clad/forged blade"},{"id":"yoshikazu-tanaka-shirogami-2","name":"Yoshikazu Tanaka Shirogami #2 Bunka","maker":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Made by Yoshikazu Tanaka, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-1-shirogami-1","name":"Isamitsu Hamono Shirogami #1 Petty","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshikane-kurouchi-shirogami-2","name":"Yoshikane Kurouchi Shirogami #2 Honesuki","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-aoniko-aogami-2","name":"Sakai Takayuki Aoniko Aogami #2 Deba","maker":"Sakai Takayuki","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-nashiji-vg10","name":"Yoshimi Kato Nashiji VG-10 Petty","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-hinode-nashiji-shirogami-2","name":"Hitohira Hinode Nashiji Shirogami #2 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-yauji-damascus-single-bevel-aogami-2","name":"Hatsukokoro Yauji Damascus Aogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shunichi-hatono-zdp189","name":"Shunichi Hatono ZDP-189 Bunka","maker":"Shunichi Hatono","tier":3,"points":3,"note":"Made by Shunichi Hatono, an artisan blacksmith · ZDP-189 (powder steel) (premium steel)"},{"id":"takeshi-saji-kuro-cross-tsuchime-pinecone-resin-vg10","name":"Takeshi Saji Cross Pinecone Kurouchi Tsuchime VG-10 Sujihiki","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel)"},{"id":"isamitsu-hamono-1-maple-shirogami-1","name":"Isamitsu Hamono Shirogami #1 Petty","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hado-sakai-kirisame-shirogami-1","name":"Hado Sakai Kirisame Shirogami #1 Gyuto","maker":"Hado Sakai","smith":"Yoshikazu Tanaka","tier":4,"points":4,"note":"Forged by Yoshikazu Tanaka for Hado Sakai · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-homura-aogami-2","name":"Sakai Takayuki Itsuo Doi Homura Aogami #2 Sujihiki","maker":"Sakai Takayuki","smith":"Itsuo Doi","tier":3,"points":3,"note":"Forged by Itsuo Doi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-damascus-sg2","name":"Nigara Hamono Damascus R2/SG2 Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"gesshin-ittetsu-hon-kasumi-aogami-2","name":"Gesshin Ino Hamono Ittetsu Hon-Kasumi Aogami #2 Sujihiki","maker":"Gesshin","smith":"Ino Hamono","tier":2,"points":2,"note":"Forged by Ino Hamono for Gesshin · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-hanafubuki-ginsan","name":"Sakai Takayuki Shogo Yamatsuka Hanafubuki Ginsan Yanagiba","maker":"Sakai Takayuki","smith":"Shogo Yamatsuka","tier":2,"points":2,"note":"Forged by Shogo Yamatsuka for Sakai Takayuki · Ginsan (Silver #3) (mid steel)"},{"id":"hitohira-fj-nickel-damascus-black-linen-sg2","name":"Hitohira FJ Damascus R2/SG2 Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-byakko-shirogami-1","name":"Sakai Takayuki Byakko Shirogami #1 Yanagiba","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshikane-nashiji-double-enju-shirogami-2","name":"Yoshikane Nashiji Shirogami #2 Sujihiki","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-yorokobi-kurouchi-copper-damascus-sld","name":"Hatsukokoro Yorokobi Copper Kurouchi Damascus SLD Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"gesshin-kagekiyo-aogami-1","name":"Gesshin Baba Hamono Kagekiyo Aogami #1 Petty","maker":"Gesshin","smith":"Baba Hamono","tier":3,"points":3,"note":"Forged by Baba Hamono for Gesshin · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-uzushio-shirogami-2","name":"Sakai Takayuki Uzushio Shirogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-nihei-nashiji-migaki-sld","name":"Hitohira Nihei Nashiji Migaki SLD Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-homura-guren-single-bevel-aogami-2","name":"Sakai Takayuki Itsuo Doi Homura Guren Aogami #2 Kengata Yanagiba","maker":"Sakai Takayuki","smith":"Itsuo Doi","tier":3,"points":3,"note":"Forged by Itsuo Doi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-genbu-aogami-2","name":"Sakai Takayuki Itsuo Doi Genbu Aogami #2 Yanagiba","maker":"Sakai Takayuki","smith":"Itsuo Doi","tier":3,"points":3,"note":"Forged by Itsuo Doi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-damascus-aogami-1","name":"Hatsukokoro Satoshi Nakagawa Damascus Aogami #1 Bunka","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","tier":4,"points":4,"note":"Forged by Satoshi Nakagawa for Hatsukokoro · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"isamitsu-hamono-1-hasu-seizo-shirogami-1","name":"Isamitsu Hamono Hasu-Seizo Special Edition Two Tone Shirogami #1 Petty","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"shigeki-tanaka-habakiri-damascus-sg2","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Petty","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-onihiro-ho-shirogami-1","name":"Hitohira Onihiro Shirogami #1 Gyuto Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"tsunehisa-440c-damascus-nashiji-440","name":"Tsunehisa 440c Damascus Nashiji 440 Gyuto","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-uzu-damascus-aogami-1","name":"Sakai Kikumori Kikuzuki UZU Damascus Aogami #1 Yanagiba","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"tsunehisa-tsuchime-brown-vg10","name":"Tsunehisa Tsuchime VG-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-td-tsuchime-taihei-sld","name":"Hitohira TD Taihei Tsuchime SLD Bunka","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"hitohira-hizen-kurouchi-aogami-1","name":"Hitohira Hizen Kurouchi Aogami #1 Bunka","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-kurokage-purple-rinko-vg10","name":"Sakai Takayuki Kurokage Rinko VG-10 Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-sld","name":"Tsunehisa SLD Gyuto","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · SLD (mid steel)"},{"id":"sakai-takayuki-blue-rinko-lacquer-33-layer-damascus-vg10","name":"Sakai Takayuki Rinko 33-Layer Damascus VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-kasumi-damascus-vg10","name":"Tsunehisa Kasumi Damascus VG-10 Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-fj-taihei-wood-vg10","name":"Hitohira FJ Taihei VG-10 Bunka","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · VG-10 (mid steel)"},{"id":"sakai-kikumori-kikuzuki-kurouchi-shirogami-2","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-nanairo-green-tortoiseshell-33-layer-damascus-vg10","name":"Sakai Takayuki Nanairo Tortoiseshell 33-Layer Damascus VG-10 Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-nickel-damascus-vg10","name":"Yoshimi Kato Damascus VG-10 Bunka","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"misono-swedish-stainless","name":"Misono Swedish Stainless Gyuto","maker":"Misono","tier":1,"points":0,"note":"Made in the Misono factory · Swedish stainless (UX10) (mid steel)"},{"id":"ryusen-souryurin-hammered-damascus-vg10","name":"Ryusen Souryurin Tsuchime Damascus VG-10 Gyuto","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"gesshin-ginga-hankotsu-swedish-stainless","name":"Gesshin Ginga Hankotsu Swedish Stainless Honesuki","maker":"Gesshin","tier":2,"points":1,"note":"Made by the Gesshin workshop · Swedish stainless (UX10) (mid steel)"},{"id":"gesshin-kagero-sg2","name":"Gesshin Kagero R2/SG2 Gyuto","maker":"Gesshin","tier":3,"points":3,"note":"Made by the Gesshin workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"satoshi-nakagawa-tadokoro-hon-kasumi-ginsan","name":"Satoshi Nakagawa Tadokoro Hon-Kasumi Ginsan Bunka","maker":"Satoshi Nakagawa","tier":2,"points":2,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"takumi-ikeda-yoshikazu-mizu-honyaki-kachikaeshi-2m-2n-black-shirogami-1","name":"Takumi Ikeda Yoshikazu Mizu-Honyaki Kachikaeshi 2M 2N Shirogami #1 Gyuto","maker":"Takumi Ikeda","tier":4,"points":4,"note":"Made by Takumi Ikeda, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-yoshikazu-mizu-honyaki-kachikaeshi-2m-2n-blonde-shirogami-1","name":"Takumi Ikeda Yoshikazu Mizu-Honyaki Kachikaeshi 2M 2N Blonde Shirogami #1 Gyuto","maker":"Takumi Ikeda","tier":4,"points":4,"note":"Made by Takumi Ikeda, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"tojiro-atelier-classic-vg10","name":"Tojiro Atelier Classic VG-10 Bunka","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · VG-10 (mid steel)"},{"id":"tojiro-atelier-vg10","name":"Tojiro Atelier VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shunichi-hatono-damascus-spg-strix","name":"Shunichi Hatono Damascus SPG STRIX Bunka","maker":"Shunichi Hatono","tier":4,"points":4,"note":"Made by Shunichi Hatono, an artisan blacksmith · SPG STRIX (premium steel) · clad/forged blade"},{"id":"hatsukokoro-aokitae-kurouchi-aogami-2","name":"Hatsukokoro Aokitae Kurouchi Aogami #2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-black-damascus-quince-wood-sg2","name":"Takeshi Saji Black Damascus R2/SG2 Bunka","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"masutani-hammered-vg1","name":"Masutani Tsuchime VG-1 Gyuto","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"masutani-nashiji-vg1","name":"Masutani Nashiji VG-1 Gyuto","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"takeshi-saji-black-gold-damascus-quince-wood-vg10","name":"Takeshi Saji Gold Damascus VG-10 Bunka","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshikane-nashiji-stabilized-birch-skd","name":"Yoshikane Nashiji SKD Nakiri","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · SKD (SKD12 / A2) (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-aogami-2","name":"Shigeki Tanaka Aogami #2 Petty","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shunichi-hatono-damascus-sg2","name":"Shunichi Hatono Damascus R2/SG2 Gyuto","maker":"Shunichi Hatono","tier":4,"points":4,"note":"Made by Shunichi Hatono, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shiro-kamo-damascus-shirogami-2","name":"Shiro Kamo Damascus Shirogami #2 Gyuto","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shinkiro-kurouchi-damascus-stabilized-birch-aogami-super","name":"Hatsukokoro Shinkiro Kurouchi Damascus Aogami Super Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"satoshi-nakagawa-damascus-aogami-1","name":"Satoshi Nakagawa Damascus Aogami #1 Bunka","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"takamura-migaki-vg10","name":"Takamura Migaki VG-10 Gyuto","maker":"Takamura","tier":2,"points":1,"note":"Made by the Takamura workshop · VG-10 (mid steel)"},{"id":"yoshikane-kurouchi-stabilized-birch-shirogami-2","name":"Yoshikane Kurouchi Shirogami #2 Gyuto","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"mac-tsuchime-aus8","name":"MAC Tsuchime AUS-8 Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · AUS-8 (entry steel)"},{"id":"satoshi-nakagawa-damascus-single-bevel-aogami-1","name":"Satoshi Nakagawa Damascus Aogami #1 Kiritsuke Yanagiba","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"masutani-hammered-damascus-vg10","name":"Masutani Tsuchime Damascus VG-10 Nakiri","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"itsuo-doi-migaki-single-bevel-aogami-2","name":"Itsuo Doi Migaki Aogami #2 Kiritsuke Yanagiba","maker":"Itsuo Doi","tier":3,"points":3,"note":"Made by Itsuo Doi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-naguri-sld","name":"Tadafusa Naguri SLD Petty","maker":"Tadafusa","tier":2,"points":1,"note":"Made by the Tadafusa workshop · SLD (mid steel)"},{"id":"shunichi-hatono-kurozome-damascus-sg2","name":"Shunichi Hatono Kurozome Damascus R2/SG2 Bunka","maker":"Shunichi Hatono","tier":4,"points":4,"note":"Made by Shunichi Hatono, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-ginsou-damascus-ginsan","name":"Hatsukokoro Ginsou Damascus Ginsan Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"ittetsu-tsuchime-damascus-vg10","name":"Ittetsu Tsuchime Damascus VG-10 Nakiri Petty","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-nashiji-aogami-super","name":"Yoshimi Kato Nashiji Aogami Super Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"shunichi-hatono-kurouchi-aogami-super","name":"Shunichi Hatono Kurouchi Aogami Super Bunka","maker":"Shunichi Hatono","tier":4,"points":4,"note":"Made by Shunichi Hatono, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"shunichi-hatono-nashiji-shirogami-1","name":"Shunichi Hatono Tall Nashiji Shirogami #1 Nakiri","maker":"Shunichi Hatono","tier":4,"points":4,"note":"Made by Shunichi Hatono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-antares-swedish-stainless","name":"Sakai Takayuki Grand-Chef Antares Swedish Stainless Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"matsubara-kurouchi-shirogami-1","name":"Matsubara Kurouchi Shirogami #1 Gyuto","maker":"Matsubara","tier":4,"points":4,"note":"Made by Matsubara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-sanpou-shirogami-2","name":"Sakai Takayuki Sanpou Shirogami #2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takamura-tsuchime-chromax","name":"Takamura Tsuchime Chromax Petty","maker":"Takamura","tier":2,"points":2,"note":"Made by the Takamura workshop · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-sanpou-shirogami","name":"Sakai Takayuki Sanpou Shirogami Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"moritaka-chinese-aogami-2","name":"Moritaka Aogami #2 Gyuto","maker":"Moritaka","tier":3,"points":3,"note":"Made by Moritaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"moritaka-chinese-aogami-super","name":"Moritaka Aogami Super Gyuto","maker":"Moritaka","tier":4,"points":4,"note":"Made by Moritaka, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"shun-sora-hollow-edge-vg10","name":"Shun Sora Hollow Edge VG-10 Nakiri","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tsuchime-damascus-chinese-vg10","name":"Sakai Takayuki Tsuchime Damascus VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kurouchi-aogami-2","name":"Sakai Takayuki Kurouchi Aogami #2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-damascus-vg10","name":"Tojiro Damascus VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tojiro-vg10","name":"Tojiro VG-10 Deba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shun-sora-hollow-vg10","name":"Shun Sora Hollow VG-10 Santoku Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mac-mac-superior","name":"MAC AUS-8 Molybdenum Gyuto","maker":"MAC","tier":1,"points":0,"note":"Made in the MAC factory · MAC Superior (AUS-8/Molybdenum) (entry steel) · clad/forged blade"},{"id":"mac-molybdenum","name":"MAC Molybdenum Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"mac-hollow-molybdenum","name":"MAC Hollow Molybdenum Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"mac-asian-molybdenum","name":"MAC Asian Molybdenum Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-straight-vg10","name":"Tojiro Straight VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shun-sora-ultimate-vg10","name":"Shun Sora Ultimate VG-10 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mac-professional-molybdenum","name":"MAC Professional Molybdenum Nakiri","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"mac-hollow-prep-molybdenum","name":"MAC Hollow Molybdenum Petty","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"hado-sakai-shiosai-powdered-sg2","name":"Hado Sakai Shiosai Powdered R2/SG2 Kengata Gyuto","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-kurokage-non-stick-coating-vg10","name":"Sakai Takayuki Kurokage Non Stick Coating VG-10 Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-nashiji-burnt-ginsan","name":"Sakai Takayuki Nashiji Ginsan Kengata Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-45-layer-hammered-damascus-aus10","name":"Sakai Takayuki 45-Layer Tsuchime Damascus AUS-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-maple-shirogami-1","name":"Isamitsu Hamono Shirogami #1 Petty","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"isamitsu-hamono-1-pagoda-shirogami-1","name":"Isamitsu Hamono Pagoda Shirogami #1 Nakiri","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-nashiji-aus10","name":"Sakai Takayuki Nashiji AUS-10 Santoku","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel)"},{"id":"teruyasu-fujiwara-yasuhiko-ginsan","name":"Teruyasu Fujiwara Yasuhiko Ginsan Petty","maker":"Teruyasu Fujiwara","tier":2,"points":2,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"teruyasu-fujiwara-yasuhiko-aogami-super","name":"Teruyasu Fujiwara Yasuhiko Aogami Super Petty","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-damascus-33-layer-vg10","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-17-layer-damascus-vg10","name":"Sakai Takayuki 17-Layer Damascus VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-45-layer-damascus-mirror-finish-aus10","name":"Sakai Takayuki 45-Layer Damascus Migaki AUS-10 Nakiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-mirror-damascus-45-layer-aus10","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-hammered-damascus-honduran-black-vg10","name":"Yoshimi Kato Honduran Tsuchime Damascus VG-10 Gyuto","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-33-layer-damascus-vg10","name":"Shigeki Tanaka 33-Layer Damascus VG-10 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-vg5","name":"Hatsukokoro VG-5 Santoku","maker":"Hatsukokoro","tier":1,"points":0,"note":"Made by the Hatsukokoro workshop · VG-5 (entry steel)"},{"id":"sakai-takayuki-45-layer-damascus-aus10","name":"Sakai Takayuki 45-Layer Damascus AUS-10 Nakiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-vg-xeos-tsuchime-vg-xeos","name":"Nigara Hamono Tsuchime VG-XEOS Santoku","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-aogami-2","name":"Hatsukokoro Shirasagi Aogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shibata-arare-fiber-sg2","name":"Shibata Arare R2/SG2 Gyuto","maker":"Shibata","tier":3,"points":3,"note":"Made by the Shibata workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-sg-v-tsuchime-spg-strix","name":"Yoshimi Kato V-Tsuchime Tsuchime SPG STRIX Kiritsuke Sujihiki","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · SPG STRIX (premium steel) · clad/forged blade"},{"id":"shibata-tokushu-tsuchime-shirogami-2","name":"Shibata Tokushu Tsuchime Shirogami #2 Gyuto","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masutani-sekka-nashiji-vg10","name":"Masutani Sekka Nashiji VG-10 Santoku","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"takumi-ikeda-tsuchime-migaki-aogami-2","name":"Takumi Ikeda Tsuchime Migaki Aogami #2 Santoku","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shiro-kamo-imai-kurouchi-sanjo-maple-aogami-super","name":"Shiro Kamo Imai Sanjo Kurouchi Aogami Super Gyuto","maker":"Shiro Kamo","tier":4,"points":4,"note":"Made by Shiro Kamo, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"masakage-zero-aogami-super","name":"Masakage Zero Aogami Super Gyuto","maker":"Masakage","tier":3,"points":3,"note":"Made by the Masakage workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tsunehisa-nawame-burnt-aus10","name":"Tsunehisa Nawame AUS-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-tsuchime-shirogami-1","name":"Tsunehisa Tsuchime Shirogami #1 Gyuto","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-ginrei-mono-ginsan","name":"Hatsukokoro Ginrei Ginsan Nakiri","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ryuhyo-damascus-migaki-sg2","name":"Hatsukokoro Ryuhyo Damascus Migaki R2/SG2 Bunka","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-minamo-gold-sg2","name":"Yoshimi Kato Minamo R2/SG2 Bunka","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"takeshi-saji-ironwood-sg2","name":"Takeshi Saji R2/SG2 Gyuto","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tsunehisa-tokushu-tsuchime-shirogami-2","name":"Tsunehisa Tokushu Tsuchime Shirogami #2 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takumi-ikeda-anryu-tsuchime-aogami-2","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Gyuto","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kumokage-aogami-2","name":"Hatsukokoro Kumokage Aogami #2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-kurouchi-tsuchime-aogami-super","name":"Tsunehisa Kurouchi Tsuchime Aogami Super Gyuto","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-shirogami-1","name":"Teruyasu Fujiwara Shirogami #1 Gyuto","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"tojiro-dp-tsuchime-vg10","name":"Tojiro DP Tsuchime VG-10 Petty","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · VG-10 (mid steel)"},{"id":"takeshi-saji-damascus-sg2","name":"Takeshi Saji Damascus R2/SG2 Sujihiki","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-onihiro-kurouchi-wood-aogami-1","name":"Hitohira Onihiro Kurouchi Aogami #1 Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hitohira-kh-molybdenum","name":"Hitohira KH Molybdenum Deba","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"hitohira-nm-nashiji-damascus-wine-vg10","name":"Hitohira NM Nashiji Damascus VG-10 Santoku","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-futana-tsuchime-damascus-cherry-wood-aus10","name":"Hitohira Futana Tsuchime Damascus AUS-10 Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-seiun-damascus-vg10","name":"Sakai Kikumori Seiun Damascus VG-10 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-kurouchi-poplar-aogami-2","name":"Hitohira Poplar Kurouchi Aogami #2 Yanagiba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-gokujyo-shirogami-2","name":"Sakai Kikumori Gokujyo Shirogami #2 Deba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-kurouchi-shirogami-1","name":"Isamitsu Hamono Kurouchi Shirogami #1 Santoku","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hitohira-tanaka-ren-shirogami-2","name":"Hitohira Tanaka Ren Shirogami #2 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-nm-tsuchime-vg10","name":"Hitohira NM Tsuchime VG-10 Santoku Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-tanaka-limited-super-blue-all-mirror-polish-signed-dated-tang-aogami-super","name":"Sakai Kikumori Tanaka Limited All Polish Signed Dated Tang Migaki Aogami Super Petty","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hitohira-nashiji-ginsan","name":"Hitohira Nashiji Ginsan Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hitohira-hiragana-no-bolster-aus8","name":"Hitohira Hiragana AUS-8 Deba","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"hitohira-harima-migaki-aogami-2","name":"Hitohira Harima Migaki Aogami #2 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"morihei-hisamoto-tsuchime-shirogami-1","name":"Morihei Hisamoto Tsuchime Shirogami #1 Gyuto","maker":"Morihei","tier":3,"points":3,"note":"Made by the Morihei workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hitohira-hiragana-ws-black-aus8","name":"Hitohira Hiragana WS AUS-8 Santoku","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"hitohira-tp-migaki-sg2","name":"Hitohira TP Migaki R2/SG2 Santoku","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-tp-sg2","name":"Hitohira TP R2/SG2 Gyuto","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-futana-nashiji-cherry-ginsan","name":"Hitohira Futana Nashiji Ginsan Sujihiki","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"takumi-ikeda-anryu-damascus-red-vg10","name":"Takumi Ikeda Anryu Damascus VG-10 Petty","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"masashi-yamamoto-yoshihiro-hongasumi-sushi-shirogami","name":"Masashi Yamamoto Yoshihiro Sushi Hon-Kasumi Shirogami Yanagiba","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"takumi-ikeda-yoshihiro-mizu-migaki-shirogami","name":"Takumi Ikeda Yoshihiro Mizu Migaki Shirogami Yanagiba","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-swanson-regrind-shirogami","name":"Isamitsu Hamono Swanson Regrind Shirogami Gyuto","maker":"Isamitsu Hamono","tier":3,"points":3,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"tojiro-basic-vg10","name":"Tojiro Basic VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-ginsan","name":"Tsunehisa Ginsan Deba","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tsunehisa-45-layer-damascus-aus10","name":"Tsunehisa 45-Layer Damascus AUS-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-birch-aogami-super","name":"Nigara Hamono Aogami Super Bunka","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tsunehisa-nickel-damascus-vg10","name":"Tsunehisa Damascus VG-10 Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"takeshi-saji-damascus-vg10","name":"Takeshi Saji Damascus VG-10 Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-kokusen-sg2","name":"Yu Kurosaki Kokusen R2/SG2 Kiritsuke","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"ittetsu-tsuchime-shirogami","name":"Ittetsu Tsuchime Shirogami Bunka","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"ittetsu-damascus-vg10","name":"Ittetsu Damascus VG-10 Gyuto","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-sg2","name":"Nigara Hamono Kurouchi R2/SG2 Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tsunehisa-vg10","name":"Tsunehisa VG-10 Sujihiki","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-17-layer-sumi-vg10","name":"Tsunehisa Sumi 17-Layer VG-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"masutani-kokuryu-damascus-vg10","name":"Masutani Kokuryu Damascus VG-10 Usuba","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"katsuyasu-kamo-damascus-vg10","name":"Katsuyasu Kamo Damascus VG-10 Sujihiki","maker":"Katsuyasu Kamo","tier":3,"points":3,"note":"Made by Katsuyasu Kamo, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-damascus-red-vg10","name":"Tsunehisa Damascus VG-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"muneishi-damascus-kurouchi-aogami-2","name":"Muneishi Damascus Kurouchi Aogami #2 Gyuto","maker":"Muneishi","tier":3,"points":3,"note":"Made by Muneishi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-nickel-damascus-aus10","name":"Tsunehisa Damascus AUS-10 Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-black-sld","name":"Tsunehisa SLD Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · SLD (mid steel) · clad/forged blade"},{"id":"tojiro-basic-damascus-vg10","name":"Tojiro Basic Damascus VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-tsuchime-aogami-super","name":"Tsunehisa As Tsuchime Aogami Super Santoku","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tojiro-powdered-forging-sg2","name":"Tojiro Powdered Forging R2/SG2 Gyuto","maker":"Tojiro","tier":2,"points":2,"note":"Made in the Tojiro factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"satoshi-nakagawa-aogami-1","name":"Satoshi Nakagawa B1 Aogami #1 Gyuto","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"tsunehisa-ichi-tsuchime-nashiji-skd","name":"Tsunehisa Ichi Tsuchime Nashiji SKD Nakiri","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · SKD (SKD12 / A2) (mid steel)"},{"id":"tsunehisa-ni-kurouchi-nashiji-aogami-super","name":"Tsunehisa Ni Kurouchi Nashiji Aogami Super Kiritsuke","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tsunehisa-nijugo-vg1","name":"Tsunehisa Nijugo VG-1 Nakiri","maker":"Tsunehisa","tier":1,"points":0,"note":"Made by the Tsunehisa workshop · VG-1 (entry steel)"},{"id":"fujimoto-hammer-tone-ajikiri-sld","name":"Fujimoto Hammer Tone SLD Ajikiri Petty","maker":"Fujimoto","tier":2,"points":1,"note":"Made by the Fujimoto workshop · SLD (mid steel)"},{"id":"morihei-hisamoto-kurouchi-shirogami-2","name":"Morihei Hisamoto Kurouchi Shirogami #2 Gyuto","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-dp-vg5","name":"Hitohira DP VG-5 Santoku","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-denka-no-hoto-aogami-super","name":"Teruyasu Fujiwara Denka No Hoto Aogami Super Petty","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-sg-indigo-dyed-cypress-spg-strix","name":"Nigara Hamono Indigo Dyed Cypress SPG STRIX Santoku","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · SPG STRIX (premium steel) · clad/forged blade"},{"id":"isamitsu-hamono-pentagonal-aogami-super","name":"Isamitsu Hamono Pentagonal Aogami Super Nakiri","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"satoshi-nakagawa-nenohi-model-blue-kasumi-aogami-2","name":"Satoshi Nakagawa Nenohi Model Blue Kasumi Aogami #2 Yanagiba","maker":"Satoshi Nakagawa","tier":3,"points":3,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-nenohi-model-white-kasumi-shirogami-2","name":"Satoshi Nakagawa Nenohi Model White Kasumi Shirogami #2 Yanagiba","maker":"Satoshi Nakagawa","tier":3,"points":3,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"misono-sw-swedish-carbon","name":"Misono SW Swedish Carbon Gyuto","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"hitohira-nm-tsuchime-enju-vg1","name":"Hitohira NM Tsuchime VG-1 Nakiri","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"hitohira-futana-nashiji-cherry-wood-ginsan","name":"Hitohira Futana Nashiji Ginsan Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hitohira-nm-v10-damascus-vg10","name":"Hitohira NM V10 Damascus VG-10 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-nm-tsuchime-vg1","name":"Hitohira NM Tsuchime VG-1 Nakiri","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"hitohira-tp-wine-sg2","name":"Hitohira TP R2/SG2 Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-ah-swedish-stainless","name":"Hitohira AH Swedish Stainless Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"hitohira-kurouchi-aogami-super","name":"Hitohira Mutsumi Hinoura Kurouchi Aogami Super Petty","maker":"Hitohira","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hitohira · Aogami Super (premium steel) · clad/forged blade"},{"id":"hitohira-hinode-tsuchime-taihei-shirogami-2","name":"Hitohira Hinode Taihei Tsuchime Shirogami #2 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-harima-kurouchi-aogami-2","name":"Hitohira Harima Kurouchi Aogami #2 Bunka","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-kikuchiyo-ren-ginsan","name":"Hitohira Kikuchiyo Ren Ginsan Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-nds-swedish-stainless","name":"Sakai Kikumori NDS Swedish Stainless Santoku","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-kuro-shirogami-2","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Yanagiba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-hcd-440","name":"Sakai Kikumori HCD 440 Gyuto","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"hatsukokoro-migaki-damascus-aogami-2","name":"Hatsukokoro Migaki Damascus Aogami #2 Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-yogiri-aogami-super","name":"Sakai Kikumori Yogiri Aogami Super Kiritsuke Gyuto","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-gin-ginsan","name":"Sakai Kikumori Kikuzuki Ginsan Nakiri","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-ren-aogami-1","name":"Sakai Kikumori REN Aogami #1 Yanagiba","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-kikuzuki-uzu-aogami-1","name":"Sakai Kikumori Kikuzuki UZU Aogami #1 Kiritsuke Gyuto","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-uzu-aogami-1","name":"Sakai Kikumori Kikuzuki UZU Aogami #1 Nakiri","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-w-poly-molybdenum","name":"Sakai Takayuki Inox Poly Molybdenum Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"sakai-kikumori-ndw-shirogami-2","name":"Sakai Kikumori NDW W2 Shirogami #2 Petty","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-saihyo-nickel-damascus-kurozome-sg2","name":"Hatsukokoro Saihyo Damascus Kurozome R2/SG2 Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-choyo-shirogami-2","name":"Sakai Kikumori Choyo Shirogami #2 Santoku","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-kurozome-damascus-aogami-2","name":"Nigara Hamono Kurozome Damascus Aogami #2 Yanagiba","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-mirror-polished-sg2","name":"Sakai Kikumori Migaki R2/SG2 Yanagiba","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-damascus-w-vg10","name":"Sakai Kikumori Damascus VG-10 Yanagiba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-w-turquoise-shirogami-2","name":"Hatsukokoro Shirasagi Shirogami #2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-komorebi-damascus-aogami-1","name":"Hatsukokoro Komorebi Damascus Aogami #1 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-damascus-hap40","name":"Hatsukokoro Hayabusa Damascus HAP40 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-standard-molybdenum","name":"Sakai Kikumori Standard Molybdenum Gyuto","maker":"Sakai Kikumori","tier":1,"points":0,"note":"Made by the Sakai Kikumori workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-nashiji-aogami-2","name":"Sakai Kikumori Nashiji Aogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-nashiji-w-custom-aogami-2","name":"Sakai Kikumori Custom Nashiji Aogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"fujimoto-hammertone-sld","name":"Fujimoto Hammertone SLD Santoku","maker":"Fujimoto","tier":2,"points":2,"note":"Made by the Fujimoto workshop · SLD (mid steel) · clad/forged blade"},{"id":"nigara-hamono-anmon-damascus-blue-sg2","name":"Nigara Hamono Anmon Damascus R2/SG2 Bunka","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"nigara-hamono-iron-wood-sg2","name":"Nigara Hamono Iron R2/SG2 Bunka","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshikane-nashiji-bouleau-shirogami-2","name":"Yoshikane Bouleau Nashiji Shirogami #2 Honesuki","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshikane-nashiji-bouleau-skd","name":"Yoshikane Bouleau Nashiji SKD Nakiri","maker":"Yoshikane","tier":2,"points":1,"note":"Made by the Yoshikane workshop · SKD (SKD12 / A2) (mid steel)"},{"id":"teruyasu-fujiwara-maboroshi-tsuchime-shirogami-1","name":"Teruyasu Fujiwara Maboroshi Tsuchime Shirogami #1 Gyuto","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hado-sakai-shiosai-vg10","name":"Hado Sakai Shiosai VG-10 Bunka Petty","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-souma-kanefusa-fkm-aus8","name":"Teruyasu Fujiwara Souma Kanefusa Fkm AUS-8 Gyuto","maker":"Teruyasu Fujiwara","tier":2,"points":1,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · AUS-8 (entry steel)"},{"id":"isamitsu-hamono-kurouchi-yakusugi-cedar-shirogami-1","name":"Isamitsu Hamono Yakusugi Kurouchi Shirogami #1 Gyuto","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hitohira-futana-tsuchime-shirogami-1","name":"Hitohira Futana Tsuchime Shirogami #1 Bunka","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hitohira-echizen-dark-damascus-spg-strix","name":"Hitohira Echizen Dark Damascus SPG STRIX Santoku","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · SPG STRIX (premium steel) · clad/forged blade"},{"id":"hitohira-futana-nashiji-damascus-swedish-stainless","name":"Hitohira Futana Nashiji Damascus Swedish Stainless Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"hitohira-left-handed-ginsan","name":"Hitohira Ginsan Deba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hitohira-onihiro-aogami-1","name":"Hitohira Onihiro Aogami #1 Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hitohira-fj-left-handed-vg1","name":"Hitohira FJ VG-1 Deba","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · VG-1 (entry steel)"},{"id":"hitohira-futana-nashiji-sld","name":"Hitohira Futana Nashiji SLD Santoku","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · SLD (mid steel) · clad/forged blade"},{"id":"hitohira-left-handed-shirogami-2","name":"Hitohira Shirogami #2 Yanagiba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-futana-migaki-tsuchime-shirogami-1","name":"Hitohira Futana Migaki Tsuchime Shirogami #1 Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hitohira-echizen-od-kurouchi-shirogami-2","name":"Hitohira Echizen OD Kurouchi Shirogami #2 Kiritsuke Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-ah-mirror-polished-swedish-stainless","name":"Hitohira AH Migaki Swedish Stainless Gyuto","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · Swedish stainless (UX10) (mid steel)"},{"id":"morihei-kiyomitsu-vg1","name":"Morihei Kiyomitsu VG-1 Santoku Petty","maker":"Morihei","tier":2,"points":1,"note":"Made by the Morihei workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"hitohira-futana-sb-migaki-cherry-wood-aogami-super","name":"Hitohira Futana SB Migaki Aogami Super Nakiri","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hitohira-hg-damascus-aus10","name":"Hitohira HG Damascus AUS-10 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"hitohira-fj-sg2","name":"Hitohira FJ R2/SG2 Santoku","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-17-layer-damascus-red-wood-vg10","name":"Sakai Kikumori 17-Layer Damascus VG-10 Santoku","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-sumire-black-wood-vg10","name":"Sakai Takayuki Sumire VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel)"},{"id":"masakage-kiri-damascus-vg10","name":"Masakage Kiri Damascus VG-10 Gyuto","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"masakage-koishi-black-finished-american-cherry-aogami-super","name":"Masakage Koishi American Kurouchi Aogami Super Gyuto","maker":"Masakage","tier":3,"points":3,"note":"Made by the Masakage workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-hammered-brown-wood-vg5","name":"Sakai Takayuki Tsuchime VG-5 Gyuto","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · VG-5 (entry steel)"},{"id":"sakai-takayuki-17-layer-damascus-green-wood-vg10","name":"Sakai Takayuki 17-Layer Damascus VG-10 Nakiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"takamura-migaki-finished-black-wood-vg10","name":"Takamura Migaki VG-10 Petty","maker":"Takamura","tier":2,"points":1,"note":"Made by the Takamura workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-hammered-black-finished-aogami-super","name":"Sakai Takayuki Tsuchime Kurouchi Aogami Super Sujihiki","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"masakage-kumo-damascus-shitan-vg10","name":"Masakage Kumo Damascus VG-10 Sujihiki","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"takamura-red-wood-sg2","name":"Takamura R2/SG2 Gyuto","maker":"Takamura","tier":2,"points":2,"note":"Made by the Takamura workshop · R2/SG2 (premium steel)"},{"id":"misono-ux10-salmon-swedish-stainless","name":"Misono Salmon Swedish Stainless Gyuto","maker":"Misono","tier":1,"points":0,"note":"Made in the Misono factory · Swedish stainless (UX10) (mid steel)"},{"id":"sakai-takayuki-33-layer-damascus-wood-vg10","name":"Sakai Takayuki 33-Layer Damascus VG-10 Kengata Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-45-layer-mirrored-finish-damascus-aus10","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-super-gold-2-hyo-sg2","name":"Yoshimi Kato Hyo R2/SG2 Sujihiki","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-super-gold-2-v-damascus-white-turquoise-sg2","name":"Yoshimi Kato Damascus R2/SG2 Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-super-gold-2-seared-minamo-sg2","name":"Yoshimi Kato Seared Minamo R2/SG2 Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-spg2-hammered-damascus-sg2","name":"Sakai Takayuki Tsuchime Damascus R2/SG2 Kengata Gyuto","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-super-gold-2-v-shape-black-damascus-honduras-sg2","name":"Yoshimi Kato V-shape Black Damascus R2/SG2 Petty","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-aonikou-blue-kurouchi-aogami-2","name":"Sakai Takayuki Aonikou Blue Kurouchi Aogami #2 Nakiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-wood-molybdenum","name":"Sakai Takayuki Molybdenum Gyuto","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-multi-purpose-molybdenum","name":"Sakai Takayuki Molybdenum Santoku","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-gokujyo-yasuki-shirogami-2","name":"Sakai Kikumori Gokujyo Yasuki Shirogami #2 Petty","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-vanadium-slicing-molybdenum","name":"Sakai Kikumori Vanadium Slicing Molybdenum Sujihiki","maker":"Sakai Kikumori","tier":1,"points":0,"note":"Made by the Sakai Kikumori workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-nashiji-finish-style-excellent-balance-of-sharpness-durability-vg10","name":"Sakai Takayuki Excellent Balance Sharpness Durability Nashiji VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"misono-eu-poultry-swedish-carbon","name":"Misono EU Kaku Poultry Swedish Carbon Honesuki","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumitogi-wood-shirogami","name":"Sakai Takayuki Kasumitogi Shirogami Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-yuisenri-blue-aogami-1","name":"Satoshi Nakagawa Yuisenri Aogami #1 Gyuto","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-slicing-wood-molybdenum","name":"Sakai Takayuki Slicing Molybdenum Sujihiki","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-grand-maru-poultry-swedish-stainless","name":"Sakai Takayuki Grand Maru Poultry Swedish Stainless Honesuki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"sakai-kikumori-vanadium-molybdenum","name":"Sakai Kikumori Vanadium Molybdenum Gyuto","maker":"Sakai Kikumori","tier":1,"points":0,"note":"Made by the Sakai Kikumori workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-professional-ginsan","name":"Sakai Takayuki Professional Ginsan Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-poultry-molybdenum","name":"Sakai Takayuki Kaku Poultry Molybdenum Honesuki","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"shigeki-tanaka-hss-damascus-wooden-box-sg2","name":"Shigeki Tanaka Box Damascus R2/SG2 Petty","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shigeki-tanaka-premium-damascus-beautiful-ironwood-sg2","name":"Shigeki Tanaka Premium Beautiful Damascus R2/SG2 Gyuto","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"baba-hamono-kagekiyo-cabo-de-laca-ginsan","name":"Baba Hamono Kagekiyo Ginsan Petty","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · Ginsan (Silver #3) (mid steel)"},{"id":"baba-hamono-cabo-de-cerejeira-ginsan","name":"Baba Hamono Cerejeira Ginsan Sujihiki","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · Ginsan (Silver #3) (mid steel)"},{"id":"baba-hamono-gokuj-hakushi-cabo-shirogami","name":"Baba Hamono Gokuj Hakushi Shirogami Santoku","maker":"Baba Hamono","tier":2,"points":2,"note":"Made by the Baba Hamono workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-440","name":"Sakai Takayuki Grand-Chef 440 Gyuto","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · 440 stainless (entry steel)"},{"id":"misono-bolster-molybdenum","name":"Misono Molybdenum Santoku Petty","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-sd-for-left-handed-molybdenum","name":"Tojiro Fujitora SD Molybdenum Yanagiba","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-sd-molybdenum","name":"Tojiro Fujitora SD Molybdenum Yanagiba","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"hitohira-echizen-vg-xeos","name":"Hitohira Echizen VG-XEOS Santoku","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"hitohira-onihiro-ho-aogami-1","name":"Hitohira Onihiro Aogami #1 Nakiri Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hitohira-futana-migaki-440","name":"Hitohira Futana Migaki 440 Nakiri","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"hitohira-kurouchi-ho-shirogami-2","name":"Hitohira Kurouchi Shirogami #2 Nakiri Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-ms-kurouchi-shirogami-2","name":"Hitohira MS Kurouchi Shirogami #2 Santoku","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-setsu-damascus-jutan-vg10","name":"Hitohira Setsu Jutan Damascus VG-10 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-nm-migaki-blue-vg1","name":"Hitohira NM Migaki VG-1 Santoku","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"hitohira-gr-damascus-aogami-2","name":"Hitohira GR Damascus Aogami #2 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"morihei-munetsugu-shirogami-2","name":"Morihei Munetsugu Shirogami #2 Deba","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-futana-migaki-cherry-wood-ginsan","name":"Hitohira Futana Migaki Ginsan Petty","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kanetsugu-migaki-chromax","name":"Hatsukokoro Kanetsugu Migaki Chromax Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-naoto-damascus-kuro-uchi-aogami-1","name":"Hideo Kitaoka Naoto Damascus Kurouchi Aogami #1 Bunka","maker":"Hideo Kitaoka","tier":4,"points":4,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"tadafusa-hammered-kuro-uchi-sld","name":"Tadafusa Tsuchime Kurouchi SLD Santoku","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"shibata-seki-kotetsu-migaki-black-vg10","name":"Shibata Seki Kotetsu Migaki VG-10 Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hado-sakai-shiosai-blue-vg10","name":"Hado Sakai Shiosai VG-10 Bunka","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hado-sakai-shiosai-black-vg10","name":"Hado Sakai Shiosai VG-10 Bunka","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-ginsanko-geppaku-damascus-ginsan","name":"Tsunehisa Geppaku Damascus Ginsan Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-migaki-aogami-2","name":"Yu Kurosaki Migaki Aogami #2 Yanagiba","maker":"Yu Kurosaki","tier":3,"points":3,"note":"Made by Yu Kurosaki, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-atelier-kurouchi-shirogami-2","name":"Tojiro Atelier Kurouchi Shirogami #2 Bunka Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-damascus-black-vg10","name":"Tsunehisa Damascus VG-10 Honesuki","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsunehisa-brown-vg10","name":"Tsunehisa VG-10 Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginrei-ginsanko-nashiji-ginsan","name":"Hatsukokoro Ginrei Nashiji Ginsan Nakiri","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"shun-kai-premier-tim-vg-xeos","name":"Shun Kai Premier Tim VG-XEOS Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-XEOS (mid steel) · clad/forged blade"},{"id":"shun-kai-seki-magoroku-kaname-vg-xeos","name":"Shun Kai Seki Magoroku Kaname VG-XEOS Kiritsuke","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-XEOS (mid steel) · clad/forged blade"},{"id":"tsunehisa-nawame-damascus-aus10","name":"Tsunehisa Nawame Damascus AUS-10 Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"masutani-etsu-village-wide-damascus-vg1","name":"Masutani Etsu Village Wide Damascus VG-1 Nakiri","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"shun-kai-classic-vg-max","name":"Shun Kai Classic VG-MAX Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"shun-kai-gokujo-vg-max","name":"Shun Kai Gokujo VG-MAX Honesuki","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"shun-kai-vg-max","name":"Shun Kai VG-MAX Santoku Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · VG-MAX (mid steel) · clad/forged blade"},{"id":"tsunehisa-ginsanko-nashiji-ginsan","name":"Tsunehisa Nashiji Ginsan Petty","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tsunehisa-damascus-cedar-sld","name":"Tsunehisa Rosewood-Cedar Damascus SLD Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · SLD (mid steel) · clad/forged blade"},{"id":"shibata-kotetsu-damascus-wood-vg10","name":"Shibata Kotetsu Damascus VG-10 Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kawamura-damascus-shirogami-1","name":"Sakai Kikumori Kawamura Damascus Shirogami #1 Kiritsuke Yanagiba","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-rainbow-damascus-aogami-2","name":"Hatsukokoro Hayabusa Rainbow Damascus Aogami #2 Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-atelier-kuro-uchi-damascus-vg10","name":"Tojiro Atelier Kurouchi Damascus VG-10 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"takeshi-saji-gold-rwo-vg10","name":"Takeshi Saji RWO VG-10 Bunka","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-amatsubu-vg10","name":"Shigeki Tanaka Amatsubu VG-10 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-kiri-damascus-aogami-2","name":"Shigeki Tanaka Kiri-Gyuto Damascus Aogami #2 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-cherry-shirogami-2","name":"Tsunehisa Shirogami #2 Nakiri","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-ginsanko-migaki-ginsan","name":"Shigeki Tanaka Migaki Ginsan Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-ginsanko-ginsan","name":"Hatsukokoro Hayabusa Ginsan Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-migaki-shirogami-2","name":"Hatsukokoro Migaki Shirogami #2 Yanagiba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tojiro-zen-vg10","name":"Tojiro Zen VG-10 Nakiri","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"makoto-kurosaki-kodama-vg10","name":"Makoto Kurosaki Kodama VG-10 Petty","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"masutani-etsu-village-damascus-black-vg1","name":"Masutani Etsu Village Damascus VG-1 Gyuto","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"masutani-etsu-village-hammered-vg1","name":"Masutani Etsu Village Tsuchime VG-1 Santoku","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"tsunehisa-cedar-vg1","name":"Tsunehisa Rosewood-Cedar VG-1 Santoku","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"sakai-kikumori-kawamura-damascus-aus10","name":"Sakai Kikumori Kawamura Damascus AUS-10 Santoku","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kawamura-aoki-black-aogami-1","name":"Sakai Kikumori Kawamura Aoki Aogami #1 Santoku","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"tsunehisa-cherry-aogami-super","name":"Tsunehisa Aogami Super Santoku","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-tsuchime-aogami-2","name":"Takumi Ikeda Tsuchime Aogami #2 Nakiri","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-shizuku-tsuchime-sg2","name":"Yu Kurosaki Shizuku Tsuchime R2/SG2 Santoku","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"masakage-kumo-kurosome-damascus-vg10","name":"Masakage Kumo Kurosome Damascus VG-10 Nakiri","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-nashiji-kurouchi-violet-aogami-super","name":"Yoshimi Kato Violet Nashiji Kurouchi Aogami Super Bunka","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-mizu-honyaki-mount-fuji-aogami-2","name":"Nigara Hamono Mizu-Honyaki Mount Fuji Aogami #2 Yanagiba","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-damascus-black-vg10","name":"Shigeki Tanaka Damascus VG-10 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"nigara-hamono-ryky-jet-li-limited-edition-matt-migaki-tsuchime-polished-nautical-blue-acrylic-aogami-super","name":"Nigara Hamono Ryky Jet Li Limited Edition Matt Nautical Acrylic Migaki Tsuchime Aogami Super Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeshi-saji-colored-damascus-orange-bone-vg10","name":"Takeshi Saji Colored Damascus VG-10 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"masakage-zero-tsuchime-aogami-super","name":"Masakage Zero Tsuchime Aogami Super Santoku","maker":"Masakage","tier":3,"points":3,"note":"Made by the Masakage workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshimi-kato-kurouchi-suminagashi-aogami-super","name":"Yoshimi Kato Kurouchi Suminagashi Aogami Super Bunka","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-senko-ironwood-sg2","name":"Yu Kurosaki Senko R2/SG2 Gyuto","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-maboroshi-no-meito-tsuchime-nashiji-shirogami-1","name":"Teruyasu Fujiwara Maboroshi No Meito Tsuchime Nashiji Shirogami #1 Gyuto","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-nanairo-molybdenum","name":"Sakai Takayuki Nanairo Molybdenum Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"hatsukokoro-kurouchi-damascus-fibre-ginsan","name":"Hatsukokoro Fibre Kurouchi Damascus Ginsan Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-tsuchime-ironwood-sg2","name":"Nigara Hamono Kurouchi Tsuchime R2/SG2 Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-kurouchi-tsuchime-vg10","name":"Tojiro Kurouchi Tsuchime VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-sukenari-brass-shirogami-2","name":"Hatsukokoro Sukenari Brass Shirogami #2 Kiritsuke Yanagiba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-sukenari-brass-aogami-2","name":"Hatsukokoro Sukenari Brass Aogami #2 Kiritsuke Yanagiba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-kurouchi-turquoise-sg2","name":"Nigara Hamono Tsuchime Kurouchi R2/SG2 Kiritsuke Nakiri","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"hatsukokoro-sukenari-mirror-polished-brass-hap40","name":"Hatsukokoro Sukenari Brass Migaki HAP40 Yanagiba","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"tsunehisa-migaki-black-chacate-ginsan","name":"Tsunehisa Chacate Migaki Ginsan Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-hyo-fibre-sg2","name":"Yoshimi Kato Hyo Fibre R2/SG2 Santoku","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"masutani-nashiji-slim-vg1","name":"Masutani Slim Nashiji VG-1 Nakiri","maker":"Masutani","tier":2,"points":1,"note":"Made by the Masutani workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"shibata-koutetsu-chromax","name":"Shibata Koutetsu Chromax Kiritsuke Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-damascus-spg-strix","name":"Nigara Hamono Kurouchi Damascus SPG STRIX Petty","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · SPG STRIX (premium steel)"},{"id":"shiro-kamo-sg2","name":"Shiro Kamo R2/SG2 Gyuto","maker":"Shiro Kamo","tier":4,"points":4,"note":"Made by Shiro Kamo, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-damascus-vg-vg10","name":"Tojiro Vg Damascus VG-10 Nakiri","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-kurouchi-hizen-shirogami-2","name":"Hitohira Hizen Kurouchi Shirogami #2 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-birch-ginsan","name":"Hatsukokoro Ginsan Bunka","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"hatsukokoro-damascus-tsuchime-hayabusa-vg10","name":"Hatsukokoro Hayabusa Damascus Tsuchime VG-10 Sujihiki","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-damascus-hg-aus10","name":"Hitohira HG Damascus AUS-10 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"hitohira-damascus-hg-tsuchime-vg10","name":"Hitohira HG Damascus Tsuchime VG-10 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-natural-wood-vg1","name":"Hitohira Imojiya OKD VG-1 Gyuto","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · VG-1 (entry steel)"},{"id":"hitohira-molybdenum","name":"Hitohira Molybdenum Gyuto","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · Molybdenum stainless (entry steel)"},{"id":"tojiro-molybdenum","name":"Tojiro Molybdenum Deba","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"hitohira-shirogami-2","name":"Hitohira Shirogami #2 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-mono-dsr1k6-1k6","name":"Hitohira Dsr1k6 1K6 Petty","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · 1K6 stainless (mid steel)"},{"id":"tsunehisa-tsuchime-aus10","name":"Tsunehisa Tsuchime AUS-10 Gyuto Kiritsuke Petty","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel)"},{"id":"yoshikane-skd","name":"Yoshikane SKD Petty","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · SKD (SKD12 / A2) (mid steel) · clad/forged blade"},{"id":"hitohira-nashiji-futana-ginsan","name":"Hitohira Futana Nashiji Ginsan Bunka","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel)"},{"id":"takeshi-saji-sg2","name":"Takeshi Saji R2/SG2 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"tadafusa-aogami-2","name":"Tadafusa Aogami #2 Gyuto","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-sknigasg2damkgyu24016-sg2","name":"Nigara Hamono Sknigasg2damkgyu24016 R2/SG2 Gyuto","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"nigara-hamono-sknigasg2damgyu24016-sg2","name":"Nigara Hamono Sknigasg2damgyu24016 R2/SG2 Gyuto","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-vg-vg10","name":"Sakai Takayuki Vg VG-10 Bunka","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel)"},{"id":"nigara-hamono-sknigasg2mtkpet150-sg2","name":"Nigara Hamono Sknigasg2mtkpet150 R2/SG2 Petty","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"tojiro-migaki-sktojif-vg10","name":"Tojiro Sktojif Migaki VG-10 Petty","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · VG-10 (mid steel)"},{"id":"teruyasu-fujiwara-shir-shirogami-1","name":"Teruyasu Fujiwara Shir Shirogami #1 Gyuto","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-aus10","name":"Sakai Takayuki AUS-10 Petty","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel)"},{"id":"yoshikane-shirogami-2","name":"Yoshikane Shirogami #2 Deba","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshikazu-tanaka-shirogami-1","name":"Yoshikazu Tanaka Shirogami #1 Gyuto","maker":"Yoshikazu Tanaka","tier":4,"points":4,"note":"Made by Yoshikazu Tanaka, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-aogami-2","name":"Takumi Ikeda Aogami #2 Santoku","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hap40","name":"Hatsukokoro HAP40 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"tojiro-integral-f890-vg10","name":"Tojiro Integral VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tojiro-vg-integral-vg10","name":"Tojiro Vg Integral VG-10 Gyuto","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · VG-10 (mid steel)"},{"id":"sakai-takayuki-zangetsu-sakimaru-ginsan","name":"Sakai Takayuki Zangetsu Ginsan Sakimaru","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yusaku-kurouchi-funayuki-aogami-2","name":"Yusaku Kurouchi Aogami #2 Funayuki","maker":"Yusaku","tier":2,"points":2,"note":"Made by the Yusaku workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sentan-nashiji-blue-sld","name":"Sentan Nashiji SLD Petty","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · SLD (mid steel) · clad/forged blade"},{"id":"tojiro-stainless-unstated","name":"Tojiro Stainless Pankiri","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Stainless (grade not stated) (mid steel)"},{"id":"takumi-ikeda-anryu-hammered-aogami-2","name":"Takumi Ikeda Anryu Tsuchime Aogami #2 Bunka","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"harukaze-mune-damascus-aogami-2","name":"Harukaze Mune Damascus Aogami #2 Bunka","maker":"Harukaze","tier":2,"points":2,"note":"Made by the Harukaze workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-funayuki-aogami-2","name":"Kyohei Shindo Aogami #2 Funayuki","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kohetsu-small-maple-1k6","name":"Kohetsu Small 1K6 Sujihiki","maker":"Kohetsu","tier":2,"points":1,"note":"Made by the Kohetsu workshop · 1K6 stainless (mid steel)"},{"id":"harukaze-morado-aogami-super","name":"Harukaze Morado Aogami Super Bunka","maker":"Harukaze","tier":3,"points":3,"note":"Made by the Harukaze workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kohetsu-aogami-super","name":"Kohetsu Aogami Super Gyuto","maker":"Kohetsu","tier":3,"points":3,"note":"Made by the Kohetsu workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-anryu-kurouchi-damascus-shirogami-2","name":"Takumi Ikeda Anryu Kurouchi Damascus Shirogami #2 Gyuto","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshikazu-tanaka-aogami-1","name":"Yoshikazu Tanaka Aogami #1 Petty","maker":"Yoshikazu Tanaka","tier":4,"points":4,"note":"Made by Yoshikazu Tanaka, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yusaku-nashiji-aogami-2","name":"Yusaku Nashiji Aogami #2 Bunka","maker":"Yusaku","tier":2,"points":2,"note":"Made by the Yusaku workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yusaku-kurouchi-aogami-2","name":"Yusaku Kurouchi Aogami #2 Petty","maker":"Yusaku","tier":2,"points":2,"note":"Made by the Yusaku workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yusaku-kurouchi-kiri-aogami-2","name":"Yusaku Kiri Kurouchi Aogami #2 Chukabocho","maker":"Yusaku","tier":2,"points":2,"note":"Made by the Yusaku workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimitsu-fugen-shirogami-1","name":"Yoshimitsu Fugen Shirogami #1 Petty","maker":"Yoshimitsu","tier":3,"points":3,"note":"Made by the Yoshimitsu workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"zakuri-aogami-super","name":"Zakuri Aogami Super Gyuto","maker":"Zakuri","tier":3,"points":3,"note":"Made by the Zakuri workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yamashin-shirogami-1","name":"Yamashin Shirogami #1 Gyuto","maker":"Yamashin","tier":3,"points":3,"note":"Made by the Yamashin workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yahiko-nashiji-hand-engraved-ginsan","name":"Yahiko Hand Engraved Nashiji Ginsan Gyuto","maker":"Yahiko","tier":2,"points":2,"note":"Made by the Yahiko workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yamashin-kasumi-aogami-2","name":"Yamashin Kasumi Aogami #2 Gyuto","maker":"Yamashin","tier":2,"points":2,"note":"Made by the Yamashin workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yasunori-warikomi-damascus-vg10","name":"Yasunori Damascus VG-10 Gyuto","maker":"Yasunori","tier":2,"points":2,"note":"Made by the Yasunori workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yamato-oboro-shirogami-2","name":"Yamato Oboro Shirogami #2 Gyuto","maker":"Yamato","tier":2,"points":2,"note":"Made by the Yamato workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-hino-shirogami-2","name":"Yoshimi Kato Hino Shirogami #2 Bunka","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshimitsu-aogami-2","name":"Yoshimitsu Aogami #2 Petty","maker":"Yoshimitsu","tier":2,"points":2,"note":"Made by the Yoshimitsu workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimitsu-aogami-super","name":"Yoshimitsu Aogami Super Gyuto","maker":"Yoshimitsu","tier":3,"points":3,"note":"Made by the Yoshimitsu workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshimitsu-fugen-kiri-shirogami-1","name":"Yoshimitsu Fugen Kiri Shirogami #1 Chukabocho","maker":"Yoshimitsu","tier":3,"points":3,"note":"Made by the Yoshimitsu workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yasunori-aogami-2","name":"Yasunori Aogami #2 Bunka","maker":"Yasunori","tier":2,"points":2,"note":"Made by the Yasunori workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yasunori-aogami-1","name":"Yasunori Aogami #1 Honesuki","maker":"Yasunori","tier":3,"points":3,"note":"Made by the Yasunori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yamashin-kiri-shirogami-1","name":"Yamashin Kiri Shirogami #1 Chukabocho","maker":"Yamashin","tier":3,"points":3,"note":"Made by the Yamashin workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshito-saku-aogami-2","name":"Yoshito Saku Aogami #2 Gyuto","maker":"Yoshito Saku","tier":3,"points":3,"note":"Made by Yoshito Saku, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yamato-kon-gou-shirogami-2","name":"Yamato Kon-gou Shirogami #2 Gyuto","maker":"Yamato","tier":2,"points":2,"note":"Made by the Yamato workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yahiko-mirror-hammered-sus440c-stainless-unstated","name":"Yahiko Migaki Tsuchime Stainless Gyuto","maker":"Yahiko","tier":2,"points":1,"note":"Made by the Yahiko workshop · Stainless (grade not stated) (mid steel)"},{"id":"yamashin-kurouchi-aogami-2","name":"Yamashin Kurouchi Aogami #2 Petty","maker":"Yamashin","tier":2,"points":2,"note":"Made by the Yamashin workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-fuji-cutlery-chinese-style-carbon-unstated","name":"Tojiro Fuji Chinese-Style Carbon Chukabocho","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yamashin-damascus-aogami-2","name":"Yamashin Damascus Aogami #2 Petty","maker":"Yamashin","tier":2,"points":2,"note":"Made by the Yamashin workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"harukaze-migaki-ginsan","name":"Harukaze Migaki Ginsan Petty","maker":"Harukaze","tier":2,"points":2,"note":"Made by the Harukaze workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yahiko-kuro-tsuchime-aogami-super","name":"Yahiko Kurouchi Tsuchime Aogami Super Gyuto","maker":"Yahiko","tier":3,"points":3,"note":"Made by the Yahiko workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tsubaki-damascus-aogami-2","name":"Tsubaki Damascus Aogami #2 Gyuto","maker":"Tsubaki","tier":2,"points":2,"note":"Made by the Tsubaki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsubaki-aogami-2","name":"Tsubaki Aogami #2 Bunka","maker":"Tsubaki","tier":2,"points":2,"note":"Made by the Tsubaki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-srs13-srs13","name":"Tsunehisa SRS-13 Nakiri","maker":"Tsunehisa","tier":3,"points":3,"note":"Made by the Tsunehisa workshop · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"tsunehisa-z18-damascus-stainless-unstated","name":"Tsunehisa Z18 Damascus Stainless Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"tsubaki-tsuchime-aogami-2","name":"Tsubaki Tsuchime Aogami #2 Bunka","maker":"Tsubaki","tier":2,"points":2,"note":"Made by the Tsubaki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsubaki-tsuchime-ginsan","name":"Tsubaki Tsuchime Ginsan Bunka","maker":"Tsubaki","tier":2,"points":1,"note":"Made by the Tsubaki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"yasunori-funayuki-aogami-2","name":"Yasunori Aogami #2 Funayuki","maker":"Yasunori","tier":2,"points":2,"note":"Made by the Yasunori workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yahiko-nashiji-hand-engraved-finish-issue-ginsan","name":"Yahiko Hand Engraved Issue Nashiji Ginsan Gyuto","maker":"Yahiko","tier":2,"points":2,"note":"Made by the Yahiko workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yahiko-finish-issue-aogami-2","name":"Yahiko Issue Aogami #2 Nakiri","maker":"Yahiko","tier":2,"points":2,"note":"Made by the Yahiko workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-shirogami","name":"Tojiro Shirogami Deba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"gihei-aogami-2","name":"Gihei Aogami #2 Petty","maker":"Gihei","tier":2,"points":2,"note":"Made by the Gihei workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-classic-large-vg10","name":"Tojiro Classic Large VG-10 Santoku","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yahiko-tsuchime-damascus-ginsan","name":"Yahiko Tsuchime Damascus Ginsan Bunka","maker":"Yahiko","tier":2,"points":2,"note":"Made by the Yahiko workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tojiro-origami-stainless-unstated","name":"Tojiro Origami Stainless Santoku","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Stainless (grade not stated) (mid steel)"},{"id":"tojiro-color-yellow-kigami-3","name":"Tojiro Color Kigami #3 Gyuto","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-ats34-damascus-ats34","name":"Hatsukokoro Hayabusa Damascus ATS-34 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginrei-kiri-ginsan","name":"Hatsukokoro Ginrei Kiri-Petty Ginsan Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"harukaze-nashiji-ginsan","name":"Harukaze Nashiji Ginsan Bunka","maker":"Harukaze","tier":2,"points":2,"note":"Made by the Harukaze workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-left-handed-molybdenum","name":"Sakai Takayuki Inox Molybdenum Deba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"tojiro-hammered-shirogami","name":"Tojiro Tsuchime Shirogami Usuba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"kohetsu-hap40","name":"Kohetsu HAP40 Petty","maker":"Kohetsu","tier":3,"points":3,"note":"Made by the Kohetsu workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"yahiko-aogami-2","name":"Yahiko Aogami #2 Gyuto","maker":"Yahiko","tier":2,"points":2,"note":"Made by the Yahiko workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeda-saya-aogami-super","name":"Takeda Aogami Super Gyuto","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeda-aogami-super","name":"Takeda Aogami Super Bunka","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tani-shirogami-2","name":"Tani Shirogami #2 Deba","maker":"Tani","tier":2,"points":2,"note":"Made by the Tani workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tabata-kiri-aogami-2","name":"Tabata Kiri Aogami #2 Chukabocho","maker":"Tabata","tier":2,"points":2,"note":"Made by the Tabata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tabata-kurouchi-aogami-2","name":"Tabata Kurouchi Aogami #2 Deba","maker":"Tabata","tier":2,"points":2,"note":"Made by the Tabata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujyo-mukimono-shirogami-2","name":"Sakai Takayuki Tokujyo Shirogami #2 Mukimono","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takeda-funayuki-aogami-super","name":"Takeda Aogami Super Funayuki","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"shigeki-tanaka-sekiso-aogami-2","name":"Shigeki Tanaka Sekiso Aogami #2 Bunka","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sukenari-damascus-zdp189","name":"Sukenari Damascus ZDP-189 Gyuto","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"takeda-small-aogami-super","name":"Takeda Small Aogami Super Chukabocho","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sukenari-hairline-zdp189","name":"Sukenari Hairline ZDP-189 Gyuto","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"taguchi-damascus-ginsan","name":"Taguchi Damascus Ginsan Bunka","maker":"Taguchi","tier":2,"points":2,"note":"Made by the Taguchi workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-salmon-stainless-unstated","name":"Sakai Takayuki Grand-Chef Salmon Stainless Sujihiki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Stainless (grade not stated) (mid steel)"},{"id":"tabata-aogami-2","name":"Tabata Aogami #2 Petty","maker":"Tabata","tier":2,"points":2,"note":"Made by the Tabata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-lefty-aogami-2","name":"Sakai Takayuki Aogami #2 Kamagata Usuba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-hankotsu-swedish-stainless","name":"Sakai Takayuki Grand-Chef Swedish Stainless Hankotsu","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-stainless-unstated","name":"Sakai Takayuki Grand-Chef Stainless Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-nashiji-aogami-2","name":"Shigeki Tanaka Nashiji Aogami #2 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tabata-crooked-aogami-2","name":"Tabata Crooked Aogami #2 Sujihiki","maker":"Tabata","tier":2,"points":2,"note":"Made by the Tabata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-mukimono-molybdenum","name":"Sakai Takayuki Inox Molybdenum Mukimono","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-homura-sakimaru-aogami-2","name":"Sakai Takayuki Homura Aogami #2 Sakimaru","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sukenari-hap40","name":"Sukenari HAP40 Gyuto","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"shizu-gen-vg10","name":"Shizu Gen VG-10 Gyuto","maker":"Shizu","tier":2,"points":2,"note":"Made by the Shizu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"shizu-morinoki-1k6","name":"Shizu Morinoki 1K6 Petty","maker":"Shizu","tier":2,"points":1,"note":"Made by the Shizu workshop · 1K6 stainless (mid steel)"},{"id":"shiro-kamo-migaki-aogami-2","name":"Shiro Kamo Migaki Aogami #2 Gyuto","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shungo-ogata-kasumi-sg2","name":"Shungo Ogata Kasumi R2/SG2 Bunka","maker":"Shungo Ogata","tier":4,"points":4,"note":"Made by Shungo Ogata, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shibata-r-2-sg2","name":"Shibata Koutetsu R2/SG2 Gyuto","maker":"Shibata","smith":"Koutetsu","tier":3,"points":3,"note":"Forged by Koutetsu for Shibata · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shibata-r-2-boss-sg2","name":"Shibata Koutetsu Boss R2/SG2 Bunka","maker":"Shibata","smith":"Koutetsu","tier":3,"points":3,"note":"Forged by Koutetsu for Shibata · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shibata-boss-chromax","name":"Shibata Boss Chromax Nakiri","maker":"Shibata","smith":"Koutetsu","tier":2,"points":2,"note":"Forged by Koutetsu for Shibata · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"shibata-chromax","name":"Shibata Koutetsu Chromax Gyuto","maker":"Shibata","smith":"Koutetsu","tier":2,"points":2,"note":"Forged by Koutetsu for Shibata · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"sakoda-shirogami-2","name":"Sakoda Shirogami #2 Petty","maker":"Sakoda","tier":2,"points":2,"note":"Made by the Sakoda workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-tsuchime-srs13-srs13","name":"Takeshi Saji Tsuchime SRS-13 Bunka","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"takeshi-saji-rainbow-damascus-aogami-2","name":"Takeshi Saji Rainbow Damascus Aogami #2 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shibata-battleship-sg2","name":"Shibata Koutetsu Battleship R2/SG2 Gyuto","maker":"Shibata","smith":"Koutetsu","tier":3,"points":3,"note":"Forged by Koutetsu for Shibata · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-coreless-damascus-small-vg10","name":"Sakai Takayuki Coreless Tall Small Damascus VG-10 Chukabocho","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sentan-nashiji-green-sld","name":"Sentan Nashiji SLD Nakiri","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · SLD (mid steel) · clad/forged blade"},{"id":"sentan-shirogami-2","name":"Sentan Shirogami #2 Chukabocho","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"harukaze-tsuchime-vg10","name":"Harukaze Tsuchime VG-10 Gyuto","maker":"Harukaze","tier":2,"points":2,"note":"Made by the Harukaze workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-aogami-2","name":"Kyohei Shindo Aogami #2 Gyuto","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-coreless-damascus-large-vg10","name":"Sakai Takayuki Coreless Tall Large Damascus VG-10 Chukabocho","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"konosuke-hd2-semi-stainless-unstated","name":"Konosuke HD2 Semi-Stainless Petty","maker":"Konosuke","tier":2,"points":1,"note":"Made by the Konosuke workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"konosuke-hd2-unstated","name":"Konosuke HD2 Gyuto","maker":"Konosuke","tier":1,"points":0,"note":"Made by the Konosuke workshop · steel not stated by the store"},{"id":"kurotori-ginsan","name":"Kurotori Ginsan Gyuto","maker":"Kurotori","tier":2,"points":2,"note":"Made by the Kurotori workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"konosuke-shirogami-1","name":"Konosuke Shirogami #1 Gyuto","maker":"Konosuke","tier":3,"points":3,"note":"Made by the Konosuke workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kohetsu-tsuchime-vg5","name":"Kohetsu Tsuchime VG-5 Petty","maker":"Kohetsu","tier":2,"points":1,"note":"Made by the Kohetsu workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"kohetsu-shirogami-2","name":"Kohetsu Shirogami #2 Bunka","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kohetsu-sld","name":"Kohetsu SLD Bunka","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · SLD (mid steel) · clad/forged blade"},{"id":"kohetsu-vg5","name":"Kohetsu VG-5 Gyuto","maker":"Kohetsu","tier":2,"points":1,"note":"Made by the Kohetsu workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"kohetsu-shinano-aogami-2","name":"Kohetsu Shinano Aogami #2 Gyuto","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kohetsu-damascus-vg10","name":"Kohetsu Damascus VG-10 Gyuto","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kohetsu-maple-1k6","name":"Kohetsu 1K6 Pankiri","maker":"Kohetsu","tier":2,"points":1,"note":"Made by the Kohetsu workshop · 1K6 stainless (mid steel)"},{"id":"konosuke-swedish-stainless","name":"Konosuke Swedish Stainless Gyuto","maker":"Konosuke","tier":2,"points":2,"note":"Made by the Konosuke workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"kanjo-zdp189","name":"Kanjo ZDP-189 Gyuto","maker":"Kanjo","tier":3,"points":3,"note":"Made by the Kanjo workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"konosuke-gs-semi-stainless-unstated","name":"Konosuke GS Semi-Stainless Petty","maker":"Konosuke","tier":2,"points":2,"note":"Made by the Konosuke workshop · Semi-stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-damascus-funayuki-shirogami-1","name":"Hideo Kitaoka Damascus Shirogami #1 Funayuki","maker":"Hideo Kitaoka","tier":4,"points":4,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kohetsu-togatta-hap40","name":"Kohetsu Togatta HAP40 Gyuto","maker":"Kohetsu","tier":3,"points":3,"note":"Made by the Kohetsu workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"kohetsu-nashiji-ko-aogami-2","name":"Kohetsu Nashiji Aogami #2 Ko-Deba","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kikuichi-elite-sk4","name":"Kikuichi Elite SK4 Petty","maker":"Kikuichi","tier":2,"points":1,"note":"Made by the Kikuichi workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"kikuichi-elite-sk5","name":"Kikuichi Elite SK5 Gyuto","maker":"Kikuichi","tier":2,"points":1,"note":"Made by the Kikuichi workshop · SK5 carbon (entry steel) · clad/forged blade"},{"id":"kohetsu-aogami-2","name":"Kohetsu Tall Aogami #2 Gyuto","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kohetsu-nashiji-aogami-2","name":"Kohetsu Nashiji Aogami #2 Petty","maker":"Kohetsu","tier":2,"points":2,"note":"Made by the Kohetsu workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shibata-kotetsu-tsuchime-aogami-2","name":"Shibata Kotetsu Tsuchime Aogami #2 Gyuto","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kikuichi-warikomi-damascus-vg10","name":"Kikuichi Damascus VG-10 Gyuto","maker":"Kikuichi","tier":2,"points":2,"note":"Made by the Kikuichi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-lefty-aogami-2","name":"Hideo Kitaoka Aogami #2 Deba","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"konosuke-fujiyama-shirogami-1","name":"Konosuke Fujiyama Shirogami #1 Gyuto","maker":"Konosuke","tier":3,"points":3,"note":"Made by the Konosuke workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"konosuke-fujiyama-fm-shirogami-1","name":"Konosuke Fujiyama FM Shirogami #1 Gyuto","maker":"Konosuke","tier":3,"points":3,"note":"Made by the Konosuke workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hideo-kitaoka-funayuki-aogami-2","name":"Hideo Kitaoka Aogami #2 Funayuki","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-shirogami-2","name":"Sakai Kikumori Shirogami #2 Deba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-aogami-super","name":"Yoshimi Kato Aogami Super Gyuto","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"karaku-aogami-super","name":"Karaku Aogami Super Bunka","maker":"Karaku","tier":3,"points":3,"note":"Made by the Karaku workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kawasaki-kajiya-aogami-2","name":"Kawasaki Kajiya Aogami #2 Gyuto","maker":"Kawasaki Kajiya","tier":2,"points":2,"note":"Made by the Kawasaki Kajiya workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"karaku-aogami-1","name":"Karaku Aogami #1 Bunka","maker":"Karaku","tier":3,"points":3,"note":"Made by the Karaku workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"kanehide-bessaku-left-semi-stainless-unstated","name":"Kanehide Bessaku Left Semi-Stainless Sujihiki","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"kanehide-tk-semi-stainless-unstated","name":"Kanehide TK Semi-Stainless Petty","maker":"Kanehide","tier":2,"points":2,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"kanetsugu-aus-8a-aus8","name":"Kanetsugu AUS-8 Gyuto","maker":"Kanetsugu","tier":2,"points":1,"note":"Made by the Kanetsugu workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"kanetsugu-vg10","name":"Kanetsugu Shiun VG-10 Petty","maker":"Kanetsugu","smith":"Shiun","tier":2,"points":2,"note":"Forged by Shiun for Kanetsugu · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsugu-spg2-sg2","name":"Kanetsugu R2/SG2 Gyuto","maker":"Kanetsugu","tier":3,"points":3,"note":"Made by the Kanetsugu workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yuta-katayama-vg10","name":"Yuta Katayama VG-10 Gyuto","maker":"Yuta Katayama","tier":3,"points":3,"note":"Made by Yuta Katayama, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"kanehide-bessaku-hankotsu-right-semi-stainless-unstated","name":"Kanehide Bessaku Right Semi-Stainless Hankotsu","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"kanehide-ps60-aeb-l","name":"Kanehide AEB-L Gyuto","maker":"Kanehide","tier":2,"points":2,"note":"Made by the Kanehide workshop · AEB-L / stainless (mid steel) · clad/forged blade"},{"id":"kawasaki-kajiya-shirogami-1","name":"Kawasaki Kajiya Shirogami #1 Petty","maker":"Kawasaki Kajiya","tier":3,"points":3,"note":"Made by the Kawasaki Kajiya workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kanehide-ps60-carbon-unstated","name":"Kanehide Carbon Petty","maker":"Kanehide","tier":2,"points":2,"note":"Made by the Kanehide workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kanehide-ps60-stainless-unstated","name":"Kanehide Stainless Gyuto","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Stainless (grade not stated) (mid steel)"},{"id":"kanta-okada-aogami-2","name":"Kanta Okada Aogami #2 Bunka","maker":"Kanta Okada","tier":3,"points":3,"note":"Made by Kanta Okada, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kanehide-bessaku-right-semi-stainless-unstated","name":"Kanehide Bessaku Right Semi-Stainless Honesuki","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"kanehide-tk-right-semi-stainless-unstated","name":"Kanehide TK Right Semi-Stainless Honesuki","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"kanetsugu-aus-8a-sheep-s-foot-aus8","name":"Kanetsugu Sheep's Foot AUS-8 Petty","maker":"Kanetsugu","tier":2,"points":1,"note":"Made by the Kanetsugu workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"hinokuni-shirogami-1","name":"Hinokuni Shirogami #1 Gyuto","maker":"Hinokuni","tier":3,"points":3,"note":"Made by the Hinokuni workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"harukaze-aogami-super","name":"Harukaze Aogami Super Petty","maker":"Harukaze","tier":3,"points":3,"note":"Made by the Harukaze workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hatsukokoro-sunaarashi-kurozome-vg10","name":"Hatsukokoro Sunaarashi Kurozome VG-10 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"harukaze-kurouchi-shirogami-2","name":"Harukaze Kurouchi Shirogami #2 Bunka","maker":"Harukaze","tier":2,"points":2,"note":"Made by the Harukaze workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ryuhyo-migaki-damascus-sg2","name":"Hatsukokoro Ryuhyo Migaki Damascus R2/SG2 Santoku","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-kiri-sld","name":"Hatsukokoro Hikari Kiri-Petty SLD Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"harukaze-vg1","name":"Harukaze VG-1 Gyuto","maker":"Harukaze","tier":2,"points":1,"note":"Made by the Harukaze workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"hatsukokoro-damascus-kiri-sld","name":"Hatsukokoro Kiri-Petty Damascus SLD Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"hatsukokoro-damascus-ginsan","name":"Hatsukokoro Damascus Ginsan Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kurokaze-aogami-2","name":"Hatsukokoro Kurokaze Aogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"okeya-ginsan","name":"Okeya Ginsan Bunka","maker":"Okeya","tier":2,"points":2,"note":"Made by the Okeya workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"okeya-50-50-shirogami-2","name":"Okeya Shirogami #2 Deba","maker":"Okeya","tier":2,"points":2,"note":"Made by the Okeya workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"okeya-hairline-shirogami-2","name":"Okeya Hairline Shirogami #2 Gyuto","maker":"Okeya","tier":2,"points":2,"note":"Made by the Okeya workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takeo-murata-funayuki-aogami-super","name":"Takeo Murata Aogami Super Funayuki","maker":"Takeo Murata","tier":4,"points":4,"note":"Made by Takeo Murata, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"okeya-tsuchime-aogami-2","name":"Okeya Tsuchime Aogami #2 Honesuki","maker":"Okeya","tier":2,"points":2,"note":"Made by the Okeya workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"okeya-aogami-2","name":"Okeya Aogami #2 Gyuto","maker":"Okeya","tier":2,"points":2,"note":"Made by the Okeya workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kanta-okada-funayuki-shirogami-2","name":"Kanta Okada Shirogami #2 Funayuki","maker":"Kanta Okada","tier":3,"points":3,"note":"Made by Kanta Okada, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kanta-okada-kurouchi-shirogami-2","name":"Kanta Okada Kurouchi Shirogami #2 Gyuto","maker":"Kanta Okada","tier":3,"points":3,"note":"Made by Kanta Okada, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kanta-okada-shirogami-2","name":"Kanta Okada Tall Shirogami #2 Petty","maker":"Kanta Okada","tier":3,"points":3,"note":"Made by Kanta Okada, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"okeya-shirogami-2","name":"Okeya Shirogami #2 Ko-Deba","maker":"Okeya","tier":2,"points":2,"note":"Made by the Okeya workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shibata-kotetsu-nashiji-aogami-2","name":"Shibata Kotetsu Nashiji Aogami #2 Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shibata-kotetsu-hamon-19c27-swedish-stainless","name":"Shibata Kotetsu Hamon Swedish Stainless Petty","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"shibata-kotetsu-damascus-vg10","name":"Shibata Kotetsu Damascus VG-10 Gyuto","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"nao-yamamoto-hammered-ginsan","name":"Nao Yamamoto Tsuchime Ginsan Bunka","maker":"Nao Yamamoto","tier":3,"points":3,"note":"Made by Nao Yamamoto, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"misuzu-sks93-carbon-unstated","name":"Misuzu Carbon Petty","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"misuzu-sks93-kama-carbon-unstated","name":"Misuzu Kama Carbon Nakiri","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"moritaka-custom-aogami-super","name":"Moritaka Custom Aogami Super Gyuto","maker":"Moritaka","tier":4,"points":4,"note":"Made by Moritaka, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"nakamura-aogami-1","name":"Nakamura Aogami #1 Santoku","maker":"Nakamura","tier":3,"points":3,"note":"Made by the Nakamura workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"takeo-murata-aogami-super","name":"Takeo Murata Aogami Super Gyuto","maker":"Takeo Murata","tier":4,"points":4,"note":"Made by Takeo Murata, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"satoshi-nakagawa-ginsan","name":"Satoshi Nakagawa Ginsan Gyuto","maker":"Satoshi Nakagawa","tier":3,"points":3,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"nakamura-aogami-2","name":"Nakamura Aogami #2 Gyuto","maker":"Nakamura","tier":2,"points":2,"note":"Made by the Nakamura workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"moritaka-bocho-aogami-super","name":"Moritaka Aogami Super Chukabocho","maker":"Moritaka","tier":4,"points":4,"note":"Made by Moritaka, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"misuzu-vg10","name":"Misuzu VG-10 Bunka","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"misuzu-lefty-shirogami-2","name":"Misuzu Shirogami #2 Yanagiba","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masakage-shimo-shirogami-2","name":"Masakage Shimo Shirogami #2 Gyuto","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"matsubara-wavy-face-aogami-2","name":"Matsubara Wavy Face Aogami #2 Gyuto","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"matsubara-nashiji-kiri-ginsan","name":"Matsubara Kiri Nashiji Ginsan Chukabocho","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"misuzu-aus10","name":"Misuzu AUS-10 Gyuto","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"matsubara-damascus-zdp189","name":"Matsubara Damascus ZDP-189 Bunka","maker":"Matsubara","tier":4,"points":4,"note":"Made by Matsubara, an artisan blacksmith · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"matsubara-mirror-zdp189","name":"Matsubara Migaki ZDP-189 Gyuto","maker":"Matsubara","tier":4,"points":4,"note":"Made by Matsubara, an artisan blacksmith · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"makoto-kurosaki-samidorizuki-stainless-unstated","name":"Makoto Kurosaki Samidorizuki Stainless Gyuto","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"yahiko-aus8","name":"Yahiko AUS-8 Petty","maker":"Yahiko","tier":1,"points":0,"note":"Made by the Yahiko workshop · AUS-8 (entry steel)"},{"id":"matsubara-nashiji-kiri-aogami-2","name":"Matsubara Kiri Nashiji Aogami #2 Chukabocho","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mac-fillet-molybdenum","name":"MAC Molybdenum Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"mac-sushi-ex-molybdenum","name":"MAC Sushi eX Molybdenum Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"mac-professional-mighty-molybdenum","name":"MAC Professional Mighty Molybdenum Gyuto","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"matsubara-nashiji-togatta-aogami-2","name":"Matsubara Togatta Nashiji Aogami #2 Gyuto","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mac-tomato-molybdenum","name":"MAC Tomato Molybdenum Pankiri","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"matsubara-nashiji-funayuki-aogami-2","name":"Matsubara Nashiji Aogami #2 Funayuki","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"gihei-hap40","name":"Gihei HAP40 Gyuto","maker":"Gihei","tier":3,"points":3,"note":"Made by the Gihei workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-kokugei-aogami-1","name":"Hatsukokoro Kokugei Aogami #1 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-rainbow-damascus-aogami-2","name":"Hatsukokoro Rainbow Damascus Aogami #2 Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-enjin-srk8-shirogami","name":"Kyohei Shindo Enjin Shirogami Petty","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"matsubara-wavy-face-kiri-aogami-2","name":"Matsubara Wavy Face Kiri Aogami #2 Chukabocho","maker":"Matsubara","tier":3,"points":3,"note":"Made by Matsubara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-ats34-ats34","name":"Hatsukokoro Hayabusa ATS-34 Kiritsuke","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"kohetsu-1k6","name":"Kohetsu 1K6 Pankiri","maker":"Kohetsu","tier":2,"points":1,"note":"Made by the Kohetsu workshop · 1K6 stainless (mid steel)"},{"id":"takumi-ikeda-anryu-aogami-super","name":"Takumi Ikeda Anryu Aogami Super Petty","maker":"Takumi Ikeda","tier":4,"points":4,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"ariake-aus10","name":"Ariake AUS-10 Petty","maker":"Ariake","tier":2,"points":2,"note":"Made by the Ariake workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"kanjo-damascus-vg10","name":"Kanjo Damascus VG-10 Bunka","maker":"Kanjo","tier":2,"points":2,"note":"Made by the Kanjo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hon-tanegashima-hon-tanegashima-hap40","name":"Hon-tanegashima HAP40 Gyuto","maker":"Hon-tanegashima","tier":3,"points":3,"note":"Made by the Hon-tanegashima workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"taguchi-aogami-super","name":"Taguchi Aogami Super Gyuto","maker":"Taguchi","tier":3,"points":3,"note":"Made by the Taguchi workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tojiro-reigetsu-molybdenum","name":"Tojiro Reigetsu Molybdenum Nakiri","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"kyohei-shindo-enjin-aogami-2","name":"Kyohei Shindo Enjin Aogami #2 Bunka","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"itsuo-doi-hien-aogami-2","name":"Itsuo Doi Hien Aogami #2 Kengata Deba","maker":"Itsuo Doi","tier":3,"points":3,"note":"Made by Itsuo Doi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-enjin-srk8-carbon-unstated","name":"Kyohei Shindo Enjin Carbon Sujihiki","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-enjin-srk8-shirogami-2","name":"Kyohei Shindo Enjin Shirogami #2 Santoku","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"itsuo-doi-aogami-2","name":"Itsuo Doi Aogami #2 Gyuto","maker":"Itsuo Doi","tier":3,"points":3,"note":"Made by Itsuo Doi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tojiro-itk-molybdenum","name":"Tojiro ITK Molybdenum Pankiri","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"shibata-arare-sg2","name":"Shibata Arare R2/SG2 Nakiri","maker":"Shibata","tier":3,"points":3,"note":"Made by the Shibata workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"ryusen-oukokuryu-kai-sg2","name":"Ryusen Oukoku-Ryu KAI R2/SG2 Santoku","maker":"Ryusen","tier":3,"points":3,"note":"Made by the Ryusen workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-mz-vg1","name":"Hitohira Imojiya MZ VG-1 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":1,"note":"Forged by Imojiya for Hitohira · VG-1 (entry steel) · clad/forged blade"},{"id":"kudo-forge-damascus-wood-vg10","name":"Kudo Forge Damascus VG-10 Petty","maker":"Kudo","tier":2,"points":2,"note":"Made by the Kudo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kisuke-manaka-kokuenn-aogami-1","name":"Kisuke Manaka Kokuenn Aogami #1 Sujihiki","maker":"Kisuke Manaka","tier":4,"points":4,"note":"Made by Kisuke Manaka, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"muteki-zach-6518-shirogami-1","name":"Muteki Zach Shirogami #1 Petty","maker":"Muteki","tier":3,"points":3,"note":"Made by the Muteki workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"muteki-zane-6395-shirogami-1","name":"Muteki Zane Shirogami #1 Bunka","maker":"Muteki","tier":3,"points":3,"note":"Made by the Muteki workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"tsunehisa-tsuchime-shirogami-2","name":"Tsunehisa Tsuchime Shirogami #2 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-ts10-vg10","name":"Sakai Kikumori VG-10 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kasumi-shirogami-1","name":"Sakai Kikumori Satoshi Nakagawa Kasumi Shirogami #1 Gyuto","maker":"Sakai Kikumori","smith":"Satoshi Nakagawa","tier":4,"points":4,"note":"Forged by Satoshi Nakagawa for Sakai Kikumori · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-kurouchi-shirogami-2","name":"Sakai Kikumori Kurouchi Shirogami #2 Deba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-hizen-kurouchi-shirogami-2","name":"Hitohira Hizen Kurouchi Shirogami #2 Bunka","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sukenari-sus-migaki-hap40","name":"Sukenari SUS Migaki HAP40 Petty","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · HAP40 (premium steel)"},{"id":"tanso-tsuchime-unstated","name":"Tanso Tsuchime Santoku","maker":"Tanso","tier":1,"points":0,"note":"Made by the Tanso workshop · steel not stated by the store"},{"id":"hitohira-th-v-toku-2-v-toku2","name":"Hitohira Imojiya TH V-Toku 2 Bunka","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · V-Toku 2 (mid steel) · clad/forged blade"},{"id":"kogetsu-mandai-stainless-unstated","name":"Kogetsu Mandai Stainless Gyuto","maker":"Kogetsu","tier":2,"points":1,"note":"Made by the Kogetsu workshop · Stainless (grade not stated) (mid steel)"},{"id":"hitohira-hamokiri-shirogami-2","name":"Hitohira Kenji Togashi Shirogami #2 Hamokiri","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-carbon-unstated","name":"Hitohira Carbon Deba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sukehisa-made-masachiyo-nihoko-sk-carbon-unstated","name":"Sukehisa Masachiyo Nihoko Carbon Gyuto","maker":"Sukehisa","tier":2,"points":2,"note":"Made by the Sukehisa workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-shigehiro-shirogami-2","name":"Satoshi Nakagawa Shigehiro Shirogami #2 Usuba","maker":"Satoshi Nakagawa","tier":3,"points":3,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-shigehiro-kasumi-shirogami-2","name":"Satoshi Nakagawa Shigehiro Kasumi Shirogami #2 Gyuto","maker":"Satoshi Nakagawa","tier":3,"points":3,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumitogi-funayuki-shirogami-3","name":"Sakai Takayuki Kasumitogi Shirogami #3 Funayuki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Shirogami #3 (White #3) (entry steel) · clad/forged blade"},{"id":"sakai-kikumori-damascus-sg2","name":"Sakai Kikumori Damascus R2/SG2 Bunka","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-hg-molybdenum","name":"Hitohira HG Molybdenum Petty","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · Molybdenum stainless (entry steel)"},{"id":"morihei-yoshitomo-poplar-carbon-unstated","name":"Morihei Yoshitomo Poplar Carbon Deba","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"toshihiro-wakui-nashiji-shirogami-2","name":"Toshihiro Wakui Nashiji Shirogami #2 Gyuto","maker":"Toshihiro Wakui","tier":3,"points":3,"note":"Made by Toshihiro Wakui, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-skk-chinese-carbon-unstated","name":"Sakai Kikumori SKK Carbon Chukabocho","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-sk-chinese-carbon-unstated","name":"Sakai Kikumori Carbon Chukabocho","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-gokujyo-chinese-shirogami-2","name":"Sakai Kikumori Gokujyo Shirogami #2 Chukabocho","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-mosuke-ginsan","name":"Hitohira Satoshi Nakagawa Mosuke Ginsan Mioroshi Deba","maker":"Hitohira","smith":"Satoshi Nakagawa","tier":2,"points":2,"note":"Forged by Satoshi Nakagawa for Hitohira · Ginsan (Silver #3) (mid steel)"},{"id":"hitohira-kurouchi-aogami-2","name":"Hitohira Kenji Togashi Kurouchi Aogami #2 Petty","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"toshihiro-wakui-migaki-shirogami-2","name":"Toshihiro Wakui Migaki Shirogami #2 Santoku","maker":"Toshihiro Wakui","tier":3,"points":3,"note":"Made by Toshihiro Wakui, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"munetoshi-nashiji-shirogami-2","name":"Munetoshi Nashiji Shirogami #2 Petty","maker":"Munetoshi","tier":2,"points":2,"note":"Made by the Munetoshi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-michiko-kubota-engraved-koi-autumn-night-kasumitogi-shirogami-2","name":"Sakai Takayuki Michiko Kubota Engraved Koi Autumn Night Kasumitogi Shirogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-migaki-hankotsu-aus8","name":"Tsunehisa Migaki AUS-8 Hankotsu","maker":"Tsunehisa","tier":1,"points":0,"note":"Made by the Tsunehisa workshop · AUS-8 (entry steel)"},{"id":"naoki-mazaki-kuro-nashiji-shirogami-2","name":"Naoki Mazaki Kurouchi Nashiji Shirogami #2 Gyuto","maker":"Naoki Mazaki","tier":3,"points":3,"note":"Made by Naoki Mazaki, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-kurouchi-cherry-wood-aogami-2","name":"Hitohira Kenji Togashi Kurouchi Aogami #2 Gyuto","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takahiro-nihei-nashiji-sld","name":"Takahiro Nihei Nashiji SLD Bunka","maker":"Takahiro Nihei","tier":3,"points":3,"note":"Made by Takahiro Nihei, an artisan blacksmith · SLD (mid steel) · clad/forged blade"},{"id":"gihei-zuika-zdp189","name":"Gihei Zuika ZDP-189 Gyuto","maker":"Gihei","tier":3,"points":3,"note":"Made by the Gihei workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"hitohira-ginsan","name":"Hitohira Ginsan Deba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-damascus-vg-xeos","name":"Nigara Hamono Kurouchi Damascus VG-XEOS Santoku","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"ashi-ginga-left-handed-hankotsu-swedish-stainless","name":"Ashi Ginga Swedish Stainless Hankotsu","maker":"Ashi","tier":2,"points":1,"note":"Made by the Ashi workshop · Swedish stainless (UX10) (mid steel)"},{"id":"hitohira-th-teak-1k6","name":"Hitohira Imojiya TH 1K6 Pankiri","maker":"Hitohira","smith":"Imojiya","tier":2,"points":1,"note":"Forged by Imojiya for Hitohira · 1K6 stainless (mid steel)"},{"id":"tadafusa-black-tsuchime-ajikiri-sld","name":"Tadafusa Black Tsuchime SLD Ajikiri Deba","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"hinoura-nashiji-shirogami-2","name":"Hinoura Ajikataya Nashiji Shirogami #2 Gyuto","maker":"Hinoura","smith":"Ajikataya","tier":2,"points":2,"note":"Forged by Ajikataya for Hinoura · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujou-shirogami","name":"Sakai Takayuki Tokujou Shirogami Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujou-left-shirogami","name":"Sakai Takayuki Tokujou Left Shirogami Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-minamo-damascus-ats34","name":"Sakai Kikumori Minamo Damascus ATS-34 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"toshitaka-migaki-zdp189","name":"Toshitaka Migaki ZDP-189 Bunka","maker":"Toshitaka","tier":3,"points":3,"note":"Made by the Toshitaka workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-katsushige-anryu-kurouchi-damascus-shirogami-2","name":"Takumi Ikeda Katsushige Anryu Kurouchi Damascus Shirogami #2 Petty","maker":"Takumi Ikeda","tier":3,"points":3,"note":"Made by Takumi Ikeda, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"taihei-custom-wood-unstated","name":"Taihei Custom Yanagiba","maker":"Taihei","tier":1,"points":0,"note":"Made by the Taihei workshop · steel not stated by the store"},{"id":"kanehide-bessaku-left-handed-wood-stainless-unstated","name":"Kanehide Bessaku Stainless Sujihiki","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Stainless (grade not stated) (mid steel)"},{"id":"sakai-kikumori-tsuchime-ginsan","name":"Sakai Kikumori Tsuchime Ginsan Petty","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kanehide-bessaku-left-handed-hirakiri-wood-semi-stainless-unstated","name":"Kanehide Bessaku Hirakiri Semi-Stainless Gyuto","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"hitohira-st-tsuchime-damascus-vg10","name":"Hitohira Imojiya ST Tsuchime Damascus VG-10 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · VG-10 (mid steel) · clad/forged blade"},{"id":"hado-sakai-junpaku-shirogami-1","name":"Hado Sakai Junpaku Shirogami #1 Gyuto","maker":"Hado Sakai","tier":3,"points":3,"note":"Made by the Hado Sakai workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kogetsu-wine-shirogami-1","name":"Kogetsu Shirogami #1 Gyuto","maker":"Kogetsu","tier":3,"points":3,"note":"Made by the Kogetsu workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-chinese-shirogami-2","name":"Hatsukokoro Sentan Shirogami #2 Chukabocho","maker":"Hatsukokoro","smith":"Sentan","tier":2,"points":2,"note":"Forged by Sentan for Hatsukokoro · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-mz-chromax","name":"Hitohira Imojiya MZ Chromax Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Chromax (powder stainless) (mid steel) · clad/forged blade"},{"id":"taihei-ho-unstated","name":"Taihei Petty","maker":"Taihei","tier":1,"points":0,"note":"Made by the Taihei workshop · steel not stated by the store"},{"id":"takahiro-nihei-shirogami-2","name":"Takahiro Nihei Shirogami #2 Gyuto","maker":"Takahiro Nihei","tier":3,"points":3,"note":"Made by Takahiro Nihei, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hado-sakai-sumi-shirogami-2","name":"Hado Sakai Sumi Shirogami #2 Gyuto","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shogo-yamatsuka-de-sakai-momotaro-ginsan","name":"Shogo Yamatsuka Sakai Momotaro Ginsan Deba","maker":"Shogo Yamatsuka","tier":2,"points":2,"note":"Made by Shogo Yamatsuka, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"hitohira-manzo-shirogami-3","name":"Hitohira Satoshi Nakagawa Manzo Shirogami #3 Deba","maker":"Hitohira","smith":"Satoshi Nakagawa","tier":2,"points":2,"note":"Forged by Satoshi Nakagawa for Hitohira · Shirogami #3 (White #3) (entry steel) · clad/forged blade"},{"id":"ryusen-fukakuryu-stainless-unstated","name":"Ryusen Fukakuryu Stainless Gyuto","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-nanairo-wine-tortoiseshell-molybdenum","name":"Sakai Takayuki Nanairo Tortoiseshell Molybdenum Deba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"baba-hamono-kagekiyo-shirogami-2","name":"Baba Hamono Kagekiyo Shirogami #2 Deba","maker":"Baba Hamono","smith":"Gesshin","tier":2,"points":2,"note":"Forged by Gesshin for Baba Hamono · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-manzo-left-handed-shirogami-3","name":"Hitohira Satoshi Nakagawa Manzo Shirogami #3 Deba","maker":"Hitohira","smith":"Satoshi Nakagawa","tier":2,"points":2,"note":"Forged by Satoshi Nakagawa for Hitohira · Shirogami #3 (White #3) (entry steel) · clad/forged blade"},{"id":"sakai-kikumori-nihonko-garasuki-carbon-unstated","name":"Sakai Kikumori Nihonko Carbon Garasuki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumitogi-shirogami-3","name":"Sakai Takayuki Kasumitogi Shirogami #3 Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Shirogami #3 (White #3) (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-genbu-sakimaru-aogami-2","name":"Sakai Takayuki Genbu Aogami #2 Sakimaru Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"taihei-unstated","name":"Taihei Usuba","maker":"Taihei","tier":1,"points":0,"note":"Made by the Taihei workshop · steel not stated by the store"},{"id":"sakai-kikumori-nihonko-carbon-unstated","name":"Sakai Kikumori Nihonko Carbon Deba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-kurouchi-shirogami-2","name":"Hitohira Kurouchi Shirogami #2 Deba","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kanehide-bessaku-semi-stainless-unstated","name":"Kanehide Bessaku Kaku Semi-Stainless Honesuki","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"hitohira-chinese-beechwood-sk5","name":"Hitohira Beechwood SK5 Chukabocho","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · SK5 carbon (entry steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-nashiji-shirogami","name":"Teruyasu Fujiwara Nashiji Shirogami Santoku","maker":"Teruyasu Fujiwara","tier":3,"points":3,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-nashiji-shirogami-1","name":"Teruyasu Fujiwara Nashiji Shirogami #1 Petty","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-senko-sg2","name":"Yu Kurosaki Senko R2/SG2 Bunka","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-chinese-molybdenum","name":"Sakai Takayuki Inox Molybdenum Chukabocho","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"hitohira-th-aogami-super","name":"Hitohira Imojiya TH Aogami Super Gyuto","maker":"Hitohira","smith":"Imojiya","tier":3,"points":3,"note":"Forged by Imojiya for Hitohira · Aogami Super (premium steel) · clad/forged blade"},{"id":"hitohira-manzo-saya-aogami-2","name":"Hitohira Satoshi Nakagawa Manzo Aogami #2 Deba","maker":"Hitohira","smith":"Satoshi Nakagawa","tier":3,"points":3,"note":"Forged by Satoshi Nakagawa for Hitohira · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"toshihiro-wakui-nashiji-warikomi-aogami-2","name":"Toshihiro Wakui Nashiji Aogami #2 Petty","maker":"Toshihiro Wakui","tier":3,"points":3,"note":"Made by Toshihiro Wakui, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-notaremon-mizu-honyaki-ziricote-saya-shirogami-1","name":"Hitohira Kenji Togashi Notaremon Mizu Honyaki Ziricote Shirogami #1 Yanagiba","maker":"Hitohira","smith":"Kenji Togashi","tier":4,"points":4,"note":"Forged by Kenji Togashi for Hitohira · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hitohira-kikuchiyo-manzo-saya-aogami-2","name":"Hitohira Kikuchiyo Manzo Aogami #2 Deba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masuda-yoshihide-kurozome-damascus-black-aogami-1","name":"Masuda Yoshihide Kurozome Damascus Aogami #1 Gyuto","maker":"Masuda Yoshihide","tier":4,"points":4,"note":"Made by Masuda Yoshihide, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-kurosagi-kurouchi-san-mai-aogami-super","name":"Hatsukokoro Kurosagi Kurouchi Aogami Super Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"masamoto-ks-ho-shirogami-2","name":"Masamoto KS Shirogami #2 Usuba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"ohishi-ginsanko-ginsan","name":"Ohishi Ginsan Sujihiki","maker":"Ohishi","tier":2,"points":1,"note":"Made by the Ohishi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sentan-chinese-migaki-shirogami-2","name":"Sentan Migaki Shirogami #2 Chukabocho","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"konosuke-sanjo-gs-khii-sheath-sld","name":"Konosuke Sanjo GS Khii SLD Gyuto","maker":"Konosuke","tier":2,"points":2,"note":"Made by the Konosuke workshop · SLD (mid steel) · clad/forged blade"},{"id":"kogetsu-mono-sk-high-carbon-unstated","name":"Kogetsu Carbon Gyuto","maker":"Kogetsu","tier":2,"points":2,"note":"Made by the Kogetsu workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-saya-shirogami-2","name":"Hitohira Kenji Togashi Shirogami #2 Deba","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"misuzu-beginner-ho-vg10","name":"Misuzu Beginner VG-10 Nakiri Petty","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-seiun-saya-vg10","name":"Sakai Kikumori Satoshi Nakagawa Seiun VG-10 Petty","maker":"Sakai Kikumori","smith":"Satoshi Nakagawa","tier":2,"points":2,"note":"Forged by Satoshi Nakagawa for Sakai Kikumori · VG-10 (mid steel)"},{"id":"okuda-naozumi-chukka-bocho-chinese-carbon-unstated","name":"Okuda Naozumi Chukka Carbon Chukabocho","maker":"Okuda","tier":2,"points":2,"note":"Made by the Okuda workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-stk-vg7-vg7","name":"Hitohira STK VG-7 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-7 (mid steel) · clad/forged blade"},{"id":"hitohira-kuma-nashiji-tsuchime-aogami-2","name":"Hitohira Imojiya Kuma Nashiji Tsuchime Aogami #2 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kaneshige-kurouchi-aogami-2","name":"Kaneshige Kurouchi Aogami #2 Gyuto","maker":"Kaneshige","tier":2,"points":2,"note":"Made by the Kaneshige workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-tanaka-manzo-saya-shirogami-2","name":"Hitohira Tanaka Manzo Shirogami #2 Mioroshi Deba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginsanko-kyomen-black-lefty-ginsan","name":"Hatsukokoro Satoshi Nakagawa Kyomen Ginsan Deba","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","tier":2,"points":2,"note":"Forged by Satoshi Nakagawa for Hatsukokoro · Ginsan (Silver #3) (mid steel)"},{"id":"okuda-naozumi-nihonkou-carbon-unstated","name":"Okuda Naozumi Nihonkou Carbon Deba","maker":"Okuda","tier":2,"points":2,"note":"Made by the Okuda workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-hatsukokuro-damascus-black-aogami-1","name":"Satoshi Nakagawa Hatsukokuro Damascus Aogami #1 Kiritsuke Yanagiba","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"tanabe-tatara-single-bevel-suminagashi-tamahagane-yamazuka-tamahagane","name":"Tanabe Tatara Yamazuka Suminagashi Tamahagane Santoku","maker":"Tanabe Tatara","tier":3,"points":3,"note":"Made by the Tanabe Tatara workshop · Tamahagane (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-gokujyo-unagi-saki-shirogami-2","name":"Sakai Kikumori Gokujyo Shirogami #2 Unagisaki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"morihei-hisamoto-carbon-unstated","name":"Morihei Hisamoto Carbon Santoku","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-so-ten-saya-aogami-super","name":"Sakai Kikumori So-Ten Aogami Super Petty","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kanehide-maru-semi-butcher-lefty-semi-stainless-unstated","name":"Kanehide Maru Butcher Semi-Stainless Honesuki","maker":"Kanehide","tier":2,"points":1,"note":"Made by the Kanehide workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"shizu-gen-kurouchi-vg10","name":"Shizu Gen Kurouchi VG-10 Nakiri","maker":"Shizu","tier":2,"points":2,"note":"Made by the Shizu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"gesshin-uraku-ginsanko-damascus-ginsan","name":"Gesshin Uraku Damascus Ginsan Petty","maker":"Gesshin","tier":2,"points":2,"note":"Made by the Gesshin workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"ryusen-fukakuryu-kai-vg10","name":"Ryusen Fukakuryu KAI VG-10 Sujihiki","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"asano-kajiya-shirogami-1","name":"Asano Kajiya Shirogami #1 Gyuto","maker":"Asano Kajiya","tier":3,"points":3,"note":"Made by the Asano Kajiya workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"gesshin-uraku-ginsanko-ginsan","name":"Gesshin Uraku Ginsan Deba","maker":"Gesshin","tier":2,"points":2,"note":"Made by the Gesshin workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tadafusa-toki-migaki-sobakiri-shirogami-2","name":"Tadafusa Toki Migaki Shirogami #2 Soba Kiri","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-toki-migaki-aogami-2","name":"Tadafusa Toki Migaki Aogami #2 Deba","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-toki-nashiji-aogami-2","name":"Tadafusa Toki Nashiji Aogami #2 Nakiri","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-toki-tsuchime-sld","name":"Tadafusa Toki Tsuchime SLD Gyuto","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"tadafusa-toki-kurouchi-shirogami-2","name":"Tadafusa Toki Kurouchi Shirogami #2 Gyuto","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shiun-vg10","name":"Shiun VG-10 Gyuto","maker":"Shiun","tier":2,"points":2,"note":"Made by the Shiun workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yokoyama-gonbei-aus10","name":"Yokoyama Gonbei AUS-10 Gyuto","maker":"Yokoyama","tier":2,"points":1,"note":"Made by the Yokoyama workshop · AUS-10 (mid steel)"},{"id":"yamaguchi-jin-high-speed-saya-carbon-unstated","name":"Yamaguchi Jin Carbon Deba","maker":"Yamaguchi","tier":2,"points":2,"note":"Made by the Yamaguchi workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hokiyama-en-ginsanko-ginsan","name":"Hokiyama En Ginsan Petty","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"kanetsugu-matsu-stainless-unstated","name":"Kanetsugu Matsu Stainless Gyuto","maker":"Kanetsugu","tier":2,"points":1,"note":"Made by the Kanetsugu workshop · Stainless (grade not stated) (mid steel)"},{"id":"ryusen-bontenunryu-kai-damascus-vg10","name":"Ryusen Bontenunryu KAI Damascus VG-10 Gyuto","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"shungo-ogata-hotaru-sg2","name":"Shungo Ogata Hotaru R2/SG2 Petty","maker":"Shungo Ogata","tier":4,"points":4,"note":"Made by Shungo Ogata, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"baba-hamono-kagekiyo-ginsanko-ginsan","name":"Baba Hamono Gesshin Kagekiyo Ginsan Deba","maker":"Baba Hamono","smith":"Gesshin","tier":2,"points":2,"note":"Forged by Gesshin for Baba Hamono · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"zakuri-kurouchi-funayuki-aogami-1","name":"Zakuri Kurouchi Aogami #1 Funayuki","maker":"Zakuri","tier":3,"points":3,"note":"Made by the Zakuri workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"shizu-yuri-aus8","name":"Shizu Yuri AUS-8 Petty","maker":"Shizu","tier":2,"points":1,"note":"Made by the Shizu workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"gesshin-chinese-aus8","name":"Gesshin AUS-8 Chukabocho","maker":"Gesshin","tier":1,"points":0,"note":"Made by the Gesshin workshop · AUS-8 (entry steel)"},{"id":"yamaguchi-jin-high-speed-ko-kensaki-saya-carbon-unstated","name":"Yamaguchi Jin Ko-Kensaki Carbon Yanagiba","maker":"Yamaguchi","tier":2,"points":2,"note":"Made by the Yamaguchi workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"baba-hamono-rinkaku-left-handed-semi-hankotsu-semi-stainless-unstated","name":"Baba Hamono Rinkaku Semi-Stainless Hankotsu","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"baba-hamono-rinkaku-left-handed-semi-semi-stainless-unstated","name":"Baba Hamono Rinkaku Semi-Stainless Honesuki","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"hokiyama-ikazuchi-aogami-super","name":"Hokiyama Ikazuchi Aogami Super Petty","maker":"Hokiyama","tier":3,"points":3,"note":"Made by the Hokiyama workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"toshihiro-wakui-kochi-kurouchi-carbon-unstated","name":"Toshihiro Wakui Kochi Kurouchi Carbon Deba","maker":"Toshihiro Wakui","tier":3,"points":3,"note":"Made by Toshihiro Wakui, an artisan blacksmith · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"zakuri-kurouchi-aogami-1","name":"Zakuri Kurouchi Aogami #1 Gyuto","maker":"Zakuri","tier":3,"points":3,"note":"Made by the Zakuri workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"gesshin-uraku-kurouchi-shirogami-2","name":"Gesshin Uraku Kurouchi Shirogami #2 Petty","maker":"Gesshin","tier":2,"points":2,"note":"Made by the Gesshin workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yokoyama-gonbei-hammered-damascus-swedish-stainless","name":"Yokoyama Gonbei Tsuchime Damascus Swedish Stainless Nakiri","maker":"Yokoyama","tier":2,"points":2,"note":"Made by the Yokoyama workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"yokoyama-suien-vc-aogami-2","name":"Yokoyama Suien VC Aogami #2 Gyuto","maker":"Yokoyama","tier":2,"points":2,"note":"Made by the Yokoyama workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-single-bevel-vg10","name":"Satoshi Nakagawa VG-10 Kiritsuke Yanagiba","maker":"Satoshi Nakagawa","tier":2,"points":2,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · VG-10 (mid steel)"},{"id":"makoto-kurosaki-kurouchi-spg-strix","name":"Makoto Kurosaki Kurouchi SPG STRIX Gyuto","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · SPG STRIX (premium steel)"},{"id":"touroku-sakai-kirameki-vg10","name":"Touroku Sakai Kirameki VG-10 Petty","maker":"Touroku Sakai","tier":2,"points":1,"note":"Made by the Touroku Sakai workshop · VG-10 (mid steel)"},{"id":"enso-factory-second-ginsan","name":"Enso Factory Second Ginsan Gyuto","maker":"Enso","tier":1,"points":0,"note":"Made in the Enso factory · Ginsan (Silver #3) (mid steel)"},{"id":"enso-factory-second-sg2","name":"Enso Factory Second R2/SG2 Honesuki","maker":"Enso","tier":2,"points":2,"note":"Made in the Enso factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"touroku-sakai-single-bevel-shirogami-2","name":"Touroku Sakai Shimizu Shirogami #2 Deba","maker":"Touroku Sakai","smith":"Shimizu","tier":2,"points":2,"note":"Forged by Shimizu for Touroku Sakai · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"enso-hd-magnetic-sheath-vg10","name":"Enso HD Magnetic VG-10 Gyuto","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"motokyuichi-nashiji-aogami-2","name":"Motokyuichi Nashiji Aogami #2 Gyuto","maker":"Motokyuichi","tier":2,"points":2,"note":"Made by the Motokyuichi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"enso-ginsan","name":"Enso Ginsan Bunka","maker":"Enso","tier":1,"points":0,"note":"Made in the Enso factory · Ginsan (Silver #3) (mid steel)"},{"id":"enso-hd-sheath-vg10","name":"Enso HD VG-10 Nakiri","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"enso-hizashi-factory-second-vg10","name":"Enso Hizashi Factory Second VG-10 Bunka","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"enso-hd-curved-factory-second-vg10","name":"Enso HD Curved Factory Second VG-10 Honesuki","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"makoto-kurosaki-vg7-damascus-vg7","name":"Makoto Kurosaki Damascus VG-7 Gyuto","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel) · clad/forged blade"},{"id":"miyabi-hisho-stainless-unstated","name":"Miyabi Hisho Stainless Petty","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"shun-dual-core-vg10","name":"Shun Dual Core VG-10 Petty","maker":"Shun","tier":1,"points":0,"note":"Made in the Shun factory · VG-10 (mid steel)"},{"id":"shun-shiranami-fillet-vg10","name":"Shun Shiranami VG-10 Honesuki","maker":"Shun","tier":1,"points":0,"note":"Made in the Shun factory · VG-10 (mid steel)"},{"id":"shun-shiranami-vg10","name":"Shun Shiranami VG-10 Petty","maker":"Shun","tier":1,"points":0,"note":"Made in the Shun factory · VG-10 (mid steel)"},{"id":"enso-silver-ginsan","name":"Enso Ginsan Honesuki","maker":"Enso","tier":1,"points":0,"note":"Made in the Enso factory · Ginsan (Silver #3) (mid steel)"},{"id":"enso-blue-aogami-2","name":"Enso Aogami #2 Bunka","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"enso-hd-bocho-vg10","name":"Enso HD VG-10 Chukabocho","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"sentan-kurouchi-aogami-2","name":"Sentan Kurouchi Aogami #2 Santoku","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sentan-kurouchi-meat-aogami-2","name":"Sentan Meat Kurouchi Aogami #2 Chukabocho","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sentan-kurouchi-chinese-aogami-2","name":"Sentan Kurouchi Aogami #2 Chukabocho","maker":"Sentan","tier":2,"points":2,"note":"Made by the Sentan workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kajibee-kurouchi-shirogami-2","name":"Kajibee Kurouchi Shirogami #2 Gyuto","maker":"Kajibee","tier":2,"points":2,"note":"Made by the Kajibee workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"itsuo-doi-migaki-single-bevel-sakimaru-aogami-2","name":"Itsuo Doi Migaki Aogami #2 Sakimaru Takohiki","maker":"Itsuo Doi","tier":3,"points":3,"note":"Made by Itsuo Doi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yaxell-rei-vg10","name":"Yaxell Rei VG-10 Gyuto","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"tojiro-pro-chinese-vg10","name":"Tojiro Pro VG-10 Chukabocho","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-sesame-stainless-unstated","name":"Yu Kurosaki Sesame Stainless Gyuto","maker":"Yu Kurosaki","tier":2,"points":2,"note":"Made by Yu Kurosaki, an artisan blacksmith · Stainless (grade not stated) (mid steel)"},{"id":"miyabi-koya-stainless-unstated","name":"Miyabi Koya Stainless Bunka","maker":"Miyabi","tier":1,"points":0,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel)"},{"id":"miyabi-mizu-sg2","name":"Miyabi Mizu R2/SG2 Bunka","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · R2/SG2 (premium steel)"},{"id":"shun-hiro-sg2","name":"Shun Hiro R2/SG2 Gyuto","maker":"Shun","tier":2,"points":2,"note":"Made in the Shun factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"miyabi-kaizen-ii-stainless-unstated","name":"Miyabi Kaizen II Stainless Bunka","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"miyabi-artisan-sg2","name":"Miyabi Artisan R2/SG2 Bunka","maker":"Miyabi","tier":2,"points":2,"note":"Made in the Miyabi factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shun-hiro-serrated-sg2","name":"Shun Hiro Serrated R2/SG2 Petty","maker":"Shun","tier":2,"points":2,"note":"Made in the Shun factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-aosagi-kurouchi-aogami-2","name":"Hatsukokoro Aosagi Kurouchi Aogami #2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"enso-hachi-saya-sg2","name":"Enso Hachi R2/SG2 Kiritsuke Sujihiki","maker":"Enso","tier":2,"points":2,"note":"Made in the Enso factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"mac-offset-molybdenum","name":"MAC Offset Molybdenum Pankiri","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · Molybdenum stainless (entry steel)"},{"id":"enso-vg10","name":"Enso VG-10 Petty","maker":"Enso","tier":1,"points":0,"note":"Made in the Enso factory · VG-10 (mid steel)"},{"id":"enso-saya-aogami-super","name":"Enso Aogami Super Petty","maker":"Enso","tier":2,"points":2,"note":"Made in the Enso factory · Aogami Super (premium steel) · clad/forged blade"},{"id":"miyabi-iki-carbon-unstated","name":"Miyabi Iki Carbon Gyuto","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kanetsugu-seki-zuiun-sg2","name":"Kanetsugu Seki Zuiun R2/SG2 Bunka","maker":"Kanetsugu","tier":3,"points":3,"note":"Made by the Kanetsugu workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"global-curved-cromova18","name":"Global Curved CROMOVA 18 Honesuki","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"yaxell-hana-stainless-unstated","name":"Yaxell Hana Stainless Petty","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"enso-hizashi-chinese-vegetable-vg10","name":"Enso Hizashi VG-10 Chukabocho","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"global-cromova18","name":"Global CROMOVA 18 Nakiri","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"sakai-takayuki-homura-sakimaru-saya-aogami-2","name":"Sakai Takayuki Itsuo Doi Homura Aogami #2 Sakimaru Sujihiki","maker":"Sakai Takayuki","smith":"Itsuo Doi","tier":3,"points":3,"note":"Forged by Itsuo Doi for Sakai Takayuki · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"enso-hizashi-vg10","name":"Enso Hizashi VG-10 Petty","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"senzo-professional-sg2","name":"Senzo Professional R2/SG2 Petty","maker":"Senzo","tier":3,"points":3,"note":"Made by the Senzo workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yaxell-taishi-vg10","name":"Yaxell Taishi VG-10 Petty","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yaxell-taishi-curved-vg10","name":"Yaxell Taishi Curved VG-10 Honesuki","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"sugimoto-chinese-carbon-unstated","name":"Sugimoto Carbon Chukabocho","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-classic-damascus-ironwood-vg10","name":"Mcusta Zanmai Classic Damascus VG-10 Gyuto","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-classic-damascus-corian-vg10","name":"Mcusta Zanmai Classic Damascus VG-10 Pankiri","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"enso-hachi-sg2","name":"Enso Hachi R2/SG2 Bunka","maker":"Enso","tier":2,"points":2,"note":"Made in the Enso factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-toryumon-chinese-stainless-unstated","name":"Tojiro Toryumon Stainless Chukabocho","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · Stainless (grade not stated) (mid steel)"},{"id":"sakai-takayuki-ginga-damascus-za18","name":"Sakai Takayuki Ginga Damascus ZA-18 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"yaxell-ran-plus-vg10","name":"Yaxell Ran Plus VG-10 Gyuto","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"enso-nashiji-ginsan","name":"Enso Nashiji Ginsan Petty","maker":"Enso","tier":1,"points":0,"note":"Made in the Enso factory · Ginsan (Silver #3) (mid steel)"},{"id":"yaxell-super-gou-sg2","name":"Yaxell Super Gou R2/SG2 Gyuto","maker":"Yaxell","tier":2,"points":2,"note":"Made in the Yaxell factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"mcusta-damascus-bocho-vg10","name":"Mcusta Damascus VG-10 Chukabocho","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-revolution-green-sg2","name":"Mcusta Zanmai Revolution R2/SG2 Gyuto","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · R2/SG2 (premium steel)"},{"id":"mcusta-revolution-green-sg2","name":"Mcusta Revolution R2/SG2 Santoku Petty","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · R2/SG2 (premium steel)"},{"id":"mcusta-zanmai-hybrid-vg10","name":"Mcusta Zanmai Hybrid VG-10 Honesuki","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · VG-10 (mid steel)"},{"id":"mcusta-zanmai-classic-pro-zebra-damascus-vg10","name":"Mcusta Zanmai Classic Pro Zebra Damascus VG-10 Petty","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-beyond-aogami-super","name":"Mcusta Zanmai Beyond Aogami Super Gyuto","maker":"Mcusta","tier":2,"points":2,"note":"Made in the Mcusta factory · Aogami Super (premium steel) · clad/forged blade"},{"id":"senzo-aus10","name":"Senzo AUS-10 Gyuto","maker":"Senzo","tier":2,"points":2,"note":"Made by the Senzo workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"senzo-black-damascus-vg10","name":"Senzo Damascus VG-10 Nakiri","maker":"Senzo","tier":2,"points":2,"note":"Made by the Senzo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"enso-sg2","name":"Enso R2/SG2 Gyuto","maker":"Enso","tier":2,"points":2,"note":"Made in the Enso factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yaxell-ketu-sg2","name":"Yaxell Ketu R2/SG2 Gyuto","maker":"Yaxell","tier":2,"points":2,"note":"Made in the Yaxell factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yaxell-ketu-curved-sg2","name":"Yaxell Ketu Curved R2/SG2 Honesuki","maker":"Yaxell","tier":2,"points":2,"note":"Made in the Yaxell factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yaxell-mon-vg10","name":"Yaxell Mon VG-10 Gyuto","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"miyabi-koh-stainless-unstated","name":"Miyabi Koh Stainless Gyuto","maker":"Miyabi","tier":1,"points":0,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel)"},{"id":"miyabi-kaizen-vg10","name":"Miyabi Kaizen VG-10 Petty","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · VG-10 (mid steel) · clad/forged blade"},{"id":"miyabi-kaizen-hollow-edge-vg10","name":"Miyabi Kaizen Hollow Edge VG-10 Santoku","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · VG-10 (mid steel) · clad/forged blade"},{"id":"miyabi-black-zdp189","name":"Miyabi ZDP-189 Gyuto","maker":"Miyabi","tier":2,"points":2,"note":"Made in the Miyabi factory · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"miyabi-sg2","name":"Miyabi R2/SG2 Petty","maker":"Miyabi","tier":2,"points":2,"note":"Made in the Miyabi factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"global-sai-cromova18","name":"Global Sai CROMOVA 18 Gyuto","maker":"Global","tier":1,"points":0,"note":"Made in the Global factory · CROMOVA 18 (entry steel) · clad/forged blade"},{"id":"enso-hd-vg10","name":"Enso HD VG-10 Bunka","maker":"Enso","tier":2,"points":1,"note":"Made in the Enso factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yaxell-ypsilon-sg2","name":"Yaxell Ypsilon R2/SG2 Gyuto","maker":"Yaxell","tier":2,"points":2,"note":"Made in the Yaxell factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yaxell-ran-plus-bocho-vg10","name":"Yaxell Ran Plus VG-10 Chukabocho","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"shun-kanso-carbon-unstated","name":"Shun Kanso Carbon Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"shun-kanso-asian-carbon-unstated","name":"Shun Kanso Asian Carbon Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"shun-kanso-hollow-edge-carbon-unstated","name":"Shun Kanso Hollow Edge Carbon Nakiri","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"shun-dual-core-butchery-vg10","name":"Shun Dual Core Butchery VG-10 Petty","maker":"Shun","tier":1,"points":0,"note":"Made in the Shun factory · VG-10 (mid steel)"},{"id":"shun-dual-core-single-bevel-vg10","name":"Shun Dual Core VG-10 Yanagiba","maker":"Shun","tier":1,"points":0,"note":"Made in the Shun factory · VG-10 (mid steel)"},{"id":"miyabi-kaizen-straight-vg10","name":"Miyabi Kaizen Straight VG-10 Petty","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · VG-10 (mid steel) · clad/forged blade"},{"id":"miyabi-evolution-stainless-unstated","name":"Miyabi Evolution Stainless Gyuto","maker":"Miyabi","tier":1,"points":0,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel)"},{"id":"miyabi-rocking-sg2","name":"Miyabi Rocking R2/SG2 Santoku","maker":"Miyabi","tier":2,"points":2,"note":"Made in the Miyabi factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"global-ukon-cromova18","name":"Global Ukon CROMOVA 18 Petty","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-ukon-hollow-edge-cromova18","name":"Global Ukon Hollow Edge CROMOVA 18 Santoku","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-ukon-asian-cromova18","name":"Global Ukon Asian CROMOVA 18 Gyuto","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-ukon-serrated-cromova18","name":"Global Ukon Serrated CROMOVA 18 Petty","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"oul-nashiji-sld","name":"Oul Nashiji SLD Bunka","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · SLD (mid steel) · clad/forged blade"},{"id":"oul-sw-nickel-damascus-swedish-stainless","name":"Oul Sw Damascus Swedish Stainless Gyuto","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"oul-kijiro-urushi-ginsan","name":"Oul Kijiro Ginsan Petty","maker":"Oul","tier":2,"points":1,"note":"Made by the Oul workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sawakazuma-maple-renghas-shirogami-2","name":"Sawakazuma Renghas Shirogami #2 Santoku Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"oul-tsuchime-nd440c-matte-440","name":"Oul Nd440c Matte Tsuchime 440 Gyuto","maker":"Oul","tier":2,"points":1,"note":"Made by the Oul workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"oul-nawame-damascus-black-ginsan","name":"Oul Nawame Damascus Ginsan Gyuto","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"oul-aogami-super","name":"Oul Aogami Super Petty","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"isamitsu-hamono-1-brown-maple-burberry-shirogami-1","name":"Isamitsu Hamono Two Tone Burberry Shirogami #1 Kiritsuke","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kyokokaji-shokei-shironiko-kurouchi-wide-fujimaki-shirogami-2","name":"Kyokokaji Shokei Shironiko Wide Fujimaki Kurouchi Shirogami #2 Petty","maker":"Kyokokaji Shokei","tier":2,"points":2,"note":"Made by the Kyokokaji Shokei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kyokokaji-shokei-shironiko-kurouchi-wide-shirogami-2","name":"Kyokokaji Shokei Shironiko Wide Kurouchi Shirogami #2 Petty","maker":"Kyokokaji Shokei","tier":2,"points":2,"note":"Made by the Kyokokaji Shokei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kaneshige-vortex-nickle-damascus-aus10","name":"Kaneshige Vortex Nickle Damascus AUS-10 Gyuto","maker":"Kaneshige","tier":2,"points":2,"note":"Made by the Kaneshige workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"misuzu-urushi-lacquer-vg10","name":"Misuzu VG-10 Bunka","maker":"Misuzu","tier":2,"points":1,"note":"Made by the Misuzu workshop · VG-10 (mid steel)"},{"id":"sawakazuma-fubuki-sg2","name":"Sawakazuma Fubuki R2/SG2 Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · R2/SG2 (premium steel)"},{"id":"oul-uzu-vortex-nickle-damascus-black-aus10","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Bunka","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"oul-uzu-vortex-nickle-damascus-lacquer-aus10","name":"Oul Uzu Vortex Nickle Damascus AUS-10 Gyuto","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"oul-tsuchime-1-black-shirogami-1","name":"Oul Tsuchime Shirogami #1 Petty","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"oul-kurouchi-carbon-unstated","name":"Oul Kurouchi Carbon Petty","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"oul-nashiji-black-aogami-super","name":"Oul Nashiji Aogami Super Bunka","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nishiuchi-hocho-kurouchi-small-aogami-1","name":"Nishiuchi Hocho Small Kurouchi Aogami #1 Deba","maker":"Nishiuchi Hocho","tier":3,"points":3,"note":"Made by the Nishiuchi Hocho workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"nishiuchi-hocho-ginsan","name":"Nishiuchi Hocho Ginsan Petty","maker":"Nishiuchi Hocho","tier":2,"points":1,"note":"Made by the Nishiuchi Hocho workshop · Ginsan (Silver #3) (mid steel)"},{"id":"nishiuchi-hocho-aoniko-2-kurouchi-aogami-2","name":"Nishiuchi Hocho Aoniko Kurouchi Aogami #2 Gyuto","maker":"Nishiuchi Hocho","tier":2,"points":2,"note":"Made by the Nishiuchi Hocho workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sawakazuma-laser-srs13","name":"Sawakazuma Laser SRS-13 Gyuto","maker":"Sawakazuma","tier":3,"points":3,"note":"Made by the Sawakazuma workshop · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"kyokokaji-shokei-shironiko-kurouchi-narrow-fujimaki-shirogami-2","name":"Kyokokaji Shokei Shironiko Narrow Fujimaki Kurouchi Shirogami #2 Petty","maker":"Kyokokaji Shokei","tier":2,"points":2,"note":"Made by the Kyokokaji Shokei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kyokokaji-shokei-shironiko-kurouchi-fujimaki-shirogami-2","name":"Kyokokaji Shokei Shironiko Fujimaki Kurouchi Shirogami #2 Deba","maker":"Kyokokaji Shokei","tier":2,"points":2,"note":"Made by the Kyokokaji Shokei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"oul-damascus-tsuchime-vg10","name":"Oul Damascus Tsuchime VG-10 Petty","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"oul-2-maple-shirogami-2","name":"Oul Shirogami #2 Petty","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hounen-kihan-oborozuki-nashiji-ginsan","name":"Hounen Kihan Oborozuki Nashiji Ginsan Petty","maker":"Hounen Kihan","tier":2,"points":1,"note":"Made by the Hounen Kihan workshop · Ginsan (Silver #3) (mid steel)"},{"id":"oul-black-makiji-urushi-ginsan","name":"Oul Makiji Ginsan Petty","maker":"Oul","tier":2,"points":1,"note":"Made by the Oul workshop · Ginsan (Silver #3) (mid steel)"},{"id":"oul-aoniko-2-aogami-2","name":"Oul Aoniko Aogami #2 Gyuto","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kaneshige-kurouchi-aoniko-khii-ginsan","name":"Kaneshige Aoniko Khii Kurouchi Ginsan Nakiri","maker":"Kaneshige","tier":2,"points":1,"note":"Made by the Kaneshige workshop · Ginsan (Silver #3) (mid steel)"},{"id":"oul-1-shirogami-1","name":"Oul Shirogami #1 Nakiri","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kaneshige-nashiji-ginsan","name":"Kaneshige Nashiji Ginsan Bunka","maker":"Kaneshige","tier":2,"points":1,"note":"Made by the Kaneshige workshop · Ginsan (Silver #3) (mid steel)"},{"id":"fujita-marunoko-cherry-blossom-cypress-vg10","name":"Fujita Marunoko Blossom Cypress VG-10 Nakiri","maker":"Fujita Marunoko","tier":2,"points":1,"note":"Made by the Fujita Marunoko workshop · VG-10 (mid steel)"},{"id":"fujita-marunoko-vg-10-cherry-blossom-cypress-vg10","name":"Fujita Marunoko Blossom Cypress VG-10 Petty","maker":"Fujita Marunoko","tier":2,"points":1,"note":"Made by the Fujita Marunoko workshop · VG-10 (mid steel)"},{"id":"sawakazuma-yugiri-nashiji-maple-renghas-orange-shirogami","name":"Sawakazuma Yugiri Renghas Nashiji Shirogami Gyuto","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sawakazuma-srs13-srs13","name":"Sawakazuma SRS-13 Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · SRS-13 (powder steel) (premium steel)"},{"id":"sawakazuma-narukami-shironiko-maple-renghas-shirogami-2","name":"Sawakazuma Narukami Shironiko Renghas Shirogami #2 Nakiri","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sawakazuma-gin-aoniko-aogami-2","name":"Sawakazuma Aoniko Aogami #2 Santoku Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-1-red-maple-shirogami-1","name":"Isamitsu Hamono Two Tone Shirogami #1 Kiritsuke","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sawakazuma-yugiri-nashiji-maple-renghas-shirogami","name":"Sawakazuma Yugiri Renghas Nashiji Shirogami Santoku","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sawakazuma-senpuu-damascus-vg10","name":"Sawakazuma Senpuu Damascus VG-10 Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sawakazuma-ryumon-17-layer-damascus-vg10","name":"Sawakazuma Ryumon 17-Layer Damascus VG-10 Gyuto","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"oul-1-burnt-shirogami-1","name":"Oul Shirogami #1 Gyuto","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-yasuhiko-vg10","name":"Teruyasu Fujiwara Yasuhiko VG-10 Petty","maker":"Teruyasu Fujiwara","tier":2,"points":2,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · VG-10 (mid steel)"},{"id":"sakai-takayuki-aoniko-warikomi-aogami-2","name":"Sakai Takayuki Aoniko Aogami #2 Nakiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-damascus-45-layer-aus10","name":"Sakai Takayuki Layer Damascus AUS-10 Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sawakazuma-wood-molybdenum","name":"Sawakazuma Molybdenum Pankiri","maker":"Sawakazuma","tier":1,"points":0,"note":"Made by the Sawakazuma workshop · Molybdenum stainless (entry steel)"},{"id":"sawakazuma-ginsho-srs13-desert-ironwood-srs13","name":"Sawakazuma Ginsho Desert SRS-13 Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · SRS-13 (powder steel) (premium steel)"},{"id":"sawakazuma-sabaki-shironiko-damascus-shirogami-2","name":"Sawakazuma Sabaki Shironiko Damascus Shirogami #2 Honesuki","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sawakazuma-setsukei-vg-7-damascus-vg7","name":"Sawakazuma Setsukei Damascus VG-7 Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · VG-7 (mid steel) · clad/forged blade"},{"id":"sawakazuma-setsugetsuka-damascus-vg10","name":"Sawakazuma Setsugetsuka Damascus VG-10 Petty","maker":"Sawakazuma","tier":2,"points":2,"note":"Made by the Sawakazuma workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-honyaki-shoryu-hien-saya-vg10","name":"Sakai Takayuki Honyaki Sho-Ryu Hien VG-10 Kengata Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-pre-order-purchase-custom-order-decorative-shirogami","name":"Sakai Takayuki Pre Order Purchase Custom Decorative Shirogami Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-rinka-sakimaru-ginsan","name":"Sakai Takayuki Rinka Ginsan Sakimaru Takohiki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-vegetable-molybdenum","name":"Sakai Takayuki Inox Molybdenum Usuba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-shirogami","name":"Sakai Takayuki Shirogami Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-2-kasumi-togi-shirogami-2","name":"Sakai Takayuki Togi Kasumi Shirogami #2 Takohiki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-shobu-carbon-unstated","name":"Sakai Takayuki Shobu Carbon Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-spg-stryx-blue-pearl-turquoise-sg2","name":"Yoshimi Kato SPG Stryx R2/SG2 Bunka","maker":"Yoshimi Kato","tier":4,"points":4,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shunichi-hatono-aogami-super","name":"Shunichi Hatono Kenshiro Aogami Super Gyuto","maker":"Shunichi Hatono","smith":"Kenshiro Hatono","tier":4,"points":4,"note":"Forged by Kenshiro Hatono for Shunichi Hatono · Aogami Super (premium steel) · clad/forged blade"},{"id":"hatsukokoro-kurokane-ironclad-aogami-2","name":"Hatsukokoro Kurokane Aogami #2 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kurokane-ironclad-120-aogami-2","name":"Hatsukokoro Kurokane Aogami #2 Ko-Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsutomu-kajiwara-ku-damascus-aogami-2","name":"Tsutomu Kajiwara KU Damascus Aogami #2 Petty","maker":"Tsutomu Kajiwara","tier":3,"points":3,"note":"Made by Tsutomu Kajiwara, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-stainless-unstated","name":"Tsunehisa Stainless Pankiri","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"kazan-nami-gyutou-swedish-stainless","name":"Kazan Nami Swedish Stainless Gyuto","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · Swedish stainless (UX10) (mid steel)"},{"id":"kazan-sld","name":"Kazan SLD Petty","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · SLD (mid steel)"},{"id":"kazan-nawame-gyutou-ginsan","name":"Kazan Nawame Ginsan Gyuto","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kazan-nawame-ginsan","name":"Kazan Nawame Ginsan Santoku","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kazan-gyutou-sld","name":"Kazan SLD Gyuto","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · SLD (mid steel)"},{"id":"kazan-nashiji-sld","name":"Kazan Nashiji SLD Bunka","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · SLD (mid steel)"},{"id":"kazan-kurouchi-gyutou-shirogami-1","name":"Kazan Kurouchi Shirogami #1 Gyuto","maker":"Kazan","tier":3,"points":3,"note":"Made by the Kazan workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kazan-v1-vg10","name":"Kazan V1 VG-10 Santoku","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-sugihara-damascus-vg10","name":"Sakai Takayuki Sugihara Damascus VG-10 Nakiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kazan-nashiji-ginsan","name":"Kazan Nashiji Ginsan Petty","maker":"Kazan","tier":2,"points":1,"note":"Made by the Kazan workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kazan-hap40","name":"Kazan HAP40 Bunka","maker":"Kazan","tier":2,"points":2,"note":"Made by the Kazan workshop · HAP40 (premium steel)"},{"id":"sakai-takayuki-ginsanko-ginsan","name":"Sakai Takayuki Ginsan Sujihiki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-garasuki-shirogami-2","name":"Sakai Takayuki Shirogami #2 Garasuki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"akira-saku-akira-saku-funayuki-gyutou-aogami-2","name":"Akira-saku Aogami #2 Funayuki","maker":"Akira-saku","tier":2,"points":2,"note":"Made by the Akira-saku workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masamoto-ks-hongasumi-shirogami-2","name":"Masamoto KS Hon-Kasumi Shirogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-left-handed-aogami-2","name":"Hideo Kitaoka Aogami #2 Deba","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"akira-saku-akira-saku-aogami-2","name":"Akira-saku Aogami #2 Petty","maker":"Akira-saku","tier":2,"points":2,"note":"Made by the Akira-saku workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"akira-saku-akira-saku-funayuki-gyutou-shirogami-1","name":"Akira-saku Shirogami #1 Funayuki","maker":"Akira-saku","tier":3,"points":3,"note":"Made by the Akira-saku workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kazan-hammered-hap40","name":"Kazan Tsuchime HAP40 Petty","maker":"Kazan","tier":2,"points":2,"note":"Made by the Kazan workshop · HAP40 (premium steel)"},{"id":"kazan-hammered-gyutou-hap40","name":"Kazan Tsuchime HAP40 Gyuto","maker":"Kazan","tier":2,"points":2,"note":"Made by the Kazan workshop · HAP40 (premium steel)"},{"id":"takeshi-saji-diamond-damascus-sg2","name":"Takeshi Saji Diamond Damascus R2/SG2 Petty","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-ginsanko-gyutou-ginsan","name":"Sakai Takayuki Ginsan Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-honyaki-aogami-2","name":"Sakai Takayuki Honyaki Aogami #2 Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-byakko-sakimaru-shirogami-1","name":"Sakai Takayuki Byakko Shirogami #1 Sakimaru Takohiki","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-stainless-unstated","name":"Sakai Takayuki Stainless Pankiri","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Stainless (grade not stated) (mid steel)"},{"id":"sakai-takayuki-kasumitogi-shirogami-2","name":"Sakai Takayuki Kasumitogi Shirogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-vg-vg10","name":"Masamoto VG VG-10 Petty","maker":"Masamoto","tier":2,"points":1,"note":"Made by the Masamoto workshop · VG-10 (mid steel)"},{"id":"masamoto-vg-gyutou-vg10","name":"Masamoto VG VG-10 Gyuto","maker":"Masamoto","tier":2,"points":1,"note":"Made by the Masamoto workshop · VG-10 (mid steel)"},{"id":"glestain-k-stainless-unstated","name":"Glestain Stainless Petty","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-k-gyutou-stainless-unstated","name":"Glestain Stainless Gyuto","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"misono-gyutou-swedish-carbon","name":"Misono Swedish Carbon Gyuto","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"misono-ux10-american-style-swedish-stainless","name":"Misono American Swedish Stainless Honesuki","maker":"Misono","tier":1,"points":0,"note":"Made in the Misono factory · Swedish stainless (UX10) (mid steel)"},{"id":"misono-gyutou-440","name":"Misono 440 Gyuto","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · 440 stainless (entry steel)"},{"id":"misono-hankotsu-molybdenum","name":"Misono Molybdenum Hankotsu","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · Molybdenum stainless (entry steel)"},{"id":"misono-gyutou-molybdenum","name":"Misono Molybdenum Gyuto","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · Molybdenum stainless (entry steel)"},{"id":"hatsukokoro-ginga-ats34-damascus-sanjo-ats34","name":"Hatsukokoro Ginga Sanjo Damascus ATS-34 Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hinotori-v-toku2-rainbow-damascus-v-toku2","name":"Hatsukokoro Hinotori Rainbow Damascus V-Toku 2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · V-Toku 2 (mid steel) · clad/forged blade"},{"id":"masamoto-sw-swedish-stainless","name":"Masamoto SW Swedish Stainless Kiritsuke","maker":"Masamoto","tier":2,"points":1,"note":"Made by the Masamoto workshop · Swedish stainless (UX10) (mid steel)"},{"id":"takahiro-nihei-hyomon-damascus-prisma-shirogami-2","name":"Takahiro Nihei Hyomon Prisma Damascus Shirogami #2 Yanagiba","maker":"Takahiro Nihei","tier":3,"points":3,"note":"Made by Takahiro Nihei, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-3-deer-antler-ginsan","name":"Takeshi Saji Ginsan Deba","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"satoshi-nakagawa-chinese-ginsan","name":"Satoshi Nakagawa Ginsan Chukabocho","maker":"Satoshi Nakagawa","tier":2,"points":2,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"higuchi-damascus-red-sg2","name":"Higuchi Damascus R2/SG2 Santoku","maker":"Higuchi","tier":3,"points":3,"note":"Made by the Higuchi workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-ginga-nickel-damascus-ats34","name":"Hatsukokoro Ginga Damascus ATS-34 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"makoto-kurosaki-vg7-nashiji-vg7","name":"Makoto Kurosaki Nashiji VG-7 Santoku","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel) · clad/forged blade"},{"id":"masamoto-ks-shirogami-2","name":"Masamoto KS Shirogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"itsuo-doi-homura-aogami-2","name":"Itsuo Doi Homura Aogami #2 Deba","maker":"Itsuo Doi","tier":3,"points":3,"note":"Made by Itsuo Doi, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tadafusa-sanjo-sld","name":"Tadafusa Sanjo SLD Deba","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"makoto-kurosaki-ryusei-vg7-cherry-vg7","name":"Makoto Kurosaki Ryusei VG-7 Petty","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-classic-pro-core-damascus-kitchen-cutlery-slicing-vg10","name":"Mcusta Zanmai Classic Pro Core Slicing Damascus VG-10 Sujihiki","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-classic-pro-core-damascus-kitchen-cutlery-vg10","name":"Mcusta Zanmai Classic Pro Core Damascus VG-10 Honesuki","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"takeshi-saji-diamond-damascus-turquoise-sg2","name":"Takeshi Saji Diamond Damascus R2/SG2 Bunka","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tadafusa-tokushu-tsuchime-sld","name":"Tadafusa Tokushu Tsuchime SLD Gyuto","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"tadafusa-tokushu-kurouchi-shirogami-2","name":"Tadafusa Tokushu Kurouchi Shirogami #2 Petty","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumitogi-shirogami","name":"Sakai Takayuki Kasumitogi Shirogami Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"hinokuni-kurouchi-shirogami-1","name":"Hinokuni W1 Kurouchi Shirogami #1 Gyuto","maker":"Hinokuni","smith":"Yukihiro Sakai","tier":4,"points":4,"note":"Forged by Yukihiro Sakai for Hinokuni · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshida-hamono-kyusakichi-kurouchi-zdp189","name":"Yoshida Hamono Kyusakichi Kurouchi ZDP-189 Bunka","maker":"Yoshida Hamono","tier":2,"points":2,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel)"},{"id":"masazumi-naozumi-shirogami","name":"Masazumi Naozumi Shirogami Gyuto","maker":"Masazumi","tier":2,"points":2,"note":"Made by the Masazumi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"nenohi-nagi-cosmo-saya-cover-stainless-unstated","name":"Nenohi Nagi Cosmo Stainless Honesuki","maker":"Nenohi","tier":2,"points":1,"note":"Made by the Nenohi workshop · Stainless (grade not stated) (mid steel)"},{"id":"ikkaku-donryu-bessaku-kakugata-bocho-stainless-unstated","name":"Ikkaku Donryu Bessaku Kakugata Stainless Chukabocho","maker":"Ikkaku Donryu","tier":2,"points":1,"note":"Made by the Ikkaku Donryu workshop · Stainless (grade not stated) (mid steel)"},{"id":"sakai-takayuki-kasumi-left-handed-kigami-3","name":"Sakai Takayuki Kasumi Kigami #3 Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"oul-hammered-shirogami-1","name":"Oul Tsuchime Shirogami #1 Gyuto","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"shibata-ittosai-kotetsu-kasumi-aogami-2","name":"Shibata Ittosai Kotetsu Kasumi Aogami #2 Yanagiba","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-garasuki-carbon-unstated","name":"Sakai Takayuki Carbon Garasuki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"tadafusa-ko-hk-6-sld","name":"Tadafusa Hocho Kobo SLD Ko-Deba","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"tadafusa-serrated-hk-1-sld","name":"Tadafusa Serrated SLD Pankiri","maker":"Tadafusa","tier":2,"points":2,"note":"Made by the Tadafusa workshop · SLD (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-damascus-hammered-vg10","name":"Sakai Takayuki Damascus Tsuchime VG-10 Kengata Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-pro-damascus-hammered-vg5","name":"Sakai Takayuki PRO Damascus Tsuchime VG-5 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"nenohi-haku-molybdenum","name":"Nenohi Haku Inox Molybdenum Petty","maker":"Nenohi","tier":1,"points":0,"note":"Made by the Nenohi workshop · Molybdenum stainless (entry steel)"},{"id":"sukenari-high-speed-hap40","name":"Sukenari HAP40 Petty","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"kanetsugu-seki-molybdenum","name":"Kanetsugu Seki Molybdenum Pankiri","maker":"Kanetsugu","tier":1,"points":0,"note":"Made by the Kanetsugu workshop · Molybdenum stainless (entry steel)"},{"id":"ikkaku-donryu-molybdenum","name":"Ikkaku Donryu Molybdenum Gyuto","maker":"Ikkaku Donryu","tier":1,"points":0,"note":"Made by the Ikkaku Donryu workshop · Molybdenum stainless (entry steel)"},{"id":"sanpo-sangyo-stackable-container-stainless-unstated","name":"Sanpo Sangyo Stackable Container Stainless Yanagiba","maker":"Sanpo Sangyo","tier":2,"points":1,"note":"Made by the Sanpo Sangyo workshop · Stainless (grade not stated) (mid steel)"},{"id":"ajimisaku-perforated-molybdenum","name":"Ajimisaku Perforated Molybdenum Gyuto","maker":"Ajimisaku","tier":1,"points":0,"note":"Made by the Ajimisaku workshop · Molybdenum stainless (entry steel)"},{"id":"takumi-ikeda-suminagashi-aogami-1","name":"Takumi Ikeda Suminagashi Aogami #1 Petty","maker":"Takumi Ikeda","tier":4,"points":4,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"ohishi-tsuchime-sld","name":"Ohishi Tsuchime SLD Gyuto","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · SLD (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-abe-shirogami-1","name":"Isamitsu Hamono Abe Shirogami #1 Bunka","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-kurouchi-aogami-super","name":"Hinoura Mutsumi Kurouchi Aogami Super Gyuto","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Aogami Super (premium steel) · clad/forged blade"},{"id":"akifusa-suminagashi-aogami-super","name":"Akifusa Suminagashi Aogami Super Petty","maker":"Akifusa","tier":3,"points":3,"note":"Made by the Akifusa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yamahide-matsu-carbon-unstated","name":"Yamahide Matsu Carbon Yanagiba","maker":"Yamahide","tier":2,"points":2,"note":"Made by the Yamahide workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"nishida-funayuki-shirogami-1","name":"Nishida Shirogami #1 Funayuki","maker":"Nishida","tier":3,"points":3,"note":"Made by the Nishida workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"tojiro-single-bevel-rh-salmon-shirogami-2","name":"Tojiro RH Salmon Shirogami #2 Deba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kikuichi-sanmai-ginsan","name":"Kikuichi Ginsan Sujihiki","maker":"Kikuichi","tier":2,"points":2,"note":"Made by the Kikuichi workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tojiro-single-bevel-lh-shirogami-2","name":"Tojiro LH Shirogami #2 Deba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-sanmai-koete-aogami-super","name":"Mcusta Zanmai Koete Aogami Super Petty","maker":"Mcusta","tier":2,"points":2,"note":"Made in the Mcusta factory · Aogami Super (premium steel) · clad/forged blade"},{"id":"yamahide-iwai-unstated","name":"Yamahide Iwai Gyuto","maker":"Yamahide","tier":1,"points":0,"note":"Made by the Yamahide workshop · steel not stated by the store"},{"id":"mcusta-zanmai-ironwood-molybdenum","name":"Mcusta Zanmai Molybdenum Sujihiki","maker":"Mcusta","tier":1,"points":-1,"note":"Made in the Mcusta factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-sobakiri-molybdenum","name":"Tojiro Molybdenum Soba Kiri","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"yu-kurosaki-gekko-hap40","name":"Yu Kurosaki Gekko HAP40 Petty","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · HAP40 (premium steel) · clad/forged blade"},{"id":"tojiro-tsuchime-single-bevel-shirogami-2","name":"Tojiro Tsuchime Shirogami #2 Usuba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tojiro-single-bevel-rh-shirogami-2","name":"Tojiro RH Shirogami #2 Usuba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tojiro-sobakiri-shirogami","name":"Tojiro Shirogami Soba Kiri","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"hitohira-th-damascus-vg10","name":"Hitohira Imojiya TH Damascus VG-10 Petty","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-kf-aus8","name":"Hitohira Imojiya KF AUS-8 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":1,"note":"Forged by Imojiya for Hitohira · AUS-8 (entry steel) · clad/forged blade"},{"id":"goko-mono-sk-carbon-unstated","name":"Goko Kogetsu Carbon Deba","maker":"Goko","smith":"Kogetsu","tier":2,"points":2,"note":"Forged by Kogetsu for Goko · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"goko-mandai-stainless-unstated","name":"Goko Kogetsu Mandai Stainless Santoku","maker":"Goko","smith":"Kogetsu","tier":2,"points":1,"note":"Forged by Kogetsu for Goko · Stainless (grade not stated) (mid steel)"},{"id":"hitohira-hizen-kurouchi-ajikiri-aogami-1","name":"Hitohira Hizen Kurouchi Aogami #1 Ajikiri Deba","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hitohira-th-migaki-1k6","name":"Hitohira Imojiya TH Migaki 1K6 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · 1K6 stainless (mid steel) · clad/forged blade"},{"id":"taihei-makassar-black-unstated","name":"Taihei Petty","maker":"Taihei","tier":1,"points":0,"note":"Made by the Taihei workshop · steel not stated by the store"},{"id":"hitohira-th-chinese-1k6","name":"Hitohira Imojiya TH 1K6 Chukabocho","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · 1K6 stainless (mid steel) · clad/forged blade"},{"id":"hitohira-th-nashiji-mono-ginsan","name":"Hitohira Imojiya TH Nashiji Ginsan Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"goko-mono-sk-garasuki-carbon-unstated","name":"Goko Kogetsu Carbon Garasuki","maker":"Goko","smith":"Kogetsu","tier":2,"points":2,"note":"Forged by Kogetsu for Goko · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-minamo-ats34-damascus-ats34","name":"Sakai Kikumori Minamo Damascus ATS-34 Nakiri","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"yoshida-hamono-damascus-zdp189","name":"Yoshida Hamono Damascus ZDP-189 Santoku","maker":"Yoshida Hamono","tier":3,"points":3,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"yoshida-hamono-kurouchi-zdp189","name":"Yoshida Hamono Kurouchi ZDP-189 Bunka","maker":"Yoshida Hamono","tier":3,"points":3,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"hitohira-echizen-nb-kurouchi-damascus-shirogami-2","name":"Hitohira Echizen NB Kurouchi Damascus Shirogami #2 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hado-sakai-sumi-kurouchi-shou-shirogami-2","name":"Hado Sakai Sumi Shou Kurouchi Shirogami #2 Petty","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-echizen-tsuchime-sg2","name":"Hitohira Echizen Tsuchime R2/SG2 Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshikane-tsubo-stainless-unstated","name":"Yoshikane Tsubo Stainless Pankiri","maker":"Yoshikane","tier":2,"points":2,"note":"Made by the Yoshikane workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"nakaya-heiji-semi-migaki-semi-stainless-unstated","name":"Nakaya Heiji Migaki Semi-Stainless Gyuto","maker":"Nakaya Heiji","tier":2,"points":2,"note":"Made by the Nakaya Heiji workshop · Semi-stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"goko-mono-shirogami-1","name":"Goko Kogetsu Shirogami #1 Gyuto","maker":"Goko","smith":"Kogetsu","tier":3,"points":3,"note":"Forged by Kogetsu for Goko · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"goko-sk-carbon-unstated","name":"Goko Kogetsu Carbon Petty","maker":"Goko","smith":"Kogetsu","tier":2,"points":2,"note":"Forged by Kogetsu for Goko · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-th-super-blue-aogami-super","name":"Hitohira Imojiya TH Aogami Super Petty","maker":"Hitohira","smith":"Imojiya","tier":3,"points":3,"note":"Forged by Imojiya for Hitohira · Aogami Super (premium steel) · clad/forged blade"},{"id":"hado-sakai-sakura-sakura-mono-sakura-ginsan","name":"Hado Sakai Sakura Ginsan Santoku","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"goko-maru-carbon-unstated","name":"Goko Kogetsu Maru Carbon Honesuki","maker":"Goko","smith":"Kogetsu","tier":2,"points":2,"note":"Forged by Kogetsu for Goko · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"tsubaya-aus8","name":"Tsubaya AUS-8 Pankiri","maker":"Tsubaya","tier":1,"points":0,"note":"Made by the Tsubaya workshop · AUS-8 (entry steel)"},{"id":"sakai-kikumori-kikuzuki-no-2-nashiji-water-shirogami-2","name":"Sakai Kikumori Kikuzuki Nashiji Shirogami #2 Kiritsuke Santoku","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"choyo-no-1-mirrored-finish-sakimaru-aogami-1","name":"Choyo Migaki Aogami #1 Sakimaru Takohiki","maker":"Choyo","tier":3,"points":3,"note":"Made by the Choyo workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"kajin-3-layer-stabilized-wood-zdp189","name":"Kajin Layer ZDP-189 Santoku","maker":"Kajin","tier":3,"points":3,"note":"Made by the Kajin workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"kajin-damascus-migaki-finished-stabilized-wood-gemstone-inlayed-zdp189","name":"Kajin Gemstone Inlayed Damascus Migaki ZDP-189 Petty","maker":"Kajin","tier":3,"points":3,"note":"Made by the Kajin workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"seisuke-chinese-brown-molybdenum","name":"Seisuke Molybdenum Chukabocho","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-17-layer-damascus-red-vg10","name":"Sakai Kikumori 17-Layer Damascus VG-10 Bunka","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kunihira-kokuryu-hammered-damascus-navy-blue-vg10","name":"Kunihira Kokuryu Tsuchime Damascus VG-10 Nakiri","maker":"Kunihira","tier":2,"points":2,"note":"Made by the Kunihira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yu-kurosaki-suiren-silver-no-3-hammered-water-ginsan","name":"Yu Kurosaki Suiren Tsuchime Ginsan Gyuto","maker":"Yu Kurosaki","tier":2,"points":2,"note":"Made by Yu Kurosaki, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"kanjo-kanjyo-vg10","name":"Kanjo Kanjyo VG-10 Kiritsuke Gyuto","maker":"Kanjo","tier":2,"points":1,"note":"Made by the Kanjo workshop · VG-10 (mid steel)"},{"id":"kanjo-kanjyo-damascus-burnt-wood-sg2","name":"Kanjo Kanjyo Damascus R2/SG2 Gyuto","maker":"Kanjo","tier":3,"points":3,"note":"Made by the Kanjo workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kanjo-kanjyo-hammered-sg2","name":"Kanjo Kanjyo Tsuchime R2/SG2 Gyuto","maker":"Kanjo","tier":2,"points":2,"note":"Made by the Kanjo workshop · R2/SG2 (premium steel)"},{"id":"kanjo-kanjyo-damascus-migaki-finished-brown-stabilized-wood-silver-sg2","name":"Kanjo Kanjyo Damascus Migaki R2/SG2 Santoku","maker":"Kanjo","tier":3,"points":3,"note":"Made by the Kanjo workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-anryu-suiran-vg-xeos-migaki-finished-turquoise-vg-xeos","name":"Takumi Ikeda Anryu Suiran Migaki VG-XEOS Gyuto","maker":"Takumi Ikeda","tier":2,"points":2,"note":"Made by Takumi Ikeda, an artisan blacksmith · VG-XEOS (mid steel)"},{"id":"shigeki-tanaka-majiro-silver-no-3-maple-cherry-ginsan","name":"Shigeki Tanaka Majiro Ginsan Gyuto","maker":"Shigeki Tanaka","tier":2,"points":2,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"fukube-16-layer-damascus-purple-heart-vg10","name":"Fukube Heart 16-Layer Damascus VG-10 Petty","maker":"Fukube","tier":2,"points":2,"note":"Made by the Fukube workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"oul-silver-no-3-hammered-damascus-burnt-ginsan","name":"Oul Tsuchime Damascus Ginsan Bunka","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"seisuke-440c-hammered-damascus-matte-burnt-440","name":"Seisuke 440C Matte Tsuchime Damascus 440 Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"shigeki-tanaka-no-2-black-finished-hammered-small-aogami-2","name":"Shigeki Tanaka Square Small Kurouchi Tsuchime Aogami #2 Santoku","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-kasumitogi-shinogi-black-shirogami","name":"Seisuke Kasumitogi Shinogi Shirogami Yanagiba","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"seisuke-no-1-black-finished-aogami-1","name":"Seisuke Kurouchi Aogami #1 Kiritsuke Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"seisuke-hammered-brown-aus8","name":"Seisuke Tsuchime AUS-8 Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · AUS-8 (entry steel)"},{"id":"oul-nashiji-elm-sld","name":"Oul Nashiji SLD Kiritsuke Gyuto","maker":"Oul","tier":2,"points":1,"note":"Made by the Oul workshop · SLD (mid steel)"},{"id":"seisuke-kurouchi-shitan-aogami-super","name":"Seisuke Kurouchi Aogami Super Kiritsuke Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-silver-no-3-ginsan","name":"Seisuke Ginsan Honesuki","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel)"},{"id":"seisuke-silver-no-3-hammered-ginsan","name":"Seisuke Tsuchime Ginsan Bunka","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-hammered-vg5","name":"Sakai Takayuki Tsuchime VG-5 Petty","maker":"Sakai Takayuki","smith":"Kataoka","tier":1,"points":0,"note":"Forged by Kataoka for Sakai Takayuki · VG-5 (entry steel)"},{"id":"seisuke-stn-damascus-washiji-unstated","name":"Seisuke Steel-stn Washiji Damascus Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · steel not stated by the store · clad/forged blade"},{"id":"minamoto-akitada-no-2-aogami-2","name":"Minamoto Akitada Aogami #2 Petty","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"oul-hammered-vg10","name":"Oul Tsuchime VG-10 Gyuto","maker":"Oul","tier":2,"points":1,"note":"Made by the Oul workshop · VG-10 (mid steel)"},{"id":"oul-hammered-olive-tree-vg10","name":"Oul Tree Tsuchime VG-10 Gyuto","maker":"Oul","tier":2,"points":1,"note":"Made by the Oul workshop · VG-10 (mid steel)"},{"id":"choyo-migaki-wood-black-water-shirogami","name":"Choyo Migaki Shirogami Petty","maker":"Choyo","tier":2,"points":2,"note":"Made by the Choyo workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-aoki-water-for-unstated","name":"Sakai Takayuki Aoki Yanagiba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · steel not stated by the store"},{"id":"seisuke-sushi-school-model-aus8","name":"Seisuke Striped Sushi School Model AUS-8 Deba","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · AUS-8 (entry steel)"},{"id":"nao-yamamoto-kurouchi-maru-hammered-maple-stabilized-aogami-super","name":"Nao Yamamoto Maru Kurouchi Tsuchime Aogami Super Petty","maker":"Nao Yamamoto","tier":4,"points":4,"note":"Made by Nao Yamamoto, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"jikko-cherry-wood-vg10","name":"Jikko VG-10 Gyuto","maker":"Jikko","tier":2,"points":1,"note":"Made by the Jikko workshop · VG-10 (mid steel)"},{"id":"seisuke-bright-purple-wood-sk4","name":"Seisuke Bright SK4 Petty","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"seisuke-smokey-red-wood-sk4","name":"Seisuke Smokey SK4 Petty","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"nishida-daisuke-no-1-migaki-shirogami-1","name":"Nishida Daisuke Migaki Shirogami #1 Petty","maker":"Nishida","tier":3,"points":3,"note":"Made by the Nishida workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"seisuke-hammered-zebrawood-vg10","name":"Seisuke Zebrawood Tsuchime VG-10 Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · VG-10 (mid steel)"},{"id":"makoto-kurosaki-ryusei-vg7-enju-vg7","name":"Makoto Kurosaki Ryusei VG-7 Gyuto","maker":"Makoto Kurosaki","tier":2,"points":2,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel)"},{"id":"yu-kurosaki-juhyo-cobalt-special-hammered-birch-white-resin-stainless-unstated","name":"Yu Kurosaki Juhyo Cobalt Special Tsuchime Stainless Gyuto","maker":"Yu Kurosaki","tier":2,"points":2,"note":"Made by Yu Kurosaki, an artisan blacksmith · Stainless (grade not stated) (mid steel)"},{"id":"kanetsune-gray-sg2","name":"Kanetsune R2/SG2 Santoku","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · R2/SG2 (premium steel)"},{"id":"shigeki-tanaka-no-2-damascus-kurouchi-aogami-2","name":"Shigeki Tanaka Damascus Kurouchi Aogami #2 Santoku","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-silver-no-3-damascus-rope-pattern-wood-ginsan","name":"Seisuke Rope Pattern Damascus Ginsan Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"nao-yamamoto-kurouchi-aogami-super","name":"Nao Yamamoto Kurouchi Aogami Super Gyuto","maker":"Nao Yamamoto","tier":4,"points":4,"note":"Made by Nao Yamamoto, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-kumo-no-1-hammered-shirogami-1","name":"Seisuke Kumo Tsuchime Shirogami #1 Bunka","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kanjo-kanjyo-damascus-migaki-brown-stabilized-wood-silver-rings-sg2","name":"Kanjo Kanjyo Rings Damascus Migaki R2/SG2 Kiritsuke Gyuto","maker":"Kanjo","tier":3,"points":3,"note":"Made by the Kanjo workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shigeki-tanaka-vg10","name":"Shigeki Tanaka VG-10 Pankiri","maker":"Shigeki Tanaka","tier":2,"points":2,"note":"Made by Shigeki Tanaka, an artisan blacksmith · VG-10 (mid steel)"},{"id":"jikko-17-layer-vg10","name":"Jikko Layer VG-10 Gyuto","maker":"Jikko","tier":2,"points":2,"note":"Made by the Jikko workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-kasuri-vg-xeos-hammered-damascus-stabilized-birch-black-resin-vg-xeos","name":"Yoshimi Kato Kasuri Tsuchime Damascus VG-XEOS Kiritsuke Petty","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · VG-XEOS (mid steel) · clad/forged blade"},{"id":"seisuke-burnt-sk4","name":"Seisuke SK4 Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"kanetsune-gray-vg10","name":"Kanetsune VG-10 Santoku","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · VG-10 (mid steel)"},{"id":"seisuke-damascus-rope-pattern-burnt-aus10","name":"Seisuke Rope Pattern Damascus AUS-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"seisuke-no-1-kurouchi-shitan-aogami-1","name":"Seisuke Kurouchi Aogami #1 Petty","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"seisuke-hammered-green-hap40","name":"Seisuke Tsuchime HAP40 Santoku","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · HAP40 (premium steel)"},{"id":"seisuke-blue-black-finished-aogami-2","name":"Seisuke Blue Kurouchi Aogami #2 Deba","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-maru-tsuchime-ajikiri-ginsan","name":"Seisuke Maru Tsuchime Ginsan Ajikiri Deba","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kanjo-kanjyo-damascus-vg10","name":"Kanjo Kanjyo Damascus VG-10 Nakiri","maker":"Kanjo","tier":2,"points":2,"note":"Made by the Kanjo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimi-kato-hyo-hammered-wood-white-sg2","name":"Yoshimi Kato Hyo Tsuchime R2/SG2 Petty","maker":"Yoshimi Kato","tier":3,"points":3,"note":"Made by Yoshimi Kato, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"minamoto-akitada-no-2-wood-aogami-2","name":"Minamoto Akitada Aogami #2 Yanagiba","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-migaki-polish-finish-brown-wood-sld","name":"Seisuke Polish Migaki SLD Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · SLD (mid steel)"},{"id":"kajin-damascus-aogami-super","name":"Kajin Damascus Aogami Super Gyuto","maker":"Kajin","tier":3,"points":3,"note":"Made by the Kajin workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-no-2-smokey-red-aogami-2","name":"Seisuke Smokey Aogami #2 Kiritsuke Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"oul-nashiji-carbon-unstated","name":"Oul Nashiji Carbon Petty","maker":"Oul","tier":2,"points":2,"note":"Made by the Oul workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujyo-no-2-shirogami-2","name":"Sakai Takayuki Tokujyo Shirogami #2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-no-1-water-shirogami-1","name":"Sakai Kikumori Shirogami #1 Petty","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kanjo-kanjyo-damascus-ladder-pattern-wood-vg10","name":"Kanjo Kanjyo Ladder Pattern Damascus VG-10 Petty","maker":"Kanjo","tier":2,"points":2,"note":"Made by the Kanjo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"minamoto-akitada-no-2-water-shirogami-2","name":"Minamoto Akitada Shirogami #2 Yanagiba","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kunihira-sairyu-damascus-black-vg10","name":"Kunihira Sairyu Damascus VG-10 Usuba","maker":"Kunihira","tier":2,"points":2,"note":"Made by the Kunihira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-555-dsr-red-1k6","name":"Kanetsune DSR 1K6 Petty","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · 1K6 stainless (mid steel)"},{"id":"seisuke-black-wood-swedish-stainless","name":"Seisuke Sandvik Swedish Stainless Santoku","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Swedish stainless (UX10) (mid steel)"},{"id":"higuchi-silver-no-3-nashiji-black-ginsan","name":"Higuchi Nashiji Ginsan Petty","maker":"Higuchi","tier":2,"points":1,"note":"Made by the Higuchi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"seisuke-black-vg1","name":"Seisuke VG-1 Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · VG-1 (entry steel)"},{"id":"seisuke-8-layer-damascus-migaki-black-vg10","name":"Seisuke 8-Layer Damascus Migaki VG-10 Honesuki","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-silver-no-3-wood-ginsan","name":"Sakai Takayuki Ginsan Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"nao-yamamoto-no-2-black-finished-shirogami-2","name":"Nao Yamamoto Kurouchi Shirogami #2 Sujihiki","maker":"Nao Yamamoto","tier":3,"points":3,"note":"Made by Nao Yamamoto, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"seisuke-aus8","name":"Seisuke AUS-8 Deba","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · AUS-8 (entry steel)"},{"id":"oul-hammered-black-finished-aogami-super","name":"Oul Tsuchime Kurouchi Aogami Super Kiritsuke Gyuto","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeshi-saji-hammered-migaki-white-green-gold-acrylic-spg-strix","name":"Takeshi Saji Acrylic Tsuchime Migaki SPG STRIX Santoku","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · SPG STRIX (premium steel)"},{"id":"nao-yamamoto-kurouchi-hammered-damascus-aogami-super","name":"Nao Yamamoto Kurouchi Tsuchime Damascus Aogami Super Yanagiba","maker":"Nao Yamamoto","tier":4,"points":4,"note":"Made by Nao Yamamoto, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"isamitsu-hamono-abe-hammered-kurouchi-pentagonal-shitan-aogami-super","name":"Isamitsu Hamono Abe Pentagonal Tsuchime Kurouchi Aogami Super Santoku","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-damascus-migaki-finished-wood-sg2","name":"Seisuke Damascus Migaki R2/SG2 Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"seisuke-wood-sg2","name":"Seisuke R2/SG2 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-silver-no-3-ginsan","name":"Sakai Takayuki Ginsan Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"seisuke-hammered-charcoal-gray-wood-vg10","name":"Seisuke Charcoal Tsuchime VG-10 Bunka","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · VG-10 (mid steel)"},{"id":"seisuke-33-layer-hammered-damascus-black-vg10","name":"Seisuke 33-Layer Tsuchime Damascus VG-10 Petty","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"seisuke-mirror-crossed-black-wood-aus10","name":"Seisuke Crossed Migaki AUS-10 Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · AUS-10 (mid steel)"},{"id":"seisuke-no-2-nashiji-hammered-black-aogami-2","name":"Seisuke Nashiji Tsuchime Aogami #2 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-damascus-migaki-finished-elm-vg10","name":"Seisuke Damascus Migaki VG-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-blue-kurouchi-vertical-aogami-2","name":"Sakai Takayuki Vertical Blue Kurouchi Aogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-wakashitsuke-tansetsu-sakimaru-burnt-unstated","name":"Hideo Kitaoka Wakashitsuke Tansetsu Sakimaru Mioroshi Deba","maker":"Hideo Kitaoka","tier":2,"points":1,"note":"Made by Hideo Kitaoka, an artisan blacksmith · steel not stated by the store"},{"id":"minamoto-akitada-dx-no-2-honyaki-aogami-2","name":"Minamoto Akitada DX Honyaki Aogami #2 Yanagiba","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-geppaku-silver-no-3-hammered-damascus-ginsan","name":"Seisuke Geppaku Tsuchime Damascus Ginsan Petty","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"seisuke-33-layer-damascus-brown-wood-sheath-vg10","name":"Seisuke 33-Layer Damascus VG-10 Santoku","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-hamaken-no-2-kurouchi-aogami-2","name":"Kanetsune Hamaken Kurouchi Aogami #2 Nakiri","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kanetsune-sairyu-damascus-ash-wood-vg10","name":"Kanetsune Sairyu Ash Damascus VG-10 Gyuto","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-555-dsr-red-wood-1k6","name":"Kanetsune DSR 1K6 Pankiri","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · 1K6 stainless (mid steel)"},{"id":"minamoto-akitada-no-2-shirogami-2","name":"Minamoto Akitada Shirogami #2 Yanagiba","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"minamoto-akitada-no-2-wood-shirogami-2","name":"Minamoto Akitada Shirogami #2 Petty","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"oul-black-nashiji-aogami-super","name":"Oul Black Nashiji Aogami Super Gyuto","maker":"Oul","tier":3,"points":3,"note":"Made by the Oul workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-molybdenum","name":"Seisuke Molybdenum Kiritsuke Petty","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · Molybdenum stainless (entry steel)"},{"id":"seisuke-hammered-charcoal-gray-vg10","name":"Seisuke Charcoal Tsuchime VG-10 Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · VG-10 (mid steel)"},{"id":"seisuke-damascus-vg10","name":"Seisuke Damascus VG-10 Kiritsuke Sujihiki","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"seisuke-seiten-navy-blue-wood-molybdenum","name":"Seisuke Seiten Molybdenum Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · Molybdenum stainless (entry steel)"},{"id":"seisuke-seiten-navy-blue-molybdenum","name":"Seisuke Seiten Molybdenum Petty","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-coreless-damascus-unstated","name":"Sakai Takayuki Coreless Wide Damascus Bunka","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · steel not stated by the store · clad/forged blade"},{"id":"seisuke-damascus-indigo-dyed-vg10","name":"Seisuke Indigo Dyed Damascus VG-10 Petty","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"seisuke-mirrored-finish-damascus-vg10","name":"Seisuke Migaki Damascus VG-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"seisuke-no-1-migaki-polish-finish-purple-lacquer-shirogami-1","name":"Seisuke Polish Migaki Shirogami #1 Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"nakaniida-no-2-black-finished-shirogami-2","name":"Nakaniida Kurouchi Shirogami #2 Nakiri","maker":"Nakaniida","tier":2,"points":2,"note":"Made by the Nakaniida workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nakaniida-no-2-migaki-finished-burnt-shirogami-2","name":"Nakaniida Migaki Shirogami #2 Nakiri","maker":"Nakaniida","tier":2,"points":2,"note":"Made by the Nakaniida workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-abe-no-1-hammered-pentagonal-elm-shirogami-1","name":"Isamitsu Hamono Abe Pentagonal Tsuchime Shirogami #1 Gyuto","maker":"Isamitsu Hamono","tier":4,"points":4,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"minamoto-akitada-no-2-kasumitogi-wood-aogami-2","name":"Minamoto Akitada Kasumitogi Aogami #2 Santoku","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hozan-tomoe-hozantomoe-no-2-kurouchi-black-resin-shirogami-2","name":"Hozan Tomoe Kurouchi Shirogami #2 Santoku","maker":"Hozan Tomoe","tier":2,"points":2,"note":"Made by the Hozan Tomoe workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hozan-tomoe-hozantomoe-no-2-black-finished-olive-tree-black-resin-shirogami-2","name":"Hozan Tomoe Tree Kurouchi Shirogami #2 Gyuto","maker":"Hozan Tomoe","tier":2,"points":2,"note":"Made by the Hozan Tomoe workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"seisuke-hammered-black-finished-red-wood-aogami-super","name":"Seisuke Tsuchime Kurouchi Aogami Super Santoku","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeshi-saji-new-nomura-style-srs13-hammered-white-terrazzo-srs13","name":"Takeshi Saji Nomura Terrazzo Tsuchime SRS-13 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel)"},{"id":"sakai-takayuki-left-handed-silver-no-3-ginsan","name":"Sakai Takayuki Ginsan Usuba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kanetsune-dsr-hammered-red-wood-1k6","name":"Kanetsune DSR Tsuchime 1K6 Deba","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · 1K6 stainless (mid steel)"},{"id":"seisuke-samurai-wide-mandolin-unstated","name":"Seisuke Samurai Wide Mandolin Sujihiki","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · steel not stated by the store"},{"id":"seisuke-shitan-aogami-super","name":"Seisuke Aogami Super Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-aogami-super","name":"Seisuke Aogami Super Santoku","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"masahiro-zcd-u-carbon-unstated","name":"Masahiro ZCD-U Carbon Honesuki","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"minamoto-akitada-no-2-kasumitogi-wood-shirogami-2","name":"Minamoto Akitada Kasumitogi Shirogami #2 Santoku","maker":"Minamoto Akitada","tier":2,"points":2,"note":"Made by the Minamoto Akitada workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"seisuke-stn-hammered-stainless-unstated","name":"Seisuke Stn Tsuchime Stainless Sujihiki","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Stainless (grade not stated) (mid steel)"},{"id":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-sakimaru-ginsan","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Sakimaru Takohiki","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-kikumori-kikuzuki-silver-no-3-bokashi-ginsan","name":"Sakai Kikumori Kikuzuki Bokashi Ginsan Gyuto","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · Ginsan (Silver #3) (mid steel)"},{"id":"yu-kurosaki-senko-ei-hammered-black-finished-aogami-super","name":"Yu Kurosaki Senko Ei Tsuchime Kurouchi Aogami Super Bunka","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-shitan-black-aogami-super","name":"Seisuke Aogami Super Nakiri","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-nami-mirrored-finish-damascus-black-wood-aus10","name":"Seisuke Nami Migaki Damascus AUS-10 Sujihiki","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"seisuke-migaki-polish-finish-red-sld","name":"Seisuke Polish Migaki SLD Santoku","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · SLD (mid steel)"},{"id":"seisuke-hammered-black-aus8","name":"Seisuke Tsuchime AUS-8 Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · AUS-8 (entry steel)"},{"id":"seisuke-hammered-black-wood-aus8","name":"Seisuke Tsuchime AUS-8 Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · AUS-8 (entry steel)"},{"id":"shigeki-tanaka-habakiri-damascus-wood-sg2","name":"Shigeki Tanaka Habakiri Damascus R2/SG2 Petty","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-aoki-for-unstated","name":"Sakai Takayuki Aoki Yanagiba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · steel not stated by the store"},{"id":"seisuke-red-aogami-super","name":"Seisuke Aogami Super Petty","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-left-handed-black-wood-carbon-unstated","name":"Sakai Takayuki Carbon Sujihiki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"ryusen-blazen-ryu-hammered-sg2","name":"Ryusen Blazen Ryu Tsuchime R2/SG2 Kiritsuke Santoku","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · R2/SG2 (premium steel)"},{"id":"seisuke-45-layer-damascus-shitan-aus10","name":"Seisuke Layer Damascus AUS-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-tomato-black-plastic-stainless-unstated","name":"Kanetsune Tomato Stainless Sujihiki","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · Stainless (grade not stated) (mid steel)"},{"id":"seisuke-mirrored-finish-stabilized-wood-vg10","name":"Seisuke Migaki VG-10 Sujihiki","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-migaki-finished-black-pc-molybdenum","name":"Sakai Takayuki PC Migaki Molybdenum Gyuto","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"nakaniida-no-2-black-shirogami-2","name":"Nakaniida Shirogami #2 Deba","maker":"Nakaniida","tier":2,"points":2,"note":"Made by the Nakaniida workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nakaniida-no-2-kurouchi-shirogami-2","name":"Nakaniida Kurouchi Shirogami #2 Deba","maker":"Nakaniida","tier":2,"points":2,"note":"Made by the Nakaniida workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nakaniida-no-2-migaki-polish-finish-shirogami-2","name":"Nakaniida Polish Migaki Shirogami #2 Deba","maker":"Nakaniida","tier":2,"points":2,"note":"Made by the Nakaniida workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-silver-no-3-mukimono-stabilized-wood-white-resin-sheath-ginsan","name":"Sakai Takayuki Ginsan Mukimono","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-takayuki-silver-no-3-stabilized-wood-sheath-ginsan","name":"Sakai Takayuki End Cap Ginsan Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"seisuke-hammered-kasumitogi-black-vg5","name":"Seisuke Kasumitogi Tsuchime VG-5 Petty","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · VG-5 (entry steel)"},{"id":"seisuke-silver-no-3-nashiji-brown-wood-ginsan","name":"Seisuke Nashiji Ginsan Sujihiki","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel)"},{"id":"seisuke-kagami2-mirrored-finish-damascus-brown-wood-aus10","name":"Seisuke Kagami2 Migaki Damascus AUS-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"seisuke-silver-no-3-migaki-white-ginsan","name":"Seisuke Migaki Ginsan Petty","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel)"},{"id":"hideo-kitaoka-no-2-damascus-deba195mm-black-silver-lacquer-shirogami-2","name":"Hideo Kitaoka Deba","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hideo-kitaoka-no-2-damascus-deba210mm-shitan-aogami-2","name":"Hideo Kitaoka Deba","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"seisuke-silver-no-3-migaki-polish-finish-white-ginsan","name":"Seisuke Polish Migaki Ginsan Gyuto","maker":"Seisuke","tier":2,"points":1,"note":"Made by the Seisuke workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kanetsune-hammered-black-vg1","name":"Kanetsune Tsuchime VG-1 Gyuto","maker":"Kanetsune","tier":1,"points":-1,"note":"Made in the Kanetsune factory · VG-1 (entry steel)"},{"id":"minamoto-akitada-silver-no-3-kasumitogi-ginsan","name":"Minamoto Akitada Kasumitogi Ginsan Petty","maker":"Minamoto Akitada","tier":2,"points":1,"note":"Made by the Minamoto Akitada workshop · Ginsan (Silver #3) (mid steel)"},{"id":"seisuke-17-layer-damascus-vg10","name":"Seisuke Layer Damascus VG-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kikuzuki-no-2-kasumitogi-shirogami-2","name":"Sakai Kikumori Kikuzuki Kasumitogi Shirogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"seisuke-kasumitogi-funayuki-shirogami","name":"Seisuke Kasumitogi Shirogami Funayuki","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"seisuke-45-layer-damascus-black-aus10","name":"Seisuke 45-Layer Damascus AUS-10 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-blue-green-aogami-1","name":"Sakai Kikumori Small Aogami #1 Santoku Petty","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"seisuke-hammered-kasumitogi-black-wood-vg5","name":"Seisuke Kasumitogi Tsuchime VG-5 Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · VG-5 (entry steel)"},{"id":"misuzu-kasumitogi-vg10","name":"Misuzu Kasumitogi VG-10 Kiritsuke Petty","maker":"Misuzu","tier":2,"points":1,"note":"Made by the Misuzu workshop · VG-10 (mid steel)"},{"id":"sakai-kikumori-kikuzuki-no-2-nashiji-sakimaru-shirogami-2","name":"Sakai Kikumori Kikuzuki Nashiji Shirogami #2 Sakimaru Takohiki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"seisuke-kasumitogi-shirogami","name":"Seisuke Kasumitogi Shirogami Deba","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"seisuke-hammered-vg1","name":"Seisuke Tsuchime VG-1 Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · VG-1 (entry steel)"},{"id":"sakai-takayuki-migaki-fuguhiki-shirogami-2","name":"Sakai Takayuki Migaki Shirogami #2 Fuguhiki Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-antares-topaz-uddeholm-stain-resistant-kigami-3","name":"Sakai Takayuki Antares Topaz Uddeholm Stain-Resistant Kigami #3 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"misuzu-damascus-migaki-finished-aus10","name":"Misuzu Damascus Migaki AUS-10 Nakiri","maker":"Misuzu","tier":2,"points":2,"note":"Made by the Misuzu workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"seisuke-nami-mirrored-damascus-black-aus10","name":"Seisuke Nami Migaki Damascus AUS-10 Santoku","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-ichizu-brown-wood-vg10","name":"Kanetsune Ichizu VG-10 Gyuto","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · VG-10 (mid steel)"},{"id":"kanetsune-ichizu-brown-vg10","name":"Kanetsune Ichizu VG-10 Petty","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · VG-10 (mid steel)"},{"id":"seisuke-mokusei-mirrored-damascus-brown-za18","name":"Seisuke Mokusei Migaki Damascus ZA-18 Gyuto","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"seisuke-mokusei-mirrored-finish-damascus-brown-za18","name":"Seisuke Mokusei Migaki Damascus ZA-18 Sujihiki","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"jikko-no-2-shitan-shirogami-2","name":"Jikko Shirogami #2 Deba","maker":"Jikko","tier":2,"points":2,"note":"Made by the Jikko workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"seisuke-hammered-kurouchi-shitan-white-aogami-super","name":"Seisuke Tsuchime Kurouchi Aogami Super Petty","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-plastic-molybdenum","name":"Sakai Takayuki Molybdenum Deba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-45-layer-mirrored-damascus-aus10","name":"Sakai Takayuki 45-Layer Migaki Damascus AUS-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-left-handed-kasumitogi-shirogami","name":"Sakai Takayuki Kasumitogi Shirogami Usuba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"misono-dragon-engraving-swedish-carbon","name":"Misono Dragon Engraving Swedish Carbon Gyuto","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"choyo-mirrored-shirogami","name":"Choyo Migaki Shirogami Gyuto","maker":"Choyo","tier":2,"points":2,"note":"Made by the Choyo workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masahiro-round-style-molybdenum","name":"Masahiro Round-Style Molybdenum Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"seisuke-left-handed-kasumitogi-molybdenum","name":"Seisuke Kasumitogi Molybdenum Deba","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · Molybdenum stainless (entry steel)"},{"id":"seisuke-left-handed-no-2-kasumitogi-shirogami-2","name":"Seisuke Kasumitogi Shirogami #2 Deba","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masahiro-zcd-u-garasuki-unstated","name":"Masahiro ZCD-U Boning Garasuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-zcd-u-style-unstated","name":"Masahiro ZCD-U Deba","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"sakai-kikumori-no-1-green-aogami-1","name":"Sakai Kikumori Aogami #1 Gyuto","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"kanetsugu-seki-hammered-heptagonal-vg10","name":"Kanetsugu Seki Tsuchime VG-10 Pankiri","maker":"Kanetsugu","tier":2,"points":1,"note":"Made by the Kanetsugu workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-hikari-orange-sheath-molybdenum","name":"Sakai Takayuki Shikisai Hikari Inox Molybdenum Yanagiba","maker":"Sakai Takayuki","smith":"Shikisai","tier":1,"points":0,"note":"Forged by Shikisai for Sakai Takayuki · Molybdenum stainless (entry steel)"},{"id":"misono-dragon-engraving-garasuki-swedish-carbon","name":"Misono Dragon Engraving Boning Swedish Carbon Garasuki","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"seisuke-no-2-kurouchi-purple-shirogami-2","name":"Seisuke Kurouchi Shirogami #2 Deba","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-hongasumi-no-2-kakugata-shirogami-2","name":"Masamoto Kakugata Hon-Kasumi Shirogami #2 Usuba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"iseya-damascus-vg10","name":"Iseya Damascus VG-10 Gyuto","maker":"Iseya","tier":2,"points":2,"note":"Made by the Iseya workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-honyaki-no-2-double-water-shirogami-2","name":"Sakai Takayuki Honyaki Shirogami #2 Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-hongasumi-no-2-shirogami-2","name":"Masamoto Hon-Kasumi Shirogami #2 Takohiki","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-mirrored-finish-vg10","name":"Sakai Kikumori Migaki VG-10 Gyuto","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel)"},{"id":"seisuke-kuronashi-nashiji-kurouchi-red-wood-aogami-super","name":"Seisuke Kuronashi Nashiji Kurouchi Aogami Super Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-kurobeni-hammered-kurouchi-red-wood-aogami-super","name":"Seisuke Kurobeni Tsuchime Kurouchi Aogami Super Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-hakugin-migaki-yew-wood-molybdenum","name":"Sakai Takayuki Hakugin Inox Migaki Molybdenum Deba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"seisuke-mokusei-mirrored-finish-damascus-brown-wood-za18","name":"Seisuke Mokusei Migaki Damascus ZA-18 Petty","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"seisuke-saiun-damascus-black-vg10","name":"Seisuke Saiun Damascus VG-10 Petty","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"seisuke-mokusei-migaki-damascus-brown-za18","name":"Seisuke Mokusei Migaki Damascus ZA-18 Santoku","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"yoshihiro-hayate-super-high-ocean-alternative-ivory-bolster-zdp189","name":"Yoshihiro Hayate Super ZDP-189 Gyuto","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"yoshihiro-high-speed-ocean-alternative-ivory-bolster-hap40","name":"Yoshihiro HAP40 Gyuto","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"yoshihiro-hongasumi-ginsanko-high-stain-resistant-ocean-blue-stabilized-ginsan","name":"Yoshihiro Stain Resistant Hon-Kasumi Ginsan Sujihiki","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"yoshihiro-46-layers-hammered-damascus-alternative-ivory-bolster-vg10","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-ice-hardened-alternative-ivory-bolster-aus10","name":"Yoshihiro Ice Hardened AUS-10 Gyuto","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · AUS-10 (mid steel)"},{"id":"yoshihiro-super-hammered-alternative-ivory-bolster-aogami-super","name":"Yoshihiro Tsuchime Aogami Super Gyuto","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshihiro-46-layers-hammered-damascus-multipurpose-alternative-ivory-bolster-vg10","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-honyaki-sushi-sashimi-double-nickel-silver-corian-vg10","name":"Yoshihiro Honyaki Sushi VG-10 Kiritsuke Yanagiba","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel)"},{"id":"yoshihiro-blue-high-kurouchi-aogami-super","name":"Yoshihiro Kurouchi Aogami Super Petty","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshihiro-left-handed-mirror-polished-stain-resistant-sushi-sashimi-alternative-ivory-bolster-ginsan","name":"Yoshihiro Stain Resistant Sushi Migaki Ginsan Yanagiba","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"yoshihiro-high-speed-alternative-ivory-bolster-hap40","name":"Yoshihiro HAP40 Gyuto","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"yoshihiro-hayate-super-high-alternative-ivory-bolster-zdp189","name":"Yoshihiro Hayate Super ZDP-189 Gyuto","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"sukenari-hayate-super-high-damascus-alternative-ivory-bolster-zdp189","name":"Sukenari Hayate Super Damascus ZDP-189 Gyuto","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"yoshihiro-high-speed-multipurpose-ocean-alternative-ivory-bolster-saya-cover-hap40","name":"Yoshihiro HAP40 Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · HAP40 (premium steel)"},{"id":"yoshihiro-kurouchi-black-carbon-unstated","name":"Yoshihiro Utility Kurouchi Carbon Honesuki","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-high-speed-damascus-multipurpose-ocean-only-hap40","name":"Yoshihiro High Speed Only Damascus HAP40 Kiritsuke","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"yoshihiro-turquoise-for-unstated","name":"Yoshihiro Petty","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · steel not stated by the store"},{"id":"yoshihiro-hammered-powdered-ocean-blue-stabilized-sg2","name":"Yoshihiro Powdered Tsuchime R2/SG2 Gyuto","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · R2/SG2 (premium steel)"},{"id":"yoshihiro-mizu-honyaki-1-two-sided-mirror-finished-mt-fuji-namiukashi-sakimaru-premium-limited-edition-shirogami-1","name":"Yoshihiro Takumi Ikeda Mizu Honyaki Two Sided Mirror-Finished Mt Fuji Namiukashi Premium Limited Edition Migaki Shirogami #1 Sakimaru Takohiki","maker":"Yoshihiro","smith":"Takumi Ikeda","tier":4,"points":4,"note":"Forged by Takumi Ikeda for Yoshihiro · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-mizu-honyaki-1-two-sided-mirror-finished-mt-fuji-namiukashi-sakimaru-premium-cover-limited-edition-shirogami-1","name":"Yoshihiro Takumi Ikeda Mizu Honyaki Two Sided Mirror-Finished Mt Fuji Namiukashi Premium Cover Limited Edition Migaki Shirogami #1 Sakimaru Takohiki","maker":"Yoshihiro","smith":"Takumi Ikeda","tier":4,"points":4,"note":"Forged by Takumi Ikeda for Yoshihiro · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-high-speed-multipurpose-triple-hap40","name":"Yoshihiro HAP40 Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · HAP40 (premium steel)"},{"id":"yoshihiro-howlite-white-bolster-for-unstated","name":"Yoshihiro Howlite Petty","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · steel not stated by the store"},{"id":"yoshihiro-howlite-white-bolster-for-multipurpose-unstated","name":"Yoshihiro Howlite Santoku","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · steel not stated by the store"},{"id":"yoshihiro-nashiji-high-stain-resistant-multipurpose-ginsan","name":"Yoshihiro Stain Resistant Nashiji Ginsan Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshihiro-damascus-semi-ocean-sg2","name":"Yoshihiro Utility-Kiritsuke Damascus R2/SG2 Petty","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshihiro-46-layers-hammered-damascus-turquoise-vg10","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-kurouchi-black-wood-carbon-unstated","name":"Yoshihiro Kurouchi Carbon Kiritsuke Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-nashiji-high-2-chinese-style-vegetable-stabilized-maple-burl-shirogami-2","name":"Yoshihiro Naoki Mazaki Chinese-Style Nashiji Shirogami #2 Chukabocho","maker":"Yoshihiro","smith":"Naoki Mazaki","tier":3,"points":3,"note":"Forged by Naoki Mazaki for Yoshihiro · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-semi-mirror-polished-sashimi-triple-sg2","name":"Yoshihiro Migaki R2/SG2 Yanagiba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · R2/SG2 (premium steel)"},{"id":"yoshihiro-kurouchi-nashiji-high-performance-multipurpose-sld","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · SLD (mid steel) · clad/forged blade"},{"id":"yoshihiro-water-bolster-for-unstated","name":"Yoshihiro Sujihiki","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · steel not stated by the store"},{"id":"hinoura-hayate-kurouchi-black-carbon-unstated","name":"Hinoura Hayate Kurouchi Carbon Petty","maker":"Hinoura","tier":2,"points":2,"note":"Made by the Hinoura workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-kurouchi-nashiji-high-performance-sld","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · SLD (mid steel) · clad/forged blade"},{"id":"yoshihiro-hongasumi-fish-fillet-shirogami","name":"Yoshihiro Hon-Kasumi Shirogami Deba","maker":"Yoshihiro","smith":"Masashi Yamamoto","tier":3,"points":3,"note":"Forged by Masashi Yamamoto for Yoshihiro · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"yoshihiro-nashiji-high-2-cocobolo-wood-shirogami-2","name":"Yoshihiro Nashiji Shirogami #2 Bunka","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-1-multipurpose-wood-shirogami-1","name":"Yoshihiro Shirogami #1 Santoku","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-black-high-performance-damascus-multipurpose-ironwood-sld","name":"Yoshihiro Masashi Yamamoto High Performance Damascus SLD Santoku","maker":"Yoshihiro","smith":"Masashi Yamamoto","tier":3,"points":3,"note":"Forged by Masashi Yamamoto for Yoshihiro · SLD (mid steel) · clad/forged blade"},{"id":"yoshihiro-black-high-performance-damascus-vegetable-ironwood-sld","name":"Yoshihiro Masashi Yamamoto High Performance Damascus SLD Nakiri","maker":"Yoshihiro","smith":"Masashi Yamamoto","tier":3,"points":3,"note":"Forged by Masashi Yamamoto for Yoshihiro · SLD (mid steel) · clad/forged blade"},{"id":"yoshihiro-kurouchi-high-2-multipurpose-camphor-shirogami-2","name":"Yoshihiro Kurouchi Shirogami #2 Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-kurouchi-nashiji-high-performance-vegetable-sld","name":"Yoshihiro High Performance Kurouchi Nashiji SLD Nakiri","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · SLD (mid steel) · clad/forged blade"},{"id":"yoshihiro-fish-fillet-molybdenum","name":"Yoshihiro Inox Molybdenum Deba","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · Molybdenum stainless (entry steel)"},{"id":"yoshihiro-kasumi-fish-fillet-shirogami","name":"Yoshihiro Kasumi Shirogami Deba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"yoshihiro-kasumi-edo-traditional-vegetable-chopping-shirogami","name":"Yoshihiro Traditional Kasumi Shirogami Edo Usuba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"yoshihiro-suminagashi-high-edo-vegetable-prep-chopping-wood-aogami-1","name":"Yoshihiro Suminagashi Aogami #1 Edo Usuba","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-46-layers-hammered-damascus-vg10","name":"Yoshihiro 46-Layer Tsuchime Damascus VG-10 Gyuto","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-16-layer-hammered-damascus-vg10","name":"Yoshihiro 16-Layer Tsuchime Damascus VG-10 Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-kasumi-kenmuki-vegetable-shirogami","name":"Yoshihiro Kasumi Shirogami Kenmuki","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"yoshihiro-aonamiuchi-hamokiri-eel-bone-artisan-hand-engraved-unagi-nobori-climbing-eel-yew-limited-edition-carbon-unstated","name":"Yoshihiro Aonamiuchi Eel Artisan Hand Engraved Nobori Climbing Limited Edition Carbon Hamokiri","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-hongasumi-2-garasuki-traditional-poultry-shirogami-2","name":"Yoshihiro Traditional Poultry Boning Hon-Kasumi Shirogami #2 Garasuki","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-hongasumi-high-stain-resistant-fish-fillet-shitan-single-bolster-ginsan","name":"Yoshihiro Hakugin Stain Resistant Single Hon-Kasumi Ginsan Deba","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"shimizu-heavy-aus8","name":"Shimizu Heavy AUS-8 Chukabocho","maker":"Shimizu","tier":1,"points":0,"note":"Made by the Shimizu workshop · AUS-8 (entry steel)"},{"id":"teruyasu-fujiwara-maboroshi-ryan-regrind-shirogami","name":"Teruyasu Fujiwara Maboroshi Ryan Regrind Shirogami Nakiri","maker":"Teruyasu Fujiwara","tier":3,"points":3,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-damascus-spg-strix","name":"Nigara Hamono Damascus SPG STRIX Bunka","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · SPG STRIX (premium steel) · clad/forged blade"},{"id":"toshitaka-damascus-vg10","name":"Toshitaka Damascus VG-10 Bunka","maker":"Toshitaka","tier":2,"points":2,"note":"Made by the Toshitaka workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"ittetsu-tsuchime-vg10","name":"Ittetsu Tsuchime VG-10 Nakiri","maker":"Ittetsu","tier":2,"points":2,"note":"Made by the Ittetsu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"senzo-suncraft-retro-ginsan","name":"Senzo Suncraft Retro Ginsan Gyuto","maker":"Senzo","tier":2,"points":2,"note":"Made by the Senzo workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-classic-damascus-vg10","name":"Mcusta Zanmai Classic Damascus VG-10 Nakiri","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-hankotsu-maru-aeb-l","name":"Sakai Takayuki Grand-Chef Maru AEB-L Hankotsu","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · AEB-L / stainless (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-maboroshi-swanson-signature-regrind-shirogami","name":"Teruyasu Fujiwara Maboroshi Swanson Signature Regrind Shirogami Sujihiki","maker":"Teruyasu Fujiwara","tier":3,"points":3,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"kikuichi-damascus-vg10","name":"Kikuichi Damascus VG-10 Gyuto","maker":"Kikuichi","tier":2,"points":2,"note":"Made by the Kikuichi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"masahiro-molybdenum","name":"Masahiro Molybdenum Gyuto","maker":"Masahiro","tier":1,"points":0,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"mac-wavy-edge-unstated","name":"MAC Wavy Edge Sujihiki","maker":"MAC","tier":1,"points":-1,"note":"Made in the MAC factory · steel not stated by the store"},{"id":"global-master-stainless-unstated","name":"Global Master Stainless Gyuto","maker":"Global","tier":1,"points":0,"note":"Made in the Global factory · Stainless (grade not stated) (mid steel)"},{"id":"global-professional-wide-carbon-unstated","name":"Global Professional Wide Carbon Sujihiki","maker":"Global","tier":2,"points":1,"note":"Made in the Global factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"global-flexible-stainless-unstated","name":"Global Flexible Stainless Sujihiki","maker":"Global","tier":1,"points":0,"note":"Made in the Global factory · Stainless (grade not stated) (mid steel)"},{"id":"mcusta-zanmai-damascus-flame-3-1-vg10","name":"Mcusta Zanmai Flame Damascus VG-10 Petty","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"nagomi-professional-stainless-unstated","name":"Nagomi Professional Stainless Gyuto","maker":"Nagomi","tier":2,"points":1,"note":"Made by the Nagomi workshop · Stainless (grade not stated) (mid steel)"},{"id":"misono-chinese-molybdenum","name":"Misono Molybdenum Chukabocho","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · Molybdenum stainless (entry steel)"},{"id":"hatsukokoro-shinkiro-aogami-super","name":"Hatsukokoro Shinkiro Aogami Super Kiritsuke Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"tsunehisa-damascus-ginsan","name":"Tsunehisa Damascus Ginsan Bunka","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"kajibee-kurouchi-w-2-shirogami-2","name":"Kajibee W#2 Kurouchi Shirogami #2 Gyuto","maker":"Kajibee","tier":2,"points":2,"note":"Made by the Kajibee workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"motokyuichi-motokyuuichi-nashiji-aogami-2","name":"Motokyuichi Motokyuuichi Nashiji Aogami #2 Bunka","maker":"Motokyuichi","tier":2,"points":2,"note":"Made by the Motokyuichi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-yauji-damascus-aogami-2","name":"Yoshihiro Yauji Damascus Aogami #2 Deba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-yauji-damascus-stainless-unstated","name":"Yoshihiro Yauji Damascus Stainless Bunka","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"ryusen-fukaku-ryu-stainless-unstated","name":"Ryusen Fukakuryu Stainless Bunka","maker":"Ryusen","tier":2,"points":2,"note":"Made by the Ryusen workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"hokiyama-tosaichi-shadow-aogami-super","name":"Hokiyama Tosaichi Shadow Aogami Super Petty","maker":"Hokiyama","tier":3,"points":3,"note":"Made by the Hokiyama workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"okeya-fuji-ginsan","name":"Okeya Fuji Ginsan Petty","maker":"Okeya","tier":2,"points":1,"note":"Made by the Okeya workshop · Ginsan (Silver #3) (mid steel)"},{"id":"masahiro-semi-stainless-unstated","name":"Masahiro Semi-Stainless Honesuki","maker":"Masahiro","tier":1,"points":0,"note":"Made in the Masahiro factory · Semi-stainless (grade not stated) (mid steel)"},{"id":"hokiyama-tosaichi-sakon-ginga-octa-grip-ginsan","name":"Hokiyama Tosaichi Sakon Ginga Octa-Grip Ginsan Petty","maker":"Hokiyama","tier":2,"points":1,"note":"Made by the Hokiyama workshop · Ginsan (Silver #3) (mid steel)"},{"id":"masahiro-wide-semi-stainless-unstated","name":"Masahiro Wide Semi-Stainless Gyuto","maker":"Masahiro","tier":1,"points":0,"note":"Made in the Masahiro factory · Semi-stainless (grade not stated) (mid steel)"},{"id":"masashi-yamamoto-migaki-sakimaru-spg-strix","name":"Masashi Yamamoto Migaki SPG STRIX Sakimaru Gyuto","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · SPG STRIX (premium steel)"},{"id":"moritaka-ishime-unstated","name":"Moritaka Ishime Petty","maker":"Moritaka","tier":2,"points":2,"note":"Made by Moritaka, an artisan blacksmith · steel not stated by the store · clad/forged blade"},{"id":"toshitaka-damascus-sg2","name":"Toshitaka Damascus R2/SG2 Gyuto","maker":"Toshitaka","tier":3,"points":3,"note":"Made by the Toshitaka workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"suzuki-uchi-kurouchi-left-handed-single-bevel-shirogami","name":"Suzuki Uchi Kurouchi Shirogami Petty","maker":"Suzuki Uchi","tier":2,"points":2,"note":"Made by the Suzuki Uchi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"koki-hashimoto-kurouchi-unstated","name":"Koki Hashimoto Kurouchi Petty","maker":"Koki Hashimoto","tier":2,"points":1,"note":"Made by Koki Hashimoto, an artisan blacksmith · steel not stated by the store"},{"id":"munetoshi-kurouchi-tsuchime-shirogami","name":"Munetoshi Kurouchi Tsuchime Shirogami Petty","maker":"Munetoshi","tier":2,"points":2,"note":"Made by the Munetoshi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"kudo-kurouchi-tsuchime-aogami-super","name":"Kudo Kurouchi Tsuchime Aogami Super Gyuto","maker":"Kudo","tier":3,"points":3,"note":"Made by the Kudo workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"masashi-yamamoto-sakimaru-shirogami","name":"Masashi Yamamoto Shirogami Sakimaru Takohiki","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masashi-yamamoto-shirogami","name":"Masashi Yamamoto Shirogami Deba","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tokujo-shirogami","name":"Sakai Takayuki Tokujo Shirogami Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masashi-yamamoto-kawakiri-shirogami","name":"Masashi Yamamoto Kawakiri Shirogami Deba","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"ichigo-ichie-unstated","name":"Ichigo Ichie Ao Petty","maker":"Ichigo Ichie","tier":1,"points":0,"note":"Made by the Ichigo Ichie workshop · steel not stated by the store"},{"id":"ichigo-ichie-tsuchime-ginsan","name":"Ichigo Ichie Tsuchime Ginsan Honesuki","maker":"Ichigo Ichie","tier":2,"points":1,"note":"Made by the Ichigo Ichie workshop · Ginsan (Silver #3) (mid steel)"},{"id":"toshihiro-wakui-migaki-shirogami","name":"Toshihiro Wakui Migaki Shirogami Petty","maker":"Toshihiro Wakui","tier":3,"points":3,"note":"Made by Toshihiro Wakui, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"haruyuki-nishiki-shirogami","name":"Haruyuki Nishiki Shirogami Gyuto","maker":"Haruyuki","tier":2,"points":2,"note":"Made by the Haruyuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-hybrid-iii-splash-unstated","name":"Mcusta Zanmai Hybrid III Splash Petty","maker":"Mcusta","tier":1,"points":-1,"note":"Made in the Mcusta factory · steel not stated by the store"},{"id":"masahiro-bessaku-atamaotoshi-carbon-unstated","name":"Masahiro Bessaku Atamaotoshi Carbon Mioroshi Deba","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"masahiro-bessaku-carbon-unstated","name":"Masahiro Bessaku Carbon Honesuki","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"masahiro-bessaku-large-carbon-unstated","name":"Masahiro Bessaku Large Carbon Honesuki","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-kurouchi-chikuzen-carbon-unstated","name":"Shiro Kunimitsu Chikuzen Kurouchi Carbon Bunka","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yamawaki-kyomen-onizori-ginsan","name":"Yamawaki Kyomen Onizori Ginsan Kiritsuke Yanagiba","maker":"Yamawaki","tier":2,"points":1,"note":"Made by the Yamawaki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"touroku-sakai-ryu-unstated","name":"Touroku Sakai RYU Petty","maker":"Touroku Sakai","tier":1,"points":0,"note":"Made by the Touroku Sakai workshop · steel not stated by the store"},{"id":"tadafusa-nashiji-stainless-unstated","name":"Tadafusa Nashiji Stainless Nakiri","maker":"Tadafusa","tier":2,"points":1,"note":"Made by the Tadafusa workshop · Stainless (grade not stated) (mid steel)"},{"id":"masashi-yamamoto-vs1-kaijin-carbon-unstated","name":"Masashi Yamamoto VS1 Kaijin Carbon Petty","maker":"Masashi Yamamoto","tier":3,"points":3,"note":"Made by Masashi Yamamoto, an artisan blacksmith · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"tojiro-fuji-color-black-molybdenum","name":"Tojiro Fuji Color Molybdenum Gyuto","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"hazaki-classic-black-aus10","name":"Hazaki Classic AUS-10 Petty","maker":"Hazaki","tier":2,"points":1,"note":"Made by the Hazaki workshop · AUS-10 (mid steel)"},{"id":"touroku-sakai-gekka-vg10","name":"Touroku Sakai Gekka VG-10 Petty","maker":"Touroku Sakai","tier":2,"points":1,"note":"Made by the Touroku Sakai workshop · VG-10 (mid steel)"},{"id":"ichigo-ichie-nezu-sld","name":"Ichigo Ichie Nezu SLD Gyuto","maker":"Ichigo Ichie","tier":2,"points":1,"note":"Made by the Ichigo Ichie workshop · SLD (mid steel)"},{"id":"kanetsugu-heptagon-wood-vg10","name":"Kanetsugu Heptagon VG-10 Gyuto","maker":"Kanetsugu","tier":2,"points":1,"note":"Made by the Kanetsugu workshop · VG-10 (mid steel)"},{"id":"nagomi-440","name":"Nagomi Mitsuboshi 440 Petty","maker":"Nagomi","smith":"Mitsuboshi","tier":1,"points":0,"note":"Forged by Mitsuboshi for Nagomi · 440 stainless (entry steel)"},{"id":"ichigo-ichie-haku-unstated","name":"Ichigo Ichie Haku Gyuto","maker":"Ichigo Ichie","tier":1,"points":0,"note":"Made by the Ichigo Ichie workshop · steel not stated by the store"},{"id":"ichigo-ichie-srs13-damascus-srs13","name":"Ichigo Ichie Damascus SRS-13 Santoku","maker":"Ichigo Ichie","tier":3,"points":3,"note":"Made by the Ichigo Ichie workshop · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"ryusen-blazen-unstated","name":"Ryusen Blazen Gyuto","maker":"Ryusen","tier":1,"points":0,"note":"Made by the Ryusen workshop · steel not stated by the store"},{"id":"tsunehisa-sanjuroku-damascus-aus10","name":"Tsunehisa Sanjuroku Damascus AUS-10 Nakiri","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"shimizu-ikkaku-bessaku-saiku-unstated","name":"Shimizu Ikkaku Bessaku Saiku Petty","maker":"Shimizu","tier":1,"points":0,"note":"Made by the Shimizu workshop · steel not stated by the store"},{"id":"touroku-sakai-tohwa-sakimaru-shirogami","name":"Touroku Sakai Tohwa Shirogami Sakimaru Takohiki","maker":"Touroku Sakai","tier":2,"points":2,"note":"Made by the Touroku Sakai workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"touroku-sakai-tohwa-shirogami","name":"Touroku Sakai Tohwa Shirogami Deba","maker":"Touroku Sakai","tier":2,"points":2,"note":"Made by the Touroku Sakai workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masamoto-kk-kasumi-shirogami","name":"Masamoto KK Kasumi Shirogami Yanagiba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masamoto-tachigata-molybdenum","name":"Masamoto Tachigata Molybdenum Sujihiki","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · Molybdenum stainless (entry steel)"},{"id":"masamoto-kensaki-molybdenum","name":"Masamoto Kensaki Molybdenum Sujihiki","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · Molybdenum stainless (entry steel)"},{"id":"masamoto-ks-hongasumi-shirogami","name":"Masamoto KS Hon-Kasumi Shirogami Sujihiki","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"hazaki-pro-vg10","name":"Hazaki Pro VG-10 Bunka","maker":"Hazaki","tier":2,"points":2,"note":"Made by the Hazaki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"fukamizu-satuma-no-kami-ginsan","name":"Fukamizu Satuma No Kami Ginsan Bunka","maker":"Fukamizu","tier":2,"points":1,"note":"Made by the Fukamizu workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kurotori-tanzo-ginsan","name":"Kurotori Tanzo Ginsan Petty","maker":"Kurotori","tier":2,"points":1,"note":"Made by the Kurotori workshop · Ginsan (Silver #3) (mid steel)"},{"id":"suzuki-uchi-kurouchi-shirogami","name":"Suzuki Uchi Kurouchi Shirogami Santoku Petty","maker":"Suzuki Uchi","tier":2,"points":2,"note":"Made by the Suzuki Uchi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"suzuki-uchi-kurouchi-single-bevel-shirogami","name":"Suzuki Uchi Kurouchi Shirogami Santoku","maker":"Suzuki Uchi","tier":2,"points":2,"note":"Made by the Suzuki Uchi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"fukamizu-aidachi-unstated","name":"Fukamizu Aidachi Deba","maker":"Fukamizu","tier":1,"points":0,"note":"Made by the Fukamizu workshop · steel not stated by the store"},{"id":"yamawaki-aoichi-suminagashi-sakimaru-unstated","name":"Yamawaki Aoichi Suminagashi Sakimaru Takohiki","maker":"Yamawaki","tier":2,"points":1,"note":"Made by the Yamawaki workshop · steel not stated by the store · clad/forged blade"},{"id":"kataoka-brieto-pro-salmon-m115-unstated","name":"Kataoka Brieto Pro Salmon Sujihiki","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · steel not stated by the store"},{"id":"touroku-sakai-migaki-hap40","name":"Touroku Sakai Migaki HAP40 Gyuto","maker":"Touroku Sakai","tier":2,"points":2,"note":"Made by the Touroku Sakai workshop · HAP40 (premium steel)"},{"id":"tetsuhiro-damascus-kanko-sg2","name":"Tetsuhiro Kanko Damascus R2/SG2 Nakiri","maker":"Tetsuhiro","tier":3,"points":3,"note":"Made by the Tetsuhiro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tsunehisa-sanjuni-440","name":"Tsunehisa Sanjuni 440 Santoku","maker":"Tsunehisa","tier":1,"points":0,"note":"Made by the Tsunehisa workshop · 440 stainless (entry steel)"},{"id":"sakai-takayuki-tokujo-sushi-kiri-shirogami","name":"Sakai Takayuki Tokujo Sushi Kiri Shirogami Sushi Kiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"kataoka-brieto-pro-m1148-unstated","name":"Kataoka Brieto Pro Pankiri","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · steel not stated by the store"},{"id":"tosa-tsukasa-shiroichi-kurouchi-unstated","name":"Tosa Tsukasa Shiroichi Kurouchi Nakiri","maker":"Tosa Tsukasa","tier":1,"points":0,"note":"Made by the Tosa Tsukasa workshop · steel not stated by the store"},{"id":"glestain-stainless-unstated","name":"Glestain Stainless Deba","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-k-flexible-stainless-unstated","name":"Glestain K-series Flexible Stainless Sujihiki","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-k-offset-stainless-unstated","name":"Glestain K-series Offset Stainless Petty","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-k-salmon-stainless-unstated","name":"Glestain K-series Salmon Stainless Sujihiki","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"mcusta-zanmai-classic-pro-damascus-flame-unstated","name":"Mcusta Zanmai Classic Pro Flame Damascus Petty","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · steel not stated by the store · clad/forged blade"},{"id":"mumei-unstated","name":"Mumei Gyuto","maker":"Mumei","tier":1,"points":0,"note":"Made by the Mumei workshop · steel not stated by the store"},{"id":"hitohira-tsuchime-vg10","name":"Hitohira Tsuchime VG-10 Deba","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · VG-10 (mid steel)"},{"id":"makoto-kurosaki-stk-vg-7-tsuchime-damascus-vg7","name":"Makoto Kurosaki STK Tsuchime Damascus VG-7 Gyuto","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel) · clad/forged blade"},{"id":"sukehisa-nihonko-carbon-unstated","name":"Sukehisa Nihonko Carbon Gyuto","maker":"Sukehisa","tier":2,"points":2,"note":"Made by the Sukehisa workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"akifusa-migaki-aogami-super","name":"Akifusa Migaki Aogami Super Petty","maker":"Akifusa","tier":3,"points":3,"note":"Made by the Akifusa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"mumei-wood-unstated","name":"Mumei Santoku","maker":"Mumei","tier":1,"points":0,"note":"Made by the Mumei workshop · steel not stated by the store"},{"id":"sukehisa-ox-head-carbon-unstated","name":"Sukehisa OX Head Carbon Gyuto","maker":"Sukehisa","tier":2,"points":2,"note":"Made by the Sukehisa workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"konosuke-gh-semi-stainless-unstated","name":"Konosuke GH Semi-Stainless Gyuto","maker":"Konosuke","tier":2,"points":1,"note":"Made by the Konosuke workshop · Semi-stainless (grade not stated) (mid steel)"},{"id":"hinoura-tsuchime-aogami-super","name":"Hinoura Mutsumi Tsuchime Aogami Super Gyuto","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Aogami Super (premium steel) · clad/forged blade"},{"id":"morihei-munetsugu-ai-shirogami-2","name":"Morihei Munetsugu Ai Shirogami #2 Deba","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nenohi-model-white-kasumi-shirogami-2","name":"Nenohi Satoshi Nakagawa Model White Kasumi Shirogami #2 Deba","maker":"Nenohi","smith":"Satoshi Nakagawa","tier":3,"points":3,"note":"Forged by Satoshi Nakagawa for Nenohi · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nenohi-model-blue-kasumi-aogami-2","name":"Nenohi Satoshi Nakagawa Model Blue Kasumi Aogami #2 Kamagata Usuba","maker":"Nenohi","smith":"Satoshi Nakagawa","tier":3,"points":3,"note":"Forged by Satoshi Nakagawa for Nenohi · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-sobakiri-aus8","name":"Hitohira AUS-8 Soba Kiri","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · AUS-8 (entry steel)"},{"id":"tsubaya-menkiri-vg1","name":"Tsubaya VG-1 Menkiri","maker":"Tsubaya","tier":2,"points":1,"note":"Made by the Tsubaya workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"kogetsu-carbon-unstated","name":"Kogetsu Carbon Deba","maker":"Kogetsu","tier":2,"points":2,"note":"Made by the Kogetsu workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kogetsu-sk4","name":"Kogetsu SK4 Sujihiki","maker":"Kogetsu","tier":2,"points":1,"note":"Made by the Kogetsu workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"ohishi-nashiji-ginsan","name":"Ohishi Nashiji Ginsan Petty","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"akifusa-nashiji-aogami-2","name":"Akifusa Nashiji Aogami #2 Gyuto","maker":"Akifusa","tier":2,"points":2,"note":"Made by the Akifusa workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"konosuke-khii-enju-maguro-unstated","name":"Konosuke Khii Maguro Kiri","maker":"Konosuke","tier":1,"points":0,"note":"Made by the Konosuke workshop · steel not stated by the store"},{"id":"hitohira-kf-molybdenum","name":"Hitohira Imojiya KF Kaku Molybdenum Honesuki","maker":"Hitohira","smith":"Imojiya","tier":1,"points":0,"note":"Forged by Imojiya for Hitohira · Molybdenum stainless (entry steel)"},{"id":"hitohira-th-maru-carbon-unstated","name":"Hitohira Imojiya TH Maru Carbon Honesuki","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"ohishi-nashiji-aogami-2","name":"Ohishi Nashiji Aogami #2 Petty","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-nm-v10-damascus-brown-vg10","name":"Hitohira NM V10 Damascus VG-10 Gyuto","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"tsubaya-molybdenum","name":"Tsubaya Molybdenum Pankiri","maker":"Tsubaya","tier":1,"points":0,"note":"Made by the Tsubaya workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-aoichi-aogami-1","name":"Sakai Kikumori Aoichi Aogami #1 Yanagiba","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-shironiko-shirogami-2","name":"Sakai Kikumori Shironiko Shirogami #2 Deba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-ajikiri-shirogami-2","name":"Hitohira Shirogami #2 Ajikiri Deba","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-st-brown-sg2","name":"Hitohira Imojiya ST R2/SG2 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":3,"points":3,"note":"Forged by Imojiya for Hitohira · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hitohira-menkiri-maple-kigami-3","name":"Hitohira Kigami #3 Menkiri","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"hideo-kitaoka-kurouchi-funayuki-aogami-2","name":"Hideo Kitaoka Kurouchi Aogami #2 Funayuki","maker":"Hideo Kitaoka","tier":3,"points":3,"note":"Made by Hideo Kitaoka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mumei-aus8","name":"Mumei AUS-8 Deba","maker":"Mumei","tier":2,"points":1,"note":"Made by the Mumei workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"akifusa-aogami-super","name":"Akifusa Aogami Super Gyuto","maker":"Akifusa","tier":3,"points":3,"note":"Made by the Akifusa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hitohira-ms-kurouchi-aogami-2","name":"Hitohira MS Kurouchi Aogami #2 Nakiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"akifusa-kurouchi-aogami-super","name":"Akifusa Kurouchi Aogami Super Sujihiki","maker":"Akifusa","tier":3,"points":3,"note":"Made by the Akifusa workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"akifusa-powder-metal-srs15","name":"Akifusa Metal SRS-15 Gyuto","maker":"Akifusa","tier":3,"points":3,"note":"Made by the Akifusa workshop · SRS-15 (powder steel) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-sumi-kurouchi-aogami-2","name":"Hatsukokoro Sumi Kurouchi Aogami #2 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-tsuchime-aogami-super","name":"Nigara Hamono Tsuchime Aogami Super Gyuto","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hazaki-classic-aus10","name":"Hazaki Classic AUS-10 Pankiri","maker":"Hazaki","tier":2,"points":2,"note":"Made by the Hazaki workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshimitsu-yosimitu-kurouchi-small-shirogami-2","name":"Yoshimitsu Yosimitu W2 Small Kurouchi Shirogami #2 Deba","maker":"Yoshimitsu","tier":2,"points":2,"note":"Made by the Yoshimitsu workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-minamo-ats-damascus-ats34","name":"Sakai Kikumori Minamo ATS Damascus ATS-34 Petty","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hayabusa-migaki-sg2","name":"Hatsukokoro Hayabusa Migaki R2/SG2 Petty","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"tojiro-wanhutei-fa-bocho-molybdenum","name":"Tojiro Wanhutei Fa Molybdenum Chukabocho","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"haruyuki-ginjo-shirogami-2","name":"Haruyuki Ginjo Shirogami #2 Deba","maker":"Haruyuki","tier":2,"points":2,"note":"Made by the Haruyuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-birch-epoxy-sld","name":"Hatsukokoro Hikari Epoxy SLD Nakiri","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · SLD (mid steel)"},{"id":"hatsukokoro-kurogane-birch-epoxy-trio-aogami-2","name":"Hatsukokoro Kurogane Epoxy Trio Aogami #2 Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-damascus-kiri-sld","name":"Hatsukokoro Hikari Kiri-Sujihiki Damascus SLD Sujihiki","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"masuda-yoshihide-custom-mango-damascus-aogami-1","name":"Masuda Yoshihide Custom Mango Damascus Aogami #1 Gyuto","maker":"Masuda Yoshihide","tier":4,"points":4,"note":"Made by Masuda Yoshihide, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-mon-rk-shinogi-vg-xeos","name":"Hatsukokoro Mon Rk Shinogi Damascus VG-XEOS Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"shun-kanso-stainless-unstated","name":"Shun Kanso Stainless Pankiri","maker":"Shun","tier":1,"points":0,"note":"Made in the Shun factory · Stainless (grade not stated) (mid steel)"},{"id":"hatsukokoro-shirasagi-kurouchi-custom-sakimaru-aogami-2","name":"Hatsukokoro Shirasagi Custom Kurouchi Aogami #2 Sakimaru","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tetsuhiro-damascus-vg1","name":"Tetsuhiro Damascus VG-1 Gyuto","maker":"Tetsuhiro","tier":2,"points":1,"note":"Made by the Tetsuhiro workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"magoroku-seki-damascus-vg10","name":"Magoroku Seki Damascus VG-10 Gyuto","maker":"Magoroku","tier":2,"points":1,"note":"Made in the Magoroku factory · VG-10 (mid steel) · clad/forged blade"},{"id":"magoroku-seki-wakatake-sb-stainless-unstated","name":"Magoroku Seki Wakatake SB Stainless Petty","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel)"},{"id":"hitohira-ah-ne-molybdenum","name":"Hitohira AH Ne Molybdenum Petty","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · Molybdenum stainless (entry steel)"},{"id":"kudo-forg-damascus-rose-vg10","name":"Kudo Forg Damascus VG-10 Santoku","maker":"Kudo","tier":2,"points":2,"note":"Made by the Kudo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hado-sakai-sumi-ch-shirogami-2","name":"Hado Sakai Sumi Ch Shirogami #2 Kiritsuke","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-mosuke-mukimono-ho-ginsan","name":"Hitohira Satoshi Nakagawa Mosuke Ginsan Mukimono","maker":"Hitohira","smith":"Satoshi Nakagawa","tier":2,"points":2,"note":"Forged by Satoshi Nakagawa for Hitohira · Ginsan (Silver #3) (mid steel)"},{"id":"hitohira-tanaka-mosuke-ho-aogami-1","name":"Hitohira Tanaka Mosuke Aogami #1 Kamagata Usuba","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hitohira-rou-hyokyo-damascus-vg10","name":"Hitohira Satoshi Nakagawa Rou Hyokyo Damascus VG-10 Petty","maker":"Hitohira","smith":"Satoshi Nakagawa","tier":3,"points":3,"note":"Forged by Satoshi Nakagawa for Hitohira · VG-10 (mid steel) · clad/forged blade"},{"id":"hitohira-dark-damascus-ne-spg-strix","name":"Hitohira Dark Ne Damascus SPG STRIX Petty","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · SPG STRIX (premium steel) · clad/forged blade"},{"id":"makoto-kurosaki-stk-vg-7-tsuchime-damascus-noyer-vg7","name":"Makoto Kurosaki STK Noyer Tsuchime Damascus VG-7 Gyuto","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel) · clad/forged blade"},{"id":"sukehisa-nihonko-unstated","name":"Sukehisa Nihonko Petty","maker":"Sukehisa","tier":1,"points":0,"note":"Made by the Sukehisa workshop · steel not stated by the store"},{"id":"hitohira-ho-shirogami-2","name":"Hitohira Kenji Togashi Shirogami #2 Deba","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-futana-acier-su-molybdenum","name":"Hitohira Futana Acier Su Damascus Molybdenum Petty","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"hitohira-kurouchi-sobakiri-aogami-2","name":"Hitohira Kurouchi Aogami #2 Soba Kiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hitohira-kh-ho-molybdenum","name":"Hitohira KH Inox Molybdenum Bunka","maker":"Hitohira","tier":1,"points":0,"note":"Made by the Hitohira workshop · Molybdenum stainless (entry steel)"},{"id":"morihei-munetsugu-ai-ho-shirogami-2","name":"Morihei Munetsugu Ai Shirogami #2 Deba","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hitohira-migaki-sobakiri-noyer-shirogami-2","name":"Hitohira Noyer Migaki Shirogami #2 Soba Kiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"makoto-kurosaki-damascus-ne-vg7","name":"Makoto Kurosaki Ne Damascus VG-7 Santoku","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel) · clad/forged blade"},{"id":"hitohira-hamokiri-ho-shirogami-2","name":"Hitohira Kenji Togashi Shirogami #2 Hamokiri","maker":"Hitohira","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Hitohira · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"morihei-yoshitomo-peuplier-unstated","name":"Morihei Yoshitomo Peuplier Deba","maker":"Morihei","tier":1,"points":0,"note":"Made by the Morihei workshop · steel not stated by the store"},{"id":"morihei-yoshitomo-funayuki-peuplier-shirogami","name":"Morihei Yoshitomo Peuplier Shirogami Funayuki","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"morihei-yoshitomo-gaucher-peuplier-unstated","name":"Morihei Yoshitomo Gaucher Peuplier Deba","maker":"Morihei","tier":1,"points":0,"note":"Made by the Morihei workshop · steel not stated by the store"},{"id":"hatsukokoro-ginga-damascus-bouleau-ats34","name":"Hatsukokoro Ginga Bouleau Damascus ATS-34 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · ATS-34 (mid steel) · clad/forged blade"},{"id":"hitohira-tanaka-manzo-ho-aogami-1","name":"Hitohira Tanaka Manzo Aogami #1 Deba","maker":"Hitohira","tier":3,"points":3,"note":"Made by the Hitohira workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"kanehide-bessaku-unstated","name":"Kanehide Bessaku Gyuto","maker":"Kanehide","tier":1,"points":0,"note":"Made by the Kanehide workshop · steel not stated by the store"},{"id":"makoto-tadokoro-tadakoro-demo-model-ginsan","name":"Makoto Tadokoro Tadakoro Demo Model Ginsan Gyuto","maker":"Makoto Tadokoro","tier":2,"points":2,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"mcusta-zanmai-day-2026-limited-edition-ginsan","name":"Mcusta Zanmai Day Limited Edition Ginsan Petty","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · Ginsan (Silver #3) (mid steel)"},{"id":"hatsukokoro-hikari-3-layer-sld","name":"Hatsukokoro Hikari 3-Layer SLD Kiritsuke Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"isamitsu-hamono-shirokami-1-carbon-unstated","name":"Isamitsu Hamono Shirokami Carbon Deba","maker":"Isamitsu Hamono","tier":3,"points":3,"note":"Made by Isamitsu Hamono, an artisan blacksmith · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hidetsune-ryo-aogami-2","name":"Hidetsune Ryo-Deba Aogami #2 Deba","maker":"Hidetsune","tier":2,"points":2,"note":"Made by the Hidetsune workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"makoto-tadokoro-tadakoro-vg10","name":"Makoto Tadokoro Tadakoro VG-10 Nakiri","maker":"Makoto Tadokoro","tier":2,"points":2,"note":"Made by Makoto Tadokoro, an artisan blacksmith · VG-10 (mid steel)"},{"id":"makoto-tadokoro-tadakoro-ginsan","name":"Makoto Tadokoro Tadakoro Ginsan Petty","maker":"Makoto Tadokoro","tier":2,"points":2,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"makoto-tadokoro-tadakoro-shirokami-2-kama-shirogami","name":"Makoto Tadokoro Tadakoro Shirokami Kama Shirogami Usuba","maker":"Makoto Tadokoro","tier":3,"points":3,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"makoto-tadokoro-tadakoro-shirokami-2-fugu-shirogami","name":"Makoto Tadokoro Tadakoro Shirokami Fugu-Kiritsuke Shirogami Kiritsuke","maker":"Makoto Tadokoro","tier":3,"points":3,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"makoto-tadokoro-tadakoro-shirokami-2-shirogami","name":"Makoto Tadokoro Tadakoro Shirokami Shirogami Kiritsuke Yanagiba","maker":"Makoto Tadokoro","tier":3,"points":3,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"makoto-tadokoro-tadakoro-shirokami-2-ai-shirogami","name":"Makoto Tadokoro Tadakoro Shirokami Ai-Deba Shirogami Deba","maker":"Makoto Tadokoro","tier":3,"points":3,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"takeo-murata-kurouchi-funayuki-aogami-super","name":"Takeo Murata Kurouchi Aogami Super Funayuki","maker":"Takeo Murata","tier":4,"points":4,"note":"Made by Takeo Murata, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"sugimoto-shirogami","name":"Sugimoto Shirogami Deba","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-kurouchi-anmon-sg2","name":"Nigara Hamono Anmon Kurouchi R2/SG2 Honesuki","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"global-meat-chopper-cromova18","name":"Global Meat Chopper CROMOVA 18 Chukabocho","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-multi-purpose-cromova18","name":"Global CROMOVA 18 Santoku","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-flexible-cromova18","name":"Global Flexible CROMOVA 18 Honesuki","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-serrated-cromova18","name":"Global Serrated CROMOVA 18 Pankiri","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"global-oriental-butcher-cromova18","name":"Global Oriental Butcher CROMOVA 18 Deba","maker":"Global","tier":1,"points":-1,"note":"Made in the Global factory · CROMOVA 18 (entry steel)"},{"id":"hatsukokoro-ginrie-nashiji-ginsan","name":"Hatsukokoro Ginrie Nashiji Ginsan Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginrie-3-layer-nashiji-ginsan","name":"Hatsukokoro Ginrie 3-Layer Nashiji Ginsan Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"miyabi-hibana-damascus-stainless-unstated","name":"Miyabi Hibana Damascus Stainless Nakiri","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"miyabi-kaizen-ii-black-stainless-unstated","name":"Miyabi Kaizen II Stainless Bunka","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"un-ryu-un-ryu-un-vg10","name":"Un-ryu Un VG-10 Gyuto","maker":"Un-ryu","tier":2,"points":1,"note":"Made by the Un-ryu workshop · VG-10 (mid steel)"},{"id":"miyabi-fc-black-stainless-unstated","name":"Miyabi Fc Stainless Nakiri","maker":"Miyabi","tier":1,"points":0,"note":"Made in the Miyabi factory · Stainless (grade not stated) (mid steel)"},{"id":"miyabi-5000-mcd-9-inch-brown-sg2","name":"Miyabi MCD 9-inch R2/SG2 Sujihiki","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · R2/SG2 (premium steel)"},{"id":"tsubazo-blade-made-in-japan-stainless-unstated","name":"Tsubazo Blade Stainless Petty","maker":"Tsubazo","tier":2,"points":1,"note":"Made by the Tsubazo workshop · Stainless (grade not stated) (mid steel)"},{"id":"yamato-170-blade-dp-vg1","name":"Yamato Blade DP VG-1 Santoku","maker":"Yamato","tier":2,"points":1,"note":"Made by the Yamato workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"kanetsune-made-in-japan-1k6","name":"Kanetsune 1K6 Sujihiki","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · 1K6 stainless (mid steel)"},{"id":"yamato-165-blade-vg1","name":"Yamato Blade VG-1 Santoku","maker":"Yamato","tier":1,"points":0,"note":"Made by the Yamato workshop · VG-1 (entry steel)"},{"id":"miyabi-gyutoh-tsuchime-finish-sg2","name":"Miyabi Gyutoh Tsuchime R2/SG2 Gyuto","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-aonikou-blue-2-aogami-2","name":"Sakai Takayuki Aonikou Aogami #2 Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-aonikou-blue-carbon-unstated","name":"Sakai Takayuki Aonikou Carbon Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"tsunehisa-shizuku-tsuschime-sg2","name":"Tsunehisa Shizuku Tsuschime R2/SG2 Santoku","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · R2/SG2 (premium steel)"},{"id":"ohishi-ginsan","name":"Ohishi Ginsan Gyuto","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"masakage-yuki-unstated","name":"Masakage Yuki Santoku","maker":"Masakage","tier":1,"points":0,"note":"Made by the Masakage workshop · steel not stated by the store"},{"id":"ohishi-zdp-189-zdp189","name":"Ohishi ZDP-189 Santoku","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · ZDP-189 (powder steel) (premium steel)"},{"id":"ohishi-suminagashi-tsuchime-vg10","name":"Ohishi Suminagashi Tsuchime VG-10 Nakiri","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"ohishi-zdp-zdp189","name":"Ohishi ZDP ZDP-189 Petty","maker":"Ohishi","tier":3,"points":3,"note":"Made by the Ohishi workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"ohishi-migaki-tsuchime-vg10","name":"Ohishi Migaki Tsuchime VG-10 Petty","maker":"Ohishi","tier":2,"points":1,"note":"Made by the Ohishi workshop · VG-10 (mid steel)"},{"id":"shimomura-un-ryu-damascus-vg10","name":"Shimomura Un-ryu Damascus VG-10 Petty","maker":"Shimomura","smith":"Un-ryu","tier":2,"points":1,"note":"Forged by Un-ryu for Shimomura · VG-10 (mid steel) · clad/forged blade"},{"id":"seki-souma-aus8","name":"Seki Souma AUS-8 Deba","maker":"Seki Souma","tier":2,"points":1,"note":"Made by the Seki Souma workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"kyuba-seki-ryu-vg10","name":"Kyuba Seki RYU VG-10 Petty","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kyuba-seki-ryu-veggie-vg10","name":"Kyuba Seki RYU Veggie VG-10 Nakiri","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kyuba-seki-niji-veggie-stainless-unstated","name":"Kyuba Seki Niji Veggie Stainless Nakiri","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"kyuba-seki-niji-stainless-unstated","name":"Kyuba Seki Niji Stainless Gyuto","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"kyuba-seki-shin-sg2","name":"Kyuba Seki Shin R2/SG2 Gyuto","maker":"Kyuba","tier":3,"points":3,"note":"Made by the Kyuba workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kyuba-seki-kata-vg10","name":"Kyuba Seki Kata VG-10 Petty","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kyuba-seki-kata-vegetable-vg10","name":"Kyuba Seki Kata VG-10 Nakiri","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kyuba-sakai-kyu-vegetable-aus10","name":"Kyuba Sakai KYU AUS-10 Nakiri","maker":"Kyuba","tier":2,"points":2,"note":"Made by the Kyuba workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"sukenari-custom-limited-edition-special-sg-ii-hon-kasumi-sakimaru-sg2","name":"Sukenari Custom Limited Edition Special SG-II Hon-Kasumi R2/SG2 Sakimaru Takohiki","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · R2/SG2 (premium steel)"},{"id":"mizuno-tanrenjo-orders-editions-mt-bocho-stainless-unstated","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Mt Stainless Chukabocho","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-orders-editions-hontanren-bocho-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Hontanren Aogami #2 Chukabocho","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-left-handed-version-hontanren-no-2-gf-5l-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Version Hontanren Aogami #2 Yanagiba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"jck-natures-gekko-moon-light-ge-s-vg10","name":"Jck Natures Gekko Moon Light GE-S VG-10 Santoku","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sukenari-custom-limited-edition-vg-xeos-double-shinogi-mirror-polish-vg-xeos","name":"Sukenari Custom Limited Edition Shinogi Polish Migaki VG-XEOS Gyuto","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"hiroshi-saito-master-custom-r-2-damascus-sg2","name":"Hiroshi Saito Master Custom Damascus R2/SG2 Petty","maker":"Hiroshi Saito","tier":4,"points":4,"note":"Made by Hiroshi Saito, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hiroshi-saito-master-custom-vg10","name":"Hiroshi Saito Master Custom Mono-Steel VG-10 Petty","maker":"Hiroshi Saito","tier":2,"points":2,"note":"Made by Hiroshi Saito, an artisan blacksmith · VG-10 (mid steel)"},{"id":"takeshi-saji-summit-custom-smt-srs13","name":"Takeshi Saji Summit Custom Smt SRS-13 Gyuto","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"sukenari-custom-limited-edition-nickel-damascus-hap40","name":"Sukenari Custom Limited Edition Damascus HAP40 Petty","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-left-orders-editions-shirogami","name":"Mizuno Tanrenjo Minamoto Akitada Left Orders Editions Shirogami Yanagiba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-orders-editions-togatta-shirogami","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Togatta Shirogami Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-4sp61-shirogami-2","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 4SP61 Kurouchi Shirogami #2 Bunka","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sukenari-custom-limited-edition-vg-xeos-nickel-damascus-vg-xeos","name":"Sukenari Custom Limited Edition Damascus VG-XEOS Gyuto","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"jck-natures-blue-moon-black-edition-bmb-4-aogami-2","name":"Jck Natures Moon Edition Aogami #2 Nakiri","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"jck-natures-blue-moon-black-edition-bmb-5-aogami-2","name":"Jck Natures Moon Edition Aogami #2 Gyuto","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-ocean-sunshine-tsuchime-vg10","name":"Takeshi Saji Sunshine Tsuchime VG-10 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"takeshi-saji-custom-hammered-tsuchime-damascus-custom-handmade-srs13","name":"Takeshi Saji Custom Handmade Tsuchime Damascus SRS-13 Bunka","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-orders-editions-honyaki-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Aogami #2 Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-orders-editions-honyaki-shirogami","name":"Mizuno Tanrenjo Minamoto Akitada Orders Editions Honyaki Shirogami Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sukenari-custom-limited-edition-vg-xeos-vg-xeos","name":"Sukenari Custom Limited Edition VG-XEOS Petty","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · VG-XEOS (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-6sp49-shirogami-2","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 6SP49 Kurouchi Shirogami #2 Gyuto","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-1sp63-shirogami-2","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 1SP63 Kurouchi Shirogami #2 Petty","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-jewel-sktj-tamahagane","name":"Shiro Kunimitsu Jewel Sktj Tamahagane Gyuto","maker":"Shiro Kunimitsu","tier":4,"points":4,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Tamahagane (premium steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-2sp51-shirogami-2","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 2SP51 Kurouchi Shirogami #2 Santoku","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"jck-natures-super-blue-moon-bms-1e-aogami-super","name":"Jck Natures Moon Aogami Super Petty","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kanetsugu-zuiun-kiwami-damascus-sg2","name":"Kanetsugu Zuiun Kiwami Damascus R2/SG2 Bunka","maker":"Kanetsugu","tier":3,"points":3,"note":"Made by the Kanetsugu workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-special-custom-order-ks-style-dx-no-1-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada Special Custom Order KS-Style Ao DX Aogami #1 Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-damascus-white-storm-mws-5-shirogami-1","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Nakiri","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-damascus-white-storm-mws-3-shirogami-1","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Santoku","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-damascus-white-storm-mws-2-shirogami-1","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Gyuto","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-damascus-white-storm-mws-1-shirogami-1","name":"Hinoura Mutsumi Storm Kurouchi Damascus Shirogami #1 Petty","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-mw1-6-shirogami-1","name":"Hinoura Mutsumi MW1-6 Kurouchi Shirogami #1 Nakiri","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-mw1-4-shirogami-1","name":"Hinoura Mutsumi MW1-4 Kurouchi Shirogami #1 Santoku","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-mw1-3-shirogami-1","name":"Hinoura Mutsumi MW1-3 Kurouchi Shirogami #1 Gyuto","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-mw1-2-shirogami-1","name":"Hinoura Mutsumi MW1-2 Kurouchi Shirogami #1 Petty","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hinoura-no-1-kurouchi-mw1-1-shirogami-1","name":"Hinoura Mutsumi MW1-1 Kurouchi Shirogami #1 Petty","maker":"Hinoura","smith":"Mutsumi Hinoura","tier":4,"points":4,"note":"Forged by Mutsumi Hinoura for Hinoura · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-novel-limited-edition-custom-r-2-damascus-knltd-136-sg2","name":"Kagayaki Original Novel Limited Edition Custom Damascus R2/SG2 Santoku","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kagayaki-yuk-regular-vg10","name":"Kagayaki Yuk Regular VG-10 Kiritsuke Petty","maker":"Kagayaki","tier":2,"points":1,"note":"Made by the Kagayaki workshop · VG-10 (mid steel)"},{"id":"masamoto-ps-powdered-stainless-unstated","name":"Masamoto PS Powdered Stainless Nakiri","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-kurouchi-sk-5sp43-shirogami-2","name":"Shiro Kunimitsu Shirou-Kunimitsu Special Edition 5SP43 Kurouchi Shirogami #2 Gyuto","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"jck-natures-super-blue-moon-bms-5e-aogami-super","name":"Jck Natures Moon Aogami Super Gyuto","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"jck-natures-super-blue-moon-bms-4e-aogami-super","name":"Jck Natures Moon Aogami Super Nakiri","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"jck-natures-super-blue-moon-bms-3e-aogami-super","name":"Jck Natures Moon Aogami Super Santoku","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-r-2-strong-edition-kgr2-1s-sg2","name":"Kagayaki Original Strong Edition KGR2-1S R2/SG2 Petty","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-r-2-white-silver-damascus-yu-4-sg2","name":"Kagayaki Original Silver Damascus R2/SG2 Kiritsuke Bunka","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-5-shirogami","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Gyuto","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-4-shirogami","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Bunka","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-3-shirogami","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Nakiri","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-2-shirogami","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Santoku","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-no-2-natural-beauty-skb-1-shirogami","name":"Shiro Kunimitsu Shirou-Kunimitsu Beauty Shirogami Petty","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-kanefusa-fks-wine-aus8","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Sujihiki","maker":"Teruyasu Fujiwara","tier":2,"points":1,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · AUS-8 (entry steel)"},{"id":"jck-natures-blue-clouds-basic-bcap-5-aus8","name":"Jck Natures Clouds Basic AUS-8 Gyuto","maker":"Jck Natures","tier":1,"points":0,"note":"Made by the Jck Natures workshop · AUS-8 (entry steel)"},{"id":"kagayaki-jck-original-r-2-white-silver-damascus-yu-5-sg2","name":"Kagayaki Original Silver Damascus R2/SG2 Kiritsuke Gyuto","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-kanefusa-fks-aus8","name":"Teruyasu Fujiwara Kanefusa Fks AUS-8 Gyuto","maker":"Teruyasu Fujiwara","tier":2,"points":1,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · AUS-8 (entry steel)"},{"id":"teruyasu-fujiwara-kanefusa-fkm-black-aus8","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Deba","maker":"Teruyasu Fujiwara","tier":2,"points":1,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · AUS-8 (entry steel)"},{"id":"teruyasu-fujiwara-kanefusa-fkm-wine-aus8","name":"Teruyasu Fujiwara Kanefusa Fkm AUS-8 Petty","maker":"Teruyasu Fujiwara","tier":2,"points":1,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · AUS-8 (entry steel)"},{"id":"kagayaki-jck-original-basic-kg-11k-vg1","name":"Kagayaki Original Basic VG-1 Kiritsuke Sujihiki","maker":"Kagayaki","tier":1,"points":0,"note":"Made by the Kagayaki workshop · VG-1 (entry steel)"},{"id":"jck-natures-golden-clouds-gc-aus10","name":"Jck Natures Golden Clouds Gc Tsuchime AUS-10 Bunka","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-blue-clouds-basic-bcap-3-aus8","name":"Jck Natures Clouds Basic AUS-8 Santoku","maker":"Jck Natures","tier":1,"points":0,"note":"Made by the Jck Natures workshop · AUS-8 (entry steel)"},{"id":"takeshi-saji-summit-custom-smt-sg2","name":"Takeshi Saji Summit Custom Smt Damascus R2/SG2 Gyuto","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"jck-natures-blue-clouds-bcp-aus10","name":"Jck Natures Clouds Bcp Tsuchime AUS-10 Petty","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-sakura-road-sakura-5-aogami-super","name":"Jck Natures Sakura Road SAKURA-5 Aogami Super Petty","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"jck-natures-sakura-road-aogami-super","name":"Jck Natures Sakura Road Aogami Super Santoku Petty","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-grand-canyon-r-2-white-silver-damascus-gcyu-35-sg2","name":"Kagayaki Original Grand Canyon Silver Damascus R2/SG2 Kiritsuke Gyuto","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-grand-canyon-r-2-white-silver-damascus-gcyu-21-sg2","name":"Kagayaki Original Grand Canyon Silver Damascus R2/SG2 Kiritsuke Petty","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"jck-natures-sea-of-clouds-damascus-sc-3-vg10","name":"Jck Natures Sea Clouds Damascus VG-10 Gyuto","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-sea-of-clouds-damascus-sc-2-vg10","name":"Jck Natures Sea Clouds Damascus VG-10 Santoku","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-sea-of-clouds-damascus-sc-1-vg10","name":"Jck Natures Sea Clouds Damascus VG-10 Petty","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-blue-clouds-bcdp-2-tsuchime-damascus-vg10","name":"Jck Natures Clouds Tsuchime Damascus VG-10 Santoku","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-gekko-kiwami-gek-3-vg10","name":"Jck Natures Gekko Kiwami VG-10 Gyuto","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-sakura-road-sakura-3-aogami-super","name":"Jck Natures Sakura Road SAKURA-3 Aogami Super Nakiri","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"jck-natures-sakura-road-sakura-1-aogami-super","name":"Jck Natures Sakura Road SAKURA-1 Aogami Super Santoku","maker":"Jck Natures","tier":3,"points":3,"note":"Made by the Jck Natures workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-basic-dimples-kv-wpd-vg10","name":"Kagayaki Original Basic Dimples KV-WPD VG-10 Petty","maker":"Kagayaki","tier":2,"points":1,"note":"Made by the Kagayaki workshop · VG-10 (mid steel)"},{"id":"kanetsugu-classic-hammered-chw-4-vg10","name":"Kanetsugu Classic Tsuchime VG-10 Pankiri","maker":"Kanetsugu","tier":2,"points":2,"note":"Made by the Kanetsugu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsugu-classic-hammered-chw-2-vg10","name":"Kanetsugu Classic Tsuchime VG-10 Santoku","maker":"Kanetsugu","tier":2,"points":2,"note":"Made by the Kanetsugu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kagayaki-jck-original-basic-kg-2kes-vg1","name":"Kagayaki Original Basic VG-1 Kiritsuke Petty","maker":"Kagayaki","tier":1,"points":0,"note":"Made by the Kagayaki workshop · VG-1 (entry steel)"},{"id":"mizuno-tanrenjo-honyaki-dx-no-2-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Santoku","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sukenari-hon-kasumi-vg10","name":"Sukenari Hon-Kasumi VG-10 Yanagiba","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"misono-no-87-chinese-440","name":"Misono 440 Chukabocho","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · 440 stainless (entry steel)"},{"id":"takeshi-saji-srs-arc-srs13","name":"Takeshi Saji SRS-ARC SRS-13 Gyuto","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"takeshi-saji-nature-hammer-snr-sg2","name":"Takeshi Saji Nature Hammer Snr R2/SG2 Petty","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"jck-natures-blue-clouds-basic-bcap-4-aus8","name":"Jck Natures Clouds Basic AUS-8 Gyuto","maker":"Jck Natures","tier":1,"points":0,"note":"Made by the Jck Natures workshop · AUS-8 (entry steel)"},{"id":"mizuno-tanrenjo-dx-no-1-suminagashi-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Suminagashi Aogami #1 Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-no-2-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Deba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-no-2-sakimaru-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Sakimaru Takohiki","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-ho-kasumi-no-2-sakimaru-shirogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Kasumi Shirogami #2 Sakimaru Takohiki","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"jck-natures-sakura-hs-4-vg10","name":"Jck Natures Sakura VG-10 Nakiri","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-raiun-rd-4-vg10","name":"Jck Natures Raiun VG-10 Nakiri","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"shiki-black-dragon-damascus-vg10","name":"Shiki Dragon Damascus VG-10 Gyuto","maker":"Shiki","tier":2,"points":2,"note":"Made by the Shiki workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"takeshi-saji-r-2-custom-black-damascus-wild-sg2","name":"Takeshi Saji Custom Wild Black Damascus R2/SG2 Petty","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-dx-no-1-shinogi-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Shinogi Aogami #1 Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-r-2-damascus-kgrp-1-sg2","name":"Kagayaki Original Damascus R2/SG2 Petty","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"takeshi-saji-custom-aogami-super","name":"Takeshi Saji Custom Aogami Super Petty","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"masamoto-ks-sweden-sw-shirogami","name":"Masamoto KS Sweden SW Shirogami Gyuto","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-honyaki-shirogami","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki Shirogami Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-honyaki-dx-sakimaru-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Aogami #2 Sakimaru Takohiki","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-shirogami","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shirogami Santoku","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-no-2-shinogi-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shinogi Aogami #2 Gyuto","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-virgin-chinese-no-6-carbon-unstated","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Virgin No.6 Carbon Chukabocho","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-honyaki-dx-no-2-kama-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Honyaki DX Kama Aogami #2 Usuba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-dx-no-1-sakimaru-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Sakimaru Takohiki","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-dx-blue-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada DX Aogami #1 Yanagiba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-dx-no-1-kama-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Kama Aogami #1 Usuba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-dx-no-1-aogami-1","name":"Mizuno Tanrenjo Minamoto Akitada Ao DX Aogami #1 Deba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":3,"points":3,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-no-2-kama-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Kama Aogami #2 Usuba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-blue-fuguhiki-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Fuguhiki Yanagiba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hon-kasumi-no-2-shirogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Usuba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hon-kasumi-fuguhiki-shirogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hon-Kasumi Shirogami #2 Fuguhiki Yanagiba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"glestain-821tsk-stainless-unstated","name":"Glestain 821TSK Stainless Sujihiki","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-special-stainless-unstated","name":"Glestain Special Stainless Petty","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-professional-high-end-stainless-unstated","name":"Glestain Professional High End Stainless Gyuto","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"masamoto-vg-molybdenum","name":"Masamoto VG Molybdenum Gyuto","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · Molybdenum stainless (entry steel)"},{"id":"masamoto-hc-carbon-unstated","name":"Masamoto HC Carbon Gyuto","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"masamoto-ct-carbon-unstated","name":"Masamoto CT Carbon Petty","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"masamoto-ct-hankotsu-carbon-unstated","name":"Masamoto CT Carbon Hankotsu","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sugimoto-virgin-no-7-chinese-carbon-unstated","name":"Sugimoto Virgin No.7 Carbon Chukabocho","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kagayaki-chinese-aus8","name":"Kagayaki AUS-8 Chukabocho","maker":"Kagayaki","tier":1,"points":0,"note":"Made by the Kagayaki workshop · AUS-8 (entry steel)"},{"id":"misono-sweden-carbon-unstated","name":"Misono Sweden Carbon Deba","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"misono-ux10-dimples-swedish-stainless","name":"Misono Dimples Swedish Stainless Gyuto","maker":"Misono","tier":1,"points":0,"note":"Made in the Misono factory · Swedish stainless (UX10) (mid steel)"},{"id":"misono-no-851-440","name":"Misono 440 Deba","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · 440 stainless (entry steel)"},{"id":"kanetsugu-saiun-vg10","name":"Kanetsugu Saiun VG-10 Petty","maker":"Kanetsugu","tier":2,"points":2,"note":"Made by the Kanetsugu workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsugu-pro-s-aus8","name":"Kanetsugu Pro AUS-8 Petty","maker":"Kanetsugu","tier":1,"points":0,"note":"Made by the Kanetsugu workshop · AUS-8 (entry steel)"},{"id":"kanetsugu-pro-m-aus8","name":"Kanetsugu Pro AUS-8 Santoku","maker":"Kanetsugu","tier":1,"points":0,"note":"Made by the Kanetsugu workshop · AUS-8 (entry steel)"},{"id":"kagayaki-jck-original-r-2-kgr2-2-sg2","name":"Kagayaki Original KGR2-2 R2/SG2 Santoku","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kagayaki-jck-original-r-2-damascus-kgr-1-sg2","name":"Kagayaki Original Damascus R2/SG2 Petty","maker":"Kagayaki","tier":3,"points":3,"note":"Made by the Kagayaki workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"jck-natures-gekko-vg10","name":"Jck Natures Gekko VG-10 Gyuto","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kagayaki-jck-original-basic-vg1","name":"Kagayaki Original Basic VG-1 Deba","maker":"Kagayaki","tier":1,"points":0,"note":"Made by the Kagayaki workshop · VG-1 (entry steel)"},{"id":"kagayaki-jck-original-basic-kg-3-santoku180mm-vg1","name":"Kagayaki Original Basic Santoku","maker":"Kagayaki","tier":1,"points":0,"note":"Made by the Kagayaki workshop · VG-1 (entry steel)"},{"id":"kagayaki-jck-original-carbonext-carbon-unstated","name":"Kagayaki Original CarboNext Carbon Gyuto","maker":"Kagayaki","tier":2,"points":2,"note":"Made by the Kagayaki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kagayaki-jck-original-carbonext-kc-3-carbon-unstated","name":"Kagayaki Original CarboNext Carbon Santoku","maker":"Kagayaki","tier":2,"points":2,"note":"Made by the Kagayaki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kagayaki-jck-original-basic-dimples-vg10","name":"Kagayaki Original Basic Dimples VG-10 Gyuto","maker":"Kagayaki","tier":2,"points":1,"note":"Made by the Kagayaki workshop · VG-10 (mid steel)"},{"id":"jck-natures-uzushio-ud-2-vg10","name":"Jck Natures Uzushio VG-10 Santoku","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-sakura-vg10","name":"Jck Natures Sakura VG-10 Gyuto","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-sakura-hs-2-vg10","name":"Jck Natures Sakura VG-10 Santoku","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-raiun-rd-1-vg10","name":"Jck Natures Raiun VG-10 Petty","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-raiun-rd-2-vg10","name":"Jck Natures Raiun VG-10 Santoku","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-raiun-vg10","name":"Jck Natures Raiun VG-10 Gyuto","maker":"Jck Natures","tier":2,"points":1,"note":"Made by the Jck Natures workshop · VG-10 (mid steel)"},{"id":"jck-natures-gekko-ge-6m-vg10","name":"Jck Natures Gekko VG-10 Sujihiki","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-gekko-ge-3m-vg10","name":"Jck Natures Gekko VG-10 Nakiri","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"jck-natures-gekko-ge-2m-vg10","name":"Jck Natures Gekko VG-10 Santoku","maker":"Jck Natures","tier":2,"points":2,"note":"Made by the Jck Natures workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kagayaki-jck-original-basic-kg-4-vg1","name":"Kagayaki Original Basic VG-1 Honesuki","maker":"Kagayaki","tier":1,"points":0,"note":"Made by the Kagayaki workshop · VG-1 (entry steel)"},{"id":"masamoto-vg-hon-kasumi-vg10","name":"Masamoto VG Hon-Kasumi VG-10 Yanagiba","maker":"Masamoto","tier":2,"points":1,"note":"Made by the Masamoto workshop · VG-10 (mid steel)"},{"id":"masamoto-ha-honyaki-no-2-aogami-2","name":"Masamoto HA Honyaki Aogami #2 Usuba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masamoto-hs-honyaki-no-2-shirogami-2","name":"Masamoto HS Honyaki Shirogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-kh-hon-kasumi-suminagashi-no-2-aogami-2","name":"Masamoto KH Hon-Kasumi Suminagashi Aogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masamoto-ki-hon-kasumi-no-1-shirogami-1","name":"Masamoto KI Hon-Kasumi Shirogami #1 Yanagiba","maker":"Masamoto","tier":3,"points":3,"note":"Made by the Masamoto workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"masamoto-ka-hon-kasumi-no-2-shirogami","name":"Masamoto KA Hon-Kasumi Shirogami Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masamoto-ks-hon-kasumi-no-2-shirogami-2","name":"Masamoto KS Hon-Kasumi Shirogami #2 Ko-Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-ks-hon-kasumi-no-2-double-bevel-edge-shirogami-2","name":"Masamoto KS Hon-Kasumi Shirogami #2 Kiritsuke","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-ks-hon-kasumi-no-2-sakimaru-shirogami-2","name":"Masamoto KS Hon-Kasumi Shirogami #2 Sakimaru Takohiki","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-ks-hon-kasumi-no-2-mukimono-shirogami-2","name":"Masamoto KS Hon-Kasumi Shirogami #2 Mukimono","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-ks-hon-kasumi-no-2-kama-shirogami-2","name":"Masamoto KS Kama Hon-Kasumi Shirogami #2 Usuba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-kk-kasumi-no-2-ko-shirogami-2","name":"Masamoto KK Kasumi Shirogami #2 Ko-Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-kk-kasumi-no-2-kurouchi-kk-3616w-shirogami-2","name":"Masamoto KK Kasumi Kurouchi Shirogami #2 Nakiri","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-kk-kasumi-no-2-shirogami-2","name":"Masamoto KK Kasumi Shirogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kanetsugu-hybrid-bocho-ko-molybdenum","name":"Kanetsugu Hybrid Bocho Molybdenum Ko-Deba","maker":"Kanetsugu","tier":1,"points":0,"note":"Made by the Kanetsugu workshop · Molybdenum stainless (entry steel)"},{"id":"kanetsugu-hybrid-bocho-molybdenum","name":"Kanetsugu Hybrid Bocho Molybdenum Deba","maker":"Kanetsugu","tier":1,"points":0,"note":"Made by the Kanetsugu workshop · Molybdenum stainless (entry steel)"},{"id":"teruyasu-fujiwara-kanefusa-fkj-stainless-unstated","name":"Teruyasu Fujiwara Kanefusa FKJ Stainless Deba","maker":"Teruyasu Fujiwara","tier":2,"points":2,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Stainless (grade not stated) (mid steel)"},{"id":"teruyasu-fujiwara-kanefusa-fkj-no-35-stainless-unstated","name":"Teruyasu Fujiwara Kanefusa FKJ Stainless Yanagiba","maker":"Teruyasu Fujiwara","tier":2,"points":2,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Stainless (grade not stated) (mid steel)"},{"id":"kagayaki-jck-original-no-2-kb-2-aogami-2","name":"Kagayaki Original Aogami #2 Santoku","maker":"Kagayaki","tier":2,"points":2,"note":"Made by the Kagayaki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mumei-small-cherry-wood-stainless-unstated","name":"Mumei Small Stainless Petty","maker":"Mumei","tier":2,"points":1,"note":"Made by the Mumei workshop · Stainless (grade not stated) (mid steel)"},{"id":"hitohira-kurouchi-kaisaki-shirogami-2","name":"Hitohira Kurouchi Shirogami #2 Kaisaki","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kajibee-kajibei-kurouchi-damascus-aogami-2","name":"Kajibee Kaji-bei Kurouchi Damascus Aogami #2 Santoku","maker":"Kajibee","tier":2,"points":2,"note":"Made by the Kajibee workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sukehisa-nihonko-komakiri-carbon-unstated","name":"Sukehisa Nihonko Komakiri Carbon Gyuto","maker":"Sukehisa","tier":2,"points":2,"note":"Made by the Sukehisa workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-kuma-33-layers-damascus-vg10","name":"Hitohira Imojiya Kuma 33-Layer Damascus VG-10 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · VG-10 (mid steel) · clad/forged blade"},{"id":"sukehisa-swedish-carbon","name":"Sukehisa Swedish Carbon Gyuto","maker":"Sukehisa","tier":2,"points":2,"note":"Made by the Sukehisa workshop · Swedish carbon (mid steel) · clad/forged blade"},{"id":"hitohira-hg-tsuchime-damascus-stainless-unstated","name":"Hitohira HG Tsuchime Damascus Stainless Bunka","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"kogetsu-garasuki-carbon-unstated","name":"Kogetsu Carbon Garasuki","maker":"Kogetsu","tier":2,"points":2,"note":"Made by the Kogetsu workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hitohira-hiragana-poplar-1k6","name":"Hitohira Hiragana Poplar 1K6 Deba","maker":"Hitohira","tier":2,"points":1,"note":"Made by the Hitohira workshop · 1K6 stainless (mid steel)"},{"id":"hitohira-menkiri-aogami-2","name":"Hitohira Aogami #2 Menkiri","maker":"Hitohira","tier":2,"points":2,"note":"Made by the Hitohira workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masafune-sk-sk5","name":"Masafune SK5 Gyuto","maker":"Masafune","tier":2,"points":1,"note":"Made by the Masafune workshop · SK5 carbon (entry steel) · clad/forged blade"},{"id":"hitohira-aogami-2","name":"Hitohira Aogami #2 Gyuto","maker":"Hitohira","smith":"Imojiya","tier":2,"points":2,"note":"Forged by Imojiya for Hitohira · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"morihei-yoshitomo-240-poplar-carbon-unstated","name":"Morihei Yoshitomo Poplar Carbon Deba","maker":"Morihei","tier":2,"points":2,"note":"Made by the Morihei workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"taihei-kurouchi-makassar-shirogami-1","name":"Taihei Isamitsu Hamono Kurouchi Shirogami #1 Petty","maker":"Taihei","smith":"Isamitsu Hamono","tier":4,"points":4,"note":"Forged by Isamitsu Hamono for Taihei · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"taihei-custom-yakusugi-cedar-unstated","name":"Taihei Custom Yakusugi Usuba","maker":"Taihei","tier":1,"points":0,"note":"Made by the Taihei workshop · steel not stated by the store"},{"id":"yamaguchi-benriner-jumbo-mandolin-unstated","name":"Yamaguchi Benriner Jumbo Mandolin Sujihiki","maker":"Yamaguchi","tier":1,"points":0,"note":"Made by the Yamaguchi workshop · steel not stated by the store"},{"id":"yamaguchi-benriner-super-mandolin-standard-unstated","name":"Yamaguchi Benriner Super Mandolin Standard Sujihiki","maker":"Yamaguchi","tier":1,"points":0,"note":"Made by the Yamaguchi workshop · steel not stated by the store"},{"id":"taihei-makassar-unstated","name":"Taihei Deba","maker":"Taihei","tier":1,"points":0,"note":"Made by the Taihei workshop · steel not stated by the store"},{"id":"masamune-noshu-polypropylene-stainless-unstated","name":"Masamune Noshu Stainless Nakiri","maker":"Masamune","tier":2,"points":1,"note":"Made by the Masamune workshop · Stainless (grade not stated) (mid steel)"},{"id":"yukifuji-chu-kasumi-shirogami","name":"Yukifuji Chu-Kasumi Shirogami Deba","maker":"Yukifuji","tier":2,"points":2,"note":"Made by the Yukifuji workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"inoguchi-ts-madam-salmon-aus8","name":"Inoguchi TS Madam Salmon AUS-8 Gyuto","maker":"Inoguchi","tier":1,"points":0,"note":"Made by the Inoguchi workshop · AUS-8 (entry steel)"},{"id":"inoguchi-ts-madam-aus8","name":"Inoguchi TS Madam AUS-8 Petty","maker":"Inoguchi","tier":1,"points":0,"note":"Made by the Inoguchi workshop · AUS-8 (entry steel)"},{"id":"inoguchi-ts-madam-fruit-aus8","name":"Inoguchi TS Madam Fruit AUS-8 Petty","maker":"Inoguchi","tier":1,"points":0,"note":"Made by the Inoguchi workshop · AUS-8 (entry steel)"},{"id":"misono-high-stainless-unstated","name":"Misono Stainless Honesuki","maker":"Misono","tier":1,"points":0,"note":"Made in the Misono factory · Stainless (grade not stated) (mid steel)"},{"id":"masamune-noshu-molybdenum","name":"Masamune Noshu Molybdenum Gyuto","maker":"Masamune","tier":1,"points":0,"note":"Made by the Masamune workshop · Molybdenum stainless (entry steel)"},{"id":"masahiro-honyaki-molybdenum","name":"Masahiro Honyaki Molybdenum Gyuto","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"masamoto-virgin-carbon-unstated","name":"Masamoto Virgin Carbon Gyuto","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"masamoto-hyper-vanadium-molybdenum","name":"Masamoto Hyper Molybdenum Gyuto","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · Molybdenum stainless (entry steel)"},{"id":"mac-original-cm-mac-original","name":"MAC Original CM High-Carbon Stainless Petty","maker":"MAC","tier":1,"points":0,"note":"Made in the MAC factory · MAC Original (high-carbon stainless) (mid steel)"},{"id":"tojiro-dp-3-layer-unstated","name":"Tojiro Fujitora DP 3-Layer Petty","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · steel not stated by the store · clad/forged blade"},{"id":"iseya-black-molybdenum","name":"Iseya Molybdenum Gyuto","maker":"Iseya","tier":2,"points":1,"note":"Made by the Iseya workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"choyo-mirrored-finish-shirogami","name":"Choyo Migaki Shirogami Petty","maker":"Choyo","tier":2,"points":2,"note":"Made by the Choyo workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"seisuke-migaki-finished-red-black-wood-aogami-super","name":"Seisuke Migaki Aogami Super Gyuto","maker":"Seisuke","tier":3,"points":3,"note":"Made by the Seisuke workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"seisuke-8-layer-damascus-migaki-finished-black-wood-vg10","name":"Seisuke 8-Layer Damascus Migaki VG-10 Santoku","maker":"Seisuke","tier":2,"points":2,"note":"Made by the Seisuke workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"seisuke-stn-unstated","name":"Seisuke Stn Gyuto","maker":"Seisuke","tier":1,"points":0,"note":"Made by the Seisuke workshop · steel not stated by the store"},{"id":"sakai-takayuki-kasumitogi-hamokiri-shirogami","name":"Sakai Takayuki Kasumitogi Shirogami Hamokiri","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-shiden-silver-no-3-desert-ironwood-ginsan","name":"Sakai Takayuki Shiden Desert Sugihara Model Ginsan Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-kikumori-kikuzuki-no-2-black-finished-shirogami-2","name":"Sakai Kikumori Kikuzuki Kurouchi Shirogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-desert-ironwood-molybdenum","name":"Sakai Takayuki Inox Desert Sugihara Model Molybdenum Yanagiba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-mirrored-finish-sakimaru-vg10","name":"Sakai Kikumori Migaki VG-10 Sakimaru Takohiki","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · VG-10 (mid steel)"},{"id":"choyo-silver-no-3-mirrored-finish-ginsan","name":"Choyo Migaki Ginsan Petty","maker":"Choyo","tier":2,"points":1,"note":"Made by the Choyo workshop · Ginsan (Silver #3) (mid steel)"},{"id":"jikko-silver-no-3-shitan-ginsan","name":"Jikko Ginsan Deba","maker":"Jikko","tier":2,"points":1,"note":"Made by the Jikko workshop · Ginsan (Silver #3) (mid steel)"},{"id":"jikko-sg2","name":"Jikko R2/SG2 Gyuto","maker":"Jikko","tier":2,"points":2,"note":"Made by the Jikko workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-galaxy-damascus-za18","name":"Sakai Takayuki Galaxy Damascus ZA-18 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-double-water-molybdenum","name":"Sakai Takayuki Molybdenum Yanagiba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-fuguhiki-ginsan","name":"Sakai Takayuki Ginsan Fuguhiki Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"glestain-chinese-622-25wk-stainless-unstated","name":"Glestain 622-25WK Stainless Chukabocho","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"glestain-salmon-336takl-stainless-unstated","name":"Glestain Salmon 336TAKL Stainless Sujihiki","maker":"Glestain","tier":1,"points":0,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel)"},{"id":"sakai-takayuki-left-handed-no-2-aogami-2","name":"Sakai Takayuki Aogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-no-2-mirrored-finish-shirogami-2","name":"Sakai Takayuki Migaki Shirogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masahiro-carbon-unstated","name":"Masahiro ZCD-U Carbon Gyuto","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-akebono-sheath-molybdenum","name":"Sakai Takayuki Shikisai Akebono Inox Molybdenum Yanagiba","maker":"Sakai Takayuki","smith":"Shikisai","tier":1,"points":0,"note":"Forged by Shikisai for Sakai Takayuki · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-kincha-sheath-molybdenum","name":"Sakai Takayuki Shikisai Kincha Inox Molybdenum Yanagiba","maker":"Sakai Takayuki","smith":"Shikisai","tier":1,"points":0,"note":"Forged by Shikisai for Sakai Takayuki · Molybdenum stainless (entry steel)"},{"id":"kanetsune-33-layer-damascus-plastic-vg10","name":"Kanetsune Layer Damascus VG-10 Petty","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-byakko-no-1-wood-sheath-shirogami-1","name":"Sakai Takayuki Byakko Shirogami #1 Kiritsuke Yanagiba","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-uzushio-no-2-shirogami-2","name":"Sakai Takayuki Uzushio Shirogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-no-2-mirrored-finish-aogami-2","name":"Sakai Takayuki Migaki Aogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-silver-no-3-pc-ginsan","name":"Sakai Takayuki PC Ginsan Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-polished-aogami-super","name":"Musashi Migaki Aogami Super Gyuto","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"musashi-polished-blue-birch-sg2","name":"Musashi Migaki R2/SG2 Nakiri","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · R2/SG2 (premium steel)"},{"id":"musashi-polished-dark-pink-sg2","name":"Musashi Dark Migaki R2/SG2 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · R2/SG2 (premium steel)"},{"id":"musashi-copper-damascus-olive-vg10","name":"Musashi Copper Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-polished-blue-birch-vg10","name":"Musashi Migaki VG-10 Kiritsuke","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-440c-nashiji-damascus-purple-urushi-440","name":"Musashi 440C Nashiji Damascus 440 Petty","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"musashi-2-kurouchi-chokin-butterfly-shirogami-2","name":"Musashi Chokin Butterfly Kurouchi Shirogami #2 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kurouchi-chokin-sakura-fuji-shirogami-2","name":"Musashi Chokin Sakura Fuji Kurouchi Shirogami #2 Nakiri","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-440c-nashiji-damascus-440","name":"Musashi 440C Nashiji Damascus 440 Petty","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"musashi-silver-3-nashiji-olive-ginsan","name":"Musashi Nashiji Ginsan Bunka","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-2-green-stainless-unstated","name":"Musashi Migaki Stainless Santoku","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"musashi-polished-molybdenum","name":"Musashi Migaki Molybdenum Gyuto","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · Molybdenum stainless (entry steel)"},{"id":"musashi-2-kasumi-shirogami-2","name":"Musashi Kasumi Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-silver-3-kasumi-bubinga-ginsan","name":"Musashi Kasumi Ginsan Gyuto","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-damascus-vg5","name":"Musashi Damascus VG-5 Petty","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"musashi-nickel-damascus-gray-sg2","name":"Musashi Damascus R2/SG2 Gyuto","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"musashi-kaisaki-2-kurouchi-shirogami-2","name":"Musashi Kurouchi Shirogami #2 Kaisaki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-polished-light-pink-sg2","name":"Musashi Light Migaki R2/SG2 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · R2/SG2 (premium steel)"},{"id":"musashi-tsuchime-vg5","name":"Musashi Tsuchime VG-5 Petty","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-5 (entry steel)"},{"id":"musashi-polished-vg1","name":"Musashi Migaki VG-1 Petty","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-1 (entry steel)"},{"id":"musashi-silver-3-nashiji-ginsan","name":"Musashi Nashiji Ginsan Gyuto","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-mirror-tsuchime-damascus-vg10","name":"Musashi Migaki Tsuchime Damascus VG-10 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-tsuchime-vg10","name":"Musashi Tsuchime VG-10 Nakiri","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-polished-aus8","name":"Musashi Migaki AUS-8 Deba","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · AUS-8 (entry steel)"},{"id":"musashi-damascus-vg10","name":"Musashi Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-stainless-unstated","name":"Musashi Kasumi Stainless Yanagiba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Stainless (grade not stated) (mid steel)"},{"id":"musashi-1-tsuchime-purple-urushi-shirogami-1","name":"Musashi Tsuchime Shirogami #1 Santoku","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"musashi-2-kurouchi-yaki-urushi-shirogami-2","name":"Musashi Yaki Kurouchi Shirogami #2 Bunka","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-ocean-white-vg10","name":"Musashi Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-damascus-ocean-vg10","name":"Musashi Damascus VG-10 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-tsuchime-damascus-brown-aus10","name":"Musashi Tsuchime Damascus AUS-10 Santoku","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"musashi-2-tsuchime-yaki-urushi-shirogami-2","name":"Musashi Yaki Tsuchime Shirogami #2 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-round-vg10","name":"Musashi Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-440c-polished-red-urushi-440","name":"Musashi 440C Migaki 440 Kiritsuke","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · 440 stainless (entry steel)"},{"id":"musashi-mirror-tsuchime-damascus-light-pink-maple-vg10","name":"Musashi Light Migaki Tsuchime Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-tsuchime-damascus-blue-birch-vg10","name":"Musashi Tsuchime Damascus VG-10 Honesuki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-polished-vg10","name":"Musashi Migaki VG-10 Petty","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-polished-yaki-urushi-sg2","name":"Musashi Yaki Migaki R2/SG2 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · R2/SG2 (premium steel)"},{"id":"musashi-mirror-vg10","name":"Musashi Migaki VG-10 Yanagiba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-nashiji-vg10","name":"Musashi Nashiji VG-10 Deba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-tsuchime-vg1","name":"Musashi Tsuchime VG-1 Nakiri","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-1 (entry steel)"},{"id":"musashi-kaisaki-nashiji-vg10","name":"Musashi Nashiji VG-10 Kaisaki","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-silver-3-polished-ginsan","name":"Musashi Migaki Ginsan Bunka","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-tsuchime-aus8","name":"Musashi Tsuchime AUS-8 Gyuto","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · AUS-8 (entry steel)"},{"id":"musashi-440c-polished-440","name":"Musashi 440C Migaki 440 Petty","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · 440 stainless (entry steel)"},{"id":"musashi-silver-3-mirror-ginsan","name":"Musashi Migaki Ginsan Honesuki","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-polished-skd","name":"Musashi Migaki SKD Petty","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · SKD (SKD12 / A2) (mid steel)"},{"id":"musashi-tsuchime-damascus-aus10","name":"Musashi Tsuchime Damascus AUS-10 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"musashi-damascus-yamanaka-red-urushi-vg10","name":"Musashi Yamanaka Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-polished-black-aogami-super","name":"Musashi Migaki Aogami Super Nakiri","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"musashi-2-kasumi-single-bevel-chokin-five-story-pagoda-sakura-shirogami-2","name":"Musashi Chokin Five-Story Pagoda Sakura Kasumi Shirogami #2 Santoku","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-silver-3-polished-bubinga-ginsan","name":"Musashi Migaki Ginsan Santoku","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-black-damascus-sld","name":"Musashi Black Damascus SLD Bunka","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · SLD (mid steel) · clad/forged blade"},{"id":"musashi-double-bevel-2-kurouchi-shitan-aogami-2","name":"Musashi Kurouchi Aogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"musashi-mirror-tsuchime-damascus-dark-pink-maple-vg10","name":"Musashi Dark Migaki Tsuchime Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-kurouchi-tsuchime-yaki-urushi-aus8","name":"Musashi Yaki Kurouchi Tsuchime AUS-8 Gyuto","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"musashi-ajikiri-blue-kurouchi-aogami-1","name":"Musashi Blue Kurouchi Aogami #1 Ajikiri Deba","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"musashi-fuguhiki-kasumi-shirogami","name":"Musashi Kasumi Shirogami Fuguhiki Yanagiba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"musashi-kasumi-fire-urushi-vg1","name":"Musashi Fire Kasumi VG-1 Santoku","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-1 (entry steel)"},{"id":"musashi-funayuki-2-kurouchi-aogami-2","name":"Musashi Kurouchi Aogami #2 Funayuki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-white-urushi-vg10","name":"Musashi Damascus VG-10 Yanagiba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-silver-3-kasumi-ginsan","name":"Musashi Kasumi Ginsan Deba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-nawame-damascus-yaki-urushi-aus10","name":"Musashi Nawame Yaki Damascus AUS-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"musashi-mirror-damascus-maple-black-vg10","name":"Musashi Migaki Damascus VG-10 Kiritsuke Pankiri","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-silver-dragon-shirogami-2","name":"Musashi Dragon Kasumi Shirogami #2 Yanagiba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kurouchi-tsuchime-cherry-shirogami-2","name":"Musashi Kurouchi Tsuchime Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-brown-birch-vg10","name":"Musashi Damascus VG-10 Kiritsuke Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-left-hand-silver-3-kasumi-ginsan","name":"Musashi Kasumi Ginsan Deba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-polished-ovangkol-sg2","name":"Musashi Ovangkol Migaki R2/SG2 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · R2/SG2 (premium steel)"},{"id":"musashi-nashiji-damascus-aus10","name":"Musashi Nashiji Damascus AUS-10 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"musashi-molybdenum","name":"Musashi Migaki Molybdenum Honesuki","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · Molybdenum stainless (entry steel)"},{"id":"musashi-polished-blue-urushi-aus10","name":"Musashi Migaki AUS-10 Nakiri","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · AUS-10 (mid steel)"},{"id":"musashi-mirror-dark-pink-maple-sld","name":"Musashi Dark Migaki SLD Santoku","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · SLD (mid steel)"},{"id":"musashi-mirror-light-pink-maple-sld","name":"Musashi Light Migaki SLD Nakiri","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · SLD (mid steel)"},{"id":"musashi-tsuchime-bubinga-vg5","name":"Musashi Tsuchime VG-5 Gyuto","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-5 (entry steel)"},{"id":"musashi-damascus-golden-sg2","name":"Musashi Golden Damascus R2/SG2 Gyuto","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"musashi-polished-purple-molybdenum","name":"Musashi Migaki Molybdenum Gyuto","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · Molybdenum stainless (entry steel)"},{"id":"musashi-mirror-damascus-olive-rainbow-vg10","name":"Musashi Rainbow Migaki Damascus VG-10 Bunka","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-funayuki-2-kurouchi-shirogami-2","name":"Musashi Kurouchi Shirogami #2 Funayuki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-gray-birch-vg10","name":"Musashi Damascus VG-10 Sujihiki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-tsuchime-aus6","name":"Musashi Tsuchime AUS-6 Nakiri","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · AUS-6 (entry steel)"},{"id":"musashi-funayuki-1-kurouchi-purple-urushi-stainless-unstated","name":"Musashi Kurouchi Stainless Funayuki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"musashi-polished-ovangkol-vg10","name":"Musashi Ovangkol Migaki VG-10 Gyuto","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-mirror-red-yamanaka-urushi-sld","name":"Musashi Yamanaka Migaki SLD Kiritsuke Petty","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · SLD (mid steel)"},{"id":"musashi-tsuchime-black-marble-vg5","name":"Musashi Marble Tsuchime VG-5 Nakiri","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-5 (entry steel)"},{"id":"musashi-silver-3-suminagashi-ginsan","name":"Musashi Suminagashi Ginsan Kiritsuke Yanagiba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"musashi-2-nashiji-shirogami-2","name":"Musashi Nashiji Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-polished-sld","name":"Musashi Migaki SLD Nakiri","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · SLD (mid steel)"},{"id":"musashi-damascus-black-round-vg10","name":"Musashi Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-sk-kasumi-unstated","name":"Musashi Kasumi Deba","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · steel not stated by the store"},{"id":"musashi-damascus-black-vg10","name":"Musashi Damascus VG-10 Santoku Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-sakimaru-2-kasumi-aogami-2","name":"Musashi Kasumi Aogami #2 Sakimaru Takohiki","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-sumi-urushi-vg10","name":"Musashi Sumi Damascus VG-10 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-polished-red-maple-sg2","name":"Musashi Migaki R2/SG2 Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · R2/SG2 (premium steel)"},{"id":"musashi-tsuchime-oval-purple-vg10","name":"Musashi Tsuchime VG-10 Gyuto","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-polished-hap40","name":"Musashi Migaki HAP40 Gyuto","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · HAP40 (premium steel)"},{"id":"musashi-tsuchime-white-marble-vg5","name":"Musashi Marble Tsuchime VG-5 Sujihiki","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-5 (entry steel)"},{"id":"musashi-black-nickel-damascus-sg2","name":"Musashi Damascus R2/SG2 Gyuto","maker":"Musashi","tier":3,"points":3,"note":"Made by the Musashi workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"musashi-nashiji-olive-aus8","name":"Musashi Nashiji AUS-8 Petty","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · AUS-8 (entry steel)"},{"id":"musashi-mirror-kasumi-shitan-vg10","name":"Musashi Migaki Kasumi VG-10 Yanagiba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-damascus-ocean-white-black-gold-vg10","name":"Musashi Damascus VG-10 Kiritsuke Petty","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-teak-shirogami-2","name":"Musashi Kasumi Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kurouchi-aogami-2","name":"Musashi Kurouchi Aogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"musashi-damascus-teak-vg10","name":"Musashi Damascus VG-10 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"musashi-damascus-black-vg5","name":"Musashi Damascus VG-5 Sujihiki","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"musashi-migaki-copper-vg1","name":"Musashi Copper Migaki VG-1 Santoku Petty","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · VG-1 (entry steel)"},{"id":"musashi-kama-2-kasumi-shirogami-2","name":"Musashi Kama Kasumi Shirogami #2 Usuba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-tsuchime-brown-chromax","name":"Musashi Tsuchime Chromax Santoku","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Chromax (powder stainless) (mid steel)"},{"id":"musashi-polished-green-urushi-sld","name":"Musashi Migaki SLD Kiritsuke","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · SLD (mid steel)"},{"id":"musashi-kasumi-vg10","name":"Musashi Kasumi VG-10 Kiritsuke Yanagiba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · VG-10 (mid steel)"},{"id":"musashi-left-hand-polished-teak-aus10","name":"Musashi Migaki AUS-10 Deba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · AUS-10 (mid steel)"},{"id":"musashi-2-kurouchi-tsuchime-yaki-urushi-shirogami-2","name":"Musashi Yaki Kurouchi Tsuchime Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-chokin-gold-sakura-fuji-shirogami-2","name":"Musashi Chokin Sakura Fuji Kasumi Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-chokin-sakura-fuji-shirogami-2","name":"Musashi Chokin Sakura Fuji Kasumi Shirogami #2 Yanagiba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-sumi-urushi-shirogami-2","name":"Musashi Sumi Kasumi Shirogami #2 Deba","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-2-kasumi-chokin-samurai-new-moon-shirogami-2","name":"Musashi Chokin Samurai Moon Kasumi Shirogami #2 Santoku","maker":"Musashi","tier":2,"points":2,"note":"Made by the Musashi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"musashi-silver-3-kasumi-yaki-urushi-ginsan","name":"Musashi Yaki Kasumi Ginsan Deba","maker":"Musashi","tier":2,"points":1,"note":"Made by the Musashi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"musashi-all-pure-molybdenum","name":"Musashi All Pure Migaki Molybdenum Deba","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · Molybdenum stainless (entry steel)"},{"id":"musashi-polished-dark-blue-urushi-aus8","name":"Musashi Dark Migaki AUS-8 Yanagiba","maker":"Musashi","tier":1,"points":0,"note":"Made by the Musashi workshop · AUS-8 (entry steel)"},{"id":"isshin-hammered-white-shirogami-1","name":"Isshin Tsuchime Shirogami #1 Bunka","maker":"Isshin","tier":3,"points":3,"note":"Made by the Isshin workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"kanetsune-seki-super-gold-2-double-bolster-sg2","name":"Kanetsune Seki R2/SG2 Gyuto","maker":"Kanetsune","tier":2,"points":2,"note":"Made in the Kanetsune factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kanjo-hammered-hap40","name":"Kanjo Tsuchime HAP40 Gyuto","maker":"Kanjo","tier":3,"points":3,"note":"Made by the Kanjo workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"masutani-damascus-sairyu-green-vg10","name":"Masutani Sairyu Damascus VG-10 Santoku","maker":"Masutani","tier":2,"points":2,"note":"Made by the Masutani workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kanjo-wave-damascus-vg10","name":"Kanjo Wave Damascus VG-10 Petty","maker":"Kanjo","tier":2,"points":2,"note":"Made by the Kanjo workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-seki-17-layers-damascus-sannoike-vg10","name":"Kanetsune Seki Sannoike 17-Layer Damascus VG-10 Petty","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-go-umanosuke-namiuchi-aogami-1","name":"Yoshihiro Go Umanosuke Ao Namiuchi Aogami #1 Yanagiba","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"takeshi-saji-srs13-hammered-damascus-blue-turquoise-srs13","name":"Takeshi Saji Tsuchime Damascus SRS-13 Bunka","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"yuta-katayama-super-gold-2-damascus-akatsuki-sg2","name":"Yuta Katayama Akatsuki Damascus R2/SG2 Gyuto","maker":"Yuta Katayama","tier":4,"points":4,"note":"Made by Yuta Katayama, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"isshin-hammered-45-layers-damascus-aus10","name":"Isshin 45-Layer Tsuchime Damascus AUS-10 Gyuto","maker":"Isshin","tier":2,"points":2,"note":"Made by the Isshin workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"isshin-damascus-vg10","name":"Isshin Damascus VG-10 Gyuto","maker":"Isshin","tier":2,"points":2,"note":"Made by the Isshin workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yuta-katayama-damascus-vg10","name":"Yuta Katayama Damascus VG-10 Gyuto","maker":"Yuta Katayama","tier":3,"points":3,"note":"Made by Yuta Katayama, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"yuta-katayama-super-gold-2-damascus-ironwood-reimei-sg2","name":"Yuta Katayama Reimei Damascus R2/SG2 Gyuto","maker":"Yuta Katayama","tier":4,"points":4,"note":"Made by Yuta Katayama, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"isshin-damascus-aus10","name":"Isshin Damascus AUS-10 Petty","maker":"Isshin","tier":2,"points":2,"note":"Made by the Isshin workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"motokyuichi-shirogami-2","name":"Motokyuichi Shirogami #2 Deba","maker":"Motokyuichi","tier":2,"points":2,"note":"Made by the Motokyuichi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sukenari-water-vg10","name":"Sukenari VG-10 Yanagiba","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-jyosaku-2-shirogami-2","name":"Yoshihiro Jyosaku Shirogami #2 Deba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sukenari-super-gold-2-water-sg2","name":"Sukenari R2/SG2 Yanagiba","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"motokyuichi-kurouchi-shirogami-2","name":"Motokyuichi Kurouchi Shirogami #2 Petty","maker":"Motokyuichi","tier":2,"points":2,"note":"Made by the Motokyuichi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"motokyuichi-kurouchi-aogami-2","name":"Motokyuichi Kurouchi Aogami #2 Petty","maker":"Motokyuichi","tier":2,"points":2,"note":"Made by the Motokyuichi workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kanjo-hammered-bolster-molybdenum","name":"Kanjo Tsuchime Molybdenum Petty","maker":"Kanjo","tier":2,"points":1,"note":"Made by the Kanjo workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"yoshihiro-go-unanosuke-namiuchi-aogami-1","name":"Yoshihiro Go Unanosuke Ao Namiuchi Aogami #1 Kiritsuke Yanagiba","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-jyosaku-2-sashimi-shirogami-2","name":"Yoshihiro Jyosaku Shirogami #2 Yanagiba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-jyosaku-2-sashimi-shirogami","name":"Yoshihiro Jyosaku Shirogami Yanagiba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"isshin-hammered-17-layers-damascus-vg10","name":"Isshin 17-Layer Tsuchime Damascus VG-10 Gyuto","maker":"Isshin","tier":2,"points":2,"note":"Made by the Isshin workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yuta-katayama-super-gold-2-damascus-suminagashi-ironwood-reimei-sg2","name":"Yuta Katayama Reimei Damascus Suminagashi R2/SG2 Nakiri","maker":"Yuta Katayama","tier":4,"points":4,"note":"Made by Yuta Katayama, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kanetsune-seki-super-gold-2-powdered-sg2","name":"Kanetsune Seki R2/SG2 Santoku","maker":"Kanetsune","tier":2,"points":2,"note":"Made in the Kanetsune factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"kanetsune-seki-sandvik-ab-19c27-3layer-swedish-stainless","name":"Kanetsune Seki Sandvik AB 3-Layer Swedish Stainless Gyuto","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · Swedish stainless (UX10) (mid steel) · clad/forged blade"},{"id":"kanetsune-seki-dp-kc-141-vg10","name":"Kanetsune Seki DP Kc-141 VG-10 Gyuto","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · VG-10 (mid steel) · clad/forged blade"},{"id":"kanetsune-seki-dp-vg10","name":"Kanetsune Seki DP VG-10 Usuba","maker":"Kanetsune","tier":2,"points":1,"note":"Made in the Kanetsune factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yuisenri-nashiji-finish-retention-ginsan","name":"YuiSenri Retention Nashiji Ginsan Gyuto","maker":"YuiSenri","tier":2,"points":1,"note":"Made by the YuiSenri workshop · Ginsan (Silver #3) (mid steel)"},{"id":"kouichi-morimoto-finished-craftsman-vegetable-shirogami-2","name":"Kouichi Morimoto Craftsman Shirogami #2 Nakiri","maker":"Kouichi Morimoto","tier":3,"points":3,"note":"Made by Kouichi Morimoto, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-tsuchime-damascus-retention-aus10","name":"Yoshihiro Retention Tsuchime Damascus AUS-10 Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"minamoto-masamori-hakugin-yasuki-stainless-unstated","name":"Minamoto Masamori Hakugin Yasuki Stainless Santoku","maker":"Minamoto Masamori","tier":2,"points":1,"note":"Made by the Minamoto Masamori workshop · Stainless (grade not stated) (mid steel)"},{"id":"yoshihiro-17-layers-damascus-hrb-multi-purpose-excellent-balance-of-sharpness-durability-vg10","name":"Yoshihiro HRB Excellent Balance Sharpness Durability 17-Layer Damascus VG-10 Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-left-swedish-stainless","name":"Sakai Takayuki Grand Left Swedish Stainless Kiritsuke Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"yuisenri-tsuchime-multi-purpose-shirogami-1","name":"YuiSenri Tsuchime Shirogami #1 Santoku","maker":"YuiSenri","tier":3,"points":3,"note":"Made by the YuiSenri workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yuisenri-nashiji-finish-multi-purpoes-excellent-edge-retention-easy-maintenance-ginsan","name":"YuiSenri Multi-Purpoes Excellent Edge Retention Easy Maintenance Nashiji Ginsan Santoku","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"kouichi-morimoto-finished-shirogami-2","name":"Kouichi Morimoto Shirogami #2 Santoku","maker":"Kouichi Morimoto","tier":3,"points":3,"note":"Made by Kouichi Morimoto, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-nashiji-finish-excellent-edge-retention-easy-maintenance-ginsan","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Nashiji Ginsan Bunka","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hisashige-slicing-carbon-unstated","name":"Hisashige Slicing Carbon Sujihiki","maker":"Hisashige","tier":2,"points":2,"note":"Made by the Hisashige workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-kusp-kurouchi-shirogami-2","name":"Yoshihiro Kusp Kurouchi Shirogami #2 Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-rgb-blue-kurouchi-aogami-2","name":"Yoshihiro Rgb Blue Kurouchi Aogami #2 Nakiri","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-v5h-multi-purpose-vg5","name":"Yoshihiro V5h VG-5 Santoku","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"yoshihiro-v5h-vg5","name":"Yoshihiro V5h VG-5 Gyuto","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · VG-5 (entry steel) · clad/forged blade"},{"id":"yoshihiro-nashiji-finish-multi-purpose-excellent-edge-retention-easy-maintenance-ginsan","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Nashiji Ginsan Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yuisenri-nashiji-finish-excellent-edge-retention-easy-maintenance-ginsan","name":"YuiSenri Excellent Edge Retention Easy Maintenance Nashiji Ginsan Bunka","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshihiro-69-layers-za18-cobalt-damascus-za18","name":"Yoshihiro Cobalt 69-Layer Damascus ZA-18 Gyuto","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"yoshihiro-aogasumi-yasuki-blue-aogami-2","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Deba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-damascus-excellent-edge-retention-easy-maintenance-ginsan","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Damascus Ginsan Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshihiro-damascus-vegetable-excellent-edge-retention-easy-maintenance-ginsan","name":"Yoshihiro Excellent Edge Retention Easy Maintenance Damascus Ginsan Nakiri","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"kouichi-morimoto-finished-craftsman-shirogami-2","name":"Kouichi Morimoto Craftsman Shirogami #2 Gyuto","maker":"Kouichi Morimoto","tier":3,"points":3,"note":"Made by Kouichi Morimoto, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-wgb-multi-purpose-vg1","name":"Yoshihiro Wgb VG-1 Santoku","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · VG-1 (entry steel)"},{"id":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-ginsan","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Ginsan Yanagiba","maker":"Sakai Takumi Ajimasa","tier":2,"points":1,"note":"Made by the Sakai Takumi Ajimasa workshop · Ginsan (Silver #3) (mid steel)"},{"id":"suisin-black-composite-carbon-unstated","name":"Suisin Composite Carbon Petty","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yuisenri-professional-style-ginsan","name":"YuiSenri Professional Ginsan Kiritsuke Gyuto","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshihiro-high-edge-retention-shitan-aogami-super","name":"Yoshihiro High Edge Retention Aogami Super Bunka","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshihiro-17-layers-damascus-hrb-vegetable-excellent-balance-of-sharpness-durability-vg10","name":"Yoshihiro HRB Excellent Balance Sharpness Durability 17-Layer Damascus VG-10 Nakiri","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-wgb-vg1","name":"Yoshihiro Wgb VG-1 Petty","maker":"Yoshihiro","tier":1,"points":0,"note":"Made by the Yoshihiro workshop · VG-1 (entry steel)"},{"id":"sakai-takayuki-sushi-kiri-antibacterial-molybdenum","name":"Sakai Takayuki Sushi Kiri Antibacterial Molybdenum Sushi Kiri","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takumi-ajimasa-yasuki-shirogami-2","name":"Sakai Takumi Ajimasa Yasuki Shirogami #2 Mioroshi Deba","maker":"Sakai Takumi Ajimasa","tier":2,"points":2,"note":"Made by the Sakai Takumi Ajimasa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-wave-molybdenum","name":"Sakai Takayuki Grand-Chef Wave Molybdenum Pankiri","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"yuisenri-sakai-hakutsuru-gold-household-sld","name":"YuiSenri Sakai Hakutsuru Household SLD Santoku","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · SLD (mid steel) · clad/forged blade"},{"id":"yoshihiro-hongasumi-left-garasuki-shirogami-2","name":"Yoshihiro Left Hon-Kasumi Shirogami #2 Garasuki","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-yhb-blue-tsuchime-aogami-2","name":"Yoshihiro Yhb Blue Tsuchime Aogami #2 Gyuto","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yuisenri-high-edge-retention-aogami-super","name":"YuiSenri High Edge Retention Aogami Super Santoku","maker":"YuiSenri","tier":3,"points":3,"note":"Made by the YuiSenri workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takumi-ajimasa-yasuki-left-hongasumi-shirogami-2","name":"Sakai Takumi Ajimasa Yasuki Left Hon-Kasumi Shirogami #2 Yanagiba","maker":"Sakai Takumi Ajimasa","tier":2,"points":2,"note":"Made by the Sakai Takumi Ajimasa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-jousaku-yasuki-left-shirogami-2","name":"Yoshihiro Jousaku Yasuki Left Shirogami #2 Yanagiba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"minamoto-masamori-carbon-unstated","name":"Minamoto Masamori Carbon Petty","maker":"Minamoto Masamori","tier":2,"points":2,"note":"Made by the Minamoto Masamori workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yuisenri-17-layers-cobalt-damascus-vg10","name":"YuiSenri Cobalt 17-Layer Damascus VG-10 Santoku","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-high-edge-retention-aogami-super","name":"Yoshihiro High Edge Retention Aogami Super Petty","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-yasuki-2-tokujyo-professional-shirogami-2","name":"Sakai Takayuki Yasuki Tokujyo Professional Shirogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takumi-ajimasa-yasuki-hongasumi-finish-shirogami-2","name":"Sakai Takumi Ajimasa Yasuki Hon-Kasumi Shirogami #2 Deba","maker":"Sakai Takumi Ajimasa","tier":2,"points":2,"note":"Made by the Sakai Takumi Ajimasa workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-slicing-swedish-stainless","name":"Sakai Takayuki Grand Slicing Swedish Stainless Sujihiki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"yoshihiro-aogasumi-garasuki-yasuki-aogami-2","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Garasuki","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yuuraku-shirogami-2","name":"Yuuraku Shirogami #2 Petty","maker":"Yuuraku","tier":2,"points":2,"note":"Made by the Yuuraku workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-namiuchi-yasuki-blue-aogami-1","name":"Yoshihiro Namiuchi Yasuki Aogami #1 Deba","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-namiuchi-sakimaru-aogami-1","name":"Yoshihiro Namiuchi Aogami #1 Sakimaru Takohiki","maker":"Yoshihiro","tier":3,"points":3,"note":"Made by the Yoshihiro workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshihiro-tsuchime-damascyoshihiro-damascus-aus10","name":"Yoshihiro Damascyoshihiro Tsuchime Damascus AUS-10 Santoku","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-zad-damascus-retention-aus10","name":"Yoshihiro Zad Retention Damascus AUS-10 Gyuto","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-hga-sk4","name":"Yoshihiro Hga SK4 Gyuto","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"masahiro-maru-mbs-poultry-molybdenum","name":"Masahiro Maru Mbs Poultry Molybdenum Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"sukematsu-67layers-nickel-damascus-spiraled-blue-lacqured-aus10","name":"Sukematsu Spiraled Lacqured 67-Layer Damascus AUS-10 Santoku","maker":"Sukematsu","tier":2,"points":2,"note":"Made by the Sukematsu workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"suisin-nickel-damascus-black-vg10","name":"Suisin Damascus VG-10 Gyuto","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yuisenri-suminagashi-damascus-aogami-2","name":"YuiSenri Suminagashi Damascus Aogami #2 Kiritsuke Yanagiba","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-japan-new-kasumi-household-carbon-unstated","name":"Yoshihiro Household Kasumi Carbon Deba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-japan-new-kasumi-household-kigami-3","name":"Yoshihiro Household Kasumi Kigami #3 Yanagiba","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"yuisenri-yasuki-hammered-shirogami-3","name":"YuiSenri Yasuki Tsuchime Shirogami #3 Santoku","maker":"YuiSenri","tier":2,"points":1,"note":"Made by the YuiSenri workshop · Shirogami #3 (White #3) (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumitogi-edo-vegetable-kigami-3","name":"Sakai Takayuki Kasumitogi Kigami #3 Edo Usuba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-sp-multi-swedish-stainless","name":"Sakai Takayuki Grand Sp Swedish Stainless Santoku","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"sakai-takayuki-grand-sp-slicing-swedish-stainless","name":"Sakai Takayuki Grand Sp Slicing Swedish Stainless Sujihiki","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"sakai-takayuki-tool-meuchi-eel-spike-stainless-unstated","name":"Sakai Takayuki Tool Meuchi Eel Spike Stainless Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Stainless (grade not stated) (mid steel)"},{"id":"masahiro-mbs-fish-butchering-molybdenum","name":"Masahiro Mbs Butchering Molybdenum Deba","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-antibacterial-pc-black-molybdenum","name":"Sakai Takayuki Antibacterial PC Molybdenum Gyuto","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"yuisenri-warikomi-molybdenum","name":"YuiSenri Molybdenum Chukabocho","maker":"YuiSenri","tier":2,"points":1,"note":"Made by the YuiSenri workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-grand-hler-uddeholm-swedish-stainless","name":"Sakai Takayuki Grand Hler Uddeholm Swedish Stainless Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"masahiro-mbs-home-use-molybdenum","name":"Masahiro Mbs Home Use Molybdenum Yanagiba","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"glestain-professional-m-dimple-blade-stainless-unstated","name":"Glestain Professional Dimple Blade Stainless Gyuto","maker":"Glestain","tier":2,"points":1,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"yuisenri-original-japan-household-carbon-unstated","name":"YuiSenri Original Household Carbon Deba","maker":"YuiSenri","tier":2,"points":2,"note":"Made by the YuiSenri workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-hga-slicing-sk4","name":"Yoshihiro Hga Slicing SK4 Sujihiki","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"yoshihiro-hga-poultry-sk4","name":"Yoshihiro Hga Kaku Poultry SK4 Honesuki","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"yoshihiro-hga-multi-purpose-sk4","name":"Yoshihiro Hga SK4 Santoku","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"yoshihiro-hgw-vg1","name":"Yoshihiro Hgw VG-1 Gyuto","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-nihonkou-heavy-duty-carbon-unstated","name":"Sakai Takayuki Nihonkou Heavy Duty Carbon Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-blue-heavy-duty-aogami-2","name":"Sakai Takayuki Heavy Duty Aogami #2 Deba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-blue-yasuki-aogami-2","name":"Sakai Takayuki Yasuki Aogami #2 Petty","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yuisenri-ajikiri-molybdenum","name":"YuiSenri Molybdenum Ajikiri Deba","maker":"YuiSenri","tier":1,"points":0,"note":"Made by the YuiSenri workshop · Molybdenum stainless (entry steel)"},{"id":"masahiro-mbs-molybdenum","name":"Masahiro Mbs Molybdenum Gyuto","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"sakai-kenkikusui-hi-japan-carbon-unstated","name":"Sakai Kenkikusui Hi Carbon Gyuto","maker":"Sakai Kenkikusui","tier":2,"points":2,"note":"Made by the Sakai Kenkikusui workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-blue-yasuki-slicing-aogami-2","name":"Sakai Takayuki Yasuki Slicing Aogami #2 Sujihiki","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"glestain-professional-k-dimple-blade-stainless-unstated","name":"Glestain Professional Dimple Blade Stainless Sujihiki","maker":"Glestain","tier":2,"points":1,"note":"Made in the Glestain factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"minamoto-masamori-maru-poultry-carbon-unstated","name":"Minamoto Masamori Maru Poultry Carbon Honesuki","maker":"Minamoto Masamori","tier":2,"points":2,"note":"Made by the Minamoto Masamori workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshihiro-jousaku-shirogami-2","name":"Yoshihiro Jousaku Shirogami #2 Kamagata Usuba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-aogasumi-edo-eastern-aogami-2","name":"Yoshihiro Aogasumi Eastern Aogami #2 Edo Usuba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-aogasumi-yasuki-aogami-2","name":"Yoshihiro Aogasumi Yasuki Aogami #2 Kamagata","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-jousaku-yasuki-hongasumi-shirogami-2","name":"Yoshihiro Jousaku Yasuki Hon-Kasumi Shirogami #2 Deba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takumi-ajimasa-yasuki-blue-hongasumi-aogami-2","name":"Sakai Takumi Ajimasa Yasuki Blue Hon-Kasumi Aogami #2 Yanagiba","maker":"Sakai Takumi Ajimasa","tier":2,"points":2,"note":"Made by the Sakai Takumi Ajimasa workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-hard-dies-skd","name":"Yoshihiro Hard Dies SKD Nakiri","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SKD (SKD12 / A2) (mid steel)"},{"id":"yuuraku-maru-poultry-shirogami-2","name":"Yuuraku Maru Poultry Shirogami #2 Honesuki","maker":"Yuuraku","tier":2,"points":2,"note":"Made by the Yuuraku workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-kasumitogi-fish-butchering-kigami-3","name":"Sakai Takayuki Kasumitogi Butchering Kigami #3 Deba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-fish-butchering-molybdenum","name":"Sakai Takayuki Butchering Molybdenum Deba","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-grand-sp-dimpled-swedish-stainless","name":"Sakai Takayuki Grand Sp Dimpled Swedish Stainless Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Swedish stainless (UX10) (mid steel)"},{"id":"yoshihiro-hgb-slicing-sk4","name":"Yoshihiro Hgb Slicing SK4 Sujihiki","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"yoshihiro-hgb-sk4","name":"Yoshihiro Hgb SK4 Petty","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · SK4 carbon (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-slicing-molybdenum","name":"Sakai Takayuki Slicing Molybdenum Sujihiki","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-kasumitogi-kigami-3","name":"Sakai Takayuki Kasumitogi Kigami #3 Yanagiba","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"sakai-takayuki-nihonkou-aogami-2","name":"Sakai Takayuki Nihonkou Aogami #2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-hgw-vegetable-vg1","name":"Yoshihiro Hgw VG-1 Nakiri","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · VG-1 (entry steel) · clad/forged blade"},{"id":"hisashige-carbon-unstated","name":"Hisashige Carbon Petty","maker":"Hisashige","tier":2,"points":2,"note":"Made by the Hisashige workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"hisashige-poultry-carbon-unstated","name":"Hisashige Kaku Poultry Carbon Honesuki","maker":"Hisashige","tier":2,"points":2,"note":"Made by the Hisashige workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sakai-ichiji-furoshiki-stainless-unstated","name":"Sakai Ichiji Furoshiki Stainless Santoku","maker":"Sakai Ichiji","tier":2,"points":1,"note":"Made by the Sakai Ichiji workshop · Stainless (grade not stated) (mid steel)"},{"id":"yoshikazu-tanaka-sakai-motokane-kitchen-no-2-shirogami","name":"Yoshikazu Tanaka Sakai Motokane Shirogami Usuba","maker":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Made by Yoshikazu Tanaka, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"goko-shimousanokuni-kougetsu-no-1-shirogami-1","name":"Goko Shimousanokuni Kougetsu Shirogami #1 Gyuto","maker":"Goko","tier":3,"points":3,"note":"Made by the Goko workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshikazu-tanaka-sakai-motokane-wooden-case-shirogami","name":"Yoshikazu Tanaka Sakai Motokane Butcher Case Shirogami Deba","maker":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Made by Yoshikazu Tanaka, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"yoshikazu-tanaka-sakai-motokane-no-2-wooden-case-shirogami-2","name":"Yoshikazu Tanaka Sakai Motokane Butcher Case Shirogami #2 Mioroshi Deba","maker":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Made by Yoshikazu Tanaka, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"misuzu-traditional-blade-round-vg10","name":"Misuzu Traditional Blade VG-10 Gyuto","maker":"Misuzu","tier":2,"points":1,"note":"Made by the Misuzu workshop · VG-10 (mid steel)"},{"id":"harukaze-powdered-hss-damascus-sg2","name":"Harukaze Powdered Damascus R2/SG2 Gyuto","maker":"Harukaze","tier":3,"points":3,"note":"Made by the Harukaze workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"goko-musashinokuni-kougetsu-mono-made-of-sk-materials-unstated","name":"Goko Musashinokuni Kougetsu Mono-Steel Materials Deba","maker":"Goko","tier":1,"points":0,"note":"Made by the Goko workshop · steel not stated by the store"},{"id":"sakai-ichiji-stainless-unstated","name":"Sakai Ichiji Stainless Santoku","maker":"Sakai Ichiji","tier":2,"points":1,"note":"Made by the Sakai Ichiji workshop · Stainless (grade not stated) (mid steel)"},{"id":"sakai-ichiji-honmamon-stainless-unstated","name":"Sakai Ichiji Stainless Pankiri","maker":"Sakai Ichiji","tier":2,"points":1,"note":"Made by the Sakai Ichiji workshop · Stainless (grade not stated) (mid steel)"},{"id":"sakai-ichiji-sashimi-stainless-unstated","name":"Sakai Ichiji Stainless Yanagiba","maker":"Sakai Ichiji","tier":2,"points":1,"note":"Made by the Sakai Ichiji workshop · Stainless (grade not stated) (mid steel)"},{"id":"suisin-yasugi-cabo-em-shirogami","name":"Suisin Yasugi Shirogami Deba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-sajitakeshi-vg10","name":"Takeshi Saji Sajitakeshi VG-10 Gyuto","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel)"},{"id":"suisin-molybdenum","name":"Suisin Molybdenum Kiritsuke","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"miura-obidama-unstated","name":"Miura Obidama Gyuto","maker":"Miura Obidama","tier":1,"points":0,"note":"Made by the Miura Obidama workshop · steel not stated by the store"},{"id":"miura-itadaki-unstated","name":"Miura Itadaki Honesuki","maker":"Miura Itadaki","tier":1,"points":0,"note":"Made by the Miura Itadaki workshop · steel not stated by the store"},{"id":"suisin-suishin-vg10","name":"Suisin Suishin VG-10 Petty","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · VG-10 (mid steel)"},{"id":"miyazaki-kajiya-damasco-martelado-sub-ginsan","name":"Miyazaki Kajiya Damasco Martelado Sub Ginsan Santoku","maker":"Miyazaki Kajiya","tier":2,"points":1,"note":"Made by the Miyazaki Kajiya workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miyazaki-kajiya-gin-san-damasco-martelada-sub-zero-cabo-de-carvalho-laqueado-ginsan","name":"Miyazaki Kajiya San Damasco Martelada Sub-Zero Carvalho Laqueado Ginsan Nakiri","maker":"Miyazaki Kajiya","tier":2,"points":1,"note":"Made by the Miyazaki Kajiya workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miyazaki-kajiya-damasco-martelado-za18","name":"Miyazaki Kajiya Tsubaki Damasco Martelado ZA-18 Kiritsuke Petty","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":1,"note":"Forged by Tsubaki for Miyazaki Kajiya · ZA-18 (mid steel)"},{"id":"miyazaki-kajiya-multicamadas-hon-warikomi-aogami-2","name":"Miyazaki Kajiya Tsubaki Multicamadas Hon Aogami #2 Santoku","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":2,"note":"Forged by Tsubaki for Miyazaki Kajiya · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"suisin-suishin-molybdenum","name":"Suisin Suishin Molybdenum Petty","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-vg10","name":"Suisin VG-10 Santoku","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · VG-10 (mid steel)"},{"id":"baba-hamono-unstated","name":"Baba Hamono Nakiri","maker":"Baba Hamono","tier":1,"points":0,"note":"Made by the Baba Hamono workshop · steel not stated by the store"},{"id":"nigara-hamono-sg2","name":"Nigara Hamono R2/SG2 Santoku","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"hatsukokoro-gin-san-3-damasco-cabo-octogonal-de-oliveira-ginsan","name":"Hatsukokoro San Damasco Oliveira Ginsan Santoku","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"suisin-por-forjado-negro-shirogami","name":"Suisin Kenji Togashi Por Forjado Negro Shirogami Nakiri","maker":"Suisin","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Suisin · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"glestain-tipo-m-ocidental-220wm-440","name":"Glestain Ocidental 220WM 440 Deba","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"enkyu-saruku-rie-hon-sg2","name":"Enkyu Saruku Rie Hon R2/SG2 Sujihiki","maker":"Enkyu","tier":2,"points":2,"note":"Made by the Enkyu workshop · R2/SG2 (premium steel)"},{"id":"baba-hamono-damasco-com-oxida-aogami-1","name":"Baba Hamono Damasco Oxida Aogami #1 Gyuto","maker":"Baba Hamono","tier":3,"points":3,"note":"Made by the Baba Hamono workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"suisin-cabo-rvore-ichii-ginsan","name":"Suisin Rvore Ichii Ginsan Yanagiba","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miyazaki-kajiya-azul-cleo-macio-unstated","name":"Miyazaki Kajiya Azul Cleo Macio Tsuchime Bunka","maker":"Miyazaki Kajiya","tier":1,"points":0,"note":"Made by the Miyazaki Kajiya workshop · steel not stated by the store"},{"id":"miyazaki-kajiya-martelada-cabo-integral-ginsan","name":"Miyazaki Kajiya Martelada Integral Ginsan Petty","maker":"Miyazaki Kajiya","tier":2,"points":1,"note":"Made by the Miyazaki Kajiya workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miyazaki-kajiya-tsuchime-cabo-ginsan","name":"Miyazaki Kajiya Tsubaki Tsuchime Ginsan Kiritsuke Petty","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":1,"note":"Forged by Tsubaki for Miyazaki Kajiya · Ginsan (Silver #3) (mid steel)"},{"id":"miyazaki-kajiya-za18-damasco-martelado-sub-zero-cabo-octogonal-de-pau-za18","name":"Miyazaki Kajiya Damasco Martelado Sub-Zero Pau ZA-18 Kiritsuke Gyuto","maker":"Miyazaki Kajiya","tier":2,"points":1,"note":"Made by the Miyazaki Kajiya workshop · ZA-18 (mid steel)"},{"id":"baba-hamono-branco-acabamento-kurouchi-shirogami","name":"Baba Hamono Branco Acabamento Kurouchi Shirogami Nakiri","maker":"Baba Hamono","tier":2,"points":2,"note":"Made by the Baba Hamono workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-tipo-espada-tsuchime-damasco-cabo-octogonal-de-pau-rosa-sg2","name":"Sakai Takayuki Espada Damasco Pau-Rosa Tsuchime R2/SG2 Yanagiba","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · R2/SG2 (premium steel)"},{"id":"naohito-myojin-cobalt-cabo-octogonal-vg10","name":"Naohito Myojin Cobalt VG-10 Petty","maker":"Naohito Myojin","tier":2,"points":2,"note":"Made by Naohito Myojin, an artisan blacksmith · VG-10 (mid steel)"},{"id":"suisin-bainha-magn-lia-unstated","name":"Suisin Magn Lia Knife","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · steel not stated by the store"},{"id":"sakai-takayuki-tipo-ken-japon-vg10","name":"Sakai Takayuki Ken Japon Nashiji VG-10 Santoku","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel)"},{"id":"masamoto-honkasumi-com-cabo-shirogami-2","name":"Masamoto Hon-Kasumi Shirogami #2 Yanagiba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-molibd-nio-molybdenum","name":"Masamoto Molibd Nio Molybdenum Gyuto","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · Molybdenum stainless (entry steel)"},{"id":"masamoto-faca-souhonten-honkasumi-shirogami-2","name":"Masamoto Souhonten Hon-Kasumi Shirogami #2 Gyuto","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masamoto-com-cabo-octogonal-aogami-2","name":"Masamoto Aogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masamoto-sohonten-sohonten-bainha-exclusiva-para-unstated","name":"Masamoto Sohonten Exclusiva Yanagiba","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · steel not stated by the store"},{"id":"masamoto-sohonten-bainha-exclusiva-para-unstated","name":"Masamoto Sohonten Exclusiva Gyuto","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · steel not stated by the store"},{"id":"suisin-faca-honyaki-cabo-octogonal-meia-lua-em-madeira-ichii-molybdenum","name":"Suisin Inox Honyaki Meia-Lua Madeira Ichii Molybdenum Kiritsuke","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"masamoto-cabo-em-madeira-shirogami-2","name":"Masamoto Madeira Shirogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-em-forma-de-espada-martelada-damasco-cabo-de-pau-rosa-sg2","name":"Sakai Takayuki Forma Espada Martelada Damasco Pau-Rosa R2/SG2 Gyuto","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · R2/SG2 (premium steel)"},{"id":"sakai-takayuki-tipo-espada-damasco-martelado-cabo-em-pau-rosa-sg2","name":"Sakai Takayuki Espada Damasco Martelado Pau-Rosa R2/SG2 Santoku","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · R2/SG2 (premium steel)"},{"id":"baba-hamono-laca-vermelha-urushi-shirogami-1","name":"Baba Hamono Vermelha Shirogami #1 Yanagiba","maker":"Baba Hamono","tier":3,"points":3,"note":"Made by the Baba Hamono workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-fuusen-damasco-escurecido-ginsan","name":"Hatsukokoro Fuusen Damasco Escurecido Ginsan Santoku","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"masahiro-cabo-de-laminado-preto-shirogami","name":"Masahiro Laminado Preto Shirogami Santoku","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"tojiro-bicamada-cabo-elast-molybdenum","name":"Tojiro Bicamada Elast Molybdenum Deba","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"miura-itadaki-giichi-faca-cabo-aogami-1","name":"Miura Itadaki Giichi Aogami #1 Yanagiba","maker":"Miura Itadaki","tier":3,"points":3,"note":"Made by the Miura Itadaki workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"miura-itadaki-giichi-acabamento-negro-shirogami-2","name":"Miura Itadaki Giichi Acabamento Negro Shirogami #2 Petty","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-unagisaki-primeira-modelo-shirogami","name":"Sakai Kikumori Primeira Modelo Shirogami Unagisaki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-branco-cabo-em-shirogami","name":"Sakai Kikumori Branco Shirogami Knife","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"miura-obidama-um-gume-branco-shirogami","name":"Miura Obidama Um Gume Branco Shirogami Gyuto","maker":"Miura Obidama","tier":2,"points":2,"note":"Made by the Miura Obidama workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"miura-obidama-ha-damasco-cabo-aogami-1","name":"Miura Obidama Ha Damasco Aogami #1 Gyuto","maker":"Miura Obidama","tier":3,"points":3,"note":"Made by the Miura Obidama workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"miura-itadaki-giichi-tanaka-kurouchi-cabo-em-turquesa-branca-shirogami-2","name":"Miura Itadaki Giichi Tanaka Turquesa Branca Kurouchi Shirogami #2 Kiritsuke Yanagiba","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"miura-obidama-ponta-arredondada-acabamento-espelhado-cabo-customizado-roxo-vg10","name":"Miura Obidama Ponta Arredondada Acabamento Espelhado Customizado Roxo VG-10 Yanagiba","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · VG-10 (mid steel)"},{"id":"miura-obidama-hai-acabamento-vg10","name":"Miura Obidama Hai Acabamento VG-10 Kiritsuke Yanagiba","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · VG-10 (mid steel)"},{"id":"miura-itadaki-giichi-kurouchi-cabo-shirogami-2","name":"Miura Itadaki Giichi Kurouchi Shirogami #2 Deba","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-damasco-escurecido-cabo-vg10","name":"Takeshi Saji Damasco Escurecido VG-10 Nakiri","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel)"},{"id":"hatsukokoro-damasco-cabo-integral-ginsan","name":"Hatsukokoro Damasco Integral Ginsan Gyuto","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-kikumori-faca-dia-bocho-shirogami-2","name":"Sakai Kikumori Dia Shirogami #2 Chukabocho","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"magoroku-seki-seki-15000st-pequena-unstated","name":"Magoroku Seki 15000ST Pequena Santoku","maker":"Magoroku","tier":1,"points":-1,"note":"Made in the Magoroku factory · steel not stated by the store"},{"id":"magoroku-seki-damascus-unstated","name":"Magoroku Seki Damascus Nakiri","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · steel not stated by the store · clad/forged blade"},{"id":"magoroku-seki-dh5305-15000st-unstated","name":"Magoroku Seki 15000ST Petty","maker":"Magoroku","tier":1,"points":-1,"note":"Made in the Magoroku factory · steel not stated by the store"},{"id":"ishiduchi-martelado-damasco-67-camadas-cabo-verde-vg10","name":"Ishiduchi Martelado Damasco Camadas Verde VG-10 Petty","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · VG-10 (mid steel)"},{"id":"ishiduchi-martelado-67-camadas-damasco-cabo-verde-vg10","name":"Ishiduchi Martelado Camadas Damasco Verde VG-10 Santoku","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · VG-10 (mid steel)"},{"id":"ishiduchi-azul-preto-forjado-shirogami","name":"Ishiduchi Azul Preto Forjado Shirogami Bunka","maker":"Ishiduchi","tier":2,"points":2,"note":"Made by the Ishiduchi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"ishiduchi-martelada-damasco-67-camadas-cabo-verde-vg10","name":"Ishiduchi Martelada Damasco Camadas Verde VG-10 Gyuto","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · VG-10 (mid steel)"},{"id":"takeshi-saji-damasco-colorido-cabo-vg10","name":"Takeshi Saji Damasco Colorido VG-10 Gyuto","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel)"},{"id":"mcusta-zanmai-zanmai-bainha-para-pequeno-vermelha-unstated","name":"Mcusta Zanmai Pequeno Vermelha Santoku","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · steel not stated by the store · clad/forged blade"},{"id":"onihiro-azul-cabo-em-shirogami","name":"Onihiro Azul Shirogami Santoku","maker":"Onihiro","tier":2,"points":2,"note":"Made by the Onihiro workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"makoto-kurosaki-ry-sei-cabo-vg7","name":"Makoto Kurosaki Ry Sei VG-7 Gyuto","maker":"Makoto Kurosaki","tier":2,"points":2,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel)"},{"id":"baba-hamono-kagekiyo-kagekiyo-cabo-laqueado-ginsan","name":"Baba Hamono Kagekiyo Laqueado Ginsan Yanagiba","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · Ginsan (Silver #3) (mid steel)"},{"id":"shibata-yasugi-acabamento-nashiji-aogami-2","name":"Shibata Yasugi Acabamento Nashiji Aogami #2 Gyuto","maker":"Shibata","tier":2,"points":2,"note":"Made by the Shibata workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shoshin-damasco-com-vg10","name":"Hatsukokoro Shoshin Damasco VG-10 Gyuto","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel)"},{"id":"ishiduchi-damasco-camadas-vg10","name":"Ishiduchi Damasco Camadas VG-10 Kiritsuke","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · VG-10 (mid steel)"},{"id":"ishiduchi-damasco-camadas-cabo-vg10","name":"Ishiduchi Damasco Camadas VG-10 Nakiri","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · VG-10 (mid steel)"},{"id":"ishiduchi-acabamento-nashiji-cabo-ginsan","name":"Ishiduchi Acabamento Nashiji Ginsan Sujihiki","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"ishiduchi-gin-san-acabamento-nashiji-cabo-de-laminado-marrom-escuro-ginsan","name":"Ishiduchi San Acabamento Laminado Marrom-Escuro Nashiji Ginsan Petty","maker":"Ishiduchi","tier":2,"points":1,"note":"Made by the Ishiduchi workshop · Ginsan (Silver #3) (mid steel)"},{"id":"ishiduchi-acabamento-martelado-cabo-de-laminado-vermelho-aogami-super","name":"Ishiduchi Acabamento Martelado Laminado Vermelho Aogami Super Kiritsuke Gyuto","maker":"Ishiduchi","tier":3,"points":3,"note":"Made by the Ishiduchi workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"kyohei-shindo-kurouchi-cabo-em-aogami-2","name":"Kyohei Shindo Kurouchi Aogami #2 Gyuto","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-no2-forja-preta-aogami-2","name":"Kyohei Shindo No2 Forja Preta Aogami #2 Santoku","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-funayuki-kurouchi-cabo-aogami-2","name":"Kyohei Shindo Kurouchi Aogami #2 Funayuki","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kyohei-shindo-kurouchi-cabo-octogonal-aogami-2","name":"Kyohei Shindo Kurouchi Aogami #2 Bunka","maker":"Kyohei Shindo","tier":3,"points":3,"note":"Made by Kyohei Shindo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"suisin-mukimono-gin-3-kasumi-cabo-em-teixo-ginsan","name":"Suisin Teixo Kasumi Ginsan Mukimono","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · Ginsan (Silver #3) (mid steel)"},{"id":"hatsukokoro-ginrei-acabamento-nashi-ginsan","name":"Hatsukokoro Ginrei Acabamento Nashi Ginsan Santoku","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel)"},{"id":"ryofu-suzukaze-em-alto-sg2","name":"Ryofu Suzukaze Alto R2/SG2 Gyuto","maker":"Ryofu","tier":2,"points":2,"note":"Made by the Ryofu workshop · R2/SG2 (premium steel)"},{"id":"ryofu-suzukaze-em-hss-sg2","name":"Ryofu Suzukaze R2/SG2 Santoku","maker":"Ryofu","tier":2,"points":2,"note":"Made by the Ryofu workshop · R2/SG2 (premium steel)"},{"id":"ryofu-suzukaze-em-alta-sg2","name":"Ryofu Suzukaze Alta Tsuchime R2/SG2 Petty","maker":"Ryofu","tier":2,"points":2,"note":"Made by the Ryofu workshop · R2/SG2 (premium steel)"},{"id":"masazumi-tipo-ken-gold-com-virola-vg10","name":"Masazumi Ken Virola VG-10 Gyuto","maker":"Masazumi","tier":2,"points":1,"note":"Made by the Masazumi workshop · VG-10 (mid steel)"},{"id":"miwa-miwahamono-miwahamono-cabo-de-nogueira-aogami-1","name":"Miwa Miwahamono Nakiri-bunka Nogueira Aogami #1 Bunka","maker":"Miwa","tier":3,"points":3,"note":"Made by the Miwa workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"suisin-suishin-forjada-por-shirogami-2","name":"Suisin Kenji Togashi Suishin Forjada Por Shirogami #2 Deba","maker":"Suisin","smith":"Kenji Togashi","tier":3,"points":3,"note":"Forged by Kenji Togashi for Suisin · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"miura-obidama-fio-nico-acabamento-ginsan","name":"Miura Obidama Fio Nico Acabamento Ginsan Gyuto","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miura-obidama-fio-nico-carbono-shirogami-2","name":"Miura Obidama Fio Nico Shirogami #2 Gyuto","maker":"Miura Obidama","tier":2,"points":2,"note":"Made by the Miura Obidama workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"miura-obidama-kirituke-para-canhotos-ginsan","name":"Miura Obidama Kirituke Canhotos Ginsan Yanagiba","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miura-obidama-hai-para-ginsan","name":"Miura Obidama Hai Ginsan Kiritsuke Yanagiba","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · Ginsan (Silver #3) (mid steel)"},{"id":"miura-obidama-espelhado-cabo-marfim-vg10","name":"Miura Obidama Espelhado Marfim VG-10 Yanagiba","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · VG-10 (mid steel)"},{"id":"hatsukokoro-taka-martelado-damasco-cabo-integral-de-oliveira-vg10","name":"Hatsukokoro Taka Martelado Damasco Integral Oliveira VG-10 Santoku","maker":"Hatsukokoro","tier":2,"points":1,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel)"},{"id":"hado-sakai-okina-ryu-tsuchime-espelhada-damasco-cabo-de-carvalho-preto-aus10","name":"Hado Sakai Okina-ryu Espelhada Damasco Carvalho Preto Tsuchime AUS-10 Kiritsuke Gyuto","maker":"Hado Sakai","tier":2,"points":1,"note":"Made by the Hado Sakai workshop · AUS-10 (mid steel)"},{"id":"seki-souma-molibd-nio-cabo-shirogami","name":"Seki Souma Molibd Nio Shirogami Santoku","maker":"Seki Souma","tier":2,"points":2,"note":"Made by the Seki Souma workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-ichiji-integral-molybdenum","name":"Sakai Ichiji Integral Molybdenum Gyuto","maker":"Sakai Ichiji","tier":1,"points":0,"note":"Made by the Sakai Ichiji workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-no-2-aogami-2","name":"Suisin Aogami #2 Usuba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sumikama-tora-kasumi-molibd-shirogami","name":"Sumikama Tora Molibd Kasumi Shirogami Nakiri","maker":"Sumikama","tier":2,"points":2,"note":"Made by the Sumikama workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"baba-hamono-kagekiyo-polimento-espelhado-cabo-hirame-vg10","name":"Baba Hamono Kagekiyo Polimento Espelhado Hirame VG-10 Kiritsuke Yanagiba","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · VG-10 (mid steel)"},{"id":"hado-sakai-hadou-oinaru-branco-molybdenum","name":"Hado Sakai Hadou Oinaru Branco Molybdenum Gyuto","maker":"Hado Sakai","tier":2,"points":1,"note":"Made by the Hado Sakai workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"hado-sakai-oinaru-acabamento-nashi-ji-cabo-de-nogueira-sld","name":"Hado Sakai Oinaru Acabamento Nogueira Nashiji SLD Petty","maker":"Hado Sakai","tier":2,"points":1,"note":"Made by the Hado Sakai workshop · SLD (mid steel)"},{"id":"ikenami-branco-com-cabo-molybdenum","name":"Ikenami Branco Molybdenum Deba","maker":"Ikenami","tier":2,"points":1,"note":"Made by the Ikenami workshop · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"hado-sakai-michi-azul-cleo-molybdenum","name":"Hado Sakai Michi Azul Cleo Molybdenum Gyuto","maker":"Hado Sakai","tier":1,"points":0,"note":"Made by the Hado Sakai workshop · Molybdenum stainless (entry steel)"},{"id":"hado-sakai-hadou-oinaru-sw-shirogami","name":"Hado Sakai Hadou Oinaru Sw Shirogami Santoku","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"hado-sakai-okina-padr-corda-ginsan","name":"Hado Sakai Okina Padr Corda Ginsan Santoku","maker":"Hado Sakai","tier":2,"points":1,"note":"Made by the Hado Sakai workshop · Ginsan (Silver #3) (mid steel)"},{"id":"glestain-integral-tipo-m-012tm-014tm-molybdenum","name":"Glestain Inox Integral 012TM 014TM Molybdenum Petty","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-kizuki-kurouchi-acabamento-shirogami-2","name":"Sakai Kikumori Kizuki Acabamento Kurouchi Shirogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"enkyu-saruku-rie-honouun-sg2","name":"Enkyu Saruku Rie Honouun R2/SG2 Gyuto","maker":"Enkyu","tier":2,"points":2,"note":"Made by the Enkyu workshop · R2/SG2 (premium steel)"},{"id":"enkyu-rie-higurashi-damasco-sg2","name":"Enkyu Rie Higurashi Damasco R2/SG2 Bunka","maker":"Enkyu","tier":2,"points":2,"note":"Made by the Enkyu workshop · R2/SG2 (premium steel)"},{"id":"enkyu-rie-higurashi-sg2","name":"Enkyu Rie Higurashi R2/SG2 Bunka Petty","maker":"Enkyu","tier":2,"points":2,"note":"Made by the Enkyu workshop · R2/SG2 (premium steel)"},{"id":"mcusta-novo-padr-damasco-vg10","name":"Mcusta Novo Padr Damasco VG-10 Sujihiki","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · VG-10 (mid steel)"},{"id":"suisin-suishin-para-canhotos-shirogami","name":"Suisin Suishin Canhotos Shirogami Deba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"hidari-yorimitsu-acabamento-kurouchi-cabo-aogami-1","name":"Hidari Yorimitsu Acabamento Kurouchi Aogami #1 Gyuto","maker":"Hidari Yorimitsu","tier":3,"points":3,"note":"Made by the Hidari Yorimitsu workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hidari-yorimitsu-acabamento-negro-cabo-de-nogueira-aogami-1","name":"Hidari Yorimitsu Acabamento Negro Nogueira Aogami #1 Petty","maker":"Hidari Yorimitsu","tier":3,"points":3,"note":"Made by the Hidari Yorimitsu workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hado-sakai-junpaku-branco-cleo-molybdenum","name":"Hado Sakai Junpaku Branco Cleo Molybdenum Santoku","maker":"Hado Sakai","tier":1,"points":0,"note":"Made by the Hado Sakai workshop · Molybdenum stainless (entry steel)"},{"id":"mizuno-tanrenjo-kasumi-cabo-octogonal-aogami-2","name":"Mizuno Tanrenjo Kasumi Aogami #2 Yanagiba","maker":"Mizuno Tanrenjo","tier":2,"points":2,"note":"Made by the Mizuno Tanrenjo workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-chouyou-cabo-octogonal-aogami-1","name":"Sakai Kikumori Chouyou Aogami #1 Gyuto","maker":"Sakai Kikumori","tier":3,"points":3,"note":"Made by the Sakai Kikumori workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"takeshi-saji-damasco-escurecido-cabo-de-ironwood-sg2","name":"Takeshi Saji Damasco Escurecido R2/SG2 Nakiri","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"sakai-kikumori-kasumi-cabo-octogonal-shirogami-2","name":"Sakai Kikumori Kasumi Shirogami #2 Gyuto","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masahiro-carbono-japon-cabo-shirogami","name":"Masahiro Japon Shirogami Gyuto","maker":"Masahiro","tier":2,"points":1,"note":"Made in the Masahiro factory · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"miwa-miwahamono-facas-aogami-1","name":"Miwa Miwahamono Facas Aogami #1 Gyuto","maker":"Miwa","tier":3,"points":3,"note":"Made by the Miwa workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"masahiro-cabo-redondo-em-molybdenum","name":"Masahiro Redondo Molybdenum Santoku","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"sakai-kikumori-unagisaki-estilo-nagoya-n-2-shirogami","name":"Sakai Kikumori Estilo Nagoya N.2 Shirogami Unagisaki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-gento-meito-espada-shirogami","name":"Teruyasu Fujiwara Gento Meito Espada Shirogami Petty","maker":"Teruyasu Fujiwara","tier":3,"points":3,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"mcusta-novo-padr-supreme-vg10","name":"Mcusta Novo Padr Supreme VG-10 Gyuto","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · VG-10 (mid steel)"},{"id":"miyazaki-kajiya-martelado-damasco-sub-za18","name":"Miyazaki Kajiya Tsubaki Martelado Damasco Sub ZA-18 Gyuto","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":2,"note":"Forged by Tsubaki for Miyazaki Kajiya · ZA-18 (mid steel) · clad/forged blade"},{"id":"miyazaki-kajiya-damasco-martelado-sub-za18","name":"Miyazaki Kajiya Tsubaki Damasco Martelado Sub ZA-18 Bunka","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":2,"note":"Forged by Tsubaki for Miyazaki Kajiya · ZA-18 (mid steel) · clad/forged blade"},{"id":"miyazaki-kajiya-gin-3-tsuchime-damasco-sub-zero-cabo-octogonal-de-nogueira-ginsan","name":"Miyazaki Kajiya Tsubaki Damasco Sub-Zero Nogueira Tsuchime Ginsan Kiritsuke Petty","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":2,"note":"Forged by Tsubaki for Miyazaki Kajiya · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"miyazaki-kajiya-multicamadas-com-ferro-aogami-2","name":"Miyazaki Kajiya Tsubaki Multicamadas Ferro Aogami #2 Gyuto","maker":"Miyazaki Kajiya","smith":"Tsubaki","tier":2,"points":2,"note":"Forged by Tsubaki for Miyazaki Kajiya · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-faca-dobr-vel-sg2","name":"Takeshi Saji Dobr Vel R2/SG2 Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"sumikama-smikama-kasumi-tora-shirogami","name":"Sumikama Smikama Tora Kasumi Shirogami Gyuto","maker":"Sumikama","tier":2,"points":2,"note":"Made by the Sumikama workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sumikama-kasumi-damasco-cabo-de-laminado-preto-vg10","name":"Sumikama Damasco Laminado Preto Kasumi VG-10 Nakiri","maker":"Sumikama","tier":2,"points":1,"note":"Made by the Sumikama workshop · VG-10 (mid steel)"},{"id":"seki-souma-faca-molibd-nio-shirogami","name":"Seki Souma Molibd Nio Shirogami Sujihiki","maker":"Seki Souma","tier":2,"points":2,"note":"Made by the Seki Souma workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"baba-hamono-cabo-laqueado-hirame-ginsan","name":"Baba Hamono Laqueado Hirame Ginsan Deba","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-ichiji-cabo-laminado-molybdenum","name":"Sakai Ichiji Laminado Molybdenum Santoku","maker":"Sakai Ichiji","tier":1,"points":0,"note":"Made by the Sakai Ichiji workshop · Molybdenum stainless (entry steel)"},{"id":"masakage-kiri-damasco-cabo-vg10","name":"Masakage Kiri Damasco VG-10 Nakiri","maker":"Masakage","tier":2,"points":1,"note":"Made by the Masakage workshop · VG-10 (mid steel)"},{"id":"sakai-takayuki-sakaitakayuki-tipo-ken-damasco-33-camadas-cabo-octogonal-de-vg10","name":"Sakai Takayuki Ken Damasco Camadas VG-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · VG-10 (mid steel)"},{"id":"suisin-honyaki-cabo-semirredondo-hexagonal-em-madeira-ichii-molybdenum","name":"Suisin Inox Honyaki Semirredondo Hexagonal Madeira Ichii Molybdenum Santoku","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-suishin-cabo-vinho-vg10","name":"Suisin Suishin Vinho VG-10 Gyuto","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · VG-10 (mid steel)"},{"id":"suisin-suishin-bainha-de-pau-branco-karakuri-molybdenum","name":"Suisin Suishin Inox Pau-branco Karakuri Molybdenum Gyuto","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"mcusta-faca-zanmai-ultimate-aranami-vg10","name":"Mcusta Zanmai Ultimate Aranami VG-10 Gyuto","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · VG-10 (mid steel)"},{"id":"mcusta-novo-padr-revolution-sg2","name":"Mcusta Novo Padr Revolution R2/SG2 Petty","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · R2/SG2 (premium steel)"},{"id":"mcusta-novo-cl-ssico-sg2","name":"Mcusta Novo Cl Ssico R2/SG2 Santoku","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · R2/SG2 (premium steel)"},{"id":"mcusta-zanmai-classic-pro-3-guren-vg10","name":"Mcusta Zanmai Classic Pro Guren VG-10 Petty","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · VG-10 (mid steel)"},{"id":"makoto-kurosaki-sakura-martelado-cabo-octogonal-de-cerejeira-sg2","name":"Makoto Kurosaki Sakura Martelado Cerejeira R2/SG2 Bunka","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"glestain-tipo-totalmente-em-molybdenum","name":"Glestain Molybdenum Sujihiki","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · Molybdenum stainless (entry steel)"},{"id":"sumikama-kasane-pequena-scs135b-aus8","name":"Sumikama Kasane Pequena Scs135b AUS-8 Ko-Bunka","maker":"Sumikama","tier":1,"points":0,"note":"Made by the Sumikama workshop · AUS-8 (entry steel)"},{"id":"sumikama-kasumi-cabo-rmore-vg10","name":"Sumikama Rmore Kasumi VG-10 Sujihiki","maker":"Sumikama","tier":2,"points":1,"note":"Made by the Sumikama workshop · VG-10 (mid steel)"},{"id":"mcusta-pequena-zanmai-revolution-3-verde-sg2","name":"Mcusta Pequena Zanmai Revolution Verde R2/SG2 Santoku","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · R2/SG2 (premium steel)"},{"id":"sumikama-kasane-scs125u-cabo-de-cerejeira-yama-aus8","name":"Sumikama Kasane Cerejeira Yama AUS-8 Petty","maker":"Sumikama","tier":1,"points":0,"note":"Made by the Sumikama workshop · AUS-8 (entry steel)"},{"id":"sumikama-kasane-scs165b-cabo-de-cerejeira-yama-aus8","name":"Sumikama Kasane Cerejeira Yama AUS-8 Bunka","maker":"Sumikama","tier":1,"points":0,"note":"Made by the Sumikama workshop · AUS-8 (entry steel)"},{"id":"miura-obidama-damasco-cabo-customizado-vg10","name":"Miura Obidama Damasco Customizado VG-10 Gyuto","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · VG-10 (mid steel)"},{"id":"miura-itadaki-branco-no2-acabamento-shirogami","name":"Miura Itadaki Branco No2 Acabamento Shirogami Deba","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"miura-itadaki-branco-acabamento-negro-shirogami","name":"Miura Itadaki Branco Acabamento Negro Shirogami Gyuto","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masakage-mizu-acabamento-kuro-uchi-cabo-de-cerejeira-americana-aogami-2","name":"Masakage Mizu Acabamento Cerejeira Americana Kurouchi Aogami #2 Santoku","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mcusta-novo-padr-beyond-aogami-super","name":"Mcusta Novo Padr Beyond Aogami Super Sujihiki","maker":"Mcusta","tier":2,"points":2,"note":"Made in the Mcusta factory · Aogami Super (premium steel) · clad/forged blade"},{"id":"suisin-japon-bainha-magn-shirogami","name":"Suisin Japon Magn Shirogami Gyuto","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"suisin-yasuki-capa-pau-unstated","name":"Suisin Yasuki Capa Pau Deba","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · steel not stated by the store"},{"id":"suisin-suishin-branco-no2-shirogami-2","name":"Suisin Suishin Branco No2 Shirogami #2 Yanagiba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"baba-hamono-japon-cabo-urushi-vg10","name":"Baba Hamono Japon VG-10 Gyuto","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · VG-10 (mid steel)"},{"id":"baba-hamono-cabo-laca-shirogami-2","name":"Baba Hamono Shirogami #2 Deba","maker":"Baba Hamono","tier":2,"points":2,"note":"Made by the Baba Hamono workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"miura-itadaki-giichi-fio-nico-shirogami-2","name":"Miura Itadaki Giichi Fio Nico Shirogami #2 Gyuto","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-damasco-colorido-cabo-aogami-2","name":"Takeshi Saji Damasco Colorido Aogami #2 Santoku","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shizu-takumi-yuri-molybdenum","name":"Shizu Takumi Yuri Inox Molybdenum Nakiri","maker":"Shizu","tier":1,"points":0,"note":"Made by the Shizu workshop · Molybdenum stainless (entry steel)"},{"id":"masakage-un-damasco-com-vg10","name":"Masakage Un Damasco VG-10 Bunka","maker":"Masakage","tier":2,"points":1,"note":"Made by the Masakage workshop · VG-10 (mid steel)"},{"id":"makoto-kurosaki-shin-ry-sei-vg7","name":"Makoto Kurosaki Shin Ry Sei VG-7 Petty","maker":"Makoto Kurosaki","tier":2,"points":2,"note":"Made by Makoto Kurosaki, an artisan blacksmith · VG-7 (mid steel)"},{"id":"makoto-kurosaki-style-k-martelada-cabo-octogonal-de-cerejeira-sg2","name":"Makoto Kurosaki STYLE-K Martelada Cerejeira R2/SG2 Petty","maker":"Makoto Kurosaki","tier":3,"points":3,"note":"Made by Makoto Kurosaki, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"nigara-hamono-ponta-arredondada-acabamento-sg2","name":"Nigara Hamono Ponta Arredondada Acabamento R2/SG2 Yanagiba","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"yasunori-miura-miura-cabo-de-compensado-preto-vg10","name":"Yasunori Miura Compensado Preto VG-10 Yanagiba","maker":"Yasunori","tier":2,"points":1,"note":"Made by the Yasunori workshop · VG-10 (mid steel)"},{"id":"miura-itadaki-kirituke-acabamento-kurouchi-shirogami-2","name":"Miura Itadaki Kirituke Acabamento Kurouchi Shirogami #2 Yanagiba","maker":"Miura Itadaki","tier":2,"points":2,"note":"Made by the Miura Itadaki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"magoroku-seki-10000cl-unstated","name":"Magoroku Seki 10000CL Santoku","maker":"Magoroku","tier":1,"points":-1,"note":"Made in the Magoroku factory · steel not stated by the store"},{"id":"magoroku-seki-unstated","name":"Magoroku Kanetsugu Seki Kiritsuke","maker":"Magoroku","smith":"Kanetsugu","tier":1,"points":-1,"note":"Forged by Kanetsugu for Magoroku · steel not stated by the store"},{"id":"shigeki-tanaka-damasco-cabo-em-vg10","name":"Shigeki Tanaka Damasco VG-10 Nakiri","maker":"Shigeki Tanaka","tier":2,"points":2,"note":"Made by Shigeki Tanaka, an artisan blacksmith · VG-10 (mid steel)"},{"id":"nigara-hamono-polida-com-martelado-cabo-de-teca-aogami-super","name":"Nigara Hamono Polida Martelado Teca Aogami Super Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nigara-hamono-martelado-nashiji-saki-maru-cabo-octogonal-de-teca-aogami-super","name":"Nigara Hamono Martelado Teca Nashiji Aogami Super Sakimaru Sujihiki","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"miura-itadaki-por-acabamento-negro-shirogami-2","name":"Miura Itadaki Yoshikazu Tanaka Por Acabamento Negro Shirogami #2 Yanagiba","maker":"Miura Itadaki","smith":"Yoshikazu Tanaka","tier":3,"points":3,"note":"Forged by Yoshikazu Tanaka for Miura Itadaki · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-cutelaria-polido-martelado-kirituke-cabo-de-teca-aogami-super","name":"Nigara Hamono Cutelaria Polido Martelado Kirituke Teca Aogami Super Petty","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeda-forjado-bitchu-dio-aogami-super","name":"Takeda Forjado Bitchu Dio Aogami Super Deba","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeda-facas-artesanais-bitchu-aogami-super","name":"Takeda Facas Artesanais Bitchu Aogami Super Deba","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeda-cutelaria-bitchu-forjado-aogami-super","name":"Takeda Cutelaria Bitchu Forjado Aogami Super Gyuto","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeda-cutelaria-forja-manual-aogami-super","name":"Takeda Cutelaria Forja Manual Aogami Super Deba","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"takeda-forja-manual-bitchu-aogami-super","name":"Takeda Forja Manual Bitchu Aogami Super Gyuto","maker":"Takeda","tier":3,"points":3,"note":"Made by the Takeda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"baba-hamono-faca-japonesa-do-kagekiyo-black-damascus-za18","name":"Baba Hamono Japonesa Kagekiyo Black Damascus ZA-18 Gyuto","maker":"Baba Hamono","tier":2,"points":2,"note":"Made by the Baba Hamono workshop · ZA-18 (mid steel) · clad/forged blade"},{"id":"yoshihiro-uma-fugu-hiki-shirogami","name":"Yoshihiro Uma Fugu Hiki Shirogami Yanagiba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masuda-yoshihide-damasco-silver-stabilized-shirogami-2","name":"Masuda Yoshihide Damasco Shirogami #2 Gyuto","maker":"Masuda Yoshihide","tier":3,"points":3,"note":"Made by Masuda Yoshihide, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-faca-de-ponta-redonda-damasco-martelado-cabo-de-vg10","name":"Nigara Hamono Ponta Redonda Damasco Martelado VG-10 Nakiri","maker":"Nigara Hamono","tier":2,"points":1,"note":"Made by the Nigara Hamono workshop · VG-10 (mid steel)"},{"id":"takeshi-saji-acabamento-diamante-cabo-em-ironwood-sg2","name":"Takeshi Saji Acabamento Diamante R2/SG2 Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel)"},{"id":"glestain-pequena-440","name":"Glestain Pequena 440 Santoku Petty","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-817tk-440","name":"Glestain 817TK 440 Santoku","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-faca-814tum-440","name":"Glestain 814TUM 440 Petty","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"yoshihiro-aokasumi-kama-cabo-aogami-2","name":"Yoshihiro Aokasumi Kama Aogami #2 Usuba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-rainbow-damasco-cabo-de-ironwood-aogami-2","name":"Takeshi Saji Rainbow Damasco Aogami #2 Petty","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-damasco-colorido-madeira-de-ferro-aogami-2","name":"Takeshi Saji Damasco Colorido Madeira Ferro Aogami #2 Sujihiki","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"makoto-tadokoro-sakimaru-espelhado-ginsan","name":"Makoto Tadokoro Espelhado Ginsan Sakimaru Takohiki","maker":"Makoto Tadokoro","tier":2,"points":2,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"baba-hamono-kagekiyo-cabo-octogonal-de-nogueira-sg2","name":"Baba Hamono Kagekiyo Nogueira R2/SG2 Kiritsuke Gyuto","maker":"Baba Hamono","tier":2,"points":2,"note":"Made by the Baba Hamono workshop · R2/SG2 (premium steel)"},{"id":"hidari-yorimitsu-ajikiri-sk-acabamento-unstated","name":"Hidari Yorimitsu Acabamento Ajikiri Deba","maker":"Hidari Yorimitsu","tier":1,"points":0,"note":"Made by the Hidari Yorimitsu workshop · steel not stated by the store"},{"id":"hidari-yorimitsu-sk-com-mina-unstated","name":"Hidari Yorimitsu Mina Santoku","maker":"Hidari Yorimitsu","tier":1,"points":0,"note":"Made by the Hidari Yorimitsu workshop · steel not stated by the store"},{"id":"hidari-yorimitsu-carbono-sk-com-unstated","name":"Hidari Yorimitsu Kurouchi Nakiri","maker":"Hidari Yorimitsu","tier":1,"points":0,"note":"Made by the Hidari Yorimitsu workshop · steel not stated by the store"},{"id":"hidari-yorimitsu-kurouchi-cabo-pau-aogami-1","name":"Hidari Yorimitsu Pau Kurouchi Aogami #1 Petty","maker":"Hidari Yorimitsu","tier":3,"points":3,"note":"Made by the Hidari Yorimitsu workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hidari-yorimitsu-pequena-koide-sk-unstated","name":"Hidari Yorimitsu Pequena Koide Deba","maker":"Hidari Yorimitsu","tier":1,"points":0,"note":"Made by the Hidari Yorimitsu workshop · steel not stated by the store"},{"id":"hidari-yorimitsu-para-canhotos-sk-unstated","name":"Hidari Yorimitsu Canhotos Deba","maker":"Hidari Yorimitsu","tier":1,"points":0,"note":"Made by the Hidari Yorimitsu workshop · steel not stated by the store"},{"id":"hado-sakai-pequena-no2-cabo-shirogami-2","name":"Hado Sakai Pequena No2 Shirogami #2 Ko-Bunka","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hado-sakai-com-cabo-octogonal-de-cerejeira-envernizada-ginsan","name":"Hado Sakai Cerejeira Envernizada Ginsan Santoku","maker":"Hado Sakai","tier":2,"points":1,"note":"Made by the Hado Sakai workshop · Ginsan (Silver #3) (mid steel)"},{"id":"hado-sakai-kurouchi-damasco-cabo-aogami-1","name":"Hado Sakai Damasco Kurouchi Aogami #1 Gyuto","maker":"Hado Sakai","tier":3,"points":3,"note":"Made by the Hado Sakai workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hado-sakai-kurouchi-damasco-cabo-em-sakura-aogami-1","name":"Hado Sakai Damasco Sakura Kurouchi Aogami #1 Bunka","maker":"Hado Sakai","tier":3,"points":3,"note":"Made by the Hado Sakai workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"suisin-suishin-cabo-de-vinho-vg10","name":"Suisin Suishin Vinho VG-10 Sujihiki","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · VG-10 (mid steel)"},{"id":"suisin-faca-japonesa-hon-yaki-mukimono-molybdenum","name":"Suisin Inox Japonesa Honyaki Molybdenum Mukimono","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"miura-obidama-saki-maru-no2-shirogami-2","name":"Miura Obidama Saki Maru No2 Shirogami #2 Yanagiba","maker":"Miura Obidama","tier":2,"points":2,"note":"Made by the Miura Obidama workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"baba-hamono-kirituke-kagekiyo-damasco-black-cabo-octogonal-de-nogueira-vg10","name":"Baba Hamono Kirituke Kagekiyo Damasco Nogueira VG-10 Gyuto","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · VG-10 (mid steel)"},{"id":"takumi-ikeda-acabamento-martelado-kurouchi-aogami-super","name":"Takumi Ikeda Acabamento Martelado Kurouchi Aogami Super Santoku","maker":"Takumi Ikeda","tier":4,"points":4,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"takumi-ikeda-no2-laminado-forjado-molybdenum","name":"Takumi Ikeda No2 Laminado Forjado Molybdenum Santoku","maker":"Takumi Ikeda","tier":2,"points":1,"note":"Made by Takumi Ikeda, an artisan blacksmith · Molybdenum stainless (entry steel)"},{"id":"takumi-ikeda-anryu-martelado-com-cabo-octogonal-aogami-super","name":"Takumi Ikeda Anryu Martelado Aogami Super Santoku","maker":"Takumi Ikeda","tier":4,"points":4,"note":"Made by Takumi Ikeda, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"mcusta-tesoura-de-cozinha-universal-pro-silky-unstated","name":"Mcusta Tesoura Cozinha Universal Pro Silky Gyuto","maker":"Mcusta","tier":1,"points":-1,"note":"Made in the Mcusta factory · steel not stated by the store"},{"id":"mcusta-bainha-zanmai-para-branca-unstated","name":"Mcusta Zanmai Branca Petty","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · steel not stated by the store · clad/forged blade"},{"id":"yuta-katayama-chogenbo-damasco-vg10","name":"Yuta Katayama Chogenbo Damasco VG-10 Petty","maker":"Yuta Katayama","tier":2,"points":2,"note":"Made by Yuta Katayama, an artisan blacksmith · VG-10 (mid steel)"},{"id":"suisin-premium-cabo-em-vermelha-branca-molybdenum","name":"Suisin Inox Premium Vermelha Branca Molybdenum Gyuto","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"tojiro-toda-em-molybdenum","name":"Tojiro Fujitora Inox Molybdenum Takohiki","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"tojiro-ocidental-vg10","name":"Tojiro Fujitora Ocidental VG-10 Deba","maker":"Tojiro","tier":1,"points":0,"note":"Made in the Tojiro factory · VG-10 (mid steel)"},{"id":"teruyasu-fujiwara-faca-estilo-japon-shirogami-1","name":"Teruyasu Fujiwara Estilo Japon Shirogami #1 Gyuto","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"takeshi-saji-damasco-colorido-com-vg10","name":"Takeshi Saji Damasco Colorido VG-10 Bunka","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel)"},{"id":"takeshi-saji-em-damasco-colorido-vg10","name":"Takeshi Saji Damasco Colorido VG-10 Gyuto","maker":"Takeshi Saji","tier":2,"points":2,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel)"},{"id":"makoto-tadokoro-com-acabamento-espelhado-ginsan","name":"Makoto Tadokoro Acabamento Espelhado Ginsan Deba","maker":"Makoto Tadokoro","tier":2,"points":2,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"makoto-tadokoro-no2-acabamento-espelhado-aogami-2","name":"Makoto Tadokoro No2 Acabamento Espelhado Aogami #2 Sujihiki","maker":"Makoto Tadokoro","tier":3,"points":3,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shizu-takumi-gen-gen-kurouchi-damasco-vg10","name":"Shizu Takumi Gen Damasco Kurouchi VG-10 Santoku","maker":"Shizu","tier":2,"points":1,"note":"Made by the Shizu workshop · VG-10 (mid steel)"},{"id":"shisui-full-migaki-sk-molybdenum","name":"Shisui Full Migaki Molybdenum Gyuto","maker":"Shisui","tier":1,"points":0,"note":"Made by the Shisui workshop · Molybdenum stainless (entry steel)"},{"id":"sakai-takayuki-sushikiri-molibd-nio-unstated","name":"Sakai Takayuki Molibd Nio Sushi Kiri","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · steel not stated by the store"},{"id":"sakai-takayuki-damasco-martelado-com-aus10","name":"Sakai Takayuki Damasco Martelado AUS-10 Gyuto","maker":"Sakai Takayuki","tier":2,"points":1,"note":"Made by the Sakai Takayuki workshop · AUS-10 (mid steel)"},{"id":"sakai-takayuki-cabo-octogonal-bano-shirogami-1","name":"Sakai Takayuki Bano Shirogami #1 Takohiki","maker":"Sakai Takayuki","tier":3,"points":3,"note":"Made by the Sakai Takayuki workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"sakai-takayuki-faca-para-desossar-grand-unstated","name":"Sakai Takayuki Desossar Grand-Chef Gyuto","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · steel not stated by the store"},{"id":"sakai-kikumori-unagisaki-estilo-kyoto-shirogami-2","name":"Sakai Kikumori Estilo Kyoto Shirogami #2 Unagisaki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-hamokiri-no-2-shirogami-2","name":"Sakai Kikumori Shirogami #2 Hamokiri","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-para-canhotos-shirogami-2","name":"Sakai Kikumori Canhotos Shirogami #2 Takohiki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-unagisaki-edo-shirogami-2","name":"Sakai Kikumori Shirogami #2 Edo Unagisaki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-kizuki-gin-cabo-ginsan","name":"Sakai Kikumori Kizuki Ginsan Petty","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · Ginsan (Silver #3) (mid steel)"},{"id":"sakai-kikumori-cabo-octogonal-em-shirogami-2","name":"Sakai Kikumori Shirogami #2 Yanagiba","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"sakai-kikumori-unagisaki-no-2-para-canhotos-estilo-nagoya-shirogami-2","name":"Sakai Kikumori Canhotos Estilo Nagoya Shirogami #2 Unagisaki","maker":"Sakai Kikumori","tier":2,"points":2,"note":"Made by the Sakai Kikumori workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-black-damasco-cabo-sg2","name":"Nigara Hamono Damasco R2/SG2 Sujihiki","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"nigara-hamono-com-mina-aogami-super","name":"Nigara Hamono Mina Aogami Super Kiritsuke Nakiri","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-honyaki-dx-cabo-aogami-2","name":"Mizuno Tanrenjo Honyaki DX Aogami #2 Petty","maker":"Mizuno Tanrenjo","tier":2,"points":2,"note":"Made by the Mizuno Tanrenjo workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-no-1-damasco-aogami-1","name":"Mizuno Tanrenjo Damasco Aogami #1 Gyuto","maker":"Mizuno Tanrenjo","tier":3,"points":3,"note":"Made by the Mizuno Tanrenjo workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"miyazaki-kajiya-cabo-magn-lia-shirogami-2","name":"Miyazaki Kajiya Magn Lia Shirogami #2 Sujihiki","maker":"Miyazaki Kajiya","tier":2,"points":2,"note":"Made by the Miyazaki Kajiya workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"miwa-no-1-acabamento-kurouchi-cabo-aogami-1","name":"Miwa Acabamento Kurouchi Aogami #1 Petty","maker":"Miwa","tier":3,"points":3,"note":"Made by the Miwa workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"miwa-acabamento-kurouchi-aogami-1","name":"Miwa Acabamento Kurouchi Aogami #1 Gyuto","maker":"Miwa","tier":3,"points":3,"note":"Made by the Miwa workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"miwa-no-1-acabamento-kurouchi-shirogami-1","name":"Miwa Acabamento Kurouchi Shirogami #1 Yanagiba","maker":"Miwa","tier":3,"points":3,"note":"Made by the Miwa workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"miwa-cabo-acabamento-kurouchi-shirogami-1","name":"Miwa Acabamento Kurouchi Shirogami #1 Yanagiba","maker":"Miwa","tier":3,"points":3,"note":"Made by the Miwa workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"miura-obidama-acabamento-kasumi-cabo-shirogami-2","name":"Miura Obidama Acabamento Kasumi Shirogami #2 Gyuto","maker":"Miura Obidama","tier":2,"points":2,"note":"Made by the Miura Obidama workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"miura-obidama-corte-espelhado-cabo-ginsan","name":"Miura Obidama Corte Espelhado Ginsan Yanagiba","maker":"Miura Obidama","tier":2,"points":1,"note":"Made by the Miura Obidama workshop · Ginsan (Silver #3) (mid steel)"},{"id":"masakage-damasco-cabo-magn-vg10","name":"Masakage Damasco Magn VG-10 Santoku","maker":"Masakage","tier":2,"points":1,"note":"Made by the Masakage workshop · VG-10 (mid steel)"},{"id":"masakage-damasco-shirogami-2","name":"Masakage Damasco Shirogami #2 Santoku","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"masakage-shim-branco-shirogami","name":"Masakage Shim Branco Shirogami Gyuto","maker":"Masakage","tier":2,"points":2,"note":"Made by the Masakage workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masahiro-inoxid-vel-mf-molybdenum","name":"Masahiro Inoxid Vel Mf Molybdenum Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"masahiro-cabo-em-resina-molybdenum","name":"Masahiro Resina Molybdenum Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"masahiro-head-drop-ss-unstated","name":"Masahiro Head Drop Ss Gyuto","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-compensado-preto-faca-molybdenum","name":"Masahiro Inox Compensado Preto Molybdenum Deba","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"masahiro-yonekyu-inoxid-vel-unstated","name":"Masahiro Yonekyu Inoxid Vel Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-em-inoxid-vel-unstated","name":"Masahiro Inoxid Vel Yanagiba","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-para-canhotos-carbono-unstated","name":"Masahiro Canhotos Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-betsusaki-unstated","name":"Masahiro Betsusaki Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-inoxid-vel-cabo-unstated","name":"Masahiro Inoxid Vel Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-bessaku-unstated","name":"Masahiro Bessaku Gyuto","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"masahiro-dio-unstated","name":"Masahiro Dio Honesuki","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · steel not stated by the store"},{"id":"kaniman-kaji-mina-forjada-em-unstated","name":"Kaniman Kaji Mina Forjada Petty","maker":"Kaniman Kaji","tier":1,"points":0,"note":"Made by the Kaniman Kaji workshop · steel not stated by the store"},{"id":"kaniman-kaji-rustica-ferreiro-cabo-shirogami-2","name":"Kaniman Kaji Rustica Ferreiro Shirogami #2 Gyuto","maker":"Kaniman Kaji","tier":2,"points":2,"note":"Made by the Kaniman Kaji workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kaniman-kaji-rustica-no-2-cabo-de-madeira-preta-queimada-shirogami-2","name":"Kaniman Kaji Rustica Madeira Preta Queimada Shirogami #2 Gyuto","maker":"Kaniman Kaji","tier":2,"points":2,"note":"Made by the Kaniman Kaji workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"baba-hamono-kagekiyo-acabamento-damasco-black-com-cabo-octogonal-em-nogueira-za18","name":"Baba Hamono Kagekiyo Acabamento Damasco Nogueira ZA-18 Santoku","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · ZA-18 (mid steel)"},{"id":"baba-hamono-kagekiyo-com-acabamento-espelhado-vg10","name":"Baba Hamono Kagekiyo Acabamento Espelhado VG-10 Takohiki","maker":"Baba Hamono","tier":2,"points":1,"note":"Made by the Baba Hamono workshop · VG-10 (mid steel)"},{"id":"baba-hamono-cabo-laqueado-shirogami-2","name":"Baba Hamono Laqueado Shirogami #2 Sujihiki","maker":"Baba Hamono","tier":2,"points":2,"note":"Made by the Baba Hamono workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"baba-hamono-kagekiyo-no-1-cabo-urushi-ryokuro-shirogami-1","name":"Baba Hamono Kagekiyo Ryokuro Shirogami #1 Gyuto","maker":"Baba Hamono","tier":3,"points":3,"note":"Made by the Baba Hamono workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ikenami-no-1-acabamento-kurouchi-e-cabo-em-cerejeira-shirogami-1","name":"Ikenami Acabamento Cerejeira Kurouchi Shirogami #1 Gyuto","maker":"Ikenami","tier":3,"points":3,"note":"Made by the Ikenami workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ikenami-cabo-em-sakura-shirogami-1","name":"Ikenami Sakura Shirogami #1 Nakiri","maker":"Ikenami","tier":3,"points":3,"note":"Made by the Ikenami workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ikenami-ryoba-cabo-sakura-shirogami-1","name":"Ikenami Ryoba Sakura Shirogami #1 Yanagiba","maker":"Ikenami","tier":3,"points":3,"note":"Made by the Ikenami workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ikenami-ajikiri-cabo-em-shirogami-1","name":"Ikenami Shirogami #1 Ajikiri Deba","maker":"Ikenami","tier":3,"points":3,"note":"Made by the Ikenami workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ikenami-com-cabo-shirogami-1","name":"Ikenami Shirogami #1 Gyuto Petty","maker":"Ikenami","tier":3,"points":3,"note":"Made by the Ikenami workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"ikenami-com-cabo-cerejeira-shirogami-1","name":"Ikenami Cerejeira Shirogami #1 Gyuto","maker":"Ikenami","tier":3,"points":3,"note":"Made by the Ikenami workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"hidari-yorimitsu-carbono-unstated","name":"Hidari Yorimitsu Deba","maker":"Hidari Yorimitsu","tier":1,"points":0,"note":"Made by the Hidari Yorimitsu workshop · steel not stated by the store"},{"id":"hatsukokoro-acabamento-acetinada-cabo-shirogami-2","name":"Hatsukokoro Acabamento Acetinada Shirogami #2 Nakiri","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-acabamento-damascus-ponta-arredondada-cabo-personalizado-sld","name":"Hatsukokoro Acabamento Ponta Arredondada Personalizado Damascus SLD Sujihiki","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"hado-sakai-okina-ryu-cabo-em-nogueira-sld","name":"Hado Sakai Okina-ryu Nogueira SLD Kiritsuke Gyuto","maker":"Hado Sakai","tier":2,"points":1,"note":"Made by the Hado Sakai workshop · SLD (mid steel)"},{"id":"glestain-440","name":"Glestain 440 Petty","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-819tm-440","name":"Glestain 819TM 440 Gyuto","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-727tsk-para-canhotos-440","name":"Glestain 727TSK Canhotos 440 Sujihiki","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-canhoto-724tk-l-440","name":"Glestain Canhoto 724TK-L 440 Gyuto","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-faca-totalmente-em-440","name":"Glestain 440 Gyuto","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"glestain-rie-440","name":"Glestain Rie 440 Sujihiki","maker":"Glestain","tier":1,"points":-1,"note":"Made in the Glestain factory · 440 stainless (entry steel)"},{"id":"suisin-no-2-shirogami-2","name":"Suisin Shirogami #2 Takohiki","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"suisin-shirogami-2","name":"Suisin Shirogami #2 Usuba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"suisin-cabo-em-magn-shirogami-2","name":"Suisin Magn Shirogami #2 Deba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"suisin-branco-cabo-magn-shirogami","name":"Suisin Branco Magn Shirogami Yanagiba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"suisin-cabo-octogonal-em-ginsan","name":"Suisin Ginsan Deba","maker":"Suisin","tier":2,"points":1,"note":"Made by the Suisin workshop · Ginsan (Silver #3) (mid steel)"},{"id":"suisin-honyaki-acabamento-espelhado-molybdenum","name":"Suisin Honyaki Acabamento Espelhado Molybdenum Yanagiba","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-funayuki-honkasumi-cabo-aogami-2","name":"Suisin Hon-Kasumi Aogami #2 Funayuki","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"suisin-honyaki-acabamento-espelhado-shirogami","name":"Suisin Honyaki Acabamento Espelhado Shirogami Gyuto","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"suisin-faca-japonesa-honyaki-molybdenum","name":"Suisin Japonesa Honyaki Molybdenum Yanagiba","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-tan-com-shirogami-1","name":"Suisin Kenji Togashi Tan Shirogami #1 Kiritsuke","maker":"Suisin","smith":"Kenji Togashi","tier":4,"points":4,"note":"Forged by Kenji Togashi for Suisin · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"suisin-tan-bainha-laqueada-shirogami-1","name":"Suisin Kenji Togashi Tan Laqueada Shirogami #1 Takohiki","maker":"Suisin","smith":"Kenji Togashi","tier":4,"points":4,"note":"Forged by Kenji Togashi for Suisin · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"suisin-honyaki-molybdenum","name":"Suisin Inox Honyaki Molybdenum Gyuto","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"kenji-togashi-acabamento-kurouchi-forjado-shirogami-2","name":"Kenji Togashi Acabamento Forjado Kurouchi Shirogami #2 Santoku","maker":"Kenji Togashi","tier":3,"points":3,"note":"Made by Kenji Togashi, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"suisin-serie-densho-com-shirogami-1","name":"Suisin Serie Densho Shirogami #1 Gyuto","maker":"Suisin","tier":3,"points":3,"note":"Made by the Suisin workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"suisin-premium-com-caboe-m-micartavermelho-preto-molybdenum","name":"Suisin Inox Premium Caboe Micartavermelho Preto Molybdenum Petty","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-carbono-japon-sabaki-unstated","name":"Suisin Japon Sabaki Honesuki","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · steel not stated by the store"},{"id":"suisin-fuguhiki-shirogami-2","name":"Suisin Shirogami #2 Fuguhiki Yanagiba","maker":"Suisin","tier":2,"points":2,"note":"Made by the Suisin workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"suisin-suishin-honyaki-cabo-molybdenum","name":"Suisin Suishin Honyaki Molybdenum Deba","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"suisin-carbono-japon-nihonko-unstated","name":"Suisin Japon Nihonko Petty","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · steel not stated by the store"},{"id":"suisin-carbono-nihonko-unstated","name":"Suisin Nihonko Gyuto","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · steel not stated by the store"},{"id":"suisin-molibdenio-molybdenum","name":"Suisin Inox Molibdenio Molybdenum Gyuto","maker":"Suisin","tier":1,"points":0,"note":"Made by the Suisin workshop · Molybdenum stainless (entry steel)"},{"id":"yoshimune-sc-aus10","name":"Yoshimune SC AUS-10 Petty","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshimune-blue-s-aogami-super","name":"Yoshimune Blue#S Aogami Super Gyuto","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshimune-aogami-2","name":"Yoshimune Aogami #2 Deba","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimune-sc-ginsan","name":"Yoshimune SC Ginsan Bunka","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"yoshimune-hon-warikomi-aogami-1","name":"Yoshimune Hon Aogami #1 Nakiri Petty","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshimune-funayuki-hon-warikomi-aogami-1","name":"Yoshimune Hon Aogami #1 Funayuki","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshimune-sc-zdp189","name":"Yoshimune SC ZDP-189 Gyuto","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"nigara-hamono-sc-sg2","name":"Nigara Hamono SC R2/SG2 Petty","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · R2/SG2 (premium steel)"},{"id":"yoshimune-sc-shirogami-1","name":"Yoshimune SC Shirogami #1 Bunka","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshimune-sc-440c-440","name":"Yoshimune SC 440C 440 Petty","maker":"Yoshimune","tier":2,"points":1,"note":"Made by the Yoshimune workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"yoshimune-sc-vg10","name":"Yoshimune SC VG-10 Petty","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimune-sc-sld","name":"Yoshimune SC SLD Gyuto","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · SLD (mid steel) · clad/forged blade"},{"id":"takeshi-saji-sc-sg2","name":"Takeshi Saji SC R2/SG2 Santoku","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshimune-sc-165-sg2","name":"Yoshimune SC R2/SG2 Kiritsuke","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · R2/SG2 (premium steel)"},{"id":"yoshimune-single-bevel-shirogami-2","name":"Yoshimune Shirogami #2 Deba","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshimune-carbon-unstated","name":"Yoshimune Carbon Petty","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"yoshimune-vg10","name":"Yoshimune VG-10 Kiritsuke","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"yoshimune-single-bevel-aogami-2","name":"Yoshimune Aogami #2 Deba","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimune-chopper-aus10","name":"Yoshimune Chopper AUS-10 Chukabocho","maker":"Yoshimune","tier":2,"points":1,"note":"Made by the Yoshimune workshop · AUS-10 (mid steel)"},{"id":"yoshimune-aogami-1","name":"Yoshimune Aogami #1 Deba","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"yoshimune-sc-aus8","name":"Yoshimune SC AUS-8 Gyuto","maker":"Yoshimune","tier":2,"points":1,"note":"Made by the Yoshimune workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"yoshimune-kobuse-forging-shirogami-2","name":"Yoshimune Kobuse Forging Shirogami #2 Gyuto","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"yoshimune-funayuki-aogami-2","name":"Yoshimune Aogami #2 Funayuki","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshimune-shirogami-1","name":"Yoshimune Shirogami #1 Nakiri","maker":"Yoshimune","tier":3,"points":3,"note":"Made by the Yoshimune workshop · Shirogami #1 (White #1) (premium steel) · clad/forged blade"},{"id":"yoshimune-unagi-saki-aogami-2","name":"Yoshimune Eel Saki Aogami #2 Unagisaki","maker":"Yoshimune","tier":2,"points":2,"note":"Made by the Yoshimune workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-kasumi-shirogami","name":"Shiro Kunimitsu Kasumi Shirogami Yanagiba","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakoda-polished-aogami-super","name":"Sakoda Migaki Aogami Super Gyuto","maker":"Sakoda","tier":3,"points":3,"note":"Made by the Sakoda workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nakamura-blacksmith-hap40","name":"Nakamura Blacksmith HAP40 Gyuto","maker":"Nakamura","tier":3,"points":3,"note":"Made by the Nakamura workshop · HAP40 (premium steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-shirogami","name":"Shiro Kunimitsu Shirou Shirogami Gyuto","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-kurouchi-or-shirogami","name":"Shiro Kunimitsu Kurouchi Shirogami Santoku Petty","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-special-kurouchi-shirogami","name":"Shiro Kunimitsu Shirou Special Kurouchi Shirogami Santoku","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"makoto-tadokoro-omoi-sakimaru-kasumi-finish-ginsan","name":"Makoto Tadokoro Omoi Kasumi Ginsan Sakimaru Takohiki","maker":"Makoto Tadokoro","tier":2,"points":2,"note":"Made by Makoto Tadokoro, an artisan blacksmith · Ginsan (Silver #3) (mid steel)"},{"id":"nakamura-blacksmith-kurouchi-shirogami","name":"Nakamura Blacksmith Kurouchi Shirogami Santoku","maker":"Nakamura","tier":2,"points":2,"note":"Made by the Nakamura workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"seki-kikusui-kirinami-vg10","name":"Seki Kikusui Kirinami VG-10 Kiritsuke Bunka","maker":"Seki Kikusui","tier":2,"points":2,"note":"Made by the Seki Kikusui workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"inoguchi-ginsan","name":"Inoguchi Ginsan Santoku","maker":"Inoguchi","tier":2,"points":2,"note":"Made by the Inoguchi workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"nenohi-omoi-damascus-stainless-unstated","name":"Nenohi Omoi Damascus Stainless Gyuto","maker":"Nenohi","tier":2,"points":2,"note":"Made by the Nenohi workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"shigemitsu-ito-kurouchi-shirogami","name":"Shigemitsu Ito Kurouchi Shirogami Deba","maker":"Shigemitsu Ito","tier":3,"points":3,"note":"Made by Shigemitsu Ito, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sakai-takayuki-no-2-shirogami-2","name":"Sakai Takayuki Shirogami #2 Kiritsuke","maker":"Sakai Takayuki","tier":2,"points":2,"note":"Made by the Sakai Takayuki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"fukuda-kiseki-unstated","name":"Fukuda Kiseki Petty","maker":"Fukuda","tier":1,"points":0,"note":"Made by the Fukuda workshop · steel not stated by the store"},{"id":"nakamura-kurouchi-unstated","name":"Nakamura Kurouchi Deba","maker":"Nakamura","tier":2,"points":1,"note":"Made by the Nakamura workshop · steel not stated by the store · clad/forged blade"},{"id":"shiro-kunimitsu-shirou-single-bevel-kurouchi-shirogami","name":"Shiro Kunimitsu Shirou Kurouchi Shirogami Nakiri","maker":"Shiro Kunimitsu","tier":3,"points":3,"note":"Made by Shiro Kunimitsu, an artisan blacksmith · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"nakamura-curved-back-kitchen-unstated","name":"Nakamura Curved Back Bunka","maker":"Nakamura","tier":1,"points":0,"note":"Made by the Nakamura workshop · steel not stated by the store"},{"id":"nakamura-kitchen-unstated","name":"Nakamura Bunka","maker":"Nakamura","tier":1,"points":0,"note":"Made by the Nakamura workshop · steel not stated by the store"},{"id":"jikko-nihonko-carbon-unstated","name":"Jikko Nihonko Carbon Deba","maker":"Jikko","tier":2,"points":2,"note":"Made by the Jikko workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"magoroku-seki-shoso-vanadium-sashimi-molybdenum","name":"Magoroku Seki Shoso Molybdenum Yanagiba","maker":"Magoroku","tier":1,"points":-1,"note":"Made in the Magoroku factory · Molybdenum stainless (entry steel)"},{"id":"magoroku-seki-shoso-vanadium-molybdenum","name":"Magoroku Seki Shoso Molybdenum Deba","maker":"Magoroku","tier":1,"points":-1,"note":"Made in the Magoroku factory · Molybdenum stainless (entry steel)"},{"id":"kanetsune-seki-high-skd","name":"Kanetsune Seki Kaku SKD Honesuki","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · SKD (SKD12 / A2) (mid steel)"},{"id":"kanetsune-seki-high-maru-skd","name":"Kanetsune Seki Maru SKD Honesuki","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · SKD (SKD12 / A2) (mid steel)"},{"id":"kanetsune-seki-high-atamatori-skd","name":"Kanetsune Seki Atamatori SKD Honesuki","maker":"Kanetsune","tier":1,"points":0,"note":"Made in the Kanetsune factory · SKD (SKD12 / A2) (mid steel)"},{"id":"sakai-takayuki-sushikiri-molybdenum","name":"Sakai Takayuki Inox Molybdenum Sushi Kiri","maker":"Sakai Takayuki","tier":1,"points":0,"note":"Made by the Sakai Takayuki workshop · Molybdenum stainless (entry steel)"},{"id":"kitasho-honsho-kanemasa-carbon-unstated","name":"Kitasho Honsho Kanemasa Carbon Petty","maker":"Kitasho","tier":2,"points":2,"note":"Made by the Kitasho workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"kitasho-honsho-kanemasa-440","name":"Kitasho Honsho Kanemasa 440 Deba","maker":"Kitasho","tier":1,"points":0,"note":"Made by the Kitasho workshop · 440 stainless (entry steel)"},{"id":"houei-stainless-unstated","name":"Houei Stainless Sujihiki","maker":"Houei","tier":2,"points":1,"note":"Made by the Houei workshop · Stainless (grade not stated) (mid steel)"},{"id":"yamachu-carbon-unstated","name":"Yamachu Carbon Sujihiki","maker":"Yamachu","tier":2,"points":2,"note":"Made by the Yamachu workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"tojiro-color-elastomer-molybdenum","name":"Tojiro Color Molybdenum Gyuto","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"sugimoto-highest-grade-chinese-thick-blade-shirogami","name":"Sugimoto Highest Grade Thick Blade Shirogami Chukabocho","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sugimoto-chinese-medium-thick-blade-shirogami","name":"Sugimoto Medium Thick Blade Shirogami Chukabocho","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sugimoto-chinese-thin-blade-shirogami","name":"Sugimoto Thin Blade Shirogami Chukabocho","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"sugimoto-garasuki-carbon-unstated","name":"Sugimoto Carbon Garasuki","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sugimoto-carbon-unstated","name":"Sugimoto Carbon Deba","maker":"Sugimoto","tier":2,"points":2,"note":"Made by the Sugimoto workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sugimoto-440","name":"Sugimoto 440 Gyuto","maker":"Sugimoto","tier":1,"points":0,"note":"Made by the Sugimoto workshop · 440 stainless (entry steel)"},{"id":"sugimoto-alloy-molybdenum","name":"Sugimoto Alloy Molybdenum Deba","maker":"Sugimoto","tier":1,"points":0,"note":"Made by the Sugimoto workshop · Molybdenum stainless (entry steel)"},{"id":"sugimoto-alloy-garasuki-molybdenum","name":"Sugimoto Alloy Molybdenum Garasuki","maker":"Sugimoto","tier":1,"points":0,"note":"Made by the Sugimoto workshop · Molybdenum stainless (entry steel)"},{"id":"masahiro-vanadium-molybdenum","name":"Masahiro Molybdenum Petty","maker":"Masahiro","tier":1,"points":0,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"masahiro-s-vanadium-molybdenum","name":"Masahiro Molybdenum Gyuto","maker":"Masahiro","tier":1,"points":-1,"note":"Made in the Masahiro factory · Molybdenum stainless (entry steel)"},{"id":"magoroku-seki-vanadium-chinese-molybdenum","name":"Magoroku Seki Molybdenum Chukabocho","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"magoroku-seki-wakatake-stainless-unstated","name":"Magoroku Seki Wakatake Stainless Gyuto","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel)"},{"id":"magoroku-seki-akane-stainless-unstated","name":"Magoroku Seki Akane Stainless Gyuto","maker":"Magoroku","tier":2,"points":1,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"magoroku-seki-imayo-vanadium-hammer-finish-molybdenum","name":"Magoroku Seki Imayo Hammer Molybdenum Petty","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"magoroku-seki-10000cl-stainless-unstated","name":"Magoroku Seki 10000CL Stainless Petty","maker":"Magoroku","tier":2,"points":1,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"masahiro-for-left-handed-unstated","name":"Masahiro Gyuto","maker":"Masahiro","tier":1,"points":0,"note":"Made in the Masahiro factory · steel not stated by the store · clad/forged blade"},{"id":"kataoka-brieto-m11-pro-molybdenum","name":"Kataoka Brieto M11 Pro Molybdenum Deba","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · Molybdenum stainless (entry steel)"},{"id":"kataoka-brieto-m11-pro-chinese-molybdenum","name":"Kataoka Brieto M11 Pro Molybdenum Chukabocho","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · Molybdenum stainless (entry steel)"},{"id":"kataoka-brieto-m11-pro-dps-molybdenum","name":"Kataoka Brieto M11 Pro DPS Molybdenum Gyuto","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · Molybdenum stainless (entry steel)"},{"id":"kataoka-brieto-m11-pro-serrated-molybdenum","name":"Kataoka Brieto M11 Pro Serrated Molybdenum Sujihiki","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · Molybdenum stainless (entry steel)"},{"id":"kataoka-brieto-m11-pro-salmon-molybdenum","name":"Kataoka Brieto M11 Pro Salmon Molybdenum Sujihiki","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · Molybdenum stainless (entry steel)"},{"id":"kataoka-brieto-m11-pro-single-edged-molybdenum","name":"Kataoka Brieto M11 Pro Molybdenum Deba","maker":"Kataoka","tier":1,"points":0,"note":"Made by the Kataoka workshop · Molybdenum stainless (entry steel)"},{"id":"shimomura-ryuji-molybdenum","name":"Shimomura Ryuji Molybdenum Gyuto","maker":"Shimomura","tier":1,"points":-1,"note":"Made in the Shimomura factory · Molybdenum stainless (entry steel)"},{"id":"mac-original-mac-original","name":"MAC Original High-Carbon Stainless Petty","maker":"MAC","tier":2,"points":1,"note":"Made in the MAC factory · MAC Original (high-carbon stainless) (mid steel) · clad/forged blade"},{"id":"masamoto-hongasumi-gyokuhaku-shirogami","name":"Masamoto Gyokuhaku Hon-Kasumi Shirogami Yanagiba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"masamoto-hyper-molybdenum","name":"Masamoto Hyper Molybdenum Petty","maker":"Masamoto","tier":1,"points":0,"note":"Made by the Masamoto workshop · Molybdenum stainless (entry steel)"},{"id":"hounen-kihan-sobakiri-plywood-unstated","name":"Hounen Kihan Plywood Soba Kiri","maker":"Hounen Kihan","tier":1,"points":0,"note":"Made by the Hounen Kihan workshop · steel not stated by the store"},{"id":"hounen-kihan-sobakiri-stainless-unstated","name":"Hounen Kihan Stainless Soba Kiri","maker":"Hounen Kihan","tier":2,"points":1,"note":"Made by the Hounen Kihan workshop · Stainless (grade not stated) (mid steel)"},{"id":"ichibishi-pot-stainless-unstated","name":"Ichibishi Pot Stainless Bunka","maker":"Ichibishi","tier":2,"points":1,"note":"Made by the Ichibishi workshop · Stainless (grade not stated) (mid steel)"},{"id":"hasegawa-antibacterial-kigami-3","name":"Hasegawa Antibacterial Kigami #3 Petty","maker":"Hasegawa","tier":2,"points":1,"note":"Made by the Hasegawa workshop · Kigami #3 (Yellow #3) (entry steel) · clad/forged blade"},{"id":"magoroku-seki-benifuji-vanadium-molybdenum","name":"Magoroku Seki Benifuji Molybdenum Petty","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Molybdenum stainless (entry steel) · clad/forged blade"},{"id":"magoroku-seki-shoso-chinese-stainless-unstated","name":"Magoroku Seki Shoso Stainless Chukabocho","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel)"},{"id":"magoroku-seki-shoso-stainless-unstated","name":"Magoroku Seki Shoso Stainless Petty","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel)"},{"id":"magoroku-seki-shoso-dimple-hollow-edge-stainless-unstated","name":"Magoroku Seki Shoso Dimple Hollow Edge Stainless Santoku","maker":"Magoroku","tier":1,"points":0,"note":"Made in the Magoroku factory · Stainless (grade not stated) (mid steel)"},{"id":"kataoka-seisakusho-keisuilou-chinese-stainless-unstated","name":"Kataoka Keisuilou Stainless Chukabocho","maker":"Kataoka","tier":2,"points":1,"note":"Made by the Kataoka workshop · Stainless (grade not stated) (mid steel)"},{"id":"misono-chinese-440","name":"Misono 440 Chukabocho","maker":"Misono","tier":1,"points":-1,"note":"Made in the Misono factory · 440 stainless (entry steel)"},{"id":"tojiro-dp-2-layer-vg10","name":"Tojiro Fujitora DP 2-Layer VG-10 Deba","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"kataoka-tamahagane-kyoto-63-layer-damascus-tamahagane","name":"Kataoka Kyoto 63-Layer Damascus Tamahagane Gyuto","maker":"Kataoka","tier":3,"points":3,"note":"Made by the Kataoka workshop · Tamahagane (premium steel) · clad/forged blade"},{"id":"jikko-molybdenum","name":"Jikko Inox Molybdenum Gyuto","maker":"Jikko","tier":1,"points":0,"note":"Made by the Jikko workshop · Molybdenum stainless (entry steel)"},{"id":"misono-eu-swedish-carbon","name":"Misono EU Swedish Carbon Deba","maker":"Misono","tier":2,"points":1,"note":"Made in the Misono factory · Swedish carbon (mid steel) · clad/forged blade"},{"id":"jikko-nihonko-hankotsu-carbon-unstated","name":"Jikko Nihonko Carbon Hankotsu","maker":"Jikko","tier":2,"points":2,"note":"Made by the Jikko workshop · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"sori-yanagi-molybdenum","name":"Sori Yanagi Molybdenum Pankiri","maker":"Sori Yanagi","tier":1,"points":-1,"note":"Made in the Sori Yanagi factory · Molybdenum stainless (entry steel)"},{"id":"jikko-jo-saku-shirogami","name":"Jikko Jo-Saku Shirogami Kiritsuke Takohiki","maker":"Jikko","tier":2,"points":2,"note":"Made by the Jikko workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-kenta-nke-custom-sg2","name":"Takeshi Saji Kenta Nke Custom Damascus R2/SG2 Sujihiki","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-sakimaru-aogami-2","name":"Hatsukokoro Aogami #2 Sakimaru Takohiki","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-custom-sg2","name":"Shigeki Tanaka Custom R2/SG2 Sujihiki","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sakai-kikumori-swedish-stainless","name":"Sakai Kikumori Swedish Stainless Petty","maker":"Sakai Kikumori","tier":2,"points":1,"note":"Made by the Sakai Kikumori workshop · Swedish stainless (UX10) (mid steel)"},{"id":"hado-sakai-vg10","name":"Hado Sakai VG-10 Bunka","maker":"Hado Sakai","tier":2,"points":2,"note":"Made by the Hado Sakai workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"ohishi-sld","name":"Ohishi SLD Petty","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · SLD (mid steel) · clad/forged blade"},{"id":"shiro-kamo-aogami-2","name":"Shiro Kamo Aogami #2 Petty","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"ohishi-vg10","name":"Ohishi VG-10 Petty","maker":"Ohishi","tier":2,"points":2,"note":"Made by the Ohishi workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"takamura-soba-kiri-chromax","name":"Takamura Chromax Soba Kiri","maker":"Takamura","tier":2,"points":1,"note":"Made by the Takamura workshop · Chromax (powder stainless) (mid steel)"},{"id":"hado-sakai-sg2","name":"Hado Sakai R2/SG2 Bunka","maker":"Hado Sakai","tier":3,"points":3,"note":"Made by the Hado Sakai workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"shiraki-shirogami-2","name":"Shiraki Shirogami #2 Honesuki","maker":"Shiraki","tier":2,"points":2,"note":"Made by the Shiraki workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"taguchi-vg10","name":"Taguchi VG-10 Gyuto","maker":"Taguchi","tier":2,"points":1,"note":"Made by the Taguchi workshop · VG-10 (mid steel)"},{"id":"munetoshi-shirogami-2","name":"Munetoshi Shirogami #2 Gyuto","maker":"Munetoshi","tier":2,"points":2,"note":"Made by the Munetoshi workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kashima-shirogami-2","name":"Kashima Shirogami #2 Usuba","maker":"Kashima","tier":2,"points":2,"note":"Made by the Kashima workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"naohito-myojin-aogami-2","name":"Naohito Myojin Aogami #2 Yanagiba","maker":"Naohito Myojin","tier":3,"points":3,"note":"Made by Naohito Myojin, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"kashima-stainless-unstated","name":"Kashima Stainless Gyuto","maker":"Kashima","tier":2,"points":1,"note":"Made by the Kashima workshop · Stainless (grade not stated) (mid steel)"},{"id":"shiro-kamo-sakimaru-shirogami-2","name":"Shiro Kamo Shirogami #2 Sakimaru Gyuto","maker":"Shiro Kamo","tier":3,"points":3,"note":"Made by Shiro Kamo, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"kashima-ginsan","name":"Kashima Ginsan Santoku","maker":"Kashima","tier":2,"points":2,"note":"Made by the Kashima workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tetsuhiro-sg2","name":"Tetsuhiro R2/SG2 Kiritsuke","maker":"Tetsuhiro","tier":3,"points":3,"note":"Made by the Tetsuhiro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"yoshihiro-aogami-2","name":"Yoshihiro Aogami #2 Yanagiba","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"toshihiro-wakui-aogami-2","name":"Toshihiro Wakui Aogami #2 Sujihiki","maker":"Toshihiro Wakui","tier":3,"points":3,"note":"Made by Toshihiro Wakui, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-aus10","name":"Tsunehisa AUS-10 Gyuto","maker":"Tsunehisa","tier":2,"points":2,"note":"Made by the Tsunehisa workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"yoshihiro-ats34","name":"Yoshihiro ATS-34 Santoku","maker":"Yoshihiro","tier":2,"points":1,"note":"Made by the Yoshihiro workshop · ATS-34 (mid steel)"},{"id":"masamoto-shirogami-2","name":"Masamoto Shirogami #2 Kiritsuke","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hinoura-shirogami-2","name":"Hinoura Shirogami #2 Sujihiki","maker":"Hinoura","tier":2,"points":2,"note":"Made by the Hinoura workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"naohito-myojin-shirogami-2","name":"Naohito Myojin Shirogami #2 Yanagiba","maker":"Naohito Myojin","tier":3,"points":3,"note":"Made by Naohito Myojin, an artisan blacksmith · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"nigara-hamono-aogami-2","name":"Nigara Hamono Aogami #2 Yanagiba","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hokiyama-aogami-2","name":"Hokiyama Aogami #2 Yanagiba","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hokiyama-aus8","name":"Hokiyama AUS-8 Usuba","maker":"Hokiyama","tier":2,"points":1,"note":"Made by the Hokiyama workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"hokiyama-hon-aogami-2","name":"Hokiyama Hon-Deba Aogami #2 Deba","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-kiri-satin-polish-sld","name":"Hatsukokoro Hikari Kiri-Gyuto Satin Polish SLD Gyuto","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"tojiro-udon-kiri-molybdenum","name":"Tojiro Molybdenum Udon Kiri","maker":"Tojiro","tier":1,"points":-1,"note":"Made in the Tojiro factory · Molybdenum stainless (entry steel)"},{"id":"yoshida-hamono-gomu-aus8","name":"Yoshida Hamono Gomu AUS-8 Honesuki","maker":"Yoshida Hamono","tier":1,"points":0,"note":"Made by the Yoshida Hamono workshop · AUS-8 (entry steel)"},{"id":"hatsukokoro-kurozome-nickel-damascus-vg10","name":"Hatsukokoro Kurozome Damascus VG-10 Santoku","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kurokaze-ryo-kiri-kuro-uchi-aogami-2","name":"Hatsukokoro Kurokaze Ryo-Kiri-Deba Kurouchi Aogami #2 Deba","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hokiyama-kuro-uchi-blade-aogami-super","name":"Hokiyama Blade Kurouchi Aogami Super Sujihiki","maker":"Hokiyama","tier":3,"points":3,"note":"Made by the Hokiyama workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"nenohi-nenox-migaki-ironwood-stainless-unstated","name":"Nenohi NENOX-X Migaki Stainless Gyuto","maker":"Nenohi","tier":2,"points":2,"note":"Made by the Nenohi workshop · Stainless (grade not stated) (mid steel) · clad/forged blade"},{"id":"kogetsu-homura-kasumi-aogami-2","name":"Kogetsu Homura Kasumi Aogami #2 Gyuto","maker":"Kogetsu","tier":2,"points":2,"note":"Made by the Kogetsu workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hokiyama-nawame-damascus-koy-aus10","name":"Hokiyama Nawame KOY Damascus AUS-10 Gyuto","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-mercury-kurozome-damascus-mono-sg2","name":"Hatsukokoro Mercury Kurozome Damascus R2/SG2 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-mercury-kiri-kurozome-damascus-mono-sg2","name":"Hatsukokoro Mercury Kiri-Gyuto Kurozome Damascus R2/SG2 Gyuto","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hokiyama-ginsanko-nawame-damascus-kaotan-ginsan","name":"Hokiyama Nawame Kaotan Damascus Ginsan Petty","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"shun-kai-kaname-vg-xeos","name":"Shun Magoroku Kai Kaname VG-XEOS Kiritsuke Petty","maker":"Shun","smith":"Magoroku","tier":2,"points":1,"note":"Forged by Magoroku for Shun · VG-XEOS (mid steel) · clad/forged blade"},{"id":"yoshida-hamono-ajikiri-suj-kurouchi-zdp189","name":"Yoshida Hamono Suj Kurouchi ZDP-189 Ajikiri Deba","maker":"Yoshida Hamono","tier":3,"points":3,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"yoshida-hamono-takefu-suj-2-kuro-uchi-koi-fish-zdp189","name":"Yoshida Hamono Takefu Koi Kurouchi ZDP-189 Nakiri","maker":"Yoshida Hamono","tier":3,"points":3,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"tomita-nisaku-stainless-unstated","name":"Tomita Nisaku Stainless Pankiri","maker":"Tomita Nisaku","tier":2,"points":2,"note":"Made by Tomita Nisaku, an artisan blacksmith · Stainless (grade not stated) (mid steel)"},{"id":"hokiyama-matte-damascus-blade-aus10","name":"Hokiyama Matte Blade Damascus AUS-10 Gyuto","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"hokiyama-440c-damascus-blade-440","name":"Hokiyama 440C Blade Damascus 440 Gyuto","maker":"Hokiyama","tier":2,"points":1,"note":"Made by the Hokiyama workshop · 440 stainless (entry steel) · clad/forged blade"},{"id":"shun-kai-wasabi-black-1k6","name":"Shun Kai Wasabi 1K6 Petty","maker":"Shun","tier":2,"points":1,"note":"Made in the Shun factory · 1K6 stainless (mid steel) · clad/forged blade"},{"id":"yoshida-hamono-silver-blond-zdp189","name":"Yoshida Hamono Blond ZDP-189 Bunka","maker":"Yoshida Hamono","tier":2,"points":2,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel)"},{"id":"hokiyama-ginsanko-slash-ginsan","name":"Hokiyama Slash Ginsan Bunka","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"mcusta-migaki-aogami-super","name":"Mcusta Migaki Aogami Super Pankiri","maker":"Mcusta","tier":2,"points":2,"note":"Made in the Mcusta factory · Aogami Super (premium steel) · clad/forged blade"},{"id":"yoshida-hamono-black-blond-hap40","name":"Yoshida Hamono Blond HAP40 Bunka","maker":"Yoshida Hamono","tier":2,"points":2,"note":"Made by the Yoshida Hamono workshop · HAP40 (premium steel)"},{"id":"yoshida-hamono-suj-2-kuro-uchi-blade-zdp189","name":"Yoshida Hamono Blade Kurouchi ZDP-189 Bunka","maker":"Yoshida Hamono","tier":3,"points":3,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"yoshida-hamono-black-blade-zdp189","name":"Yoshida Hamono Blade ZDP-189 Petty","maker":"Yoshida Hamono","tier":3,"points":3,"note":"Made by the Yoshida Hamono workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"hokiyama-ginsanko-blond-ginsan","name":"Hokiyama Blond Ginsan Bunka","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hokiyama-nashiji-blade-sld","name":"Hokiyama Blade Nashiji SLD Sujihiki","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · SLD (mid steel) · clad/forged blade"},{"id":"senzo-kouhei-shinmatsu-silver-zdp189","name":"Senzo Kouhei-Shinmatsu ZDP-189 Petty","maker":"Senzo","tier":3,"points":3,"note":"Made by the Senzo workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"yaxell-zen-chinese-vg10","name":"Yaxell Zen VG-10 Chukabocho","maker":"Yaxell","tier":2,"points":1,"note":"Made in the Yaxell factory · VG-10 (mid steel) · clad/forged blade"},{"id":"ikeuchi-sakimaru-blade-shirogami","name":"Ikeuchi Sakimaru-Gyuto Blade Shirogami Gyuto","maker":"Ikeuchi","tier":2,"points":2,"note":"Made by the Ikeuchi workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"hokiyama-damascus-blade-aus10","name":"Hokiyama Blade Damascus AUS-10 Bunka","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"hokiyama-ginsanko-blade-ginsan","name":"Hokiyama Blade Ginsan Kiritsuke","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"tojiro-atelier-aogami-2","name":"Tojiro Atelier Aogami #2 Petty","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hokiyama-shirogami","name":"Hokiyama Shirogami Deba","maker":"Hokiyama","tier":2,"points":2,"note":"Made by the Hokiyama workshop · Shirogami (White steel) (mid steel) · clad/forged blade"},{"id":"tsunehisa-kaisaki-aus8","name":"Tsunehisa AUS-8 Kaisaki","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"mcusta-damascus-flame-vg10","name":"Mcusta Flame Damascus VG-10 Petty","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mcusta-hybrid-splash-vg10","name":"Mcusta Hybrid Splash VG-10 Petty","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · VG-10 (mid steel) · clad/forged blade"},{"id":"mcusta-garasuki-supreme-twisted-vg10","name":"Mcusta Supreme Twisted VG-10 Garasuki","maker":"Mcusta","tier":1,"points":0,"note":"Made in the Mcusta factory · VG-10 (mid steel)"},{"id":"yoshida-hamono-ryo-kuro-uchi-unstated","name":"Yoshida Hamono Ryo-Deba Kurouchi Deba","maker":"Yoshida Hamono","tier":2,"points":1,"note":"Made by the Yoshida Hamono workshop · steel not stated by the store · clad/forged blade"},{"id":"hado-sakai-damascus-cherry-aogami-1","name":"Hado Sakai B1D Damascus Aogami #1 Bunka","maker":"Hado Sakai","tier":3,"points":3,"note":"Made by the Hado Sakai workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"mcusta-zanmai-ultimate3-white-phoenix-v-toku2-color-damascus-v-toku2","name":"Mcusta Zanmai Ultimate3 Phoenix Color Damascus V-Toku 2 Gyuto","maker":"Mcusta","tier":2,"points":1,"note":"Made in the Mcusta factory · V-Toku 2 (mid steel) · clad/forged blade"},{"id":"shigeki-tanaka-kurouchi-aogami-2","name":"Shigeki Tanaka Kurouchi Aogami #2 Gyuto","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mcusta-zanmai-revo3-sg2","name":"Mcusta Zanmai Revo R2/SG2 Gyuto","maker":"Mcusta","tier":2,"points":2,"note":"Made in the Mcusta factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-hon-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Hon-Deba Aogami #2 Deba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-damascus-lignum-vitae-saya-aogami-1","name":"Satoshi Nakagawa Lignum Vitae Damascus Aogami #1 Yanagiba","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"takeshi-saji-srs13-migaki-tsuchime-karin-wood-srs13","name":"Takeshi Saji Karin Migaki Tsuchime SRS-13 Gyuto","maker":"Takeshi Saji","tier":4,"points":4,"note":"Made by Takeshi Saji, an artisan blacksmith · SRS-13 (powder steel) (premium steel) · clad/forged blade"},{"id":"yu-kurosaki-kokusenei-aogami-super","name":"Yu Kurosaki Kokusenei Aogami Super Gyuto","maker":"Yu Kurosaki","tier":4,"points":4,"note":"Made by Yu Kurosaki, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"tojiro-supreme-nickel-damascus-63-layered-damascus-vg10","name":"Tojiro Supreme Layered Damascus VG-10 Gyuto","maker":"Tojiro","tier":2,"points":1,"note":"Made in the Tojiro factory · VG-10 (mid steel) · clad/forged blade"},{"id":"yamahide-slice-aus10","name":"Yamahide Slice AUS-10 Gyuto","maker":"Yamahide","tier":2,"points":1,"note":"Made by the Yamahide workshop · AUS-10 (mid steel)"},{"id":"miyabi-kaizen-ii-carbon-unstated","name":"Miyabi Kaizen II Carbon Petty","maker":"Miyabi","tier":2,"points":1,"note":"Made in the Miyabi factory · Carbon (grade not stated) (mid steel) · clad/forged blade"},{"id":"nakamura-kaishin-akatsuki-mirror-sakimaru-saya-aogami-2","name":"Nakamura Kaishin Akatsuki Migaki Aogami #2 Sakimaru Takohiki","maker":"Nakamura","tier":2,"points":2,"note":"Made by the Nakamura workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-shinnomune-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Shinnomune Aogami #2 Maguro Kiri","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Aogami #2 Petty","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-kama-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Kama-Usuba Aogami #2 Usuba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"mizuno-tanrenjo-hontanren-edo-aogami-2","name":"Mizuno Tanrenjo Minamoto Akitada Hontanren Edo-Usuba Aogami #2 Usuba","maker":"Mizuno Tanrenjo","smith":"Minamoto Akitada","tier":2,"points":2,"note":"Forged by Minamoto Akitada for Mizuno Tanrenjo · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"yoshihiro-zad-damascus-aus10","name":"Yoshihiro Zad Damascus AUS-10 Petty","maker":"Yoshihiro","tier":2,"points":2,"note":"Made by the Yoshihiro workshop · AUS-10 (mid steel) · clad/forged blade"},{"id":"tojiro-sg2","name":"Tojiro R2/SG2 Gyuto","maker":"Tojiro","tier":2,"points":2,"note":"Made in the Tojiro factory · R2/SG2 (premium steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-shirogami-2","name":"Hatsukokoro Shirasagi Shirogami #2 Deba","maker":"Hatsukokoro","smith":"Naohito Myojin","tier":3,"points":3,"note":"Forged by Naohito Myojin for Hatsukokoro · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"naoto-damascus-kurouchi-aogami-1","name":"Naoto Damascus Kurouchi Aogami #1 Bunka","maker":"Naoto","tier":3,"points":3,"note":"Made by the Naoto workshop · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"sukenari-damascus-three-spacer-vg10","name":"Sukenari Three Spacer Damascus VG-10 Yanagiba","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"sukenari-nimai-sakimaru-sg2","name":"Sukenari Nimai R2/SG2 Sakimaru Takohiki","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · R2/SG2 (premium steel) · clad/forged blade"},{"id":"sukenari-spacer-aogami-2","name":"Sukenari Spacer Aogami #2 Deba","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sukenari-kanto-spacer-aogami-2","name":"Sukenari Spacer Aogami #2 Kanto Usuba","maker":"Sukenari","tier":2,"points":2,"note":"Made by the Sukenari workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"sukenari-hairline-blonde-marble-zdp189","name":"Sukenari Blonde Marble Hairline ZDP-189 Santoku","maker":"Sukenari","tier":3,"points":3,"note":"Made by the Sukenari workshop · ZDP-189 (powder steel) (premium steel) · clad/forged blade"},{"id":"kouki-kurouchi-pau-rosa-aogami-2","name":"Kouki Pau Rosa Kurouchi Aogami #2 Santoku","maker":"Kouki","tier":2,"points":2,"note":"Made by the Kouki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"takeshi-saji-maki-e-urushi-vg10","name":"Takeshi Saji Maki-e VG-10 Gyuto","maker":"Takeshi Saji","tier":3,"points":3,"note":"Made by Takeshi Saji, an artisan blacksmith · VG-10 (mid steel) · clad/forged blade"},{"id":"hatsukokoro-shirasagi-left-handed-shirogami-2","name":"Hatsukokoro Naohito Myojin Shirasagi Shirogami #2 Yanagiba","maker":"Hatsukokoro","smith":"Naohito Myojin","tier":3,"points":3,"note":"Forged by Naohito Myojin for Hatsukokoro · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-damascus-oozori-ginsan","name":"Hatsukokoro Shimizu Oozori Damascus Ginsan Kiritsuke Yanagiba","maker":"Hatsukokoro","smith":"Shimizu","tier":2,"points":2,"note":"Forged by Shimizu for Hatsukokoro · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"kouki-kurouchi-aogami-2","name":"Kouki Kurouchi Aogami #2 Petty","maker":"Kouki","tier":2,"points":2,"note":"Made by the Kouki workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masuda-yoshihide-kurozome-damascus-aogami-1","name":"Masuda Yoshihide Kurozome Damascus Aogami #1 Gyuto","maker":"Masuda Yoshihide","tier":4,"points":4,"note":"Made by Masuda Yoshihide, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"hatsukokoro-introductory-offer-k-s-kurouchi-chinese-shirogami-2","name":"Hatsukokoro Introductory Offer Kurouchi Shirogami #2 Chukabocho","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hikari-damascus-sld","name":"Hatsukokoro Hikari Damascus SLD Kiritsuke Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · SLD (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ginrei-k-tip-nashiji-ginsan","name":"Hatsukokoro Ginrei Nashiji Ginsan Kiritsuke Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"teruyasu-fujiwara-denka-kurouchi-aogami-super","name":"Teruyasu Fujiwara Denka Kurouchi Aogami Super Sujihiki","maker":"Teruyasu Fujiwara","tier":4,"points":4,"note":"Made by Teruyasu Fujiwara, an artisan blacksmith · Aogami Super (premium steel) · clad/forged blade"},{"id":"kataoka-tamahagane-san-migaki-finish-sn-1124h-factory-second-tamahagane","name":"Kataoka San SN 1124H Factory Second Migaki Tamahagane Chukabocho","maker":"Kataoka","tier":3,"points":3,"note":"Made by the Kataoka workshop · Tamahagane (premium steel) · clad/forged blade"},{"id":"masamoto-sohonten-hongasumi-ks2019-shirogami-2","name":"Masamoto Sohonten Hon-Kasumi Shirogami #2 Deba","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"tsunehisa-monosteel-kashi-aus8","name":"Tsunehisa Monosteel Kashi AUS-8 Yanagiba","maker":"Tsunehisa","tier":2,"points":1,"note":"Made by the Tsunehisa workshop · AUS-8 (entry steel) · clad/forged blade"},{"id":"shigeki-tanaka-damascus-kurouchi-aogami-2","name":"Shigeki Tanaka Damascus Kurouchi Aogami #2 Santoku","maker":"Shigeki Tanaka","tier":3,"points":3,"note":"Made by Shigeki Tanaka, an artisan blacksmith · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-kaijin-migaki-curly-maple-aogami-2","name":"Hatsukokoro Kaijin Curly Migaki Aogami #2 Bunka","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-ryusui-damascus-aogami-2","name":"Hatsukokoro Nigara Hamono Ryusui Damascus Aogami #2 Bunka","maker":"Hatsukokoro","smith":"Nigara Hamono","tier":2,"points":2,"note":"Forged by Nigara Hamono for Hatsukokoro · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-k-s-kurouchi-chinese-aogami-2","name":"Hatsukokoro Kurouchi Aogami #2 Chukabocho","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-sakimaru-mirror-polished-ginsan","name":"Hatsukokoro Satoshi Nakagawa Migaki Ginsan Sakimaru Takohiki","maker":"Hatsukokoro","smith":"Satoshi Nakagawa","tier":3,"points":3,"note":"Forged by Satoshi Nakagawa for Hatsukokoro · Ginsan (Silver #3) (mid steel) · clad/forged blade"},{"id":"hatsukokoro-hakata-style-aogami-2","name":"Hatsukokoro Hakata Aogami #2 Petty","maker":"Hatsukokoro","tier":2,"points":2,"note":"Made by the Hatsukokoro workshop · Aogami #2 (Blue #2) (mid steel) · clad/forged blade"},{"id":"masakage-koishi-kurouchi-tsuchime-k-s-hearted-shaped-ironwood-aogami-super","name":"Masakage Koishi Hearted Shaped Kurouchi Tsuchime Aogami Super Bunka","maker":"Masakage","tier":3,"points":3,"note":"Made by the Masakage workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"shigeki-tanaka-etched-black-damascus-ironwood-sg2","name":"Shigeki Tanaka Etched Black Damascus R2/SG2 Gyuto","maker":"Shigeki Tanaka","tier":4,"points":4,"note":"Made by Shigeki Tanaka, an artisan blacksmith · R2/SG2 (premium steel) · clad/forged blade"},{"id":"nigara-hamono-super-matt-migaki-tsuchime-finished-black-chacate-aogami-super","name":"Nigara Hamono Super Matt Chacate Migaki Tsuchime Aogami Super Kiritsuke Nakiri","maker":"Nigara Hamono","tier":3,"points":3,"note":"Made by the Nigara Hamono workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"hatsukokoro-nashiji-shirogami-2","name":"Hatsukokoro Yoshikane Nashiji Shirogami #2 Santoku","maker":"Hatsukokoro","smith":"Yoshikane","tier":2,"points":2,"note":"Forged by Yoshikane for Hatsukokoro · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"naoki-mazaki-k-s-teak-saya-for-thick-spine-unstated","name":"Naoki Mazaki Thick Spine Gyuto","maker":"Naoki Mazaki","tier":2,"points":1,"note":"Made by Naoki Mazaki, an artisan blacksmith · steel not stated by the store"},{"id":"hatsukokoro-shinkiro-damascus-aogami-super","name":"Hatsukokoro Shinkiro Damascus Aogami Super Bunka","maker":"Hatsukokoro","tier":3,"points":3,"note":"Made by the Hatsukokoro workshop · Aogami Super (premium steel) · clad/forged blade"},{"id":"masamoto-sohonten-sw-sw3124-shirogami-2","name":"Masamoto Sohonten SW Shirogami #2 Gyuto","maker":"Masamoto","tier":2,"points":2,"note":"Made by the Masamoto workshop · Shirogami #2 (White #2) (mid steel) · clad/forged blade"},{"id":"satoshi-nakagawa-left-handed-damascus-240-270-aogami-1","name":"Satoshi Nakagawa Damascus Aogami #1 Yanagiba","maker":"Satoshi Nakagawa","tier":4,"points":4,"note":"Made by Satoshi Nakagawa, an artisan blacksmith · Aogami #1 (Blue #1) (premium steel) · clad/forged blade"},{"id":"nigara-hamono-damascus-tsuchime-vg10","name":"Nigara Hamono Damascus Tsuchime VG-10 Santoku","maker":"Nigara Hamono","tier":2,"points":2,"note":"Made by the Nigara Hamono workshop · VG-10 (mid steel) · clad/forged blade"},{"id":"masutani-koku-damascus-tsuchime-vg10","name":"Masutani Koku Damascus Tsuchime VG-10 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agekiyo-blue-1-wa-sujihiki-240mm","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/kagekiyo-blue-1-sujihiki-240mm","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/DSC6073.jpg?v=1765492385"]},{"knifeId":"sakai-takayuki-x-itsuo-doi-homura-guren-aogami-2-single-bevel-kengata-yanagiba-300mm","retailerId":"cutleryandmore","pageUrl":"https://cutleryandmore.com/products/takayuki-homura-guren-yanagiba-40981","images":["https://cdn.shopify.com/s/files/1/0614/2158/4638/files/DSC_9283.jpg?v=1738095568"]},{"knifeId":"sakai-takayuki-genbu-yanagiba-300mm","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/sakai-takayuki-genbu-yanagiba-300mm-ebony","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/Sakai-Takayuki-Genbu-Yanagiba-300mm-Knife-Sakai-Takayuki-chef-culinary-japanese-knife-knives.jpg?v=1730309259"]},{"knifeId":"matsubara-sg2-damascus-sujihiki-270mm","retailerId":"cutleryandmore","pageUrl":"https://cutleryandmore.com/products/matsubara-sg2-damascus-sujihiki-42921","images":["https://cdn.shopify.com/s/files/1/0614/2158/4638/files/DSC_6032_af944b6d-c2fc-41c2-99d6-2ac423a8fc28.jpg?v=1787067508"]},{"knifeId":"hatsukokoro-nakagawa-yanagi-aogami-1-damascus-ebony-buffalo-horn-300mm","retailerId":"bernal","pageUrl":"https://bernalcutlery.com/products/hatsukokoro-nakagawa-300mm-yanagi-aogami-1-damascus-ebony-buffalo-horn","images":["https://cdn.shopify.com/s/files/1/0455/3339/7144/files/DSC00569_b722b895-4d32-4b59-bea8-3947b39d8692.jpg?v=1738365707"]},{"knifeId":"isamitsu-shirogami-1-white-steel-1-petty-knife-hasu-seizo-exclusive-special-edition-two-tone-150mm","retailerId":"hasu","pageUrl":"https://hasuseizo.com/products/isamitsu-shirogami-1-white-steel-1-petty-knife-150-mm-5-9-hasu-seizo-exclusive-special-edition-copy?variant=46864856187130","images":["https://cdn.shopify.com/s/files/1/0077/4399/5970/files/IsamitsuHasuseizoexclusivedesignpetty0_2a9b8e66-4506-4351-889c-b104a1b05957.jpg?v=1731736430"]},{"knifeId":"shigeki-tanaka-habakiri-damascus-sg2-steel-petty-with-ebony-handle-buffalo-ferrule-150mm","retailerId":"hasu","pageUrl":"https://hasuseizo.com/products/shigeki-tanaka-habakiri-sg2-petty-with-ebony-handle-buffalo-ferrule-150mm-5-9","images":["https://cdn.shopify.com/s/files/1/0077/4399/5970/files/kitchen-knives-shigeki-tanaka-habakiri-damascus-sg2-steel-petty-with-ebony-handle-buffalo-ferrule-150mm-5-9-9_9a7d8c4e-72e7-4ba9-a0f8-c76e3f05e10c.jpg?v=1701929185"]},{"knifeId":"masashi-kuroshu-honesuki-150mm","retailerId":"knifewear","pageUrl":"https://knifewear.com/products/masashi-kuroshu-honesuki-150mm","images":["https://cdn.shopify.com/s/files/1/0780/9439/products/kuroshu-honesuki-1.jpg?v=1615422519"]},{"knifeId":"sakai-takayuki-ginsan-hand-forged-kengata-yanagiba-270mm","retailerId":"cutleryandmore","pageUrl":"https://cutleryandmore.com/products/takayuki-ginsan-10-6-kengata-yanagiba","images":["https://cdn.shopify.com/s/files/1/0614/2158/4638/files/DSC_6927.jpg?v=1738095106"]},{"knifeId":"sakai-takayuki-hanafubuki-ginsan-yanagiba-270mm","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/sakai-takayuki-hanafubuki-ginsan-yanagiba-270mm","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/Sakai-Takayuki-Hanafubuki-Ginsan-Yanagiba-270mm-Knife.jpg?v=1730250162"]},{"knifeId":"nigara-sg2-kurouchi-tsuchime-western-petty-150mm","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/nigara-hamono-sg2-kurouchi-tsuchime-petty-150mm","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/Nigara-Hamono-SG2-Kurouchi-Tsuchime-Petty-150mm-Knife.jpg?v=1730266161"]},{"knifeId":"teruyasu-fujiwara-denka-petty-150mm","retailerId":"sharp","pageUrl":"https://sharpknifeshop.com/products/teruyasu-fujiwara-denka-petty-150-mm","images":["https://cdn.shopify.com/s/files/1/3105/2666/files/Japanese-Knife-Fujiwara-Denka-Petty-150mm-10.jpg?v=1792175664"]},{"knifeId":"gesshin-kagekiyo-blue-1-wa-sujihiki-270mm","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/kagekiyo-blue-1-sujihiki-270mm","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/Kagekiyo-Blue-1-Sujihiki-270mm-Knife.jpg?v=1730271760"]},{"knifeId":"takeshi-saji-rainbow-damascus-sujihiki-270mm","retailerId":"knifewear","pageUrl":"https://knifewear.com/products/takeshi-saji-vg10-rainbow-damascus-western-sujihiki-270mm","images":["https://cdn.shopify.com/s/files/1/0780/9439/products/saji-v10-rainbow-karin-suji-270-1.jpg?v=1635783498"]},{"knifeId":"shigeki-tanaka-habakiri-damascus-sg2-steel-sujihiki-with-ebony-handle-buffalo-ferrule-240mm","retailerId":"hasu","pageUrl":"https://hasuseizo.com/products/shigeki-tanaka-habakiri-damascus-sg2-steel-sujihiki-with-ebony-handle-buffalo-ferrule-240mm-9-4","images":["https://cdn.shopify.com/s/files/1/0077/4399/5970/files/TanakashigekiSG2Habakirisujihiki0.jpg?v=1760221252"]},{"knifeId":"hitohira-aogami-2-td-nashiji-petty-90","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/hitohira-td-blue-2-stainless-cl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ome-damascus-yanagiba-300","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/nigara-hamono-blue-2-kurozome-damascus-yanagiba-300mm","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/Nigara-Hamono-Blue-2-Kurozome-Damascus-Yanagiba-300mm-Knife.jpg?v=1730266308"]},{"knifeId":"sakai-kikumori-sg2-migaki-yanagiba-300","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/sakai-kikumori-sg2-mirror-polished-yanagiba-300mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/files/KikumoriSG2Yanagiba300mm-1.jpg?v=1692897887"]},{"knifeId":"sakai-kikumori-vg10-damascus-magnolia-yanagiba-270","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/sakai-kikumori-vg10-damascus-yanagiba-270mm-w-magnolia-handle","images":["https://cdn.shopify.com/s/files/1/2627/1816/files/SakaiKikumoriVG10DamascusYanagiba270mm-1.jpg?v=1692897999"]},{"knifeId":"sakai-kikumori-shirogami-2-ndw-nakiri-165","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/sakai-kikumori-ndw-w2-nakiri-165mm-w-black-oak-handle","images":["https://cdn.shopify.com/s/files/1/2627/1816/files/KikumoriNDWNakiri165mm-1.jpg?v=1692897529"]},{"knifeId":"sakai-kikumori-shirogami-2-gokujyo-gyuto-270","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/sakai-kikumori-gokujyo-gyuto-270mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/products/Gokujyo270mmGyuto-4.jpg?v=1680204111"]},{"knifeId":"hatsukokoro-shirogami-2-shirasagi-ebony-gyuto-210","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/hatsukokoro-shirasagi-gyuto-210mm-w-ebony-turquoise-handle","images":["https://cdn.shopify.com/s/files/1/2627/1816/products/SHIRASAGIGYUTO210MM-2.jpg?v=1782576445"]},{"knifeId":"hatsukokoro-aogami-1-komorebi-damascus-gyuto-210","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/hatsukokoro-komorebi-damascus-blue-1-gyuto-210mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/products/B43CFC01-E2A6-439F-AEF1-A7BF315B2CDD_1_105_c.jpg?v=1652883273"]},{"knifeId":"hatsukokoro-hap40-hayabusa-damascus-gyuto-240","retailerId":"sugi","pageUrl":"https://sugicutlery.com/products/hatsukokoro-hayabusa-damascus-hap40-gyuto-240mm-blade-only","images":["https://cdn.shopify.com/s/files/1/0477/6899/3941/products/image_a463410e-5906-4760-ae8a-fd5760ef3cb9.heic?v=1652123611"]},{"knifeId":"sakai-kikumori-aogami-1-kikuzuki-uzu-santoku-180","retailerId":"bernal","pageUrl":"https://bernalcutlery.com/products/sakai-kikumori-kikuzuki-uzu-180mm-kiritsuke-santoku-aogami-1-w-saya","images":["https://cdn.shopify.com/s/files/1/0455/3339/7144/files/DSC05718.jpg?v=1730494227"]},{"knifeId":"sakai-kikumori-aogami-1-kikuzuki-uzu-gyuto-240","retailerId":"bernal","pageUrl":"https://bernalcutlery.com/products/sakai-kikumori-kikuzuki-uzu-240mm-kiritsuke-gyuto-aogami-1-w-saya","images":["https://cdn.shopify.com/s/files/1/0455/3339/7144/files/image_eae31bd4-bcc3-4110-88c7-052d37349e8d.jpg?v=1770761151"]},{"knifeId":"hatsukokoro-aogami-2-shirasagi-kurouchi-yanagiba-300","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/hatsukokoro-shirasagi-kurouchi-kiritsuke-yanagiba-300mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/products/E47FD494-EDD6-4AE4-87A9-CD3AB7F1462A_1_105_c_d22da2c7-9691-4f64-8af7-87c632fef05c.jpg?v=1656009824"]},{"knifeId":"nigara-hamono-sg2-damascus-kiritsuke-240","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/nigara-hamono-sg2-damascus-kiritsuke-240mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/files/DB1173B8-97B6-469B-A21B-440630CD5361_1_201_a.jpg?v=1756677778"]},{"knifeId":"sakai-kikumori-molybdenum-standard-gyuto-300","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/standard-gyuto-300mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/products/A45754CB-31F4-4C56-86D6-CD85E4C4055A_1_105_c.jpg?v=1616763439"]},{"knifeId":"haruyuki-vg10-goma-nakiri-165","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/haruyuki-goma-nakiri-165mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/products/3332FF8A-B09B-40E5-8650-DAC5E30898EB_1_105_c.jpg?v=1592554913"]},{"knifeId":"sakai-kikumori-aogami-2-nashiji-gyuto-240","retailerId":"carbon","pageUrl":"https://carbonknifeco.com/products/kikumori-nashiji-blue-2-gyuto-240mm","images":["https://cdn.shopify.com/s/files/1/1354/6027/files/Kikumori-Nashiji-Blue-2-Gyuto-240mm-Knife-Sakai-Kikumori-chef-culinary-japanese-knife-knives.jpg?v=1730301408"]},{"knifeId":"sakai-kikumori-aogami-2-nashiji-custom-gyuto-210","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/sakai-kikumori-nashiji-gyuto-210mm","images":["https://cdn.shopify.com/s/files/1/2627/1816/files/D710956F-14CE-46F7-966E-295BD97F5EE2.jpg?v=1776290832"]},{"knifeId":"sakai-kikumori-aogami-2-nashiji-santoku-180","retailerId":"cooksedge","pageUrl":"https://thecooksedge.com/products/sakai-kikumori-nashiji-santoku-180mm","images":["https://cdn.s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